breakfast recipes Diet
- 7 years ago
“How do you want your eggs?”
http://www.dailymotion.com/video/x56nnd4
How many times have you been asked that at a restaurant and not known exactly how to answer it? “What’s the way where it’s fried but the yolk is still runny?” “Aren’t sunny side up and over easy the same thing?” “What’s the difference between over easy and over medium?” “What the heck are basted eggs?”
Eggs really tie breakfast together. They’re great in so many ways: inexpensive, easy to prepare, cook quickly, and offer a solid source of protein.
So how do you answer the next time a server asks how you’d like your eggs? Here are 11 ways to cook an egg.
1. Hard Boiled
A hard boiled egg is cooked in its shell in boiling water. The “hard” refers to the consistency of the egg white (or albumen) and the yolk. Making them is simple. Fill a pot with enough water to cover your eggs by about two inches. Bring it to a boil and carefully drop in the eggs and leave them for 10-12 minutes. For easier peeling, place the eggs immediately in an ice water bath after boiling, then gently tap and roll them on a counter. (There’s also the gimmick of adding a teaspoon of baking soda to the boiling water to help loosen the shells, cracking the shells off both ends, and blowing the egg out of its shell. Look it up on YouTube.) Bonus: you can hard boil a bunch of eggs at a time and refrigerate them. Eat them with a sprinkle of kosher salt, or chop onto salads.
2. Soft Boiled
Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking time roughly in half. This gets the egg white cooked while leaving the yolk runny. Our preferred method is the “six minute egg,” which sounds way fancy. (“This is a pile of breadcrumbs and a six minute egg.” “Ooooooo!”) The six minute is just like it sounds: bring your water to a boil, gently lower in the eggs, set a timer for six minutes, then remove the eggs and drop them in an ice bath.
Sometimes soft boiled eggs are eaten in the shell, stood upright in little egg cups. You can then daintily tap the top of the egg with a spoon and scoop out the insides. They’re great on toast, sprinkled with salt, pepper, and hot sauce. We also love dropping a couple on a thick black bean soup.
3. Hard Scrambled
The almighty scrambled eggs. When they’re done right, they’re my favorite preparation. I like that scrambled eggs can be made by accident: “Oops, I dropped these eggs. I guess I’ll just mix them up over some heat.” Scrambled technically means that the whites and yolks are broken and mixed together. Hard scrambled eggs are cooked all the through. This is the default preparation for scrambled eggs at most restaurants, and while they’re good, they border dangerously on dry.
4. Soft Scrambled
That’s why I prefer soft scrambled eggs, sometimes referred to as “wet.” The texture is 10x better, and they play more nicely with other ingredients. The difference between soft and hard scrambled eggs is cooking time. If you want soft scrambled eggs, you need to keep in mind that eggs. cook. quickly. You can’t walk away from them. Whip your eggs (I add a little milk) in a separate bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook. Use the spatula to prevent them from spreading out, especially up the sides of the pan; when they spread too thin, they’ll over-cook quickly. I usually fold them until they no longer look runny, but still look wet (i.e. light is reflecting in them). Have your plate ready so you can remove them from heat immediately. They’re perfect on buttered toast with salt and pepper; try adding slices of cheese or sauteed kale.
4a. “Perfect” Scrambled Eggs
If you want super creamy soft scrambled eggs, you can use the method we learned from Gordon Ramsay (watch it here). Drop eggs into a pan over medium-high heat, along with one, thin pat of butter for each egg. Then start stirring with a spatula. Break the yolks, let them mix with the butter and whites. And keep stirring. If the pan gets too hot, lift it off the heat briefly. And keep stirring. Do this for about 4-5 minutes, until the eggs start coming together. Right before you take them off the heat, add a dash of milk, sour cream, or creme fraiche. Stir that in, then ladle the eggs onto toast and sprinkle with herbs (chive, dill, green onion) or salt and pepper. The result is some of the creamiest, softest eggs you’ve ever tasted.
4b. Omelets & Frittatas
Scrambled eggs can be manipulated in many ways. Ordering plain scrambled eggs means they’ll be mixed and moved in the pan, whereas an omelet or frittata indicates that the scrambled eggs are cooked until they’ve stabilized into a usable form and topped with other ingredients: cheeses, meats, vegetables, anything. A frittata is typically open-faced, whereas an omelet is folded over in half onto the additions. But the egg base remains the same (except in egg white omelets, where yolks are separated out).
http://www.dailymotion.com/video/x56nnd4
How many times have you been asked that at a restaurant and not known exactly how to answer it? “What’s the way where it’s fried but the yolk is still runny?” “Aren’t sunny side up and over easy the same thing?” “What’s the difference between over easy and over medium?” “What the heck are basted eggs?”
