Go to the Article: How Do You Like Your Eggs?
The eggs were "too fresh". Allow them to sit in the fridge for a week.
I sous vide the ultimate ramen eggs, 90 degrees for 8 minutes (eggs straight from the fridge). However, when I went to peel the eggs, for all eggs, the shells were stuck on the eggs. Where I proceeded to butcher them in the process. I also put the eggs immediately in an ice bath as recommended.
Does anyone know what causes this and how to avoid this next time around?
Kind of an "egg dish" request, would love Chef Steps to take on souffle (Japanese) style pancakes.
How not to cook an egg in a microwave. That was not intentional!
I would love to try to recreate the Lazy Bear Whipped Scrambled Eggs (with bacon, maple syrup, and hot sauce). They use a whipping siphon.
I never cease to be amazed at the variety of textures you can get out of eggs. Just recently I saw a new omurice recipe which used 10% cream and 10% milk mixed in the eggs (100% like baker's percentages) at the start. I've always done a splash of cream at the end of soft scrambled eggs, but this was totally different.
That said, most of my favorite ways to cook eggs are Chinese. One of our family's favorite easy breakfasts are Chinese steamed eggs with either sesame oil and scallions or something like laoganma on top. Similarly Cantonese style shrimp and eggs are awesome. Not to mention Hong Kong style french toast (peanut butter between 3 slices of bread, dredged in egg and fried).
Edit: I know something I'd love help with. My wife used to love soft scrambled eggs with Calabrian Rose Marina or nonnata di pesce. Absolutely delicious, but I stopped after learning how unsustainable of an ingredient it is. Something that could approximate that would make me a hero for life.
i really fell in love this year with the lazy spanish tortillia.
marinate two hands full of good quality salted potatoe chips with 4 beaten eggs.
fry in a pan till the bootom burns a little yet the top should be gooey so turn the heat off ahead of time.
topped with a bit of anchovies, green olives, herbs, chinata powder. oliveoil
or onions, guanchale, chopped pickles.
its sooo stupid simple yet so so satisfiying. the rehydrated chips give it body, the two textures of the egg, the flavorful toppings (really doesnt take much) complexity. nom! I could eat this every mornig. haha the power of potatoe chips.
Ps: just googled this. its in Ferran Adrias homecooking book, of course. genius
Just about all Chefs use a nonstick pan for an omelette. There is no reason to use pans other than nonstick for an application that calls for nonstick other than calling attention to yourself. The "omelette test" is largely apocryphal. If it were relied on just about anyone could be a Chef with a few days practice.
I really need an easy fail proof poached egg recipe, especially for like ...4 at a time.
In Singapore, yakun (local cafe franchises) makes the most consistent boiled eggs. We indulge boiled eggs for breakfast, tea and, sometimes, supper. A dash of white pepper and dark soy sauce, stirred briefly, elevate this comfort food up a level.
Quindim.
Pudim.
Tortilla española! I would enjoy to watch and learn Chefstep's take on this classic recipe.
Peeling boiled eggs is always difficult - often sticks to the shell. I’ve tried everything but they always stick. Also, would be nice to see some recipes with time/temp/method specifically for the ControlFreak° now that y’all are associated with Breville (whisked eggs at 225°F pan temp covered for 2 min = perfect omelette)
I've always struggled to nail the quick Jacques Pepin french omelette.
I'd love to see a method for a snappy fully cooked white with the waxy middle of a slow cooked egg of 43.5C. I haven't "cracked" it yet as I presume it is probably a two stage process? Not too far away from the Perfect Ramen Eggs I guess.
Yes, a perfect French omelette, no brown bits and perfectly yellow and fluffy!!! Preferably cooked on a stainless steel or cast iron pan, not on non-stick -- just like how the chefs tests new cooks on their cooking skills in some fine-dining kitchens!
Maybe something with smoked salmon in it?
You've published a couple of amazing "fine dining" dishes in egg shells previously, your "Henna Egg" and "Unreal Quail Eggs". How about another creative spin on the theme? Maybe a breakfast one? Fritatas, omelets, etc, are fine, but sometimes you need something that will blow your special guests minds!
Can you please elaborate on the hollandaise ? Intrigued.
Poached sunny side up as a Oeufs en meurette
or again poached with a buckwheat crepe:
Anything French will do.
French omelette
definitely the japanese omu-rice
Lately I've been experimenting with the eggs mixture for Spaghetti alla Carbonara. The best result so far: mixing pecorino cheese, grana padano and a few whole eggs + a couple more yolks, and cooking at 63°C for an hour.
Our family has always made a Mexican egg dish that we incorrectly called Huevos Rancheros. The correct Mexican dish is Huevos Ahogados that translates to Drowned Eggs. It is essentially a Mexican version of Shuksuka. The eggs are poached in a spicy tomato broth made with tomatoes, onions,chicken broth, garlic, green chilies, cumin/oregano and fresh cilantro, in which the eggs are poached then cheese of choice is melted over before serving with warm tortillas. I have never met anyone who has not raved over this dish.
best eggs are at 63°c and then served with asparagus and some pomegranate hollandaise .
