Eggstraordinary Eggs!
Source of Recipe
Tim Culey
Recipe Introduction
Eggs are more than just a useful ingredient for sauces, meringue, et. al., they are wonderful unto themselves. Hustle up a couple of eggs, dig out some leftover cheese, dice up an onion, make some toast and, viola!, you have a meal!
List of Ingredients
Eggs
Recipe
Boiled Eggs
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process ... a method that yields a rubbery result ... but rather brought to a boil and then immeditely removed from the the heat. Place eggs in a saucepanl arge enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by one inch. Set over medium-high heat. Bring to a boil. Turn off heat, cover, and let stand: approximately 1 1/2 to 2 minutes for soft-boiled, 1 minute 45 seconds to 2 minutes 15 seconds for medium-boiled, and 11 to 12 minutes for hard-boiled. Remove eggs from water. For soft and medium boiled eggs, serve immediately in egg cups ... perfect for cracking and scooping the egg right from the shell. For hard-boiled, remove eggs from pot and place them into a bowl of ice water. This prevents the yolk discoloration caused by over-cooking and facilitates peeling. let stand for 2 minutes, then crack by gently pressing the egg against a hard surface. Peel under cold running water. Serve.
Shirred Eggs
Shirred eggs are baked in the oven in a shallow dish (such as a gratin dish) that is just large enough to accommodate two eggs, enough for one serving. This cooking technique sets the eggs quickly at a high heat, so it's imperative that you watch them carefully to make sure they don't overcook. An elegant dish that can be prepared with only a light seasoning, shirred eggs can also be combined with any number of garnishes for a satisfying meal. you can add chopped herbs, meat or grated cheese, if desired. Heat oven to 500 degrees F. Adjust the oven rack to the top third of the the oven. Generously butter one 5-inch gratin dish. Break two eggs into dish, and season with salt and pepper. Bake until the eggs are set, 4 1/2 to 5 minutes.
Coddled Eggs
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups ... ceramic cups with screw-on lids available in kitchen-supply stores. Four-ounce baby-food jars can be used as well. Delicious prepared with just heavy cream and a light seasoning of salt and pepper, coddled eggs are particularly appealing when garnished with chopped herbs, onion or cooked bacon. Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil. Butter the bottom and sides of each coddler. Pour 1/2 teaspoon heavy cream in each. Add one egg; season with salt and pepper. Screw lids on tightly. Place egg coddlers into boiling water. Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 or 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.
Egg Nests
A cloudlike egg nest with just a glimpse of sunny yolk peeking through makes an elegant offering at brunch. You'll have to experiment for the best results: Exact cooking time will depend on the heat of your oven and the depth of the ramekins you use. Heat oven to 375 degress F. Butter a 4 ounce ramekin, coat with 1 tablespoon grated Parmesan cheese, and set aside. Separate a large egg, reserving the yolk and whip the white until foamy. Add 1/4 teaspoon salt, and whip until firm but not dry. Fold in 1 1/2 teaspoons finely chopped parsely. Fill the ramekin 2/3 with egg white. Using the back of a tablespoon, make an indentation in the center of the white. Gently slide the yolk into the indentation. Spread the remaining white around the yolk covering the indentation. Spread the remaining white around the yolk covering the sides and leaving the center showing. Season with salt and pepper; sprinkle white with another tablespoon grated cheese. Bake until white is set and cheese is slightly golden, about 6 minutes. Serve immediately.
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