Tag Archives: eggs

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!

Your Egg-ellency

17 Mar

If you’ve read my blog for awhile, you probably know about my obsessions with coffee and yogurt. I also have a third life staple: eggs.

Honestly.

For you aliens who don't know what an egg is: there she blows!

For you aliens who don’t know what an egg is: there she blows!

My love affair with eggs starts with getting my tonsils out at age 11. For days after my surgery, I didn’t want to eat anything, even the ice cream, pudding and jello everyone and their mom’s yap about eating when THEY get their tonsils out. Not me. I have to use a special kind of gas when they put my under, and it makes me sick to my stomach.

But the first second I felt like eating, I wanted eggs.

“What kind of eggs?” my mom asked, trying to hide the pudding bowl behind her back. “Scrambled? Omelet? Fried?”

At that point, I’m not sure if I had even had a plain fried egg before. But when she said the word, I knew I needed it. ASAP!

Since that day, eggs have been my food of choice whenever I’m feeling sick. They are also my food of choice in the morning, as an afternoon snack or at any time of day. This works great for me since they are always in our fridge (along with milk, shredded cheese and ice cream…no lactose intolerance allowed here!).

A beautiful fried egg is still my favorite way to prepare eggs. Fried in oil, served with salt, pepper and a dash of cayenne; when I cut into the yolk, it spills out like golden nectar and serves as both dipping sauce and a nice pop of color.

It’s all about the presentation, y’all.

Tomorrow you’ll get to read about some unique ways to prepare eggs that I learned from 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! Check back tomorrow for the mind-blowing video (haha play on words! you’ll figure it out later).

When a Sausage McBiscuit is not an option

16 Sep

As a college student with an early commute and no on-campus meal plan, I have to make two decisions every morning. Breakfast or no breakfast? And if yes, then WHAT?

I had early classes last semester, and whenever I was running late, I would grab another cup of coffee and pray lunch came soon. This semester, I decided I was going to be more proactive about eating the “most important meal of the day.”

I’m not dissing coffee at all. Ohhhhh no 🙂

The problem for most healthy breakfast foods is prep time. Usually I have next to none. Rather than eating Pop-Tarts and Frosted Flakes, which leave me hungry 20 minutes later, I’ve tried to eat healthier and more filling things. Here is a list of my favorite healthy and quick breakfasts.

Yogurt parfait: all you need is yogurt, some fruit and granola. To save time, I’ll cut and wash my fruit the night before.

Oatmeal: this might take me less time than normal, because we have this awesome instant hot water spout, but a microwave shouldn’t take that much longer. One great thing about oatmeal is that you won’t get hungry again for hours! I use unflavored instant oatmeal, then add blueberries and sprinkle it with brown sugar. Mmm…

Eat me!

Breakfast sandwich: I got my idea for breakfast sandwiches when english muffins were on sale at Kroger. I make my sandwich the night before, then stick it in the oven when I wake up. Grab and go! My favorite combo so far has been the salami, fried egg and gouda sandwich.

Smoothie: you can go simple or get crazy with a smoothie. Yogurt is a great base, and then you can add fruit, sorbet, juice, spinach or anything else your heart desires. This breakfast might take some time, especially if you need to clean the blender before you leave, but again, a little prep the night before goes a long way!

Drink me!

Omelet: okay, don’t freak out! Omelets may seem like a lot of work, but you just can’t beat the variety, tastiness and filling ability of an omelet. Make this if you have a little more time than normal. You can also save time by cutting up onions, peppers, mushrooms or whatever you are putting in your omelet the night before.

Eating breakfast consistently has made me more alert for those 8 a.m. classes, gotten my metabolism rolling for odd lunch breaks and given me more energy in the long run. What quick and healthy breakfast is your favorite?