We LOVE breakfast in our home and I serve up a variety of different foods during the week to start the day off right. At least twice week I prepare eggs and when I do I want them to be perfect or should I say my family would like for them to be perfect. Over the years of hearing, these eggs are too runny, too hard, too soft, jiggles too much, not fluffy, too fluffy, I have perfected the egg to my families liking. I spent the whole day in the kitchen recently to go over in detail the timing and ingredients. I went though several dozens eggs and my whole house smelled like eggs but it was worth it in the end.
Here are some recipes and techniques for the fluffiest scrambled eggs, the perfect poached egg, the just right soft boiled egg, omelets that melt in your mouth, no jiggle fried eggs along with creamy egg salad and deviled eggs!
FLUFFY SCRAMBLED EGGS
I salt my eggs after they are cooked with kosher salt or a flavored finishing salt. Salting the eggs before hand tends to toughen them up.
6 organic eggs
1 egg yolk
3 tablespoons of milk
½ tablespoon of cold unsalted butter cut into small pieces
Kosher salt and pepper to taste
1 sprig of Italian parsley, 2 chives
Pierce the yolks to open them with a fork. Beat together eggs and milk until well combined, do not over beat the eggs this will make them tuff. Spray an 8” inch skillet generously with cooking spray. Turn the heat to medium and immediately add the eggs and the butter.
Use chopsticks to constantly move the eggs especially on the sides until they start to curdle and look wet. Turn heat to low.
At this point use a rubber spatula and constantly scrape along the bottom and sides towards the middle of the skillet to keep them fluffed.
Fold the eggs over until they look just slightly wet. Transfer the eggs immediately to a warmed plate and garnish with parsley and chives! Salt and pepper to taste
SOFT BOILED EGGS!
If the eggs are too fresh, less than five days old from the packaging date, they are so are really difficult to peel. I would suggest to use eggs that are older. Always use a small pan, or a pan that is just large enough for the number of eggs that you are going to boil, in this case 4. Gently place the 4 eggs into the bottom of the pan and cover with water by 2″ inches. Turn the heat to medium high and bring to a boil. Boil for 2-1/2 minutes for creamy yolk. Remove the eggs immediately using a slotted spoon and place the smaller end at the bottom of the egg holder. Using a teaspoon gently tap the top of the egg to crack the shell. Gently peel away enough of the cracked shell and the little bit of egg white off the top to be able to dip the teaspoon inside and expose the yolk. Sprinkle on a pinch of salt and pepper.
As soon as the cooking time is up, remove the eggs from the boiling water and run them under a cold running water for 20 seconds this will stop the eggs from cooking in their own heat. If you wait too long to rinse and eat the egg after you take it out of the boiling water it will continue to cook.
Tap the top of the egg with your teaspoon and peel away the shell to reveal the yolk. Another way is to slice the top of the egg off using the side of your teaspoon or with a knife.
Take your favorite bread and toast it then cut into strips to dip into the creamy yolk! Enjoy!!
PERFECTLY POACHED EGGS!
It isn’t hard to come up with the perfect poached egg, just follow these easy steps
- 4 organic eggs
- 2 tablespoon white wine vinegar
- Approximately 2 to 2-1/2 cups of water
Break the eggs into a custard cup first and not directly into the boiling water.
Poach in a deep saute pan containing at least 3 inches of water and add vinegar to the water, this will help the egg whites to congeal. If you see that the yolks are peeking up over the water and you can’t add anymore without it overflowing use a large spoon to gently drizzle water over the top to help cook the tops.
I only do 4 at a time to keep everything under control.
Bring the water to a gentle boil, add eggs one at a time quickly, no need to swirl the water. Start your time from the first egg you poured in, time 3 minutes per egg. I like for the whites to be solid and the yolk creamy runny not liquid. Always remove eggs with a slotted spoon and gently place on a paper towel to absorb excess water. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.
FRENCH OMELET ( Eggs)
Pre-heat oven to 175
- Cooking Spray
- 6 large organic eggs
- Pinch of finishing salts and ground black pepper
FLOR DE SAL
- 2 tablespoon cold unsalted butter
- 2 teaspoons extra virgin olive oil
- 4 tablespoons Gruyere cheese, grated
- 1 tablespoon Italian parsley, chopped fine
- 4 fresh basil leaves, rolled and sliced into thin ribbons
- 2 strips of crisp bacon (optional)
Cube the butter into small pieces and place in the freezer for 10 minutes. Crack 2 whole eggs plus one egg yolk into medium bowl add a pinch of salt and pepper. (Save the whites for an egg white omelet.)
