- Food Safety: Eggs
- When & Why to Use Room Temperature Eggs
- How Do You Fold in Egg Whites?
- What Is Tempering?
- What's the Difference Between Brown & White Eggs?
- How Long Do Eggs Last?
- Cooking Eggs: Freshness Matters
- Why Do Eggs Turn Green When Cooked?
- Eggs & Bacteria Growth
- How to Pasteurize Eggs
- Soufflé Omelette w/ Cheese
- Shakshuka: North African Poached Eggs in Spicy Tomato Sauce
Food Safety: Eggs
When & Why to Use Room Temperature Eggs
Some recipes specify that the eggs or egg whites be at room temperature when added. However, for recipes that don’t specify room temperature eggs, use eggs straight from the refrigerator.
In the case of cheesecakes & other batters with a high fat content, adding cold eggs could re-harden the fat, making the batter appear curdled or lumpy, possibly affecting the texture of the baked product. To avoid this, make sure you use room temperature eggs for baking. Remove the eggs from the refrigerator about 30 minutes before use, or put them in a bowl of warm water while assembling the other ingredients.
Recipes that involve beating eggs or egg whites, with or without sugar, into a stable foam – soufflés, meringues, angel & sponge cakes – also specify room temperature eggs. That’s because eggs whip up to a greater volume when they’ve had a chance to warm up a bit, 20 to 30 minutes. Because it’s easiest to separate whites from yolks cleanly when they are refrigerator-cold, this should be done when starting the recipe. Then let the whites stand at room temperature while you prepare the baking pan, equipment & other ingredients.
How Do You Fold in Egg Whites?
Combining heavier mixtures with beaten egg whites can knock the air out of them. To prevent this, before folding egg whites, begin by pouring the egg yolk mixture over the beaten whites, not vice versa.
Then gradually combine the mixtures by folding, rather than stirring. Using a rubber spatula, start with a downward stroke into the bowl, continue across the bottom, up the side & over the top of the mixture.
Come up through the centre every few strokes & rotate the bowl often as you fold. Continue folding egg whites in this way just until the colour of the mixture is uniform, with no streaks of white remaining. Fold gently to maintain volume.
What Is Tempering?
The technique used to blend uncooked eggs into hot mixtures. To temper, beat eggs & stir in a little of the hot mixture to warm (temper) the eggs. Then stir the warmed eggs into the remaining hot mixture. Tempering helps to prevent the eggs from curdling.
What's the Difference Between Brown & White Eggs?
The colour of the egg shell or yolk has nothing to do with the egg’s nutritional value, quality or flavour. Hens with white feathers & white ear lobes lay white eggs; hens with red feathers & red ear lobes lay brown eggs.
How Long Do Eggs Last?
How long can you keep eggs” is the question people always ask. Eggs are perishable & must be stored in the refrigerator or freezer. Many factors can affect how long eggs last. When properly handled & stored, eggs rarely spoil. However, if you keep them too long, they are likely to dry up. These fresh egg storage tips below help you learn how to properly store eggs to last.
Refrigerator Storage: Refrigerate eggs at 40°F or less. Store them in their original carton on an inside shelf & away from pungent foods. The temperature on an inside shelf remains more constant than one on the door, which is opened & closed frequently. The carton keeps the eggs from picking up odours or flavours from other foods & helps prevent moisture loss.
Raw eggs that have been removed from their shells should be refrigerated in a tightly covered container. Refrigerated whole egg yolks should be covered with water to prevent them from drying out; drain before using. The following chart shows how long hard-boiled eggs & raw eggs last when stored in the refrigerator.
Learn more about why refrigeration is required by the United States Department of Agriculture for shell eggs & egg products, while other countries may not require refrigeration.
Freezer Storage: If you have more eggs than you can use within a few weeks, you can freeze them, out of their shells. Freeze only clean, fresh eggs. Place them in freezer containers, seal tightly & label with the number of eggs, whites or yolks & the date. Defrost frozen eggs overnight in the refrigerator.
Egg yolks thicken (or gel) when frozen. To hinder gel formation, beat in either 1/8 teaspoon salt or 1-1/2 teaspoons sugar or corn syrup per ¼ cup yolks (4 Large) before freezing. Indicate “with salt” (main dishes) or “with sugar” (desserts) on the label. The following chart shows how long hard-boiled eggs & raw eggs last when stored in the freezer.
Cooking Eggs: Freshness Matters
As an egg ages, the white becomes thinner, the yolk becomes flatter & the yolk membrane becomes weaker, making it more likely to break. These changes don’t affect the egg nutritionally or functionally but the freshness of an egg does affect its appearance. For attractive poached or fried eggs, the fresher they are, the better they will hold a compact oval shape with a thick white & a high centered yolk, rather than spread out in the pan. On the other hand, if you hard-boil eggs that are at least a week old, you’ll find them easier to peel than very fresh eggs.
