Place the eggs in a saucepan large enough to fit snugly and bring to a gentle boil.
Boil for three minutes, remove from heat, and let sit covered for 10 minutes.
Immerse the eggs in an ice bath in a separate bowl for 5 minutes.
Drain saucepan of water and put chilled eggs back in. Shake the pan back and forth roughly to crack and loosen the shells. Peel under cool running water.
Separate the yolks from the white.
Chop the egg whites into small pieces. Set aside in a bowl.
Mash the yolks finely with a fork add ½ cup of mayonnaise and whip it in with a fork until creamy. Add to the egg whites.
Add the celery, Dijon and yellow mustard, and mix well. Add thinly sliced scallions and freshly chopped garden herbs like chives, basil, and thyme (optional) as desired and mix well.
Garnish with thinly sliced scallions, fresh herbs like chives, basil, and thyme.
Scoop egg salad onto center of plate. Dot with balsamic syrup and olive oil (optional) around the scoop.
Fluffy Scrambled Eggs I salt my eggs after they are cooked with kosher salt or a flavored finishing salt. Salting the eggs beforehand tends to toughen them up.
6 organic eggs
1 egg yolk
3 tablespoons of milk
½ tablespoon of cold unsalted butter cut into small pieces
Kosher salt and pepper to taste
1 sprig of Italian parsley
Pierce the yolks to open them with a fork. Beat together eggs and milk until well combined. Do not over beat the eggs. This will make them tough. Spray an 8" inch skillet generously with cooking spray. Turn the heat to medium and immediately add the eggs and the butter.
Use chopsticks to constantly move the eggs, especially on the sides, until they start to curdle and look wet. Turn heat to low.
At this point, use a rubber spatula and constantly scrape along the bottom and sides towards the middle of the skillet to keep them fluffed.
Fold the eggs over until they look just slightly wet. Transfer the eggs immediately to a warmed plate and garnish with parsley and chives! Salt and pepper to taste.
Soft Boiled Eggs
If the eggs are too fresh, less than five days old from the packaging date, they are really difficult to peel. I would suggest to use eggs that are older. Always use a small pan, or a pan that is just large enough for the number of eggs that you are going to boil, in this case 4. Gently place the 4 eggs into the bottom of the pan and cover with water by 2" inches. Turn the heat to medium high and bring to a boil. Boil for 2½ minutes for a creamy yolk. Remove the eggs immediately, using a slotted spoon and place the smaller end at the bottom of the egg holder. Using a teaspoon, gently tap the top of the egg to crack the shell. Gently peel away enough of the cracked shell and the little bit of egg white off the top to be able to dip the teaspoon inside and expose the yolk. Sprinkle on a pinch of salt and pepper.
As soon as the cooking time is up, remove the eggs from the boiling water and run them under a cold running water for 20 seconds. This will stop the eggs from cooking in their own heat. If you wait too long to rinse and eat the egg after you take it out of the boiling water, it will continue to cook. Tap the top of the egg with your teaspoon and peel away the shell to reveal the yolk. Another way is to slice the top of the egg off using the side of your teaspoon or with a knife.
Take your favorite bread and toast it. Then, cut into strips to dip into the creamy yolk! Enjoy!!
4 organic eggs
2 tablespoons white wine vinegar
Approximately 2 to 2 ½ cups of water
Break the eggs into a custard cup first and not directly into the boiling water.
Poach in a deep saute pan containing at least 3 inches of water and add vinegar to the water. This will help the egg whites to congeal. If you see that the yolks are peeking up over the water and you can't add anymore without it overflowing, use a large spoon to gently drizzle water over the top to help cook the tops.
I only do 4 at a time to keep everything under control.
Bring the water to a gentle boil, adding eggs one at a time quickly. No need to swirl the water. Start your time from the first egg you poured in, time 3 minutes per egg. I like for the whites to be solid and the yolk creamy runny, not liquid. Always remove eggs with a slotted spoon and gently place on a paper towel to absorb excess water. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.
