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I am extremely particular about eggs. So much so that I rarely order them out. I need to have the white done (firm) all of the way to the edge of the yolk. I like the yolk soft. It is easy to make them that way if you have PATIENCE. Here’s how to do it:
The first secret is the pan. Here my graniteware camp skillet is priceless. It is the ONLY pan I can properly cook an egg in. You need to find one that works for you.
Then add a chuck of butter…about a tablespoon. Crack in the two eggs. Your heat should be medium-high. Cook it until the white looks firm with just a bit of clear on top. Carefully turn over the eggs with a spatula. (Cut them apart first with the edge of the spatula.)
Now turn the heat down to just a minuscule flame. Cook briefly. Now you can check the white by inserting the spatula right next to the yolk. (Don’t break the yolk!) When done, slide the eggs onto a pretty plate.
Note: sometimes when I am busy preparing the go-withs I will simply flip the eggs then turn off the heat. That works too. The white will be done and the yolk soft. (Please note also that the egg picture shows one yolk overcooked (hard) that’s because I ran upstairs to grab my digital. Yours will look better!)
One time at band camp…okay, okay…no band camp. One time, I was watching Martha show how to scramble a perfect egg. She scrambled the eggs into tiny clumps! Right then I knew she was a fake. She cooks some things very well, but she can’t cook EVERYTHING like she purports.
Heart eggs for lovers.
To cook a perfect scrambled egg; again you will need the right skillet and melted butter. Using a whisk, whip the eggs to a froth in a small bowl (no I do not add milk or anything else.) and pour into a medium-hot skillet. Work fast by rolling the egg back as soon as it is cooked. Again I don’t like any uncooked parts and I turn the entire egg batch over for a quick cook just before I serve it. Note: If the eggs are brown your heat was too high or you didn’t work fast enough.
I use these in egg burritos. (Haha! burritos has no “e”) Warm shells in the microwave, add the eggs and a splash of good salsa. Simple and delicious any time of day.
In the picture I did my love eggs. Oil a large heart-shaped cookie cutter. Place it in the pan with the melted butter. Pour in the eggs. Here you need to turn down the heat because it takes a while to cook because it is thick. When the eggs have firmed up, remove the heart. Cut away any excess egg that spills off the heart. Turn the egg heart over and finish cooking. Viola!
