Basic "Jammy" Eggs
Get asked often about the mystery of soft boiled eggs. Not those dry, gray rocks of my childhood, but instead the moist, barely runny eggs often found in a European kitchen.
There's really no mystery to them, just a few steps to insure an egg perfect for breakfast on the go, a great addition to a brunch spread or even an added layer to a weekday dinner.
* Prep: 2 mins.
• Cook Time: 7 minutes!
* Serves: 2-3
Ingredients:
* 4-6 large eggs
* Kosher or sea salt
* Water
Instructions:
* Remove eggs, if in the fridge, set out for about 15-20 mins.
• In a small pot, fill with several inches cold water, enough to eventually cover eggs completely.
• Add a couple-to-few large pinches of salt to the water, cover and bring to a boil. (The salt is essential, will
make peeling eggs so damn easy!)
• Once boiling, carefully slide eggs into water using a large spoon, then recover. (Don't worry if one breaks,
releasing some of the "white", it's simply telling you the eggs didn't sit out long enough, were still too cold.)
• Set timer for 7 minutes.
• Once water has returned to a boil, uncover pot.
• Place a bowl in the sink, fill with cold water.
• When timer goes off, immediately remove eggs with a spoon, place in cold water. (You can also add ice to the water to insure the cooking process stops, if you'd like to keep them for eating later.)
• As soon as cool enough to handle(a few minutes, eggs can be shelled, salted and eaten.
Notes: If you'd like your egg yolks set a bit more, for instance to use in an oeufs mayonnaise(egg salad), just cook until the 12 minute mark.
Pork, Camembert, Wild Honey and Toasted Walnut "Baby”
* Serves: 2-4
Ingredients:
*2 room temp. eggs, lightly beaten
* 1/2 cup whole milk
* 1/3 cup all-purpose flour
* 1 pinch cumin
•1 small pinch cayenne
* Small nub of Camembert, Brie or Blue cheese(Room temp.)
*Last night’s meat: shaved pork, shredded chicken or crumpled bacon(Room temp.)
1 small lemon
* 1/2 stick unsalted butter(4 tbsp)
•Wild honey
•Toasted walnuts, lightly thumb-broken
•1 tsp. Fresh thyme, rough chopped
•Fleur de sel(lakey sea salt)
Instructions:
* Heat oven to 425° F.
•Place 12” cast iron skillet in oven.
•Beat eggs, adding a good pinch of salt.
* Stir the flour, milk, lemon zest, cumin and cayenne into the eggs.
•When the skillet is very hot, about 10-12 minutes, carefully remove from oven and add butter.
•Place back in oven for 3-4 mins., until butter is fully melted.
•Again remove skillet, and in one motion gently pour batter into skillet.
•Immediately set back in oven, baking for 18-20 mins, or until golden brown.
•Remove pan, set on stove top, placing the cheese then meat atop the “baby”.
•Back in the oven for 3-4 minutes to gain some heat.
•Remove, drizzle with honey.
* Sprinkle with walnuts, thyme and sea salt.
* Squeeze the juice of 1/2 the lemon our so.