7.10.2013

How Do You Like Your Eggs?

 
The Egg; Full of quality protein, virtually carb-free, and packed with vitamins and minerals. In my opinion, eggs are one of the best resources to have in the kitchen. 

I wanted to share my thoughts and techniques on getting the most out of your dishes. They are so simple to prepare, yet they're constantly botched. Here are tips on preparing eggs in the most popular traditional ways: scrambled, fried, eggs in a basket, hard-boiled, and omelet.


{Scrambled}


Crack the eggs into a bowl. Add a splash half & half, kosher salt and pepper; whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Add two tablespoons of shredded sharp cheddar. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. 

 {Fried}


Place a small non-stick frying pan over the medium-low heat. Add two tbsp of butter and let slowly melt, when all the butter has melted, crack the egg into a small bowl, dish, or saucer (taking care not to break the yolk) Cook slowly until whites are completely set and yolks begin to thicken but are not hard, 2 to 4 minutes. Sprinkle with salt and pepper. Slide rubber spatula under each egg and carefully flip it over. Cook second side to desired doneness. For a runny yolk another 2 minutes. 


{Shirred}


Butter 4 (6-ounce) creme brulee ramekins and lay 1 slice of ham in each ramekin so that it sits flat on the bottom. Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.
Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness.


{Egg in a Whole}


Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add remaining the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.


{Boiled}


Place eggs in a medium stock pot and cover them with cold water. Make sure the tops of the eggs are covered by at least an inch of water. Crowding the eggs risks cracking them. Bring the water to a full boil, uncovered, then turn off the heat and cover it. Let the pot stand untouched for 8 minutes. Remove the boiled eggs from the water and transfer them to a bowl of cold water for 2 minutes. Then either peel and serve or refrigerate.


{Omelet}


Crack eggs into a bowl, add salt and pepper blend with a fork. Heat a 10-inch nonstick  pan over medium-high heat. Once the pan is hot, add the butter once melted pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelet sit in the pan for 10 seconds without touching. 
Lift up the far edge of the pan and snap it back toward you. Add the toppings of your choice. Using your spatula, fold over. Slide the omelet onto a plate. Serve immediately.


Happy Eating!

















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