Oh, no! So you bought too many cartons of eggs for the neighborhood Easter hunt. What are you going to do with all those extras? Here are a dozen ideas, with suggestions for new ways to cook eggs and tips from a few master chefs, as well as a couple of Seattle restaurants worth checking out. Now, let’s get cracking!
The first egg: Start your day as Chef Thomas Keller does, with a pair of boiled eggs. He cooks his for just five minutes once the water starts to boil, resulting in a creamy yolk and perfectly set white. But be sure not to boil your eggs too long, or you’ll get an unappealing green band around them from the iron in the yolk and sulfur in the white reacting to the long cooking time. Even at home, Keller also employs another handy tip that he learned during his training: If you’re boiling more than one egg, crack them into individual bowls in case you accidentally drop a piece of shell. It’ll make it a lot easier to fish it out.
The second egg: Deviled eggs are a classic Easter treat, but you can hard boil your eggs without ever having to put a pot on the stove. In this genius technique I learned from a recent article on Food52, just bake them in the oven at 325 degrees for about 28 to 30 minutes, which will give your eggs a firm texture without being overcooked. Talk about new ways to cook eggs!
The third egg: A classic bechamel sauce, made with butter, flour, and milk, is a great starting point for some hearty mac-and-cheese. But in Chef Wolfgang Puck’s version, he adds a couple of egg yolks into the bechamel to make it even richer. If you want to turn your bechamel into a Mornay sauce, just add some grated cheese, like cheddar, fontina, or mozzarella.
The fourth egg: Make a perfect poached egg with the help of tips from Kenji Lopez-Alt’s phenomenal cooking resource The Food Lab.
The fifth egg: Turn those poached eggs into eggs benedict by serving them on an English muffin, topped with Hollandaise. To make the sauce, whisk egg yolks with water over a double boiler to create an emulsion. Then mix in lemon juice as well as warmed, clarified butter. Sometimes, the sauce will “break” and separate as it’s cooking. Keller explains that this can happen if the heat is too high or there isn’t enough water. But you can fix it by starting with a new egg yolk, and then slowly incorporating the broken sauce.
The sixth egg: There’s no wrong way to scramble an egg, but Keller advises that a common mistake is cooking it in a pan that’s too hot. “I can’t stress enough the importance of treating eggs gently,” he says. Once the egg is fully scrambled, you can stop it from overcooking by mixing in some butter or crème fraiche. And a bonus – it will make your breakfast even richer.
The seventh egg: Sure, you can always make an egg scramble at home, but when I want a hearty omelette I head to Pete’s Egg Nest in Greenwood. I’m partial to the bacon, avocado and cheddar scramble, but you can mix it up with any of your favorite proteins, including gyro meat, chorizo, and country sausage.
The eighth egg: Italian chef Massimo Bottura says that preparing sole with tomatoes, lemons, and olives is a tasty way to create a Mediterranean-style dinner. To steam your fish properly, try cooking it en papillote, or in parchment paper. But make sure your wrapper has a tight seal by using an egg wash and pressing the seams together. The same technique works well if you’re making dumplings.
The ninth egg: Cook some perfect fried eggs using a technique I learned in a video by the French chef Jacques Pepin.
The tenth egg: Try the Georgian specialty known as khachapuri at Skalka in downtown Seattle. Their dish called adjaruli is a buttery bread boat that’s filled with melted cheese and topped with a runny yolk.
The eleventh egg: For dessert, how about a crème anglaise? Keller shows how you can make this creamy custard by tempering, or slowly cooking, egg yolks with sugar, warm milk and cream. If your heat gets too high and the eggs start to curdle, you can fix your sauce by running it through a blender and then straining it through a fine-mesh sieve. Crème anglaise is often flavored with vanilla beans and can be served over ice cream, cake, or fruit – or just eaten with a spoon.
The twelfth egg: With your leftover egg whites, try making some delicate, crispy meringues. Beat your egg whites with sugar and vanilla over a double boiler, then whip them in a stand mixer with confectioners’ sugar for about 15 minutes. Then, spoon your meringues onto a baking sheet and cook them in a low-temperature oven for about 45 minutes. I don’t think the egg-sact cooking time is critical, but make sure the interiors are soft and that they have an almost marshmallow-like texture. But don’t worry if your dessert doesn’t come out right. Just reach into your Easter basket and eat the eggs that are foil-wrapped and made of chocolate.
What are your favorite new ways to cook eggs, and where do you like to eat them when you’re not at home? Leave a comment and let me know!
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What I Ate: Eggs benedict at The Lemon Tree in Bend, Oregon