Making the perfect eggs: written recipes, and a video of the F-word chef showing you how

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The guy in the video is, of course, Gordon Ramsay.  Check out these written recipes first, and then see how he does his favourite breakfast egg dish……scrambled eggs.  These recipes should liven up your mornings for at least a week…

How to Boil an Egg Perfectly Every Time

Boiling an egg may not be rocket science, but timing is important because the trick to perfectly cooked eggs is actually NOT to boil the eggs at all.

There are few things less appetizing than an overcooked hard-boiled egg: they’ve got that ugly gray ring around the yolk, and the white is tough and rubbery. There are a couple of culprits: one is just cooking the eggs too long. The other is actually boiling them. Because even though we call them soft- or hard-boiled eggs, the key to getting them just right is never let your water reach a true boil. (Read How to Boil an Egg for an at-a-glance guide on timing).

Put the eggs in a saucepan and add enough cold water to cover them by about 1 inch. Set the pan over medium-high heat and as soon as the water reaches a brisk simmer, start timing. As the eggs cook, adjust the heat as needed to maintain a brisk simmer. (Though we talk about hard-boiled eggs, the fact is that cooking eggs in boiling water cracks the shell and makes the eggs tough and rubbery. A simmer works much better.)

Soft boiled: 2 minutes The white is solid, but the yolk is still runny. Serve in an egg cup for breakfast. Use the side of a small spoon to crack and remove the pointed end of the egg, making a hole in the shell large enough to fit the spoon. Or use egg scissors, if you have them.

For more information on how to cook eggs perfectly, check out The Food Geek’s Guide to Cooking Eggs – it covers everything from how to tell if your eggs are fresh to how to make the best scrambled eggs.

classic-deviled-eggs

Classic Devilled Eggs

The trick to perfecting this classic hors d’oeuvre is to steam your eggs, which helps them cook evenly without overcooking. This recipe can easily be doubled or tripled to serve a crowd.

4 large eggs
3 Tbs. mayonnaise
1/2 tsp. Dijon mustard
Hot sauce, to taste
Coarse salt and freshly ground black pepper
Paprika, for garnish
Thinly sliced fresh chives, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, and hot sauce and continue to mash until smooth. Season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with paprika and chives.

You can prepare and refrigerate them up to a couple of hours ahead.

Making the Perfect Omelette

classic-eggs-benedict

Classic Eggs Benedict

The key to this brunch classic is delicious simplicity: poached fresh eggs, bacon, toasted English muffins and an authentic hollandaise sauce.

2 tsp. white wine vinegar
8 large eggs
2 Tbs. salted butter, softened
4 English muffins, split in half
Eight 1/4-inch-thick rounds of Canadian bacon
1 recipe Hollandaise Sauce
Pinch of paprika, for garnish (optional)
Thinly sliced fresh chives, for garnish (optional)

Pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring to a simmer over medium-high heat. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.) Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate. If the eggs have any feathery edges, you can trim them if you like.

Meanwhile, toast and butter the muffin halves.

Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.

To serve, put two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon over about 1/4 cup of the hollandaise sauce. Garnish with a sprinkle of paprika and some chives (if using). Repeat with the remaining ingredients and serve immediately.

baked-eggs-chives-and-cream-recipe

Baked Eggs with Chives and Cream

These eggs are surprisingly easy: four ingredients and ready in about 10 minutes.

2 tsp. unsalted butter, softened
4 large eggs
Coarse salt and freshly ground black pepper
1-1/2 tsp. chopped fresh chives
2 Tbs. heavy cream

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute.) Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

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