Eggs really tie breakfast together. They’re great in so many ways: inexpensive, easy to prepare, cook quickly, and offer a solid source of protein.
So how do you answer the next time a server asks how you’d like your eggs? Here are 11 ways to cook an egg.
1. Hard Boiled
A hard boiled egg is cooked in its shell in boiling water. The “hard” refers to the consistency of the egg white (or albumen) and the yolk. Making them is simple. Fill a pot with enough water to cover your eggs by about two inches. Bring it to a boil and carefully drop in the eggs and leave them for 10-12 minutes. For easier peeling, place the eggs immediately in an ice water bath after boiling, then gently tap and roll them on a counter. (There’s also the gimmick of adding a teaspoon of baking soda to the boiling water to help loosen the shells, cracking the shells off both ends, and blowing the egg out of its shell. Look it up on YouTube.) Bonus: you can hard boil a bunch of eggs at a time and refrigerate them. Eat them with a sprinkle of kosher salt, or chop onto salads.
2. Soft Boiled
Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking time roughly in half. This gets the egg white cooked while leaving the yolk runny. Our preferred method is the “six minute egg,” which sounds way fancy. (“This is a pile of breadcrumbs and a six minute egg.” “Ooooooo!”) The six minute is just like it sounds: bring your water to a boil, gently lower in the eggs, set a timer for six minutes, then remove the eggs and drop them in an ice bath.
Sometimes soft boiled eggs are eaten in the shell, stood upright in little egg cups. You can then daintily tap the top of the egg with a spoon and scoop out the insides. They’re great on toast, sprinkled with salt, pepper, and hot sauce. We also love dropping a couple on a thick black bean soup.
3. Hard Scrambled
The almighty scrambled eggs. When they’re done right, they’re my favorite preparation. I like that scrambled eggs can be made by accident: “Oops, I dropped these eggs. I guess I’ll just mix them up over some heat.” Scrambled technically means that the whites and yolks are broken and mixed together. Hard scrambled eggs are cooked all the through. This is the default preparation for scrambled eggs at most restaurants, and while they’re good, they border dangerously on dry.
4. Soft Scrambled
That’s why I prefer soft scrambled eggs, sometimes referred to as “wet.” The texture is 10x better, and they play more nicely with other ingredients. The difference between soft and hard scrambled eggs is cooking time. If you want soft scrambled eggs, you need to keep in mind that eggs. cook. quickly. You can’t walk away from them. Whip your eggs (I add a little milk) in a separate bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook. Use the spatula to prevent them from spreading out, especially up the sides of the pan; when they spread too thin, they’ll over-cook quickly. I usually fold them until they no longer look runny, but still look wet (i.e. light is reflecting in them). Have your plate ready so you can remove them from heat immediately. They’re perfect on buttered toast with salt and pepper; try adding slices of cheese or sauteed kale.
4a. “Perfect” Scrambled Eggs
If you want super creamy soft scrambled eggs, you can use the method we learned from Gordon Ramsay (watch it here). Drop eggs into a pan over medium-high heat, along with one, thin pat of butter for each egg. Then start stirring with a spatula. Break the yolks, let them mix with the butter and whites. And keep stirring. If the pan gets too hot, lift it off the heat briefly. And keep stirring. Do this for about 4-5 minutes, until the eggs start coming together. Right before you take them off the heat, add a dash of milk, sour cream, or creme fraiche. Stir that in, then ladle the eggs onto toast and sprinkle with herbs (chive, dill, green onion) or salt and pepper. The result is some of the creamiest, softest eggs you’ve ever tasted.
4b. Omelets & Frittatas
Scrambled eggs can be manipulated in many ways. Ordering plain scrambled eggs means they’ll be mixed and moved in the pan, whereas an omelet or frittata indicates that the scrambled eggs are cooked until they’ve stabilized into a usable form and topped with other ingredients: cheeses, meats, vegetables, anything. A frittata is typically open-faced, whereas an omelet is folded over in half onto the additions. But the egg base remains the same (except in egg white omelets, where yolks are separated out).