Why Do Eggs Turn Green When Cooked?
Why do Scrambled Eggs Turn Green In a Cast Iron Skillet? This harmless but unappealing colour change is the result of a chemical reaction between iron in the pan & sulfur in egg whites.
Why do Boiled Eggs Turn Green? The discoloration that sometimes forms around the yolk of hard-boiled eggs is the result of a similar reaction – this time between sulfur in the whites & iron in the yolks. It too, is harmless. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, & then cooling immediately – minimizes this.
Eggs & Bacteria Growth
Any food, particularly protein-rich animal foods, can carry microorganisms that cause disease or spoil the food. Shell eggs without cracks have chemical & physical properties that help to deter bacterial growth.
The egg shell & the membranes between the shell & the white & between the white & the yolk act as physical barriers to bacterial growth inside the egg. However, eggs are more susceptible to bacterial growth once the shell & membranes are broken, the egg is exposed to oxygen, & the nutrients from the white & the yolk are mixed.
The microorganism of particular importance to eggs & egg products is a bacterium called Salmonella (sal’mo’ nel’ la). This bacterium is typically found in the gastrointestinal tract of warm-blooded animals. Although Salmonella may not make the carrier animal ill, if it gets in the human food supply it can make people ill.
The safety of shell eggs is first addressed ensured by diverting any eggs with cracks, chips or breaks (which encourage bacteria to pass through the shell) away from the human food supply. Additionally, intact eggs are washed & sanitized shortly after they are laid to remove any microorganisms that might be present on the surface of the shell.
A continuation of sanitary practice (with particular emphasis on hand-washing during food preparation) is necessary to ensure that food is not re-contaminated with bacteria, viruses, or parasites.
Since Salmonella Enteritidis (abbreviated SE) can survive in the reproductive tract of the hen, it can be deposited inside the shell in the egg white in rare instances (estimated to be 1 in 20,000 eggs). Although the number of bacteria per egg is likely to be low (because the egg white discourages bacterial growth), once the shell is cracked & the iron-rich yolk mixed with the white, bacteria grow with great ease.
Likewise, if the yolk membrane deteriorates, which it will in several weeks or at temperatures above 15°C, bacteria can grow inside the intact shell egg. Even though SE in eggs is rare, eggs must be treated in a way to block the transmission of disease.
How to Pasteurize Eggs
I have included the procedure of how to pasteurize egg whites & yolks seperately; however, I would recommend you only pasteurize in the shell, so much easier & in most instances, if you break an egg, you intend to apply heat of some form which will serve the purpose of pasteurization.
How to Pasteurize Whole Eggs Out of the Shell: For each egg added to the saucepan, you’ll need to add 60mls of liquid. This can either be 60mls of liquid taken from the recipe you’re making OR you can use plain tap water.
Place the saucepan over low heat, making sure to constantly stir the egg mixture as it heats up.
Use a food thermometer to test the temperature of the egg mixture. Once the eggs reach 71ºC, remove the saucepan from the heat & proceed with the recipe.
How to Pasteurize Egg Whites: Fill a small saucepan about halfway with water. Place the saucepan on the stove & bring the water to a boil.
Add the desired number of egg whites to a heat-proof bowl.
For every egg white in the bowl, you’ll also need to add either 2 tablespoons of sugar.
Place the bowl of egg whites onto the saucepan, stirring the egg whites constantly as they come up to temperature. Use a food thermometer to test the temperature of the egg whites. Once they reach 71ºC, remove the saucepan from the heat & proceed with the recipe.
How to Pasteurize Egg Yolks: Add the desired number of egg yolks to a saucepan; for every yolk, you’ll need to add 2 tablespoons of water or liquid from the recipe.
Place the saucepan over low heat, making sure to constantly stir the egg mixture as it heats up. Use a food thermometer to test the temperature of the egg mixture. Once the eggs reach 71ºC, remove the saucepan from the heat & proceed with the recipe.
How to Pasteurize Whole Eggs in the Shell
Using a sous vide immersion circulator (aka sous vide machine), preheat water to 57ºC.
Add the in-shell eggs to the water & cook at a constant temperature for 75 minutes. Remove & immerse in a iced water bath immediately.
Soufflé Omelette w/ Cheese
3 large eggs, separated
Kosher salt & freshly ground black pepper
55gms grated Gruyère cheese, divided
Minced fresh chives
1 tablespoon (15g) unsalted butter
Most recipes always stipulate unsalted butter as opposed to salted butter; however, it is fair to investigate exactly why this is the case particularly if you consider that most if not all recipes will always include salt in in the ingredient summary. “A contradiction possibly”, but first let’s consider the below.
