Having made Easter eggs not too long ago, I figured I’d take time to perfect my egg skills or egg-sstentials! (All in my attempt to master basic culinary skills).
Now, I have been scrambling eggs since I was little and I am familiar with all the following egg techniques, but I wanted to take a moment to focus on each and make sure when Master Chef comes a calling I am not eliminated on a silly eggs challenge.
Also, this post kept making me think of the Julia Roberts’ movie, Runaway Bride, where her character had a different favorite egg preparation for every man dated. She finally tells Richard Gere, her favorite is Eggs Benedict and she hates every other kind! (Now, I have to re-watch this movie!).
First up, poaching an egg:
Simmer 2-3 inches of water in a frying pan or small pot. Stir water, creating a whirlpool and pour cracked eggs into the center. Cook for four minutes, gently stirring water and eggs and splashing water on top to ensure whites encase the yolks. Remove eggs with a slotted spoon and transfer onto a paper towel.
· Use the freshest eggs possible
· Add a teaspoon of white vinegar to the water to hold eggs together
Serve on toasted bread or as eggs benedict (my favorite).
Next, hard and soft boiled eggs:
Place eggs in a pot and cover with water. Bring water to a boil and then reduce to a simmer. Cook eggs between five to twelve minutes, depending on desired consistency.
For soft boiled eggs, cook for 5-8 minutes.
For hard boiled eggs, cook for 9-12 minutes.
Next, pan frying eggs:
Heat butter or vegetable oil in a skillet. Crack eggs into a pan. Let eggs cook until whites begin to set.
For sunny side up eggs, cover the pan while frying.
I served this with a little mayonnaise and an arugula salad.
For fried eggs, flip as soon as the whites have cooked and cook for about a minute on the other side.
Finally, good ol’ fashioned scrambled eggs. Now, I will be honest, I was not aware there are two methods for scrambling eggs – the American way and that of the French.
The American method, which you’re probably more familiar with, involves whisking your eggs and transferring them to a heated pan. You can add a tablespoon of cream (or milk or even wine) for every egg you’re using. I am a purist though – I was actually shocked the first time I saw anyone put milk or cream in scrambled eggs. Scramble the eggs as they cook until they are at your desired consistency. (I like my eggs on the dry side, but personal preference).
The French method produces richer, more luxurious eggs (as to be expected frankly with anything “French”).
For these eggs, you scramble them in a bowl in the top of a double broiler. They should thicken into soft, creamy curds over 10 to 15 minutes of stirring.