Entries tagged with 'eggs'
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[Photograph: The Gourmet Mama] The Gourmet Mama has a simple idea for dressing up hard boiled eggs for Halloween: Make jagged cuts into the base, decorate with black food coloring, and you've got yourself some protein and fat-rich disembodied spirits. Related Photo of the Day: Ghost Cupcakes Photo of the Day: Ghost Dots The Food Lab: Perfect Boiled Eggs...
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André Soltner, former chef-owner of Lutèce and the dean of Classic Studies at The French Culinary Institute, helps you bone up on your omelet skills in this video from Time Out New York, after the jump. A trick new to me: using white pepper instead of black—to avoid the specks....
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[Photograph: Robyn Lee] As fresh-from-the-hen eggs become more available at farmers' markets and as more people jump on the backyard chicken coop bandwagon, peeling hard-boiled egg shells may become trickier. According to Wired Science, fresher eggs are scientifically harder to peel. You may think you're a pro-peeler, only to end up with a crater-filled blob. As Harold McGee points out in On Food and Cooking: The best guarantee of easy peeling is to use old eggs! Difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which somehow causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself. But don't worry—this doesn't mean you have to cook questionably spoiled...
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Just about every cookbook has a different technique for boiling eggs. Should you deal with vinegar? Cover the pot? Use old or new eggs? Finally, an investigative look at how to boil the perfect eggs.
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[Flickr: FoodMayhem] Typical of most wands, the milk-steaming one attached to an espresso machine can be magical. Jessica of Food Mayhem discovered this was the trick behind Gottino's delicious steam scrambled eggs. According to chef Jody Williams: Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. The eggs turn out creamy, tasty, and melt-on-your-tonguey. Calling all baristas: when nobody's watching, go grab an egg, crack it into one of those mini milk-steaming pitchers, and report back. Just beware of the floating egg bits in the next latte order. Related What...
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At Blue Bottle in San Francisco, this dish is called Popeyes. [Photograph: Alaina Browne] Guy Kibbee, an actor and egg dish namesake. An egg fried in the center of a holed-out slice of bread goes by many names. One of them, Guy Kibbee eggs, originated because an actor named Guy Kibbee made them in the 1935 film Mary Jane's Pa. Peter Cherches of the blog Word of Mouth investigated the origins, curious where his mom got the nickname. Cherches is a fan of the fancypants version at Brix, a French bistro in Pittsfield, Massachusetts, where it's served on a thick piece of challah with asparagus, parmigiano, and truffle oil. Related Egg in Toast: What Do You Call It? What...
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This is what you do if you find a frighteningly big egg laid by one of your hens: film yourself cracking it open and upload your video to YouTube, thus freaking out the rest of the Internet. (Don't worry; it's nothing gross, just unexpected.) Watch the video after the jump....
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They are somewhere between half-poached and half-fried eggs. Start by frying an egg on the griddle, drop a couple ice cubes around it, and place a cover on top. The result is a flat egg that still tastes poached.
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In the style of famed British broadcaster David Attenborough comes this one-minute documentary of the horrifying life of a hard boiled egg named Andrew. "The clattering of pots and the sound of boiling water are precursors of Andrew's bubbling domestic doom." You know this won't end well. Watch the video after the jump....
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As much as I love a classic Eggs Benedict, I can't help but blame the dish for pigeonholing one of my favorite foods--the poached egg. For addicts like myself, they're not only brunch's star attraction, they're also the perfect topping for most any pasta dish, sandwich, or green vegetable. That said, it's pretty essential to be able to achieve a perfectly runny yolk whenever the craving hits. After years of sometimes-success with the traditional vortex method (where boiling water and white vinegar are swirled into a vortex that keeps the egg together), I decided it was time to put some poaching cups to the test. What I happily discovered was that when you find a good set of poachers,...
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