Control over salt content: Using unsalted butter gives you complete control over the overall flavour of your recipe. This is particularly important when baking sweets like cakes or cookies, where the unadulterated sweet cream flavour of butter allows the natural sweetness of your ingredients to come through.
Freshness: Unsalted butter may be fresher or taste sweeter than salted butter. Salted butter can last up to two months in the fridge, while unsalted butter will probably last for just two weeks1. So, the unsalted butter sitting on the shelf at your favourite grocery store is probably fresher than the salted variety.
Consistency: Unsalted butter provides an even, predictable base level on which to build your flavours; it’s consistent every time. In this way, you don’t have to worry that your baked goods will be too salty or that the balance of saltiness & sweetness will be altered.
Nutritional differences: Salted & unsalted butter have nearly the same components & nutritional value, but there are certain differences. Salted butter contains vitamin D, while unsalted butter does not. Salted butter has the amino acid betaine, but unsalted butter does not.
In Australia, butter typically contains 1.5–2.0% salt. For a regular 454gms of butter, this would equate to approximately 6.81g – 9.08g of salt. However, the exact amount can vary depending on the brand & type of butter. It’s always best to check the nutritional information on the packaging for the most accurate information.
In a medium bowl, beat egg yolks with a generous pinch of salt & some freshly ground black pepper until well mixed.
In a separate large mixing bowl, using a whisk, electric hand blender, or stand mixer fitted with the whisk attachment, beat egg whites until firm, glossy peaks form.
Add half of the beaten egg whites to yolks & stir well until whites are thoroughly combined & soufflé base has a looser consistency. Mix in half the cheese as well as the chives, if using. Add remaining beaten whites, &, using a silicone spatula, gently fold them into the soufflé base just until well combined.
In a 9- or 10-inch nonstick skillet, melt butter over medium heat until foaming. Scrape soufflé base into pan. Using spatula, spread soufflé base into even circle & smooth out the surface. Cover & cook until bottom of omelette is browned & top is just barely set (or even a little loose still, if you prefer). Scatter remaining cheese on top; cover once more & cook until cheese starts to melt, about 1 minute longer.
Carefully slide the omelette out of the pan & onto a warm serving plate, folding it over itself. Serve right away.
Shakshuka: North African Poached Eggs in Spicy Tomato
Ingredients:
3 tbsp extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
1 red capsicum, stems, seeds, & ribs removed, thinly sliced
1 fresh hot chilli, stems, seeds, & ribs removed, thinly sliced
2 to 3 cloves garlic, thinly sliced
1 ½ tbsp sweet Hungarian or smoked Spanish paprika
2 tsp whole or ground cumin seeds
850gms whole peeled tomatoes, crushed
Large handful minced cilantro, parsley, or a mix
6 eggs
Sliced oil-cured black olives & feta cheese
Crusty bread, for serving
Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, & chili & spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned & beginning to char in spots, about 6 minutes. Stir & repeat. Continue to cook until vegetables are fully softened & charred.
Add garlic & cook, stirring, until softened & fragrant. Add paprika & cumin & cook, stirring, until fragrant. Immediately add tomatoes & stir to combine. Reduce heat to a bare simmer & continue to cook for 10 minutes, season to taste with salt & pepper & stir in half of cilantro or parsley.
Adding paprika & cumin seeds to skakshuka. To crush the tomatoes, transfer to a large bowl & squeeze through your fingers to create a chunky purée.
Using a large spoon, make a well near the perimeter of the pan & break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge & contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go.
Season eggs with a little salt, cover, reduce heat to lowest setting, & cook until egg whites are barely set & yolks are still runny Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
Poached Eggs
Ingredients:
4 eggs
Poaching water
A dash of vinegar, lime or lemon juice to be added to the poaching water.
It’s time to get FRESH baby! First, get yourself some really fresh eggs. Fresh eggs have tighter whites & yolks that help them retain their shape better as they cook.
There are two ways to tell how fresh an egg is. The first is to check something called the Julian date; every carton of eggs has a number between 000 & 365 on it. And that number corresponds to the day on which the egg was cleaned & packaged. A number of 000 would mean January 1st, 003 would be January 4th, & so on. All you really need to know is that the higher that number, the fresher the egg.
You can also tell how fresh an egg is by carefully putting it into a cup of water. As an egg ages, the air pocket in the fat end is going to get bigger & bigger, which will make the egg stand upright or sometimes even float. A really fresh egg will sink & lie flat on its back.
Method:
Bring a medium pot of water to a simmer, then reduce heat until it is barely visible. It should register 82°C to 88°C on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine-mesh strainer. Carefully swirl egg around strainer & let sit for 5-6 minutes to discard the water content. .
Gently place the egg into the water. Swirl gently with a wooden spoon for 10 seconds to create a vortex, just until egg begins to set. Repeat with remaining eggs.
