Out Of This World Eggs, As Heard By Gregg
Gregg heard on NPR how to make the most fabulous eggs. I can't find the link but he told me how to do it, and these eggs are a world away from the yellow and white rubbery children's toy of a mess you get even in nice restaurants.
Use a well-seasoned, small cast-iron frying pan.
Start with the pan cold and just grease it (like you would a cookie sheet) with butter. With the pan still cold, you crack the eggs into it. I pierce the yolks so the thing will end up flat so I can put cheese on top. You may choose to scramble or go sunny.
Next, turn on the heat. VERY LOW.
Next, be patient.
Let the eggs cook. If you want an omelette, apply cheese at the last minute and fold over.
Try not to gobble down your handiwork too fast.
Really good.
Bye-bye, rubber eggs!
Low heat is key. I make scrambled eggs the way the French do --- low heat and constant stirring -- and end up with creamy eggs with small curds. Much better than dried-out scrambles.
Astra at October 24, 2012 8:12 AM
Low heat makes it easy, but you can still do Ok with higher heat - just make sure not to overcook 'em.
"If they're done in the pan, they're overdone on the plate."
Unix-Jedi at October 24, 2012 9:50 AM
You're right -- low heat is the way to go. When I make eggs-in-a-basket, I always go slowly. You don't want the bread to burn while the eggs are still runny!
Old RPM Daddy at October 24, 2012 10:00 AM
Ahh, a "small, well-seasoned cast iron frying pan" is a rare thing of beauty these days.
I had 2 1930s era iron skillets from my Gran, stolen by a departing house-mate who had fallen in love with them. I've never been able to get the replacements seasoned well enough. And I've never forgiven the otherwise OK roomie.
amuse at October 24, 2012 11:28 AM
amuse:
You're not cooking enough bacon and fried chicken.
Unix-Jedi at October 24, 2012 11:34 AM
Amuse: Well-balanced and well-season cast iron frying pans also make great weapons. Just sayin'.
Cousin Dave at October 24, 2012 11:53 AM
Never trust a woman with a cast-iron skillet and a rolling pin.
Jay J. Hector at October 24, 2012 11:57 AM
Amy Alkon
https://www.advicegoddess.com/archives/2012/10/eggs-by-gregg.html#comment-3402280">comment from Cousin DaveI use this little one for two eggs for me: Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet.
This big one is for meals for both of us: Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet.
Amy Alkon
at October 24, 2012 12:02 PM
Amy Alkon
https://www.advicegoddess.com/archives/2012/10/eggs-by-gregg.html#comment-3402283">comment from Amy AlkonAnd as long as you choose wisely, a woman will only use a frying pan to make you happy.
Rolling pins are for people who eat flour, about the unhealthiest thing you could eat. If you want to kill a man, bludgeoning him with it is faster, but tends to come with considerable jail time, if you're caught, tried, and convicted.
Related link -- Advice Goddess Radio: Cardiologist Dr. William Davis on why wheat is the single worst thing you can eat. (There’s no such thing as “healthy whole grains.”)
http://www.blogtalkradio.com/amyalkon/2012/08/13/advice-goddess-radio-amy-alkon
Amy Alkon
at October 24, 2012 12:04 PM
For husband-bashing, instead of a frying pan, use this.
Old RPM Daddy at October 24, 2012 12:58 PM
Old RPM Daddy: that is priceless!
Me at October 24, 2012 4:22 PM
Sounds like a shirred egg.
You can make em even quicker under the grill.
Learn how to make a rolled omelet (omelette roulee) and you won't have to sit there waiting - creamy buttery curds in under a minute.
Or make coddled eggs. The cups are very pretty.
Ben David at October 26, 2012 5:40 AM
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