Eggs
Serves: 2
Cook’s Note: Eggs should be the last item prepared before breakfast is served. They can be kept warm by placing the skillet of eggs over a pan of hot water. However, they will continue to cook, so it is best to have everyone seated at the table, take their preference, cook it and serve immediately.
Summit Scrambled Eggs
Ingredients
4 eggs
1/4 cup heavy cream
2 teaspoons unsalted butter
Directions
Whisk eggs and cream in a medium bowl until very well blended and frothy. Heat a heavy-bottomed, medium-sized skillet over low heat. Add butter.
Cook’s Note: Do not use a cast iron skillet as the eggs will turn green.
As soon as the butter melts, pour the egg mixture into the skillet.
When the eggs begin to set, insert a spatula against the opposite side of the pan and pull the eggs across the pan, towards you. The eggs should fold into themselves to form large, soft curds. Do not stir the eggs. Rotate the pan 1/4 turn and continue slowly pulling the mixture across the pan towards you, forming large curds, until there is not any visible liquid in the eggs.
Cook’s Note: Do Not increase the heat to hurry the process. Slow and steady results in the softest eggs.
Gently fold in any additional ingredients and serve immediately.
Additional ingredients
Pre-cook and keep warm any item(s) in the list below before adding to the scrambled eggs.
Asparagus, steamed and chopped
Broccoli, chopped, steamed, and drained
Butternut squash, baked and chopped or chopped and steamed
Cauliflower, chopped, steamed, and drained
Cheese, finely grated if it should melt completely, cubed if a chunky texture is desired
Green or red peppers, diced and lightly sauteed so they are still crisp, not limp
Ham, chopped
Mushrooms, diced and sauteed
Olives, chopped
Onions – Sweet and spring/green onoins are suggested. Diced and cooked only until translucent. Do not brown.
Sausage meat, crumbled
Smoked salmon, thinly sliced, bite-sized pieces, or diced
Spinach, steamed and thoroughly drained
Tomato, chopped to bits, lightly sauteed
Zucchini, diced and lightly sauteed
Toppings
Basil chiffonade
Chopped chives
Salt
Pepper
Caviar
Crumbled bacon
Sunny-side Up
Ingredients
2 Teaspoons unsalted butter
4 Eggs broken and placed in individual bowls (4). Be careful not to break the yolks and to remove any egg shell.
Directions
Heat a large skillet over medium-high heat.
Cook’s Note: Do not use a cast iron skillet unless you want to serve green eggs.
Add butter. When butter just melts, slip each egg from its bowl into the pan. Immediately reduce heat to low.
Cook eggs for approximately 5 minutes (time will vary with the size of the egg). Egg whites should be completely set.
Yolks will be set on the bottom and runny on top. Continue to cook until each yolk is set to the desired degree of doneness.
Serve immediately.
Crispy edges: Allow an egg to stay in the pan until the outer rim of the egg whites turn brown. The yolk will be slightly more set.
Serve immediately.
Over Easy
Ingredients
2 Teaspoons unsalted butter
4 Eggs broken and placed in individual bowls (4). Be careful not to break the yolks and to remove any egg shell.
Directions
Heat a large skillet over medium-high heat.
Cook’s Note: Do not use a cast iron skillet unless you want to serve green eggs.
Add butter. When butter just melts, slip each egg from its bowl into the pan. Immediately reduce heat to low.
When egg white is set, gently slip a spatula under an egg and gently flip it over. Keep the egg close to the pan to reduce the possibility of breaking the yolk. Repeat with the rest of the eggs. Cook yolks to desired degree of doneness.
Serve immediately.
Over Hard
Ingredients
2 Teaspoons unsalted butter
4 Eggs broken and placed in individual bowls (4). Be careful not to break the yolks and to remove any egg shell.
Directions
Heat a large skillet over medium-high heat.
Cook’s Note: Do not use a cast iron skillet unless you want to serve green eggs.
Add butter. When butter just melts, slip each egg from its bowl into the pan. Immediately reduce heat to low.
When egg white is set, gently slip a spatula under an egg and gently flip it over. Keep the egg close to the pan to reduce the possibility of breaking the yolk. Repeat with the rest of the eggs.
Cook yolks until completely set (“hard”).
Serve immediately.
Basted
Ingredients
4 Teaspoons unsalted butter
4 Eggs broken and placed in individual bowls (4). Be careful not to break the yolks and to remove any egg shell.
Directions
Heat a large skillet over medium-high heat.
Cook’s Note: Do not use a cast iron skillet unless you want to serve green eggs.
Add butter. When butter just melts, slip each egg from its bowl into the pan. Immediately reduce heat to low. Gently spoon meted butter over the yolks until a white film coats the yolks.
Cook yolks to desired degree of doneness.
Serve immediately.
Fried
Ingredients
2 Teaspoons unsalted butter
1 Teaspoon olive or grape oil
4 Eggs broken and placed in individual bowls (4). Be careful not to break the yolks and to remove any egg shell.
Directions
Heat a large skillet over medium-high heat.
Cook’s Note: Do not use a cast iron skillet unless you want to serve green eggs.
Add butter. When butter and oil are hot, slip each egg from its bowl into the pan.
Quickly spoon fats over egg whites until they are set. The egg can be fried just until the whites are set or until the edges and bottom brown.
Serve immediately.
Hard Boiled
Directions
Add 4 large eggs in uncracked shells to cold water in a tall saucepan The water must cover the eggs by an inch. The saucepan must be tall and allow for 3 inches of the side of the saucepan to be above the eggs and water. Do not cover pan.
Bring the water to a boil.
Cover and remove saucepan from heat.
Allow to stand for 20 minutes, off the heat.
Remove eggs from the hot water with a slotted spoon or tong and plunge into ice water.
Allow the eggs to stay in the cold water for 1 minute.
Remove individually and tap the shell against a flat surface. Peel the shell off from the large end to the small end.
May be served warm or cooled.