A Brief Look at the Anatomy of Egg White:
Egg white is the clear alkaline liquid, also called the albumen contained within an egg.
Egg white makes up around two-thirds of a chicken egg by weight. Water constitutes about 90% of this, with protein, trace minerals, fatty material, vitamins, & glucose contributing the remainder.
A raw large egg contains around 33gms of egg white with 3.6gms of protein, 0.24gms of carbohydrate & 55 milligrams of sodium. It contains no cholesterol & the energy content is about 17 calories.
*Egg white & its protein content can be considered unstable; being of an alkaline solution, an acid helps to stabilize the protein & hold it together.
Cook, until egg whites are fully set but yolks are still soft, about 4 minutes.
Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of cold water & refrigerate for up to 2 days.
French Omelette
Ingredients:
3 large eggs
Kosher salt & freshly ground white or black pepper
1 tablespoon (15g) unsalted butter
Before You Begin: Choose the Right Tools
The challenge with omelettes is that they demand the most perfect of nonstick finishes, more so than other delicate proteins, like fried eggs, scrambled eggs, or fish. Even the slightest sticky spot can lead to trouble when making an omelette.
Before You Begin: Choose the Right Tools
The challenge with omelettes is that they demand the most perfect of nonstick finishes, more so than other delicate proteins, like fried eggs, scrambled eggs, or fish. Even the slightest sticky spot can lead to trouble when making an omelette.
That’s why today, even in restaurants, modern nonstick skillets are almost always the preferred choice for omelettes. Nonstick cookware works great…until it doesn’t; consider them a disposable commodity. And, in most cases, it doesn’t take more than a couple of years for the nonstick finish to start losing its efficacy, & the pan to require replacement.
Non-stick pans are typically coated with a material called polytetrafluoroethylene (PTFE), commonly known as Teflon. This synthetic chemical, made up of carbon & fluorine atoms, provides a nonreactive, nonstick, & almost frictionless surface.
However, in the 21st century, other coatings have been marketed as non-stick, such as anodized aluminium, silica, enamelled cast iron, & seasoned cookware.
The base material of a non-stick pan can be made of aluminium, stainless steel, or ceramic which will come into direct contact with your cooktop. On top of that base material, a non-stick coating is applied like paint, with 1 to 5 coats.
It’s important to note that the type of base material & non-stick coating you choose affects your pan’s performance, cleaning, care, durability, longevity, & price.
Having a good, fresh nonstick coating on your pan is possibly the single most important key to French omelette success.
The other tool you need is something to stir the eggs. A plastic fork is another indispensable tool when making a French Omelette, particularly in a nonstick pan.
Basic French Omelette: Step 1: Beat Eggs: Begin by cracking three large eggs into a mixing bowl, season them with salt & pepper, &, using the same fork you’ll use to cook the omelette, beat the eggs just until no traces of visible white remain.
The old-school wisdom was to add the salt only at the last minute, because the belief was that salt thins eggs, making them watery. The truth, though, is that salt actually helps eggs retain moisture. Pre-salted eggs take on a translucent appearance that can suggest wateriness, but they cook up anything but. (You can read up on our tests with salted eggs here.)
The overall effect is subtle, so it’s not worth beating your eggs way in advance, but you also don’t need to be afraid if they end up sitting with salt for several minutes. Nothing bad will happen.
As for the pepper, if appearance is truly important to you, go for white, since you’ll see it less in the finished omelette. Otherwise, there’s really nothing wrong with black.
Step 2: Heat Pan, Melt Butter, Add Eggs, & Stir: According to the classic technique, you should use high heat for the entire cooking process, in order to set the egg very rapidly. The benefit, if you get the technique right, is that you can form a very thin skin of cooked egg, with a bigger core of soft-scrambled eggs within. Plus, in restaurants, high heat translates to high speed, which is invaluable during a busy service.
In practice, working with high heat makes the process more stressful than it needs to be. Moderate heat slows down the cooking, giving you more time to scramble the eggs & some breathing room to get it right.
You may end up with a slightly thicker exterior of cooked egg, but I actually prefer the way it gracefully transitions to a perfectly cooked, soft, & creamy centre. Too often, the high-heat method produces a centre that still has an unappetizing dose of uncooked egg.
Moderate heat also reduces the chances that your omelette will prematurely brown once you stop stirring, which isn’t nearly as easy when the heat is cranked & the pan is ripping-hot.
To do it, set your pan over moderate heat & melt a tablespoon or so of butter in it, swirling constantly. When the butter is fully melted & foamy, it’s hot enough. Now add the egg to the pan.
Take the fork now, &, with its tines up, start stirring quickly, working it all over the pan to break up large curds that form on the bottom. Simultaneously shaking the pan back & forth with your other hand helps keep the egg in motion while you stir—the more the egg moves around in the pan, the more evenly it cooks.
