Sunday, December 15, 2013

Egg on My Face


After we had our introductory lesson on knife cuts we moved on to eggs. Notice I didn't say scrambled or fried. Over the next 6 hours I learned how to properly (that's a key word here) cook the following types of eggs: scrambled, fried, poached, and the oh-so-delicate French Omelette.

Then, on the way home I bought 5 dozen eggs for practice. Yep, five dozen. 

Lesson Two: All the Eggs

Scrambled

First, let me start by saying I despise scrambled eggs. However, after Chef's demo I was all like "Wait. No I don't. I love them!" I realized I'd never had properly cooked scrambled eggs.

Scrambled eggs should be:

pastel yellow with no white spots
soft and fluffy with small curds
moist
fresh

I always had overcooked my scrambled eggs in the past because I'm super salmonella paranoid when it comes to all things chicken.

And, I'm learning that with all things French the secret is the proper application of butter.

Fried

Guess who can now turn an egg without a spatula....this girl!When I finally got the turn right I actually jumped for joy. With a hot pan in my hand. NOT SMART. But, I'd always wanted to learn how to do that.

Also, I learned it's a turn not a flip. Your eggs should have hang time in the air. That's a basketball thing, right?

                                  Poached

I was aware of poached eggs. I've had them on eggs benedict. But I'd never made one or understood how awesome they are until this class.

I could watch eggs transform from raw to cooked in swirling water all day.

And getting the perfect cook and shape is a challenge.

THE OMELETTE

In America, omletes are all about the filling.

For the French, the omelette is all about the egg.

best I could do on electric
And, the egg has to be perfect. I managed the perfect omelette on my first try. I could say it was beginners luck. Skill. Patience. But, really I have no idea how I pulled it off.

And because electric sucks (a full post dedicated to this is coming later), I haven't been able to fully replicate it at home. Even after two hours of trying.

French Omelette Musts:

the perfect yellow
zero brown
rolled
smooth, tender, creamy

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