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 to what Nick was doing but needless to say the egg soufflés did not rise in the oven. We moved on to the recipe. Chef Jack comes by and asked what happened with the soufflé. None of us had an answer. Chef Jack says to us, “You’re doing it again, correct?! … The correct answer is, ‘Yes, chef!’” This time Nick and I started over together. I figured out it was in
whipping the egg white. Nick and I differ greatly in the kitchen. He has more experience in a professional kitchen but I know the importance of slowing down for the more delicate cooking. That’s what egg whites require. I was able to teach Nick how to fold in egg whites, how there is air in the egg whites and if you dump them in and stir, you will lose all that air. Instead you need to gently fold in a portion of the egg whites at a time. I have enjoyed bridging the gap between Nick and myself.
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!
whipping the egg white. Nick and I differ greatly in the kitchen. He has more experience in a professional kitchen but I know the importance of slowing down for the more delicate cooking. That’s what egg whites require. I was able to teach Nick how to fold in egg whites, how there is air in the egg whites and if you dump them in and stir, you will lose all that air. Instead you need to gently fold in a portion of the egg whites at a time. I have enjoyed bridging the gap between Nick and myself.
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