This part of the process really is just like softly scrambling eggs. In fact, I’ve come to think of an omelette as something like a scrambled-egg pancake: You scramble the eggs just enough that they get creamy & custardy, but stop when they’re still loose enough to fuse into a solid sheet on the bottom. The key is to not scramble them to the point of forming separate curds that will never come back together again.
Learning to find that sweet spot of doneness is the single most important skill in omelette-making; it may take a few practice runs before you get a good feel for it, but it’s something anyone can learn. This is a case in which folks with gas flames have a distinct advantage over those with electric-coil or induction cooktops, as a gas flame will heat around the sides of the pan as well, making it easier to get a clean, well-defined edge to your eggs.
As soon as you’ve hit that perfect point, stop scrambling & use your fork to smooth the egg out & scrape down any wispy bits around the edges. You can even give the pan a few taps against the cooktop to help settle it all down, running the fork around the edge to loosen up the lips of the omelette. Some chefs like to tilt the pan while the eggs are still quite runny, letting the bulk of the egg collect in the bottom curve of the pan, which creates a more extreme contrast between the set edge & the very soft centre.
At this point, if the egg on top of your creamy little pancake looks like it needs to cook more, let it linger over the flame an extra moment or two.
Step 3: Fold Omelette, Push Toward Edge of Pan, & Close Lip: Tilt the pan up by the handle, &, using your fork, roll the omelette down in half over itself. At this point, you can move the pan off the heat, unless you’re still trying to cook some of the egg.
This is the part where the pros do the fist-bump on the handle to jump the omelette toward the lower edge of the pan. Position the omelette far enough that the lower lip of the folded omelette juts out of the pan, then use your fork to push it up, closing the omelette.
Step 4: Flip Onto Plate & Adjust if Needed: Now push the omelette a little closer to the edge of the tilted pan, let the pan hover directly above a plate, & tip the pan to roll it out. The seam should be on the bottom, & the omelette should be almond- or cigar-shaped.
If it doesn’t look quite right, you can always use a couple of forks—or a clean kitchen towel, laid over the omelette—to adjust the omelette’s shape & position on the plate.
Method
In a medium bowl, beat eggs with a disposable plastic or reusable wooden fork just until last traces of white are mixed in; season with salt & pepper.
Melt butter, swirling over moderate heat, add eggs & stir rapidly with fork, tines up, while shaking pan to agitate eggs; make sure to move fork all around pan to break up curds & scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled & creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.
Using fork, gently spread egg in an even layer around skillet & scrape down any wispy bits around the edges. The top surface should be loose & creamy, but if it looks too liquid & raw, cook undisturbed for another few seconds. If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.
Remove from heat, tilt skillet up by its handle, &, using fork, gently roll omelette down over itself until it is nearly folded in half. Using fork, push omelette to edge of skillet so that lower edge of egg begins to just barely overhang; use fork to fold overhanging edge of egg up, closing omelette.
Hold skillet right over plate & turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on bottom; if it’s not, lay a clean kitchen towel over it & use your hands to adjust its shape & position, then remove towel. Serve. (To make another omelette, wipe any eggy bits out of skillet & repeat.)
Boiled Egg
Ingredients:
2 eggs
Method
Boiling an egg to the right consistency involves precise timing. Here are the general steps & timings for boiling eggs:
Refer below for specific timings for different yolk consistencies:
1. 5 minutes: Set white & runny yolk – just right for dipping into.
2. 6 minutes: Liquid yolk – a little less runny.
3. 7 minutes: Almost set – deliciously sticky.
4. 8 minutes: Softly set.
5. 10 minutes: The classic hard-boiled egg – firm but not dry & chalky.
Place your eggs in a single layer in a pan & cover them with room temperature water, about 4cm above the eggs. Bring the water to a boil & turn off the heat, cover the pan, & let the eggs sit in the hot water.
The amount of time you leave the eggs in the hot water determines the consistency of the yolk.
After the eggs have finished cooking, scoop them out of the pan & put them into a bowl of very cold water to prevent them from cooking any further. This will also make them easier to peel.
The discoloration that sometimes forms around the yolk of hard-boiled eggs is the result of a chemical reaction between sulphur in the whites & iron in the yolks. It occurs when eggs have been cooked for too long or at too high a temperature.
Coddled Eggs
Ingredients:
1 egg
Method
A coddled egg is an egg that is gently cooked whole in a small dish, usually a ramekin or an egg coddler, that’s placed in a hot water bath. The cooking method is gentle, resulting in a soft texture, with the yolk still at least partially runny, although the white should not be liquid. It’s similar to a poached egg, but the egg never touches the water.
Prepare the Ramekin: Butter the ramekin & crack the egg inside. Prepare a water bath with sufficient water to reach halfway up the ramekin.
