All About Eggs

All About Eggs

 

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients for the Poached Eggs:

  • 2 large eggs
  • 1 teaspoon distilled white vinegar
  • water, as needed
  • kosher salt, to taste
  • freshly ground black pepper, if desired

    Ingredients for the Olive Oil Fried Eggs:

    • 2 tablespoons olive oil
    • 2 large eggs
    • kosher salt, to taste
    • freshly ground black pepper, if desired
    We like to add sliced chilies, garlic, herbs or spices to the oil when frying the eggs for an extra punch of flavor

        Ingredients for the French Omelette:

        • 3 large eggs
        • 1 tablespoon unsalted butter, divided
        • kosher salt, to taste
        • freshly ground white or black pepper, to taste
        • freshly chopped chives, for garnish
        We like to stir in 1 tablespoon of Boursin cheese or goat cheese.

          Ingredients for the Cloud Eggs:

          • 2 large eggs
          • 1 teaspoon freshly grated parmesan cheese, plus extra for garnish
          • 1/2 tablespoon water
          • kosher salt, to taste
          • freshly ground black pepper, to taste

          Cheddar cheese would also be delightful in these, as would sautéed vegetables, cooked breakfast sausage or ham. Get creative!

          Ingredients for the Soft Scramble:

          • 4 large eggs
          • 1 tablespoon unsalted butter
          • 1 tablespoon crème fraiche
          • kosher salt, to taste
          • fresh chives, chopped, for garnish

          We like to mix up the flavorings depending on our mood: hot sauce on top one day, feta cheese and sumac another day followed by chopped smoked salmon and dill on a different day. Put them on toasted artisan bread for a delicious meal any time of day.

          Procedure for the Poached Eggs:

          1. Line a plate with paper towels. Fill a medium saucepan halfway with cold water and add the vinegar. Bring to a simmer over medium heat.
          2. Crack each egg into separate ramekins. Stir the water, then carefully slip the eggs into the water. Cook until the whites are set and the yolk is still runny, 3 to 4 minutes. Using a slotted spoon, carefully dab them on the paper towels before transferring to the plate.
          3. Season with salt and pepper, if desired.
          4. Poached eggs are great served with something to mop up the yolk, such as toast or an English muffin or on top of a salad, bowl of rice or ramen.

          Procedure for the Olive Oil Fried Eggs:

          1. Heat the olive oil in a nonstick pan over medium heat (if you are using any aromatics, add them now). Once the oil is hot and shimmering-about 1 minute-add both eggs. Season them with salt and black pepper, if using.
          2. Cook, shaking the pan occasionally, for 3 to 4 minutes or until the whites are just set and crispy on the edges.
          3. Slide the eggs out of the pan and onto a plate. Garnish with fresh chopped herbs, if desired.

          Procedure for the French Omelette:

          1. Whisk the eggs in a bowl until thoroughly combined. The goal is to completely blend the whites with the eggs without whipping air into them. To check that the eggs are mixed well, lift the whisk up: the eggs should run down in a smooth, steady stream without any strings.
          2. Heat a nonstick pan on medium low heat. Melt ½ tablespoon of butter in the pan (this should melt gently without any sizzle). Pour the eggs into the pan-again, no sizzle or sound should happen. Season with salt and pepper.
          3. Using a silicone spatula, stir the eggs gently while also swirling the pan in a circular motion. Scrape down the sides of the pan periodically as well to ensure that the eggs are cooking slowly and evenly.
          4. When the eggs have just started to set around the edges, tilt the pan away from you and carefully begin to roll the omelette in about 1 inch wide rolls (not super tight). Once you have two rolls, add the remaining butter to the pan and finish rolling.
          5. Slide the omelette onto a plate, seam side down and garnish with fresh chives.

          Procedure for the Cloud Eggs:

          1. Preheat a lidded nonstick pan over medium heat.
          2. Separate the egg whites from the yolks, making sure not to rupture the yolks.
          3. In a medium bowl whisk the egg whites until they form stiff peaks-make sure you do not over-whip! Carefully fold in the parmesan cheese, a pinch of salt and pepper.
          4. Divide the egg whites evenly into two bundles in the pan and, using a spoon, create a nest with a divot in the center. Cover and cook for 2 to 3 minutes, until the whites begin to set.
          5. Remove the lid and gently spoon the yolk into the center of the nests. Pour in the water and quickly cover; cook for an additional 5 to 7 minutes or until the whites begin to brown around the edges and the yolk has set.
          6. Use a spatula to remove the cloud eggs from the pan and transfer to a plate. Garnish with more cheese or freshly chopped herbs, if desired.

          Procedure for the Soft Scramble:

          1. Crack the eggs into a medium bowl and whisk until thoroughly combined, with no strands of egg whites remaining when you lift the whisk. If you want to have even smoother eggs, you can use an immersion blender and then strain the eggs through a fine mesh sieve.
          2. Heat a nonstick pan over medium low heat. Melt the butter gently (there shouldn’t be any sizzle) then pour the eggs in; season with salt.
          3. Gently whisk the eggs (or use a silicone spatula to stir them) continuously for about 3 or 4 minutes, until they just begin to set around the edges. Remove from the heat and stir in the crème fraiche.
          4. Transfer to two plates and garnish chopped chives, if using.
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