Tag Archives: eggs

The Simple Scramble

I wrote about my new book, The Food Lab, and it’s easy and delicious recipe for Hollandaise sauce here.

This morning we decided to try The Food Lab’s recommendations for the simple scrambled egg.  Kenji breaks scrambled eggs into two camps:  (1) Fluffy and (2) Creamy.

For both preparations I used 2 fresh eggs which I whisked together with a fork.  To which I added 1 T. milk, and pre-salted, and whisked again.  I then allowed them to sit for 15 minutes.  At this point, both bowls of 2 whisked eggs (with salt & milk) set aside are exactly the same.

For (1) Fluffy egg:

After 15 minutes, I heated a non-stick pan, and added just a tad of butter to the pan.. and whisked one bowl again… and added it to the hot pan.  I then allowed the egg to sit in the pan until you could see it start to cook around the edges.  Then I carefully, and slowly, pulled the egg toward the center, and carefully swirled the wet egg around to the edges to cook.  After just a couple minutes it was done, and I removed to a plate… still just a tad wet, as it continues to cook off heat.

For (2) Creamy egg:

After 15 minutes, I heated a non-stick pan, and added just a tad of butter to the pan.. and whisked one bowl again… and added it to the hot pan.  This time I also added 1 T. of cold butter cut into small cubes, and added to the raw wet egg mixture.   I stir stir stirred, shaking the pan all the while until the egg was super creamy.  JUST before it was done (still a little wet) I added 1 T. of creme fraiche or cream… stirred it in, and removed from heat and plated.

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They were both excellent, tender eggs.  To be fair, I usually eat the Fluffy egg… but after this experiment, I may change my course and switch to the Creamy… as it was excellent.  The addition of the pre-salt rest was worthwhile, as the eggs were very flavorful… and no additional salt was necessary.  Try it for yourself, and see what you think.

 

 

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Food Lab’s Hollandaise

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I have been reading this new book, The Food Lab, by J. Kenji Lopez Alt.

It’s more a science book than a cookbook… but the Engineer in me, loves that.  It explains how food works, why it works… and why it doesn’t.  If I can get through this 900 page tome, I’ll be smarter for it.

While I’m only in the first chapter, Breakfast, I am learning all sorts of things about Eggs.  Kenji’s style of writing is interesting, funny, and engaging.  He explains the science in simple terms that anyone can understand.  He uses experiments to debunk old wives tales and misinformation, and uses facts and data to support his conclusions.

For instance, while talking about Eggs he explains the different cooking times and temperatures of both the whites and yolks, pointing out that at their different ideal temperatures (180F for whites vs. 145F for yolks) yields challenges for getting both just right at the same time.  Mix in the variety of cooking techniques (boiled, poached, scrambled, and fried) you have a variety of perfect ways to cook the perfect egg – dependent on what is perfect to you.  Kenji offers tables and charts to summarize his data and allow the reader to formulate their own personal preference.

And while I am finding this all very interesting (I did say I was an Engineer), one particularly useful technique came out of his Egg section that I find fascinating and wanted to share.

Kenji’s ‘recipe’ for hollandaise.  I won’t explain the science behind this (get his book)… but his solution makes for the easiest hollandaise – and maybe the most consistent, delicious, and creamy version I have come across.

Melt 2 sticks of butter until melted completely.  Do not stir, allow the milk solids to rise to the top.

In an immersion blender add:

  • 3 egg yolks
  • 1 T. hot water
  • 1 T. lemon juice

Blend up egg mixture and slowly add melted butter, leaving milk solids in the pan.  Continue to blend butter into egg mixture until butter is used up.

Season with salt and cayenne.

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I made up this hollandaise from start to finish in less than 5 minutes and topped over my Eggscellent Eggs (https://krittersmenu.com/2016/04/06/eggscellent-eggs/).

Great technique to add to anyone’s repertoire for your hollandaise needs.

Mon Ami Gabi, Las Vegas

If you’ve been to Vegas you have walked by or seen this charming french bistro outside of Paris Hotel/Casino.  They are known for their steak & frites.  But we decided on this particular trip to stop in for breakfast for a change.

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We all have our favorites for particular meals or restaurants.  For instance, I always order the enchilada at Mexican restaurants.  It makes us something of aficionado’s for that particular food stuff since we have a lot of different restaurants and preparations to compare our favorites to.

In terms of breakfast… I love eggs benedict.  If it’s a worthy place, I always order them. So I have had a lot of mediocre, some bad, and some good.  So I opted for the smoked salmon benedict at Mon Ami Gabi.  I figured they should be able to get that classic hollandaise sauce nailed.

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Well… not only was I not disappointed… I was floored.  It was easily the BEST eggs benedict I have EVER had.  Talk about a luscious hollandaise.  OMG!  It was perfect in all regards, from the fresh perfectly toasted english muffins, the excellent smoked salmon, to the perfectly cooked eggs… and that amazing chive hollandaise.  It was absolutely fabulous.  It was only made better by the company (my charming husband), and the great french atmosphere.  We were momentarily transported to France.  The service by Lauren was terrific, and the view and people watching just plain fun.

We don’t go out for big breakfasts a lot… a person can only eat so much afterall.

But would definitely go back if we were looking for breakfast (and eggs benedict) again.  A worthy stop.  Well done.

Eggscellent Eggs

We recently got back from a big adventure traveling the back roads, camping, hoteling, and doing the National Parks in southern Utah: Canyonlands, Arches, Capitol Reef.  You can check out posts of our adventures here and here.

We ate well the whole time, and admittedly our best meals were the ones we made ourselves.  We went fully provisioned to make our own meals on our grill and Coleman stove….and we never had a bad meal.

We ate out 3 times in 2 weeks… and the best meal we had out was at a quirky little shop in Escalante, Utah called Escalante Outfitters.  This cute shop is not only a nice gear store selling books, t-shirts, and hiking equipment, but also rents cabins… and has a great little restaurant.  Had the weather been better when we were there (and not predicting heavy snows) we would have stayed awhile.

But as it were, we wanted to get over the 9600′ pass before the snow came in. As a result we were only there for a quick overnight.  But fortunately we opted to stop in for breakfast at this charming spot.

I ordered the ‘Eggs in a Basket’, for which I am very grateful.  It was great!  It was one of those meals you want to take home with you, in terms of the recipe.  The baker was fabulous and explained in detail just how to make it.  So it was the first thing we made the morning after we got home.  It was absolutely Eggscellent.

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Escalante Outfitters Eggs in a Basket

  • Cut a cooked croissant in half and roll out with rolling pin.
  • Put croissant in a greased muffin tin, pressing into corners.
  • In the bottom of croissant sprinkle shredded mozzarella cheese & diced bell peppers.
  • Line the croissant sides with baked bacon (bake strips at 400F for 20 minutes).
  • Crack a raw egg into croissant ‘basket’.  Sprinkle with salt, parsley, and paprika.
  • Bake at 350F for 20 – 25 minutes.
  • Serve with hollandaise if desired.