For years all I have ever eaten in terms of eggs would be scrambled eggs, and that would only be very rarely. I have mastered the preparation of scrambled eggs (I think...) at least to the point that if I have house guests I feel safe offering them up as a morning treat. However, very recently, I have become more and more enamored with your basic sunny-side-up egg, or, as my preference states, an egg over well. It is the "over" part that often upsets me so and also stops me from ever even dreaming of making any type of attempts to make my own omelet.
Problem #1: I do not have a non-stick pan. Is this a requirement in appropriate egg-making? I do not want to use Teflon due to the toxic effects, so is there a suitable replacement that anyone out there has tried yet?
Problem #2: What do you cook an egg with? Before finding out about my dairy sensitivities I always cooked my scrambled eggs in butter and, therefore, had a very simple equation in my head: cooking eggs = butter in the pan. Then I met my husband and the first time I made him eggs he asked me what the heck I was doing. His equation was very different: cooking eggs = oil in the pan. Which do you use? Do you use something else entirely? (I tried cooking spray for a little while, but the eggs had a metallic taste which completely freaked me out.) Is this question not necessary if I have a non-stick cooking surface?
Problem #3: Is there a standard egg seasoning when cooking, or do you just leave it alone until after they are done cooking? I, personally, like to put salt AND pepper in my egg as it is cooking. My husband likes to put salt in as it is cooking and save the pepper for later. This makes me feel like there is no "standard", but I was just wondering.
Problem #4: This is not as simple as it seems it should be. A couple of years ago I saw an episode of Top Chef (I think... it was some chef reality show) where the challenge was to cook an egg. There were moans and groans from all of the contestants. I didn't know what was up, but it seemed that they all knew that if that was all they were being judged on, it wasn't going to be so simple. I was surprised, before seeing that I thought I was the only one who felt intimidated by this small little food thing!
Here is my call to any readers out there:
- WHAT ARE YOUR EGG COOKING TIPS?
- Do you actually have a recipe?
- Would you be so brave as to make a vlog for us so we can watch you in action? (Or at least so I can?!)
- Can you explain how you can guarantee that you will not break the yoke???
- Is there really only ONE WAY to cook an egg?
I think I have the potential to make a good egg. I would like to feel no fear if a house guest asks, "Can you make me a sunny side up egg?" or, god help me, "...an egg over easy?" Of course, I will do my part and actually research this, but it would be great to hear about your experiences as well!
Thanks!!
Saute your contents first. I use diced tomato and a bit of onion frequently. If I am going to use bacon, I cut it with scissors directly into the pan. Rosemary is excellent paired with eggs. I do sea salt, pepper and rosemary.
ReplyDeleteOmelettes are so easy. Do not whip the eggs the way you do for scrambled eggs. Use four to eggs and add a couple of tablespoons of water. Only whisk them to the point where you see a bit of froth. Use medium plus 1 setting on stovetop. Make sure you heat the pan adequately before putting egg in, otherwise egg is more likely to stick. When the omelette starts to come together, gently use a spatula to lift the outside, tilt pan to allow uncooked egg to run under solidified portion of omelette.
Now, you're ready to add contents. Fold sides of omelette around the contents. Then gently plate.
OK... that doesn't sound too scary. I guess because they are so delicious and filled with so many yummy things I thought of them as being very intimidating. An omelette attempt may be in my very near future!! :)
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