Was previously on this mission to practice the perfect egg, and these tools above, they can be used several different ways. Overeasy, sunny side up, soft boiled, and poached. It does not really matter how you get to the final answer. Just that it comes out perfectly. Who said it’s the thought that counts? Execution is everything. You either did or you didn’t!
First egg just involves dropping it into some hot water, one of my favorite ways to eat an egg, soft boiled. I loved to have this egg perfectly cooked, with the yolk only runny on the inner most portion, I even like the yolk to be slightly cooked around the edges, but this kind of egg is hard to execute. With this little red tool, I can tell right away when the egg is ready to take out. That violet colored line tells you how cooked the egg is.
Now to enjoy this egg, the most classic way ….. Make some toast, and dip it into the runny yolk..
Thank god for my little red tool, my egg came out perfectly this time. Not too hard, not too soft.
Yolk + truffle shavings.
Now onto the second way to enjoy an egg, Sunny side up, or over easy. Over easy eggs tend to be harder, at least to get it perfectly. With no burn marks or little bubbles…You want everything to be smooth and tender. The trick here is to do a little pseudo poaching but fried pan style. I like to use a super non stick pan, and some water. This usually does the trick. And you must not forget your little glass dome for steaming.
The dome will steam the egg so you don’t even have to flip it.
Over easy or sunny side eggs go nicely with some potatoes and hash.
I used some potatoes below (hash style) and covered them with some parmeson cheese to create a very hard crust.
Well here is some corned beef hash. Eggs on top, potato in the middle, and meat on the bottom.
Last but not least, the poached egg. There are tricks that I like to use for this as well. This silver egg shaped mold with little holes will keep the shape of a poached egg nice and round so that you’re not sweating over the stove scared out of your mind that your friend/boyfriend/girlfriend who is over for brunch (that you are trying to impress or whatever) is going to judge you for stringy poached eggs. No, we are all about being smooth and smug around here!
Hook the mold on the edge of the simmering water, and add a little vinegar. Vinegar will also help this egg solidify nicely.
How to serve for brunch? I hope you have some champagne but here are some finishing touches. I have already worked SO hard to make this poached egg, and all of the other eggs here. I really can’t be bothered with scratch made hollandaise. I bought some from whole foods instead.
Place your poached eggs very smugly over some marbled rye toast. Pour that hollandaise over some lobster and you’re done.
I chose the marbled toast for visual reasons. I think it works nicely with the color of the lobster and the yellow hollandaise.
A squirt of lemon, anyone?
It would not be breakfast without some fresh squeezed orange juice.