Friday, February 24, 2017

Breakfast

Cooking for me is a lot like Homebrewing. It keeps costs down while giving me the ultimate in control over the finished product. I get to tinker, experiment, and to some extent explore. This morning's breakfast was a little bit of all of these things. 

My parents were never squeamish with their eggs when I was a child. I grew up looking at this viscous orange fluid that leaked out on my Dad's plate with a sort of 'I wish my scrambled eggs did that' sort of envy. Once I started cooking for myself I tried my hand at it, with limited success at first. Now eggs over easy are a frequent breakfast at our house, to the delight of the children and the chagrin of my wife. 

Last night I was hanging out with Bri while watching Top Chef. Several of the chefs made dishes with a '6 Minute' egg. I've heard about soft boiled eggs before, but I've never gotten around to trying them. This morning I gave it a go, and could not be happier with the results. All of the delicious warm self saucing egg with whites the consistency of a hard boiled egg. It was amazing. I piled a pair on top of my rosemary red potato hash browns for great justice. 

The preparation couldn't be easier. You need: 

Eggs, some. 
Dash of salt.
Pot of water.
Bowl of ice bath. 
Splash of Vinegar, white is fine. (Optional)

Add vinegar and salt to the pot of water and bring it to a boil on the stove. Carefully introduce the eggs to the boiling water. Breaking the eggs isn't optimal, but it's not the end of the world either, the vinegar will help keep any broken eggs from leaking to much. Boil the eggs for 6 minutes, then move them to the ice bath. Shell and serve. 


  

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