I would like to change. Eggs are cheap, nutritious, and can be sustainable. Also, chickens are all the rage right now in berkeley (you know you're a hippy when you have chickens in your backyard. Well, I guess you could also be a redneck). I have several friends with more eggs then they can handle, thus the local, organic, sustainable egg glut in Berkeley. I'd like to take advantage of this situation.
I'd also like to be the kind of person who can casually say, how do you like your eggs? And then create a perfect specimen. This will also be convenient once I get a Ph.D., when I can take my over-educated, unemployed self and go to work as a short order cook.
So I'm going to endeavor to cook eggs in many different manners as the mood strikes me. Enough people out there like eggs; there must be a way of cooking them that I will like.
First up, scrambled eggs. Seems easy enough. I didn't bother doing any research on the subject. I just melted some butter in the pain, cracked in the eggs, added a little bit of goat cheese, and whisked it around with a fork until they no longer looked wet. Then I salted them. I also sauteed some veggies to go along with the eggs.
Here are the results:
My conclusions? Well, I ate everything. And it was pretty good when mixed with the veggies and put into a pita. However, the grapes were definitely the first thing to go.
A quick internet search after the fact revealed that I didn't use the right technique at all. People have strong opinions about what the best method is and my didn't align with any of them. So I think I will revisit scrambled eggs and see if I can do better.
Other egg dishes I'm excited about trying include sunny side up, over easy, fried, poached, and coddled eggs. Then of course there is the omelet.
Some of these things might be the same, or require special equipment or patience, I really have no clue. I really do hope to become an egg lover by then end of it. However, I don't think anything could ever make me give hardboiled eggs a chance. I will close with an apt biblical quote: Thou shalt not put into thy salad eggs which come from beasts with feathers, for hardboiled eggs in salads are an abomination unto the Lord (Deuteronomy, 22:5).
7 comments:
Egg salad: another type of egg to be avoided at all cost. Just about every test question concerning food poisoning starts with "30 people ate egg salad at a picnic."
Yay for eggs!! When you make your omlet, I say make sure the oil is quite hot (can be medium heat) before you pour in your eggs. If the pan isn't adequately hot the omlet will be unflippable. Good luck!!
Egg salad is certainly an abomination. Eggs AND mayonnaise? Really people.
Well, once you master the ambitious list you've put out there, will you please try shirred eggs and tell me what they are? Suzanne and I both had them (mine were just egg whites) at her Birthday Brunch yesterday, and they were good. Served in a small iron skillet-like thing with butternut squash and a few other veggies. And probably some goat cheese. The bread was delicious. The restaurant had an amusing ambiance. It was in an old factory, and the cuisine was definitely for folks who imagined they'd put in a hard day at the mill and shouldn't have to worry about niceties like skim milk. Reeves was not amused. But a good time was had by all.
Look at the gorgeous sun shining in the kitchen window. California makes any good look better!
makes and FOOD look better, that i!
makes ANY food look better, that is.
I'll get there.
So I decided that I should figure out for myself what shirred eggs are. I know what shirring is in sewing: a loose gathering at both ends of a piece, as in the bodice of the gown Suzanne wore for the clarinet concerto, or the bikini bottoms you see if you search "shirred bikini." Shirred eggs evidently have nothing to do with gathers, pleats, or tucks, nor whisking, beating, frothing or anything similar. They just sit there. It just means baking, maybe in a depression in already heated food, per one recipe, or in ham, cream and cheese, per Emeril Lagasse.
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