An Egg-cellent Evening – Culinary Class Night 7

Egg night was one of those times when I developed a whole new appreciation for an ingredient as the night wore on. I love eggs, over easy, sunny side up, poached and everything in between but learning how truly versatile eggs can be is where the real magic happens. Whether you’re only using the yolks for creme brulee or whisking them up whole so that you can make brownies, the possibilities are endless.

Because eggs are such a universal ingredient, I wanted to share some tips on how to ace some of the most popular egg dishes out there.

  • Always cook eggs on low to medium in a teflon non stick pan. A high temperature causes the protein to constrict leaving you with a tough egg. This applies to scrambled, over easy, omelet’s, etc.
  • Crack an egg on a flat surface to ensure a clean and even break and prevent tiny shards of egg shells falling into your bowl. Another pro tip is to crack your eggs in a small ramekin instead of cracking them right into your main bowl of ingredients. No one wants to ruin an entire batter with a bad egg!
  • To get the perfect hard boiled egg – make sure your eggs are at room temperature, carefully place them into boiling water (not cold!), bring them up to a boil for 12 minutes and then shock them in cold water for 30 seconds to stop cooking and voila!

Fun Fact: In the U.S., we wash eggs after chickens lay them and this process strips the egg of it’s natural protective shell. Because of this we have to refrigerate our eggs. Over in Europe they do not wash their eggs of this protective layer therefore can eat them at room temperature.

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Eggs Benedict with homemade hollandaise sauce!

Creme brulee!

Creme brulee!

The most amazing deviled egg  made with cornichons!

The most amazing deviled eggs made with cornichons!

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