eggs three ways: a tutorial in egg-cookery

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

There is no other ingredient as versatile, ubiquitous and universally-loved as the humble chicken egg.  Japanese, Moroccan, Italian—name a cuisine and there’s undoubtedly an egg at the center of it. 

Above all no culinary culture is more egg-centric than French.  A French chef’s tall pleated hat (picture Chef Boyardee’s headgear) traditionally has 100 folds in it, each one representing a way to cook an egg.  It’s also said the great classical French chefs held eggs in such high regard that they evaluated a prospective new hire based on his or her ability to cook a simple omelette.

Indeed, egg-cookery is deceptively nuanced, requiring precision and finesse to do well.  And with the incredible eggs from Sandy Ridge Farms available in our CSA’s, there’s always opportunity to practice. Below are some tips to help elevate your egg game.

Perfectly Poached Eggs

1. Fill a 4-quart pot nearly full with cold water and bring to a gentle simmer.  Sprinkle in some salt and stir in about 1/4 cup of distilled vinegar.

2. Stir the water vigorously in a circular motion to create a vortex. Crack the eggs (no more than two or three at a time to avoid crowding) into the center of the vortex.  The centrifugal force—coupled with the slight acidity from the vinegar—will prohibit the eggs whites from dissipating, keeping the eggs, well…egg-shaped.

3. Allow the eggs to cook in the simmering water for two to three minutes.  Gently spoon them out with a slotted spoon and check to ensure the whites are set.  You can also carefully prod the yokes with your finger to feel how cooked they are.  If you’re like us, and like your yokes runny, you’ll want your poached eggs to give only the slightest resistance.  For a harder cooked egg, poach until the yokes feel springy or firm.

4. Carefully spoon the eggs onto some paper towels to sop up any excess water and serve immediately.

The Perfect Sunny-Side Fried Egg

1. Place a non-stick sauté pan on low heat and give it a few minutes to get hot.  Drop a tablespoon of butter into the pan.  If you’re at the proper temperature, the butter should froth and foam almost instantly.  If it doesn’t, increase the heat slightly.  This foaming action of the butter is your cue that the pan is at the ideal temperature to fry the perfect egg.

2. Crack an egg carefully into the pan.  The whites should be able to spread out a little before they set.

3. Turn the heat down as low as your stove will go, and let the whites cook slowly from the bottom up, until they are fully set. Pay particular attention to the denser portion of white (called the internal albumen) surrounding the yolk, this will be the last part of the white to cook. Be patient, this will take about five minutes.

4. After the internal albumen is set, carefully transfer the egg from the pan using a spatula.  Inspect the bottom of the egg. Is it perfectly white, with no browning whatsoever?  If so, congratulations; you cooked the perfect sunny-side up egg, which is no easy feat.

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Ingredients:

4 large eggs

1 1/2 cups milk

1 medium onion

2 large portabella caps

1/2 tsp salt

1/3 cup cold water

1/2 all purpose flour

1/2 unsalted butter, cold

Directions:

For the crust:

1. Dissolve the salt into the water and place in the freezer to chill.

2. Cube butter into 1” pieces and scatter on top of the flour in a large mixing bowl.  Using a pastry blender, break up the butter until it creates pea-sized pieces.

3. Remove water from freezer and incorporate it into the dough, using a fork to work it around.  Add the water incrementally until the dough appears shaggy and not fully mixed. The biggest mistake you can make with pie crust is adding too much water to hold it together. This will detract from the crust’s flaky texture. 

4. Lay out a 2’ piece of plastic wrap.  Form the dough into a ball, smushing it together with your hands, and transfer it from the bowl to the plastic wrap.

5. Fold the sides of the plastic wrap tightly around the dough ball and wrap it up like a burrito to help bind the dough. Refrigerate for at least two hours.

6. Roll the dough 1/8” thick on a floured surface.  You should be able to see little pockets of butter in the crust.

7. Press the dough into a 12” pie dish. Fold the extra trimmings around the edges and pinch closed.Pre-bake for 25 minutes at 375 F.

For the quiche:

1. Dice the onion and sauté in olive oil over medium heat.  As the onions begin to brown, add sliced portabella caps and cook until nicely browned.  Season to taste with salt and pepper.

2. Transfer into precooked pie crust.

3. Whisk together eggs and milk and pour over mushroom and onion filling into the pie crust.

4. Bake at 375 F for 35 to 45 minutes or until the eggs are set in the center.

open space

The other day, I read an article that talked about negative space. It described a hand. The negative space in-between each finger defining the edges, and allowing our brains to make sense of physical matter. "Without nothing, there cannot be something," it explained. The negative space allows us to make sense of what is.

It got me to thinking about other ways in which this is true. I decided that it also holds beyond the physical. Without sadness, we could not understand happiness, and moments of quiet help us make sense of the chatter. That, is why it's so important to relax, to meditate, to do yoga, and to get out and hike in nature -- even if it's the middle of a snow-ridden winter. We need moments to free the mind, so that we can then reign her in. We need mother nature and her wide open spaces, so that the world and all her clutter can make sense.

That is why I return.

the miracles of honey

Note: This post was previously published here as a part of my freelance work. 

Honey. What a sweet sweet elixir. Its uses date all the way back to ancient times, and we’ve only begun to tap into it’s magical powers. From the skin to the immune system, it can work wondrous effects on the human body. For today, I want to address its benefits for a glowing complexion. Behold, your quick guide to honey skincare…

Wash

Raw honey makes an amazing face wash. It has anti-bacterial properties and is chock full of probiotics and enzymes that are beneficial for the skin. It acts gently, wiping away bacteria and oil while leaving the skin hydrated. Its way of stripping away the bad and leaving the good makes it especially great for acne prone skin. 

Keep a small jar of raw honey along with a spoon in the bathroom for easy access. When you go to use, lightly wet the face with warm water and then massage on about a little less than a teaspoon. If you want it’s antibacterial properties to really work in on those pores, leave it for 5-10 minutes before rinsing away. 

Prevent

To give your skin a little pick-me-up, mix up a face mask with honey, yogurt, and flax meal. Smear it across your face, and let it sit for 10 minutes before rinsing off. They honey will work into those pores, treating blackheads, excess oil, and acne, while the yogurt and flax help to slough off the top layer of dead skin. Afterward you’ll notice skin that is plump with moisture and a dewy glow. What’s better than that?

Treat

Raw honey is well respected for its healing properties. It is both anti-bacterial and anti-inflammatory all in one go. Even modern day medicine touts it’s effectiveness. For cuts and burns, one of the best things you can do is to apply raw honey. Even better, pick up raw Manuka honey which is harvested from bee’s pollinating Manuka flowers, otherwise known as tea tree. Slather it on your wound and dress it appropriately to heal skin fast. If you really must pop those pimples, mix up some raw honey and tea tree oil to apply directly following. I find that this works wonders at healing the puncture, but also at preventing it from growing back into another embarrassing white head.

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There you have it! Raw honey, great skin’s best kept secret.