Go to the Article: How Do You Like Your Eggs?
I would love to learn to make eggs for breakfast sandwiches. Maybe a recipe to make some in advance that you can pop in the oven for a quick breakfast?
Oddly enough, I'd like to know how to cook more things without egg whites. My mom is allergic to them, but it's difficult to do anything for her other than sous-vide egg yolks, which she can't keep or reheat because she doesn't (and won't) have a sous-vide circulator.
She's not deathly allergic, but she needs to avoid them where possible, and most recipes seem to assume I want all the whites I can get but may wish to avoid the yolks. Other way around here!
The single greatest recipe ever published on ChefSteps was "Unreal Quail Eggs". I doubt you'll be able to top that, but how about doing something special with Chawanmushi?
Every time I go to a good diner, the omelettes taste great. I cannot seem to create those flavors at home. Making a pretty omelette is not difficult, it’s the flavor. Help
Hard boiled, as long as they're not overcooked. Soft boiled are nice at breakfast when you have time to eat them. Poached are good on something, but I'm not crazy about them by themselves. Scrambled, as described in MCaH is lovely. And you can't go wrong with them in a chocolate cake.
Pomme purée, spanish fried egg and freshly grated black truffle.
Basted so the whites are firm and the yokes are warm.
New to me has been scrambled eggs with miso paste and goat cheese. Good times. Simple yet tasty.
I like nearly all manner of eggs. My only egg quandary is a general lack of success when it comes to nailing sous vide eggs. One of our favourite restaurants does a wonderfully set, jammy SV egg on their eggs benny, and despite thieving the time and temperature off their board, and following a lot of old Chefsteps guides on the matter, we always end up with totally unset whites. For the love of god, what's the missing link here?!
Frittatas - quick “what do we have in the fridge” dinners: leeks, peppers, pancetta or ham, chicken, peas, ricotta, parmesan, etc...what are some surefire winning and elevated combinations and/or techniques?
Scrambled ☑️
Over-easy ☑️
Sunny-side up ☑️
Poached ☑️
I too love eggs cooked in many different ways. However, my favorite remains poached eggs. I've made them many ways including the traditional way with vinegar and spinning the water but the easiest and quickest way is to use the Oxo egg poacher which creates perfect poached eggs (large size) in exactly 3 minutes.
Is it possible to make chawan mushi with sous vide? I’ve tried it in a coffee mug, but the top just won’t set no matter how high the temperature (short of boiling).
I love to make omelettes for Sunday morning breakfast. I would like an easy eggs Benedict since my husband always orders it when we go out for breakfast.
If you have a sous vide device, their most recent hollandaise is DOPE and easy. It is all assembled in a blender with hot butter.
Yumm. My ChefSteps-recommended frozen truffles just arrived so this will be my first use.
Quail eggs on Pizza has been a favorite this year. We use the emoji method to cook them in advance then slide them onto the piping hot pizza as it comes out of the oven. I still prefer soft boiled eggs cooked in a pressure cooker because of the ease of peeling the egg however I will be forever thankful for the souls vide eggs benny experience.
We use eggs to turn leftovers into brunch. Posole with smoked pork butt for dinner? Put an egg on it- now it’s brunch. Butter chicken with no nonsense naan leftover? Put an egg on it- now you’ve got breakfast. Fried chicken, carne asada? Put an egg on it... anytime of day.
I loved the idea of the cured ramen eggs but mine didn’t come out great, I need a second try. I’d love to see something fun like scotch egg or other unusual international preparation. (But a good ole quiche recipe would be fine too)!
My kids love omelets, but don't always have time to prep & make them on school mornings, so would like to make egg bites (or mini frittatas or egg muffins) in an oven ahead of time in bulk. Have found recipes for these things, but my kids don't want cheddar cheese, they prefer goat cheese. Oh, & by the way, these need to be gluten free, so no wheat flour please. No nut allergies here (thank goodness), so am ok w/ adding almond or coconut flour to adjust texture. Have 3 Joules, but baking these in a combi (have one of those also) or even a convection oven would allow a larger batch w/ less fuss.
I do a "Basque fried egg" in a little extra olive oil to get those nice crispy edges and liberally sprinkle Piment d'Ville chile pepper over it while cooking, adding warm and smoky notes (the oil gets infused with the chili flavors as well, so I've been reserving that for drizzling over roast veggies). These are the California-grown version of the AOC-designated d'espelette peppers, highly recommended (available at pimentdville.com).
Chilies rellenos, scrambled, deviled...