Cook the Eggs: Place the ramekin in the water bath & cook for 5 minutes.
Alternatively, prepare the coddled egg in the shell using the identical method as for a set white & a runny yolk
Coddled eggs are traditionally used in Caesar salad. The classic Caesar salad has been an iconic dish since its invention in the early 1920s; since its inception one of the most important ingredients in this salad is the coddled egg; however, many recipes exclude this component altogether & prepare a Caesar salad dressing using raw egg yolks.
Coddled eggs give the dressing a smoother, creamier texture, while regular eggs are easier to prepare, & some argue that they provide a richer flavour. The key with a Caesar salad is to make the dressing immediately before you serve it. If you let the dressing sit, it can separate.
If you are concerned about consuming raw eggs, do not hesitate to pasteurize your eggs.
Greek Omelette
Ingredients:
1/2 tomato, chopped into cubes
3 black Kalamata olives
60gms feta cheese, crumbled
a pinch dried oregano
2 tbsp olive oil3 large eggs
salt & freshly ground pepper
grated Gruyère cheese to garnish
Method
Deseed the tomato & cut the flesh in small cubes. set aside, remove the pits from the olives & cut in small pieces. set aside & crumble the feta cheese & set side.
Follow the same process as for the French omelette above; however, prior to rolling the omelette a “fines herbes” combination of fresh parsley, tarragon, chives, & chervil is used in the image to the right; however, substitute thyme, sage, dill, mint, oregano or fennel which are more commonly used in Greek cuisine.
Graviera is a popular cheese from Greece, second only to feta. It’s a hard cheese with a light to deep yellow colour, small irregular holes, & a hard rind1. The flavour of Graviera ranges from slightly sweet & nutty to a bit spicy.
Though the recipe specifies “Graviera cheese”, it will be hard to source & I suggest you use Gruyère cheese instead as this is readily available & is often referred to as the Greek equivalent. Jarlsberg is another ideal alternative; this Norwegian cheese has a mild, nutty flavour & melts smoothly, similar to Graviera
Roll your omelette following the same technique as for the French version, slice down the middle & add the tomatoes, feta cheese & olives & serve immediately.
Scrambled Eggs
Spanish Potato Omelette
Ingredients:
2 lbs potatoes (preferably Yukon Gold)
1 medium yellow onion, diced
4 tbsp Spanish extra virgin olive oil
Spanish sea salt, to taste, & as needed
6 large eggs, room temperature
100gms fresh asparagus, blanched until tender
100gms red capsicums, roasted until charred, roughly cut
50gms spinach, blanched
aioli mayonnaise
Equipment
2-Piece Red Tortilla Española Pan, Non-stick
9 inch non-stick crepe pan
A Spanish classic, tortilla española, or potato omelette, is a soul satisfying tapa. The comforting flavour of this Spanish dish is popular across the country & is served at almost every restaurant & café. Made from potatoes, eggs & onions, tortilla can be served at any time of day, either warm or cold. We think it’s the perfect centrepiece for brunch – just add a side of seasonal fruit & a pitcher of sangría!
Method
Wash & peel potatoes, then thinly slice or cut into small cubes. Bring a large pot of well-salted water to a boil. Add potatoes & boil for about 5 minutes, until potatoes are almost tender. Drain potatoes well. Pat the potatoes dry & put them in a large bowl, sprinkle with salt & mix well.
Halve, deseed & remove membrane from the capsicums, spray with olive oil & roast in a moderate oven until lightly charred & blistered. Blanch asparagus until tender & run boiling water over spinach to moisten.
Place in a blender with 2 tbsp of olive oil & pulse until smooth & emulsified.
Heat 3 tbsp olive oil over medium-low heat in one pan, then add onion. Fry slowly, stirring until fragrant & transparent, add potatoes & cook until tender, stirring occasionally. Remove from pan with a female spoon discarding any excess oil.
Whisk eggs & add purée of asparagus, capsicums & spinach to fully incorporate; add potato & onion mixture & & combine well to coat. Let the egg, potato & onion mixture rest for at least 15 minutes before cooking.
Add olive oil to two non-stick crepe pans or a 2-piece tortilla española pan (refer image)
2-piece tortilla española pan: Pour the egg mixture into the smaller diameter pan & cook over medium-low heat until the eggs start to set. (Cooking the tortilla on too high a heat will make it rubbery.) Run a heatproof spatula along the edges to loosen & make it easier to flip. Drain oil from larger pan & lock it into place on top of the smaller pan. Working over the sink, gently, but quickly, flip the pan over. Cook on other side just until the eggs are set & the tortilla turns a light golden colour. Remove from heat. Invert the serving dish onto the tortilla in pan, then flip over onto platter.