Poke the yolks with the fork to break them then beat until well combined. Add in one tablespoon of the butter from the freezer and stir in.
Spray an 8″inch skillet generously with cooking spray add 1 teaspoon of olive oil and swirl. Turn the heat to low, pour in egg mixture. When the sides of the pan start to solidify push them inward gently using a spatula, tilt the pan and let the uncooked eggs pour into the bottom of the pan. Keep doing this gently until the eggs have stopped running, the top will still be uncooked. Shake the pan back and forth to loosen the eggs. Once they slide back and forth smoothly gently flip over using a metal spatula. Turn off the heat and remove the pan from the heat source.
Sprinkle 2 tablespoons of the cheese over the eggs and add the bacon if you are using it. Sprinkle ½ teaspoon of parsley and a few strips of the basil.
Place a paper towel on a cutting board. Use a metal spatula to help you slide the omelet out of the pan onto the paper towel with 1/4 of it from the top off the towel. Start from the bottom of the paper towel and lift to gently roll the eggs into a cylinder. Place on a warmed plate and into the oven while you make the second omelet
Makes 2 omelets
EGG SALAD ( Eggs)
After dozens and dozens of different ways to make EGG SALAD finally a perfect balance between texture and taste
- 6 organic eggs
- 1 celery rib chopped into small pieces
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 3/4 cups mayonnaise
Place the eggs in a sauce pan large enough to fit snugly, and bring to a gently boil. Boil for three minutes, remove from heat and let sit covered for 10 minutes. Immerse the eggs in an ice bath for 5 minutes. Drain, shake the pan back and forth roughly to crack and loosen the shells. Peel under cool running water. Separate the yolks from the white. Chop the egg whites into small pieces, set aside in a bowl. Mash the yolks finely with a fork add 1/2 cup of mayonnaise and whip it in with a fork until creamy, add to the egg whites. Add the celery, Dijon and yellow mustard and mix well.
Hints for making light and fluffy deviled eggs that make the perfect appetizer or snack!
Don’t use eggs less than 4 days old, it will make the egg shells impossible to peel, ahhhhhhhh! It’s so frustrating when you go to peel the shells the whole egg starts to fall apart
- 6 Organic eggs
- 4 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 3 radishes, sliced thin then cut into matchsticks
Place the eggs in a pot and add cool tap water to cover the eggs by 2 inches. On medium-high heat, bring the water to a boil. Turn off the burner cover the pot, and move it off the burner. Let sit for 10 minutes.
Remove the eggs using a slotted spoon. Place the eggs in a bowl and hold under cool running water for 1 minute then in
to a bowl filled with water and ice for 10 minutes. Drain the water and shake the pan back and forth vigorously to crack the shells from the eggs.
Under cool running water start to peel away the shells and gently lift the thin skin under the shell. The shells should then slide off easily.
Let the eggs cool to room temperature.
Slice the eggs in half from top to bottom or slice in half in the middle
FRIED EGG ( Eggs)
Gone are the rubbery fried egg with the tough whites and half harden yolks!
Frying an egg takes a little time a patience. If the flame is too high the edges will start to congeal and begin to crust before the middle is cooked through. If you like your egg whites leathery and the yolks slimy and still giggling (yuck) you will be happy, if you like soft tender egg whites and a yolks cooked perfectly when you cut into them, it will burst open releasing a brightly colored yellow creamy yolk that oozes slowly onto your plate! I don’t use butter or oil I prefer the natural clean taste of the egg using only kosher salt and pepper. I season the pan with plain cooking spray to make the egg slide out of the pan with not effort!
- 1 or 2 organic eggs
- Cooking vegetable spray
Spray a 6″ inch frying generously with cooking spray. Turn the heat to low and immediately crack an egg into the pan. When the egg whites have cooked (about 1-1/2 to 2 minutes gently shake the pan back and forth to loosen the eggs completely from the pan and they freely slide back and forth. Continue to cook 1 minute more.
At this point if you want to flip them for over easy eggs, to so using a metal spatula and cook for 20 seconds. Slide the eggs off onto a plate
What’s Your Favorite Way To Make An Egg?