Egg-head

I love having eggs for breakfast.  They're so neutral.  You can season them with spice, salsa, eat them plain...the options are abundant!  I wanted to touch on some Egg Basics.  If you cook, or only know one or two ways to cook an egg, this is a great blog post for you.  Also, this is a great way to boost your vintage cooking skills.  Eggs are definitely a hit with most people.  I'd go through and make all these styles of eggs, but that would be a lot of eggs to eat.  Instead I found a few pictures to help me out.




Boiled Egg
Boiling an egg is very easy and can lead to being eaten directly or with other things (on top of a salad or on a sandwich as egg salad, etc).  All you need to do is bring a pot of water to a boil.  Some people add in a little salt with the water, but its optional.  Gently get your eggs in the water (don't want them to crack or splash water).  Set a timer and let them boil for 10-12 minutes.  You can remove the eggs from the water, but give them some time to cool as this helps them set up properly.  I generally place my eggs into a bowl and put them in the refrigerator for an hour.  I also mark them with an X, so I know which eggs are boiled.



Scrambled Eggs
One of the most common ways to cook eggs.  For scrambled eggs, break open your eggs into a mixing cup or bowl.  Add in a splash of milk or water, salt, and pepper, then mix well with a fork.  Pour this into a frying pan that's been heating up.  Stir your eggs with a spatula as they cook until you have perfect egg curds (aka scrambled eggs).


Easy
Medium

Sunny Side Up
Hard


Fried Eggs
The fried egg is pretty standard.  It's also called "Sunny Side Up" and "Over Easy", with slight variations.
Sunny Side Up - The egg is fried only on one side until the white is fully cooked, the yolk remains runny.
Over Easy - This type of fried egg is gently cooked on both sides until the whites are done, the yolk remains runny.  This style is generally eaten with toast because the yolk is good for dipping.
Over Medium - Just like Over Easy, but cooked a hair longer so the yolk is slightly cooked and not so runny.
Over Hard - This fried egg may start out like Over Easy, but the yolk is fully cooked or even broken to make sure that the egg is fully cooked.



Poached Eggs
Poached eggs are considered to be a more advanced method of cooking an egg.  It might take you a few tries before you master it.  Once you know how to do it, you'll be like "wow, its so easy".  Poached eggs are slightly boiled eggs and can be found on salads and eggs benedict.  Bring a pot of water to a boil and reduce to a simmer.  Add in 1 TBSP vinegar.  Crack your egg into a small bowl - I actually prefer to crack it into a ladle.  In one quick, but gentle, motion you want to slide your egg into the water (this is why I use a ladle).  Let it cook until the whites are solid, the yolk should be runny.  Scoop out your egg with a ladle or a spoon with a hole in it.



Omelette
An omelet is another advance method of cooking an egg.  Make sure you have your filling ready,whether its just cheese or a whole variety of things.  Crack open two eggs (standard) into a mixing cup or bowl and add a splash of water or milk.  Mix this up like you would scrambled eggs, with a fork.  Make sure your pan is hot and well oiled!  Pour in your egg mixture and let your egg start to cook.  Once your egg starts to look mostly done, you will need to flip it so the other side can cook briefly.  If your pan is not hot enough and/or is not well oiled, then your egg will stick.  Flip with a toss (if you got the skills!) or with an extra wide spatula.  Cook the other side until it looks done.  Add your filling and slide onto a plate while folding the omelet in half.



Shirred Eggs
This isn't as popular as it used to be.  In simplest terms, shirred eggs are eggs that are baked.  If you would like to try this out, be sure to use a ramekin.  In your ramekin (6oz ramekin at least), coat the dish with butter and add in 2 TBSP heavy cream.  Crack two eggs into the ramekin.  Sprinkle salt, pepper, chives, and other savory seasonings over your eggs.  Bake at 375F for 12 minutes (standard) or 15 minutes (hard set).


Now, I want to share with you a special recipe that I absolutely love to make.  Since it's baked, it's almost shirred.  I guess you could call it a quasi-shirred, because its not baked in a ramekin.


Bird Nests (Paleo)

2 eggs
1/2 cup Coconut, shredded
2 TBSP Almond Flour
Salt, just a pinch

1. Start by separating your two eggs.  Do this gently.  You do not want to break your yolk.
2. In a mixing bowl, whip your egg whites until white and stiff.  I use a hand mixer for this.  You can whisk it (takes forever) or use a standard counter mixer with a whisk attachment.  This is turning your egg whites into meringue.  Your meringue peaks should be stiff!
3. Gently fold your coconut and almond flour into the meringue.
4. Lay down a silicon baking mat or a piece of parchment paper onto a baking sheet.  On top of this, you will want to create "nests" of your meringue.  Leave a small indention in the center of your nest.
5. Place one yolk in the center of each nest.  Sprinkle over your nest and yolk, a little bit of salt.  I like to use alalea salt (Hawaiian pink) because its a little flavorful compared to regular sea salt.
6. Bake at 375F for 13-15 minutes.

Egg whites to meringue and separated yolks
Folding in the almond flour and coconut

Pinch of Salt

Ready to Bake

Comments

  1. Very good post. I just learned how to fry eggs last summer. I can't believe I had never learned how to do anything besides scrambled! I have never done poached eggs, but at some point I'm sure I'll try.

    She Knits in Pearls

    ReplyDelete
  2. It took me two or three attempts to learn poached. I bet you'd get it pretty fast!

    ReplyDelete

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