If using a non-stick crepe pan: If using a 9-inch skillet, add ½ tbsp olive oil & follow the instructions for tortilla pan as above, except invert a plate over skillet & flip omelette onto the plate. Then slide omelette back into the same pan to continue cooking.
Serve room temperature as a tapa. Or serve warm with seasonal fruit, a crisp green salad & crusty rolls for a lovely brunch!
Technique is key to a successful tortilla. Cook the potatoes & onions slowly & do not brown. Don’t try to short cut by pouring eggs over potatoes in pan. They have to be mixed so all the potatoes are coated.
Fried Eggs
Tortang Talong (Filipino Eggplant Omelette)
Ingredients:
4 medium Japanese eggplants (680gms total)
2 tbsp plus 175mls vegetable oil, divided
1 small onion, finely chopped
1 only garlic clove, minced
Kosher salt & freshly ground black pepper
227gms ground pork
1 tbsp oyster sauce
1-2 tsp fish sauce
1-2 tsp soy sauce
5 large eggs, divided
cooked white rice, for serving
The original concept of these modules was to take the aspiring chef outside their comfort zone by introducing new techniques to their repertoire & importantly, initiating a thirst for knowledge. Tortang Talong is just one example of what we are endeavouring to achieve. Cooking opens up so many opportunities to investigate not only different cuisines, but also offers you a window into other cultures & way of life.
Method
Adjust oven rack to middle position & preheat oven to 180°C. With the tip of a sharp knife, poke four 1/2-inch slits in each eggplant. Place eggplant on a rimmed baking sheet lined with parchment paper or aluminium foil & roast until fully tender, offering little to no resistance when pierced with a knife, about 30 minutes. Set aside until cool enough to handle, about 15 minutes.
Peel eggplant as best as you can, leaving stems attached; discard skin. With the back of a fork, press down firmly to flatten each eggplant along its length until it resembles a large teardrop in shape; set aside.
In a 12-inch stainless steel, cast iron, or nonstick skillet, heat 2 tablespoons (30ml) vegetable oil over medium-high heat. Add onion & garlic, season lightly with salt, & cook, stirring frequently, until soft & translucent, about 5 minutes. Add ground pork & cook, stirring occasionally & breaking up any large pieces, until cooked through & lightly browned, about 4 minutes. Add oyster sauce, fish sauce, & soy sauce & continue to cook, stirring frequently, until liquid is absorbed, about 1 minute. Remove skillet from heat, & set aside to let cool slightly.
In a medium bowl, beat 3 eggs until homogenous & frothy. Add ground pork mixture & stir to combine; set aside. In a wide, shallow dish, beat remaining 2 eggs until homogenous & frothy, season with salt & pepper, & set aside. Clean skillet & return to stovetop.
Adjust oven temperature to 95°C. Set a wire rack in a rimmed baking sheet & line with a double layer of paper towels. In the cleaned skillet, heat 3/4 cup (175ml) vegetable oil over medium-high heat until shimmering. Working with one eggplant at a time, hold eggplant by stem, & evenly coat on all sides with beaten egg mixture. Allow excess egg to drip off, & carefully add to skillet. Repeat coating process with second eggplant & add to skillet. Top each eggplant with a heaping 1/4 cup (60g) of ground pork mixture, evenly pressing mixture down along the length of each eggplant to ensure it adheres to the surface. Cook, shaking pan occasionally, until bottom side is golden brown & crisp, about 3 minutes. Using a slotted spatula, carefully flip eggplant & continue to cook until golden brown on second side, about 1 minute 30 seconds.
Transfer eggplant to prepared baking sheet, then transfer to oven to keep warm. Repeat coating & cooking process with remaining eggplant, adding more oil to skillet as needed.
Transfer to individual plates & serve immediately with white rice & ketchup.
Baked Eggs Avocado
Ingredients:
4 medium avocados (about 7 ounces; 198g each)
8 large eggs
2 limes
Kosher salt & freshly ground black pepper
Whole grain mustard, optional
Chopped chives, optional
Method
Adjust oven rack to middle position & preheat to 220°C. Line a large rimmed baking sheet with aluminium foil.
Cut each avocado in half & remove the pit. Using a spoon, scrape out the centre of each halved
avocado so that it is large enough to accommodate an egg. Squeeze lime juice over the avocados & season with salt, then place on prepared baking sheet, cut side up.
Place a small sieve over a small bowl. Working with 1 egg at a time, crack the egg into the sieve & let sit until the watery parts of the egg white separate & drain; discard watery egg white. Carefully, pour the drained egg into the centre of an avocado. Don’t worry if some of the white spills out as long as the yolk is intact. Repeat with remaining eggs. Sprinkle with salt & pepper.
Bake in the oven until whites are set & yolk is runny, about 12 to 14 minutes. Remove from oven & garnish with mustard & chives.
