Egg Styles
Eggs should be the last item prepared before breakfast is served.
Do not use a cast iron skillet as this may result in “greenish” colored eggs (due to a chemical reaction between the sulphur in the eggs and the cast iron surface).
Eggs 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 it immediately.
Scrambled Eggs
Serving 1
Ingredients:
2 large eggs, cracked and the contents placed in a medium-sized bowl
Large pinch of salt
1 teaspoon unsalted butter
Garnish Suggestions:
Snipped fresh rosemary
Snipped fresh parsley
Snipped thyme leaves
Grated Parmesan or Romano cheese
Finely ground pepper
Process:
Whisk the eggs with the salt in a bowl until consistently orange in color and foamy.
Heat a 6” skillet over medium heat.
When the skillet is hot, add butter.
When the butter is melted and begins to foam, pour the eggs into the middle of the skillet.
Allow the eggs to cook until the edges begin to set.
Use a spatula to push (do not stir) the eggs gently in one direction across the skillet. The eggs will fold onto themselves. Cut the curds into bite-sized pieces with the spatula. Push the curds gently in the pan until they are barely set (remaining slightly moist and shiny, as the eggs will continue to cook even after they are plated).
Plate the eggs, garnish as desired and serve.
Note: Do Not raise the heat to hurry the eggs. Slow and steady results in the softest eggs.
Sunny-side Up
Servings: 2
Ingredients:
2 teaspoons unsalted butter
4 Eggs, cracked and the contents place in four individual bowls. Be careful not to break the yolks and to remove any egg shell pieces. Discard shells.
Process:
Heat a large skillet over medium-high heat. Add butter.
When butter has barely melted, hold the bowl close to the surface of the skillet and slip each egg from its bowl into the pan.
Immediately reduce heat to low.
Fry the eggs for approximately 5 minutes (time will vary with the size of the eggs). Egg whites should be completely set. Yolks will be set on the bottom and runny on top.
Continue to cook until the yolk is set to the desired degree of doneness.
Serve immediately. For Crispy edges, all an egg to stay in the pan until the out rim of the egg whites turns brown. The yolk will be slightly more set.
Serve immediately.
Over Easy
Servings: 2
Ingredients:
2 teaspoons unsalted butter
4 Eggs, cracked and each egg’s contents placeed in individual bowls (4). Be careful not to break the yolks and to remove any egg shell. Discard shells.
Process:
Heat a large skillet over edium-high heat.
Add butter.
When the butter has barely melted, hold each bowl close to the skillet and 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 theggs.
Cook yolks to desired degree of doneness.
Serve immediately.
Over Hard
Servings: 2
Ingredients:
2 teaspoons unsalted butter
4 Eggs, cracked and the content of each egg placed in individual bowls (4). Be careful not to break the yolks and to remove any egg shell pieces. Discard shells.
Process:
Heat a large skillet over medium-high heat. Add butter.
When butter has barely melted, hold each bowl close to the surface of the skillet and slip each egg from its bowl into the pan.
Immediately reduce the heat to low.
When the egg white is set, gently slip a spatula under an egg adn gently flip it over. Keep the egg close to the pan to reduce the possibilitiy of breaking the yolk.
Repeat with the rest of the eggs.
Fry until each yolk is completely set (“hard”).
Serve immediately.
Basted
Servings: 2
Ingredients:
4 teaspoons unsalted butter
4 Eggs, cracked and the contents placed in individual bowls (4). Be careful not ot break the yolks and to remove any egg shell pieces. Discard sheels.
Process:
Heat a large skillet over medium-high heat.
Add butter.
When the butter has barely kmelted, hold the bowl close to the surfave of the skillet and slip each egg from its bowl into the pan.
Immediately reduce het to low.
Gently spoon melted butter over the yolks until a white film coats the yolks.
Cook yolks to desired degree of doneness.
Serve immediately.
Fried
Servings 1-3
Ingredients:
2 teaspoons unsalted butter
1 teaspoon olive or grapeseed oil
3 Eggs, cracke dinto three individual (3). Be careful not to break the yolks and to remove any egg shell pieces. Discard shells.
Process:
Heat a large skillet over medium-high heat.
Add butter.
When butter and oil are hot, hold the bowl close to the surface of the skillet and slip each egg from its bowl into the pan.
Quickly sppon fats over the egg whites until they are covered with a white skin.
The egg can be fried just until the whites are set (soft yolk) or until the egg white edges and bottom brown slights (more solid yolk).
Serve immediately.
.
Hard Boiled
Servings: 4
Ingredients:
4 large eggs
Bowl of ice water.
Process:
Add 4 large eggs in uncreacked shells to a tall saucepan of cold water. The water must cover the eggs by an inch. The saucepan must be tall enoiugh to allow for 3″ of the side of the sauce pan to be above the eggs and water.
Do not cover the pan.
Bring the water to a boil.
Cover and remove the saucepan from the heat.
Allow to stand on a heat resistant survace for 20 minutes.
Remove the eggs from the hot water with a slotted spoon or tongs and plunge them into ice water.
Allow the eggs to stay in the cold water for 1 minutes.
Remove the eggs and tap the large end of each end agains a flat surface.
Peel the shell off from the large end to the small end.
Rinse to remove any stray pieces of egg shell.
May be served warm or cooled.
Poached Eggs (Eggs in a Pocket)
The term poached is derived from the French word “poché” meaning “small pouch or pocket,” and the end result should indeed resemble a liquid pot of gold (the yolk) encased in a white pouch (the egg white).
Ingredients:
The number of eggs to be poached
Process:
Prepare and plate any other sides to be served with the eggs and keep them warm in a 170° F – 200°F. oven.
Use the freshest large eggs possible.
Crack each individual egg into a mesh sieve (over a small bowl) and allow all of the more liquid part of the white to drain into a bowl. This will remove the “whispy” whites that deface the look of the egg white “pouch.”
Transfer each egg from the strainer to an individual small ramekin or bowl.
Bring a large pot of water, with a minimum of 4” of water from top to bottom, to a full, rolling boil, then reduce to low.
Stir the pot counterclockwise to create a vortex.
Face the one ramekin towards the direction of the vortex and pour one egg into the middle of the vortex.
Poach for 3 minutes.
At the end of the 3 minutes, use a slotted spoon to remove the poached egg.
If necessary, carefully tilt to remove any excess water or remove water with a clean towel.
Plate and serve immediately.
If doing multiple platings or multiple poached eggs per serving, repeat the process from “pour one ramekin…” to “plate and serve…” for each egg.