#099 What's your favorite egg?
The most versatile food ever
Eggs are incredible. They’re one of those foods you can never get bored of. There’s just so many ways you can make them! Today, I’ll share with you two ways I enjoy having my eggs. Try them yourself and let me know how it goes.
FRENCH OMELET
I typically use a pan that’s about 12” (24cm). I've found that it creates a French omelet that's perfectly thick, if you use 4-6 eggs. Anything below 4 and it comes out flat, above 6 and you need a bigger pan.
1. Beat the eggs well
Crack the eggs in a bowl and whisk them until completely homogeneous — to the point where you see tiny bubbles forming
There should be no clumps of yolk or white present at all. You want it like this so that the exterior of the omelet shell is smooth, without any "egg white spots"
2. Pan On Medium-High Heat
Let the pan heat up for about 1-2 minutes.
You want the butter to sizzle when you drop it in, but it should not brown immediately.
If it does, that means your pan was too hot.
Drop a knob of butter in and swirl, to make sure it covers most of the surface area.
3. Pour The Egg In
The hotter your pan is, the more the eggs are going to bubble and the less time you have.
What you need to aim to do here is basically create a scramble with your wooden spatula.
With each stroke in the pan, you should be converting liquid egg into streaks of hard egg.
If the pan is not hot enough, the scrambles you make will be a lot smaller.
Over time, you will find a sweet spot that allows you to cook thick French omelets.
Scramble as much as you dare.
Too much and you’re not going to be able to let it set.
Too little and it’s going to leak runny egg.
4. Forming The Base
Once its scrambled, give the handle of the pan a few taps so the egg is distributed evenly.
Let it sit for about 30 seconds and then turn the heat off.
This will allow the exterior to form. This is also where you can add anything you’d like to the omelet.
I usually add some S&P and grate fresh parmigiano reggiano in.
You can also add chunks of ham, bacon or just about anything, really.
4. Rolling It In
Once you’re done seasoning, start from one end (doesn’t matter which one) and slowly start peeling the egg from the pan.
Tap the handle of your pan (harder, this time) to help release the egg. Start rolling the egg in.
As you roll, the exterior of the omelet should be smooth. If it’s charred, it means that it was too hot. Roll gently onto your plate and garnish with fresh herbs.
I like to melt some butter on the exterior and to then grate some more cheese on top and maybe add some finely chopped parsley.
French Omelet Summary
Beat eggs until homogeneous
Scramble eggs, then season
Peel exterior, roll egg tightly
Serve!
SAVORY HONEY EGGS
Once you try eggs with honey, you can’t go back. I know, it sounds quite absurd, strange even, but you have to trust me on this one. Savory eggs will change your life. In this pic I had it for breakfast with a slice of golden kiwi, honeycomb and some coconut yogurt.
Ingredients (per person):
4 eggs
1/2 cup coconut yogurt
Raw honey
Honeycomb (optional)
A sprinkle of Ceylon cinnamon
A handful of cacao nibs
Sprigs of rosemary
Spring onion, finely chopped
Equipment:
Stainless steel pan
Wooden spoon or spatula
Knife (for the kiwi and honeycomb)
Method:
1. Scrambling Herb Eggs
In a mixing bowl, beat the eggs with minced rosemary, and spring onion
Heat butter in a stainless steel pan over medium heat until hot and pour in the egg mixture; it should sizzle upon contact
Wait for a moment until the eggs begin to set at the edges, then slowly drag with a wooden spoon across the pan, forming large, soft curds. Cook to your desired level of doneness, then remove from heat (this is what I mean by the perfect hard scrambled egg)
2. Assembling the Plate
Cut a slice of raw honeycomb and place it on your plate. Scoop the coconut yogurt onto your plate. Sprinkle with Ceylon cinnamon and sprinkle cacao nibs. Slice the golden kiwi into rounds, optionally leaving the skin on.
Bring everything together and drizzle some raw honey on top
Variations:
Substitute rosemary with thyme or oregano for different notes.
Use Greek yogurt or any other preferred yogurt if coconut isn't available.
Swap golden kiwi with other fruits like berries or slices of apple for variety.
Breakfast is the best meal of the day
I look forward to hearty breakfasts. Hearing butter spread on the crust of toasted sourdough. Slurping perfectly runny egg yolk. Sipping on freshly pressed orange juice. Feeling the sun kiss your skin. It's the little things.
Real meat is beautiful
You can't lie about meat quality. No matter the labels they use or don't use, all is revealed in the marbling. The deepness of the red. The off white color of the fat. Real meat is beautiful.
Obsessed with beautiful copper
My love language is deep coppercore
Happy Birthday Ray
Ray would have been 88 today. The best way to celebrate Ray and all that he's done in his life is to keep his work alive. Here are some of my favorite Ray Peat quotes. Rest in power, king 🕊️
Mollet, which means “soft” in French, refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs — about 6 minutes total. The yolks are creamy and the whites less watery than in soft-cooked eggs. Then the eggs are shelled, leaving their shape intact.
Serves 8
8 large eggs, preferably organic
SPINACH
2 pounds spinach
3 tablespoons unsalted butter
2 teaspoons salt
1/2 teaspoons freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
3 tablespoons grated Gruyère or Emmenthaler cheeseMORNAY SAUCE
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg yolk
1 1/2 tablespoons freshly grated Parmesan cheese
❋ BEETROOT AND HENDRICK’S GIN CURED SALMON
I busted this bad boy out at a weekend away in the country with lovely friends and served it on little wholemeal blini with nigella seeds, creme fraiche and dill tips. There were nine of us in the room and we had to literally pull ourselves away from it to get to the other courses. I cannot recommend this truly make ahead dish enough for entertaining. I put it all together, let it cure in the beetroot mix for two days, and then cleaned it all up and stored in the fridge till ready to eat. It is the perfect make ahead meal and will have you looking like a star for hardly any effort at all.
❋ HONEYCOMB MACARONI W/ PORKY CREAM
Together, each cylindrical chamber separates easily with a brisk crack where the melted cheese are harvested and mingles with the cream sauce laying bare
Such beauty doesn’t need the distraction of a loud sauce. Something simple, but thoughtful. Something understated, but not without declaration. So I “brewed” grounded and browned guanciale, the porkiest substance I know on earth, in a simple cream sauce brightened with nutmeg and cardamon. It was then strained like a tea, removed of the solid source of its deep aroma, leaving only a silky blanket of cream curiously imbued with the thickness of aged pork.
Apologies for the delay with October’s issue, we’re finalizing a few more details. Here’s what you can expect for the rest of the year :)
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November’s Digital: 4th November 2024
December’s Digital: 2nd December 2024
Winter’s Print: December 2024
In the meantime, feel free to read every digital right from the link in our bio. Enjoy 🙌
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Hope you had a beautiful weekend,
Godspeed!
Without hesitation, quiche. From something completely appropriate at a formal dinner to cleaning out the refrigerator Sunday afternoon throwing it in a piecrust with four eggs and baking….
Plus, my piecrust is wicked. 😏😂
What about Benedict and Quiche?!