Today Dishing: Eggs

Even though Easter is past, I still have eggs on my mind. If truth be told, I have eggs on my mind everyday. I love them. For me, most days begin with an egg white omelet.

It is disturbing to me how often eggs I order out are not cooked properly. In my mind, breakfast restaurants have no business serving undercooked, overcooked or rubbery eggs. I've expressed my impatience with  eggs  cooked poorly to others only to find, they too have difficulty making one type of egg or another.

Because of this revelation, I feel I, as a good egg cooker should offer a few tips in ensure success in your egg cooking.

Generally speaking, high cooking heat is not an eggs friend. This tip alone may be all you need to improve the quality of your eggs.

FRIED EGGS: Use cooking spray on the pan plus a small pat of butter.
                         Cook over medium low heat.
                         Once the egg sets up, flip it. If you have trouble flipping eggs, add 1 tablespoon
                         water to the pan and cover until desired doneness. This is really basting but it
                         works.

 

Here one egg has set up but not the one on the left.

These eggs are over medium.

            

SCRAMBLED EGGS: Raised on scrambled eggs made with milk, it took me years to discover milk
                                      has no place in scrambled eggs. If anything a teaspoon of water can be added
                                      but just the eggs alone is the way to go.
                                      Scramble the eggs with a fork, not a whisk.
                                      Cook low and slow and gently  keep the eggs moving  to get light, fluffy eggs.
                                      Don't add salt until the eggs are almost done.
                                      Please do not overcook or flatten the eggs with your spatula.

POACHED EGGS: Rule  number one: Don't be afraid. These may take some practice to get just
                                 right  but the payoff is worth it.
                                 Be sure to use enough water. Eggs should be totally submerged in water.
                                 Add 1 tablespoon white vinegar to the water.
                                 Don't let the water boil ever! Once the water comes to a lively simmer , you're
                                 ready to  go.
                                 Swirl water slightly before breaking the egg into the water. Don't let the egg sit
                                 on the bottom of the pan.

Egg swirling in water.

Beautiful poached egg.

Note: When entertaining poached eggs are best made ahead of time. Cook then remove them to a container, cover and refrigerate. This can be done earlier the day you need them or the night before.  Before serving heat a pan of water to simmer, add the eggs and let them heat through, about one minute. Voila! Perfect poached eggs for a crowd.

OMELETS: Again the secret is low and slow cooking.
                     Spray the pan and use butter just as with fried eggs.
                     Over-filling the omelet will make flipping it difficult.
                     Once the egg mixture has set, flip one end over the other.
            
         

                                                 It should slide right out of the pan.

QUICHE: Is another do-ahead dish which makes it great for a group. Because  it is versatile, it can be  served for breakfast, lunch or dinner. Don't shy away from it because of the crust. Store
bought crusts work really well for quiche.

Crab quiche

Spinach quiche

   
And finally, if you are looking for something to make with those left-over Easter eggs, DEVILED EGGS are your answer. They are simple yet leave all kinds of room for your personal touch. For our Easter dinner yesterday we changed things up with a Texas Bar-B-Que and deviled eggs rounded out that menu nicely.
                                             
                                                           Now go poach yourself an egg.