Eggs Three Ways

Here’s documentation on my recent egg efforts!

Over Easy, Served with Naan and Home-made Frites


April 25th – Constructed by Danny

Bear-shaped Hard Boiled Eggs

April 24th – I boiled four eggs (along with a cup of rice and 1-1/2 cups water) in my rice cooker. They were cooked perfectly (like they always are)! Three of them were for Dan, so he ate two of them (just the whites) and saved the other. I peeled mine and put it into a plastic boiled egg mold, snapped it shut, and submerged it in cold water for about ten minutes. It turned out surprisingly well, the only problem is that the egg was a little too small so the bear’s ears didn’t get filled!
I placed the spinach in the rice cooker at the end of the cycle to wilt it a little bit and served over some matzo and with some rooster sauce.

Poached Eggs


April 23rd – I was really intimidated to make these because I hadn’t made them before. Poached eggs always seemed so fancy, sitting atop little biscuits like a little pouch of liquid floating in the air. But I would argue that these are easier to make than hard boiled eggs (the conventional way)!

  1. Heat a pot or pan of water to boiling. Once water reaches a rolling boil, turn the temperature down until the water is right under the boiling point.
  2. Crack eggs into a small bowl (rice bowl) or coffee cup.
  3. Add a few drops to tablespoon of vinegar (rec: distilled white) and stir the water.
  4. While water is stirring, slide egg into vortex. Egg white will coagulate and keep egg together.
  5. Cook 2-4 minutes depending on the level of firmness you would like. (The pictured egg is almost too done).
  6. Repeat! (You can also cook more than one egg at a time–you don’t have to do the swirly vortex thing, I just like it because it makes the egg stick together)
  7. Serve with toppings/condiments. (Pictured: atop toast with baby spinach, pepper, and rooster sauce)

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So, what do you think? Are you going to try something new with eggs soon? I’m itching to try mini-fritattas (in metal muffin liners), usui tamagoyaki (thin egg omelets), and a complicated egg omelet with real ingredients in it! Let me know how it turns out, especially since eggs are just a little over 10 cents each these days!

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