To keep is simple just fry the eggs in a 160° oil for 1.5m put in on a toast with paprika and fried jalapenos.
Shirred aka baked eggs are scrummy!! Simple....small baking dish, butter or oil the dish then add in two eggs. Now the fun begins! You can top the eggs with anything you like! My personal fave is oregano, a bit of gran garlic, finely chopped sweet onion (or scallion), fresh chopped tomato, then s&p. Bake at 425°/12 minutes....BAM! (the whites should be a bit loose in the very middle but no worries....they continue to cook out of the oven) To finish I add a bit of freshly grated mozzarella! My husband prefers to go south of the border with his baked eggs.....a bit of cumin, finely chopped sweet onion (or scallion), a bit of gran garlic, smoked salt, Cowboy Candy jalapeño peppers! OLE!! Your palate and imagination will soon help you create your fave shirred eggs!
I’m very fond of tea eggs. With a circulator, cooking the eggs to the perfect texture is relatively straightforward, but I don’t yet have a mix that I love for the infusion step, and shelling rarely goes perfectly, producing shaggy, cratered eggs rather than smooth ones with spiderwebs on the surface. Do you have a soy & spice mix for tea eggs? And any tips on shelling the eggs?
I tried the egg bites. While they are very good, there are many other ingredients that can be used. Not to over simplify, but 50% egg, and 50% many other dairy products can be used to make outstanding egg bites. My favorite is 50% egg, 30% high quality mozzarella or a mix of mozzarella and Monterey Jack, and 20% whole milk. From there, adding other ingredients (any spice or salt to taste).
A slice of ham, bacon, or other ingredients that can be placed in a way to not sink or float to bottom or top is a great add.
After cooking with the Joule, I like to throw a little butter in the skillet and cook on each side on a medium heat to slightly crisp the outer layer.
I have also found that some mixtures of the egg/dairy can be more delicate than others. Example, while cheese is a great bonding agen and produces a firmer egg bite, when I’ve used Mexican cream as the other 50%, the egg bite doesn’t hold its shape when removing from the jar. So you cannot really utilize the skillet to get that slight little crisp.
Another trick I like to use if I am going for presentation but I do. It want to serve in the jars (although I am not a fan of waste so I don’t do this often): Line the inside of each mason jar with a small plastic bag like a thin sandwich bag. Once you have finished cooking, you can use the bag to easily slip the egg bite out of the jar. It also makes for easy cleanup as the jar stays pretty clean as there is no egg stuck to the jar.
i tried the eggs benedict. the whites were cooked I think , but were very slimy and when I put them in a slotted spoon only the yolk remained. I am going to try a slightly hotter temperature as I just discovered your egg calculator.
For me, it's all about the yolk, egg white is just a bystander. A fast over easy with a yolk that becomes the sauce for the bacon rasher or toast or hash browns to sop up; or sitting on top of a great burger The 3 minute boiled egg with the liquid center, like a cordial. A bowl of hot rice with a raw egg stirred in (tamago kade gohan) is perfect Japanese comfort food. Deviled eggs with a great seasoned yolk filling. French style scrambled eggs are about the only I can enjoy scrambled. I am not crazy about poached, egg bites, over hard or cracked eggs simmered in sauces.
Scrambled, lots of butter, gentle heat and don't season until the very end.
Eggs. Seems like a topic that could go on forever. I've had success with sous vide egg bites in both small jars and silicon molds.
If I worked at ChefSteps... i'd consider "eggs" a recurring topic. The model i'd love... a classic approach broken down for the modern home cook. Then, a second fresh take. Examples:
** The best diner-style filled omelettes; Then Denver Omelette re-imagined (go ahead, you can call it the Seattle omelette, it'll be fine) - firm salmon cubes, red & green onion, jalapeno, and Beecher's
**The best breakfast sandwiches; Then sausage, Egg, and cheese biscuit sammy (bonus points if you find a way to tackle making your own Egg McMuffin original. best option there would be how to make your own canadian bacon. Hey!! do that. totally that.)
**Classic souffle; Then put interesting ingredients in souffle (like your pureed cauliflower) or tips to make the puff hold and be non-sensically high/stable.
**Pickled eggs; Salads for which to enjoy the eggs or pickled, soft-boiled eggs (dunk your soldier/toast into that pile of deliciousness!)
**French omlettes; The ChefSteps eggs for dinner menu
**Japanese Tamagoyaki (rolled omlettes); Some creative way to make use of them...
**Breakfast burritos (all the styles); The ChefSteps breakfast burrito, maybe one you can freeze, then reheat in the microwave as a grab and go meal.
Anyone tried Jacques Pepin’s Eggs Jeanette? The sound and look very fancy but are quite easy and so good! https://www.foodandwine.com/recipes/aspen-2003-les-oeufs-jeannette-eggs-jeannette?amp=true
