The egg. Is there a more versatile food? It can be eaten by itself, used in batters, salads, pickled, makes food stick like breading and pasta, and it will coat things to make them pretty and shiny. They are also the base for many dishes like frittata, soufflés, flans, Huevos Rancheros and my mom’s favorite, Eggs Benedict.
Let’s consider preparing and eating the egg by itself for a moment. There is the omelette, hard-boiled, soft-boiled, scrambled, fried, over-easy, sunny side up….No wonder these darn things can be so hard to get right! Of all those choices, my current favorite is the soft-scrambled egg, which is how the French prepare their scrambled eggs. (Check out Jacque Pepin.) I, for one, am not the biggest fan of scrambled eggs, American style. They are generally not incorporated well enough, and fast-cooked which results in a tougher texture.
This soft style takes a little patience, but the result is a light and creamy texture. Love!
Soft Boiled Egg Instructions:
1. Use two fresh eggs, per person and whip in a bowl until light and frothy. All the egg white should be incorporated with the yolks.
2. Warm a non-stick skillet on low heat to ensure even heating.
3. Keeping the temperature low, add a bit of butter or olive oil and add the eggs. It should not sizzle.
4. It is important to keep the eggs moving with your spatula until they begin to form tiny oatmeal-like lumps.
5. Start to move the pan on and off the heat as needed, not letting one spot get too firm.
6. Let them slowly form into curds. It will resemble a loose oatmeal consistency.
Patience, this can take up to 10 minutes!
8. Slide on a warmed plate and season to taste.
Tip Jar: In the morning, serve with tea and a buttered toast. At lunch, with a small green salad. In the evening, with a hunk of cheese, a baguette and a glass of wine.
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