Eggs are everywhere. You can get them from a variety of birds (although chicken is the most common) and in a variety of sizes and grades. Eggs are one of the first things most people learn to cook (which is good since they’re cheap) and the ways to cook eggs range from very simple pretty complicated.
We will start off with some basic ones.
Whisk eggs and pour them into a pan the size of the omelette you want to cook. allow to set like you were making scrambled eggs. Instead of stirring use a spatula to lift the edges so the uncooked egg can run under the cooked layer. When the egg has mostly set put on toppings, fold and allow to finish cooking.
French omelettes are tricky. They’re cigar shaped and still soft in the middle. Whisk together eggs and pour into a warmed pan, keep stirring constantly moving the pan and the eggs until they’re 3/4 cooked. then allow them to settle and fill the pan. Put the spatula under the edge and roll it into a tube before it sets and carefully plate and serve immediately.
For this to turn out exactly right you need a square pan, whisk together eggs, soy sauce, sugar and mirin. Pour a small amount into a pan and allow it to cook, roll up into a small roll, push the roll to the edge of the pan add more egg, then roll the second sheet of egg around the first. repeat until all the egg is cooked. This takes some time and some practice.
Crack the eggs into oven safe dishes, other flavour may be added (cooked bacon, herbs, cheese etc). Rest the dishes in a pan with an inch of water. Bake at 350F till the white is set and the yolk is still soft.
Frittata are like baked omelettes. They’re dead simple and can be served for any meal. Take an oven safe frying pan (or pie plate), and fill with veggies, meats, whatever you’d put in an omelette (but not cheese) and pour whisked egg over it. (it takes 6-8 eggs to fill a pie plate. Bake for 5 minutes or so then add cheese. Baking the bottom helps keep the cheese from making it stick to the pan. or you can top with cheese just before serving Then bake until slightly puffed up and not liquid anymore (30 minutes ish).
It’s basically a frittata with a crust, Generally calls for 6 eggs and 1/2-1 cup of cream instead of all egg so it’s creamier and not as dense.
Souffles are really simple in theory just a little finicky in practice. Start by making a bechemel sauce (there will be a post on sauces) with the egg yolks in it. Then whisk the egg whites to stiff peaks and slowly fold together making sure to keep as much air in the whites as possible. As the air bubbles in the white expand with the heat from the oven they force the souffle up and the flour and yolks in the bechamel hold the bubbles in place. If there isn’t enough air, the bechamel doesn’t solidify fast enough, there’s to much moisture, any sort of puncture appears etc and the souffle will deflate like a balloon.
This is a really easy dessert, just mix 1 cup of milk (or cream or a mix of the two), 1 large egg, 1 tbsp (ish) sugar, any flavorings (vanilla) and cook till thick. For quick custard put in a saucepan and whisk till it starts to thicken, for baked custard (like creme brulee) pour into ramekins and place in a pan of warm water and bake till set. I also like 1 tbsp of cornstarch since I like really thick custard that doesn’t taste too eggy.
The simplest egg drop soup is just broth and egg. Bring the broth to a full rolling boil. in a separate dish whisk egg and pour it into the soup. The boil will break the egg into little pieces. Great comfort food.
Do let your friends know about it!