Eggs: Scrambled, Over-easy, Soft Boiled, Sunny Side Up, Poached ...
Who would have ever thought so much could be done with eggs?! I was sick of them by the end of the week. Hard boiled, soft boiled, sunny side up, over-easy, over-medium, over-hard, poached, an omelet, oh my! When I order eggs in a restaurant I always order them scrambled so it was a challenge to cook eggs in so many different ways. I learned very quickly that eggs are very delicate. One second they are cooked perfectly, the next they are overdone. The scotch eggs was my favorite recipe to make during the egg week. I changed the recipe just on instinct. Dr. B. and I had previously talked about the deep fryer and how flavor disappears when you deep fry food so I looked at the seasoning in the recipe. I used the same quantities, just changed it to dried spice. It worked perfectly! Chef Jack, Chef Andy, Mr. Grippe and Dr. B. all tried my scotch eggs. I was so proud! The egg soufflé was an interesting experience. Nick originally took this recipe on. I wasn’t paying attention...