Pre-heat oven to 175° F
6 large organic eggs
Pinch of finishing salts and ground black pepper
Flor De Sal
2 tablespoon cold unsalted butter
2 teaspoons extra virgin olive oil
4 tablespoons Gruyere cheese, grated
1 tablespoon Italian parsley, chopped fine
4 fresh basil leaves, rolled and sliced into thin ribbons
2 strips of crisp bacon (optional)
Cube the butter into small pieces and place in the freezer for 10 minutes. Crack 2 whole eggs plus one egg yolk into medium bowl. Add a pinch of salt and pepper. (Save the whites for an egg white omelet.)
Poke the yolks with the fork to break them then beat until well combined. Add in one tablespoon of the butter from the freezer and stir in.
Spray an 8" skillet generously with cooking spray. Add 1 teaspoon of olive oil and swirl. Turn the heat to low and pour in egg mixture. When the sides of the pan start to solidify, push them inward gently using a spatula. Tilt the pan and let the uncooked eggs pour into the bottom of the pan. Keep doing this gently until the eggs have stopped running. The top will still be uncooked. Shake the pan back and forth to loosen the eggs. Once they slide back and forth smoothly gently flip over using a metal spatula. Turn off the heat and remove the pan from the heat source.
Sprinkle 2 tablespoons of the cheese over the eggs and add the bacon if you are using it. Sprinkle ½ teaspoon of parsley and a few strips of the basil.
Place a paper towel on a cutting board. Use a metal spatula to help you slide the omelet out of the pan onto the paper towel with ¼ of it from the top off the towel. Start from the bottom of the paper towel and lift to gently roll the eggs into a cylinder. Place on a warmed plate and into the oven while you make the second omelet.
Makes 2 omelets.
Deviled Eggs Hints for making light and fluffy deviled eggs that make the perfect appetizer or snack!
Don't use eggs less than 4 days old, it will make the egg shells impossible to peel, ahhhhhhhh! It's so frustrating when you go to peel the shells the whole egg starts to fall apart.
6 Organic eggs
4 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
⅛ teaspoon cayenne pepper
3 radishes, sliced thin then cut into matchsticks
Place the eggs in a pot and add cool tap water to cover the eggs by 2 inches. On medium-high heat, bring the water to a boil. Turn off the burner, cover the pot, and move it off the burner. Let sit for 10 minutes.
Remove the eggs using a slotted spoon. Place the eggs in a bowl and hold under cool running water for 1 minute then into a bowl filled with water and ice for 10 minutes. Drain the water and shake the pan back and forth vigorously to crack the shells from the eggs.
Under cool running water, start to peel away the shells and gently lift the thin skin under the shell. The shells should then slide off easily.
Let the eggs cool to room temperature.
Slice the eggs in half from top to bottom or slice in half in the middle.
Fried Egg Gone are the rubbery fried eggs with the tough whites and half hardened yolks!
Frying an egg takes a little time and patience. If the flame is too high the edges will start to congeal and begin to crust before the middle is cooked through. If you like your egg whites leathery and the yolks slimy and still giggling (yuck), you will be happy. If you like soft tender egg whites and yolks cooked perfectly when you cut into them, it will burst open releasing a brightly colored yellow creamy yolk that oozes slowly onto your plate! I don't use butter or oil. I prefer the natural clean taste of the egg using only kosher salt and pepper. I season the pan with plain cooking spray to make the egg slide out of the pan with no effort!
1 or 2 organic eggs
Cooking vegetable spray
Spray a 6" frying pan generously with cooking spray. Turn the heat to low and immediately crack an egg into the pan. When the egg whites have cooked (about 1½ to 2 minutes), gently shake the pan back and forth to loosen the eggs completely from the pan and they freely slide back and forth. Continue to cook 1 minute more.
At this point, if you want to flip them for over easy eggs, do so using a metal spatula and cook for 20 seconds. Slide the eggs off onto a plate.