On the egg-spress to Yum Town

18 Mar

As I promised, here’s an account of the lovely time I had making eggs inspired by The Mind of a Chef, one of my favorite gems on Netflix. The first season is all about Chef David Chang, who I am sort of in love with, although, granted, my love starts in my stomach. He’s hilarious and I love watching him and his friends delve into dishes I could never even imagine attempting.  So that’s why I watched 25 glorious minutes of TV all about eggs…and then made some eggs of my own!

Egg #1: The Swirl

Origin, 2005. Chef Daniel Patterson made this up because he wanted something “super easy” where he didn’t have to wash the pots (which confuses me a little, because I had to wash my pots). I love how the whole episode is about eggs, but when Chef Patterson introduces his recipe, he says, “there’s an egg involved.” You think?

You start the Swirl by beating an egg. Bring water and salt to a simmer, then “whirlpool your water” (as in, give it a good stir) and pour your egg in. Count to 10 and pour it through a strainer! It’s pretty simple, although I felt a sort of fear just pouring the egg into the water. IT’S ALONE AND UNPROTECTED.

When I drained the water, the egg looked disgusting. Like, “did you just come out of the ocean?” disgusting.

ewww

ewww

Thankfully it looked a little better on the plate.

ok

Chef Patterson pours olive oil on the egg and of course adds salt and pepper. My egg was ridiculously fluffy. I thought the olive oil might be overwhelming, but it’s more like an aftertaste. The egg itself is warm and tastes meaty, which is crazy considering how light it is.

interesting

In a hilarious exchange on the show, Chef Chang tastes his first Swirl and says, “Delicious. Clean. It’s an egg.”

To which Patterson says, “Yeah. It’s an egg.”

You go, guys! Keep up the good identifications!

Egg #2: The Sergio

I hate peeling eggs. I’ve tried all the tricks to make hard-boiled eggs easier to peel, but it never works. It’s like chickens have something against me eating them or something. So when Chang demonstrated what he called the Sergio Egg, I was blown away (haha…).

Chang learned the technique for “peeling” an egg from Chef Sergio Perera. It consists of not peeling at all, but instead cutting a hole at the top of your egg and blowing it out. Yes. So of course I tried it out and filmed it too, so check it out below.

The only bad thing about this method is you probably don’t want to prepare someone else’s egg this way. Or, depending on who it is, maybe you definitely want to use this method. Just remember to keep it to yourself…until afterwards, of course!

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