Eggs!
At this price, better get it right.
Boiled Eggs
New York Times Cooking author, Kenji Lopez-Alt, has a new way to make the perfect boiled egg, soft-to-hard - Steaming. I tried it for the first time today.
Boil about an inch of water in bottom of covered pan.
Add eggs and cover.
Continue at a vigorous boil for 6 minutes for a soft boiled egg (warm, liquid yolk), 8.5 (for translucent, fudgy yolk) and 11 minutes for just barely firm all the way through.
I did the 6 minutes.
Overcooked! So I think it takes a heavier bottom pan or a steaming rack in my copper pan. Will try again!
Scrambled eggs
I do think Kenji knows eggs, because I apply his technique in The Food Lab for scrambled eggs. Most of the time I’m cooking just 1 or 2 so I use his strategy in the microwave (sacré blue, you say? well, when just making one egg) because it’s less clean-up . . . and it is amazing. It’s about the fat. I use butter or cheese, or sometimes both.
For each egg . .
Beat in a bowl just enough to incorporate the yellow and white.
Microwave for about 15 seconds (depends on the microwave) - multiply 15 seconds by the number of eggs in the bowl.
Remove. It’s usually still pretty liquidy. Scramble to break up any of the solid pieces that have formed.
Continue microwaving for about 10 seconds - multiply 10 seconds by the number of eggs in the bowl.
At this point it is starting to congeal - this is when you add (remember this is for each egg, so multiply this amount by the number of eggs in the bowl) about 1/2 TBS of cold unsalted butter or a TBS of grated cheese (or some combination of both) and scramble it all together.
Cook for another 5-10 seconds and stir again. If you like scrambled eggs creamy, they are done. If not, cook for additional 5-10 second increments until texture meets your taste.
Salt, and eat.