Updated: 08/15/2018 3:55 PM | Print Story |  Email

Cooking Eggs

Make sure your kids get a good start to their day before heading off to school.  Eggs are a good choice and pack a lot of protein.  James Beard Award winning chef, Alex Roberts (owner of ALMA), shares tips for making the perfect eggs.

General egg cooking tips:

? Having a non-stick pan dedicated to egg cooking helps you make great eggs every time. Keep
it from getting scratched by hanging up or by storing a towel inside when stacking. Use non
abrasive cleaners, and wood or heat resistant rubber/silicone utensils.
? Cast iron pan can work great when “well seasoned”
? Butter is best. Remember it’s good for you.
? Crack eggs into an small dish or bowl before adding to the pan

Poached Egg Recipe

Ingredients:
Fresh Large Eggs
Salt
White distilled vinegar* (optional but recommended)
Black Pepper (optional)

Equipment:
10-12” Non-stick saucepan
Slotted spoon
Small bowls

1. Fill the non-stick saucepan with 1-2 inches of water and bring to a boil. Meanwhile, crack
each egg into its own small bowl so they’re ready to go.

2. When the water reaches a boil, reduce it to a gentle simmer (~190°F) Holding the bowl just
above the simmering water, gently slip the egg into the water. Drop in the second egg in the
same way and try to keep track of the order they went in. The first egg in should be the first
egg out. Remember to use more water if you’re cooking more eggs so the water temperature
doesn’t drop too much. Turn OFF and cover.

3. Take the eggs out after 6 minutes for soft-poached, or let them cook for 7 minutes for a
more solid yolk. Gently remove with a slotted spoon and drain as much of the water as
possible. Serve immediately.

* Vinegar will help set the egg white and leaves very little residual flavor. Omit if preferred.

Poached eggs tips:

? Use very fresh eggs for poaching.
? The wispy threads from the egg white can be removed by first cracking into a fine colander.
? “Quiet” water that is gently simmering produces the best result.
? Poaching rings that corral eggs as they cook can be used but often make the whites “rubbery”
in texture.
? If not serving immediately poached eggs can be move to an ice bath, covered and refrigerated
for up to 8 hours. Reheat in hot, but not boiling water until warmed through.


Scrambled eggs on the stove:

Ingredients:
Eggs
Salt and pepper to taste
A splash of milk or water (Optional)
1T Butter per two eggs

Equipment:
Non-stick sauce pan
Small mixing bowls
Wood or rubber kitchen spoon or spatula
Whisk or fork for beating

1. Beat eggs, salt and pepper in bowl until blended (add milk or water if preferred)

2. Heat butter in large nonstick skillet over medium heat until hot bubbling and foamy. Pour in
egg mixture.

3. As eggs begin to set, Gently pull the eggs across the pan forming large soft curds. Continue
cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains.
Do not stir constantly. Remove from heat. Serve immediately.

Scrambled eggs tips:

? Careful with cast iron. Eggs scrambled in a cast iron pan that isn’t well seasoned can turn a
greenish shade. This harmless but unappealing color change is the result of a chemical reaction
between iron in the pan and sulfur in egg whites.
? Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after
pan is removed from heat.
? Adding optional milk or water creates steam in the cooking process and can result in fluffier
eggs but makes timing more crucial.
? Most people prefer well beaten eggs!