I love eggs!!! I can eat them at every meal and never get bored with them! BUT – I am very particular about my eggs – you might say I’m an egg snob! I don’t want a runny white OR a hard yolk! I don’t like them scrambled, unless there is no other choice or I can’t have toast with them. And I don’t want “stuff” on my eggs — why drown a perfectly good egg with something that is going to totally mask the delicious flavor? So, no ketchup, Texas Pete, cheese, hollandaise sauce, or other junk on my eggs, please (except for omelets – that’s a different story!)!!!
In restaurants I order them “over easy”….that usually gives me a nice solid white and a nice runny yolk to dunk my toast in! Yep, I’m a toast dunker – so report me to the proper eaters police! I try to show good manners when I eat – I chew with my mouth closed, I don’t talk with my mouth full, I don’t sop up my plate with my bread (well, except for when I’m eating eggs, that is), and I ensure the risk of half the contents of my fork/spoon falling off in my lap is as low as possible (although I rarely leave a meal that I don’t discover a little something on the front of my shirt – what’s up with that – leftovers belong in the fridge, not on my clothes!), etc……but I do love to dunk my toast in my eggs! It is like a special privilege that I hold very dear and won’t apologize for!!!
Other ways I love eggs: deviled eggs, egg salad, omelets, hard boiled (the white part only, though), fried egg sandwiches, and in things like macaroni and potato salad!
But my most favorite way to prepare eggs is to poach them!!! I just had a plate of poached eggs on toast and it was an absolutely perfect breakfast!!! Poached eggs are easy to prepare and they are usually easier to get done just the way you like them than when you fry them. I take a small but deep frying pan, fill it with just enough water to just slightly cover the eggs and bring it to a boil on the stove. Once the water is boiling nicely, I drop a couple eggs into the water – if I am cooking for multiple people, I do them separately – it is easier to get them just right if there is no more than 2-3 eggs in the pan at a time. While they are cooking, I get the toast ready. Once the water starts to boil up around the eggs good and they start to get solid, I like to loosen them from the bottom of the pan (I don’t know anyone else who does this, but I think it helps the process, so I do it) to let them float around in the boiling water! I use a slotted spoon to lift them out of the water when they look like they are getting done – a jiggle them slightly on the spoon – if the white still jiggles, I lay them back in the water for a little bit longer! The trick is to watch them closely and check them often to get them just right — otherwise, you can risk ending up with hard boiled eggs, instead! When done, I place them on toast that is already prepared, buttered, and on the plate – one whole slice and one cut in half and placed on each side of the whole slice. I sprinkle just a little salt and pepper on them and they are ready to go!!!
A similar way to prepare eggs and have them come out with the “poached” effect is to baste them! You can baste an egg if you only have a grill and don’t have a pan that you can poach them in! I learned this technique when I worked at Woolcott’s Dairy during my senior year in high school – it is pretty cool! You get the grill hot enough so that when you sprinkle water droplets on it they sizzle. Treat the grill with a light film of butter or oil so that the eggs won’t stick, but not enough to actually fry them (actually using something like Pam is even better because it doesn’t add any fat). Put the eggs on the grill and then sprinkle pieces of crushed ice around them on the grill. Cover the eggs with a lid and let them steam until they are done the way you want them! The steam bastes the eggs just like poaching them does! Some people claim that basting is done by cooking the eggs in extra butter and then spooning the hot butter over the top of the eggs, but that just sounds gross to me and adds cholesterol and fat to the eggs. This is a much better way to cook them – they look appealing (the top gets a film over the yolk, even though you don’t flip them), they are easy (no flipping, so no risk of breaking the yolk) and they are a healthy way to cook them – no added fats at all!
Thank you for joining my “Eggs 101” class!