I need the perfect way to peel a hard boiled egg. I've tried lots of "tricks" and they are hit and miss for me but I'm always open to try something new.
Hi,
My name is Eli and I’m a chef living in Israel. We love eggs cook many ways.. one of the more popular dishes here is a dish called “shakshuka”, it’s an egg dish consisting of: a spicy tomato sauce with peppers, onions, garlic, hot peppers, cilantro and spices, eggs slowly poached in the sauce and chopped parsley to finish right before serving. We eat it with pita bread and tehini sauce on the side. There are other versions of this dish but that is the basic one to start. For any further details, feel free to reach out... enjoy!
Funny - this one is a oldie from CooksIllustrated - it fits perfectly to this theme
I like omelettes made with the 3 eggs, about 2 T of water, then beat them until the drip off the whisk. Place in heated skillet and move around like scarmbled eggs then press flat about halfway done. Garnish with cheese, meat, whatever. Fold up and brown with some butter. Boom!
We like to poach our eggs in tomato sauce Moroccan style, omelet Berber.
Spanish style tortilla de patatas is all about cooking your onions very sweet, (deep) frying your small cut potatoes and adding those two while still hot to your whisked eggs. That way you partially cook your eggs which allows you to keep the end result moist and juicy. Hard frying sunny side-up in a layer of oil so the white covers the yolk and the edges crisp up is also great Spanish style. Its hard to beat a 4-5minute boiled egg though, keeping the flavour inside.
If you really wanna go fancy,but your eggs closed off in a jar with fresh white truffles from Alba for a day and scramble those on toadt with butter.
Put 1-1/2" of water in a pan and bring to a boil. Place eggs in a steamer basket and place in pot. Insure eggs are not in the boiling water. Steam like this with lid on the pot for 12 min. At 12 min., remove eggs and stop cooking in a bowl of ice water for 15 min. Peel eggs under slow running water. I have tried every method and found this works well with old and new eggs.
Americas test kitchen has a great recipe for poached eggs and also hollandaise. I find it easier than the cup/blender and trying to sous vide eggs. Sous vide eggs to a poached state is a real hit or miss. Size of the egg and age of the egg make a huge difference. I ran multiple tests with various cartons of eggs. What worked with one carton did not with the other and so on.
I grew up on a small farm and we had chickens and ducks so we always had an abundance of eggs on hand. I have fond childhood memories of my mother making frittatas to use up some of the extra eggs. No two were ever the same, she used whatever was fresh in the garden and what she had in the fridge, usually leftovers from the night before. One of my favorites was with diced ham in it. I would love to see an ultimate frittata recipe. Is it better to cook it on the stove or bake it in the oven? Or perhaps start it on the stove and finish it in the oven? Is there a way to get an airy lift like you would in a soufflé? These would be some of the things I would be interested in, thanks 😁
How to make that really fluffy Waffle House omelette.
Would be cool to learn how to do Japanese style omelet and omurice.
Same problem here. Eggs vary in size and age and that makes a huge difference. Go to americas test kitchen and see how they poach the eggs and make hollandaise. Works much better. I love my joule, but not everything works well there.
I think you should revisit sous-vide poached eggs. I've tried both the 75C egg and the longer one several times, with different brands of eggs and have never had success. The comments on the 75C egg recipe indicate I am not alone.
I spent a portion of this year perfecting my omelettes, both diner-style and french. Ended up really enjoying a version where it was mostly-french but I let the outside cook a touch more.
I cook eggs in a lid ring on my griddle, crisp up one side of an english muffin with butter, and warm some canadian bacon on the same griddle and slice of Amer. cheese. Really nice and easy egg sandwich.
While I love eggs all ways in the mornings I usually soft scramble with a table spoon of sour cream or Mayo very, very soft and whet the serve with smoked salt the French piment d’espelette.
Visit modernistypantry.com They have some wonderful items for helping those with allergies.
Scrambled: beaten with salt 10-15mins prior to cooking to get a soft not rubbery curds. Turkish menemen or cilbir. French omelette rolled with a creamy center 🤤
How can I make the texture of sous vide eggbites as creamy as possible?
You may like 50% egg, 50% Mexican cream. In my opinion, the key is 50% egg and 50% dairy or mixture different dairy products.
From my experience; The older the egg, the harder to peel. I always go for fresh eggs, sous vide to my liking, and then instantly put them in an ice / water bath for 5 minutes. 90% + of the time, they are super easy to peel. I also feel like the longer you cook, the harder to peel.