Orsini eggs (cloud eggs)
Ingredients:
6 eggs
3/4 cup finely grated Parmesan cheese
Salt and freshly ground pepper to taste
Method:
Preheat the oven to 200ºC. Line a baking sheet with parchment paper.
Separate the yolks from the whites & place the whites in a medium sized bowl.
Using an electric hand mixer or wire whisk, beat the egg whites to a stiff peak. Consider using an acid, lemon juice, vinegar or a pinch of Cream of Tartare or Citric Acid to help stabilize the stiff peaks & prevent the whites from collapsing. Add a small pinch of salt and whisk to combine.
Cream of Tartar:
1. Stabilization: Cream of tartar helps prevent beaten egg whites from collapsing. When you beat egg whites, the proteins in them unfold and become tangled, while air is incorporated, forming small bubbles. The protein molecules attach to each other through chemical and electrical bonds, reinforcing the air bubble’s skin.
2. Chemical Bonds: Over time, these bonds can pull the proteins closer together, forcing out the water trapped in the surface of the bubbles. Eventually, the proteins clump together, causing the foam to collapse.
3. Acidic Properties: Cream of tartar is acidic, which increases the number of free hydrogen atoms in the liquid. These extra hydrogen atoms either prevent sulphur atoms (present in protein molecules) from releasing their attached hydrogen or provide a quick replacement; subsequently, the rate at which sulphur bonds form is slowed down, helping maintain stiff egg whites.
4. Usage: Typically, use about 1/8 teaspoon of cream of tartar per egg white.
5. Alternative: Lemon juice can also serve the same purpose as an acid to stabilize egg whites.
Citric Acid:
1. Similar Role: Like cream of tartar, citric acid also acts as an acid to stabilize egg white foams.
2. Stability Enhancement: By lowering the pH, citric acid increases the stability of the foam, preventing overbeating and minimizing the risk of deflating the whites.
Fold in the grated cheese, taking care to not over mix and deflate the egg whites.
Use a large spoon to create 6 individual mounds of egg whites on the prepared baking sheet. Use the back of the spoon to create an indentation in the centre of the mound.
Bake in the preheated oven for 3 minutes.
Open the oven and gently slide one egg yolk into each of the indentations. Return the baking sheet to the oven and continue baking for another 3 minutes.
The clouds are ‘done’ when the tops are crispy and lightly golden and the yolks are just set.
Garnish as desired and serve immediately.
Eggs in Purgatory
The similarities between “Eggs in Purgatory” & the North African “Shakshuka” are obvious & I suggest the former was influenced by its African brother; however; rather, than being dominated by the spice “cumin”, Eggs in Purgatory adopts a very Mediterranean influence.
Ingredients:
8 thick slices rustic Italian bread
100mls extra-virgin olive oil, divided
2 x 425gms whole peeled tomatoes
½ small yellow onion, finely chopped
4 garlic cloves (20g), minced
3 tbsp (45mls) tomato paste
2 tsp minced fresh oregano or 3/4 tsp dried oregano
3/4 tsp kosher salt
1 tsp chilli flakes (see notes)
1 cup fresh basil leaves plus 2 tbsp torn
8 large eggs
1/4 cup grated Parmigiano-Reggiano cheese
Method:
Adjust oven rack to middle position & heat broiler. Arrange bread slices on baking sheet & drizzle first sides with 2 tablespoons oil; flip slices & drizzle with 2 more tablespoons olive oil. Broil the bread until deep golden brown, about 3 minutes per side. Set aside.
In a large bowl, crush tomatoes well & set aside.
Heat remaining 3 tablespoons oil in a large skillet over medium heat until shimmering. Add onion & garlic & sweat until softened & fragrant. Add tomato paste, oregano, salt, chilli flakes, & basil leaves & cook until aromatic. Stir in reserved crushed tomatoes & bring to a gentle simmer. Reduce heat to medium-low & continue to simmer until sauce is reduced & slightly thickened, 5 to 10 minutes.
Remove skillet from heat & let sit for 2 minutes to cool slightly. In a small bowl, crack 1 egg. Using a rubber spatula or large spoon, create a well in sauce & the first cracked egg. (The well will hold yolk in place but may not fully contain egg white; not a problem, don’t be concerned) Repeat with remaining eggs, evenly spaced with the remaining 7 eggs in total around the skillet & 1 in the centre.
Season each egg lightly with salt & cracked black pepper. Bring to a simmer over medium heat, cover, & cook, reducing heat as needed to maintain gentle simmer, until yolks film over, 4 to 5 minutes. Continue to cook, covered, until whites are just set, 1 to 2 minutes longer for slightly runny yolks or 3 to 4 minutes for soft-cooked yolks.
Remove from heat, sprinkle with Parmesan & chopped basil & drizzle with extra oil. Serve immediately with toasted bread.