Hello everyone, welcome to Djalali Cooks. We love our eggs at the Djalali house, for any meal of the day. An egg sandwich, a little egg taco, even a simple poached egg on toast; eggs make an easy, quick meal. Eggs have been top of mind lately, and since they are more expensive and hard to find in some places, today I want to share my techniques for getting the perfect poached egg, egg sandwich scrambled egg, and omelet. If you’ve always struggled with eggs, I hope this egg tutorial provides you with an easy guide to getting it right, every time.
Egg Tutorial: Poached Egg
Don’t be intimidated by poaching eggs. I have found that the Vortex Method works the best, and it’s really not hard at all! An important tip for getting nice thick whites is to use the freshest eggs you can. As eggs age in the fridge, their whites get watery, which is what creates that wispy egg drop soup thing. Which is great for that, but not what you want for poached eggs. Begin my getting a medium-sized saucepan to boil – with plain, unsalted water. Crack your egg into a small cup or ramekin.
Once the water is boiling, reduce it to medium and begin to swirl the water in a circular motion with one hand. In your other hand, have your egg ready to pour. Once you create a nice whirlpool, gently pour the egg into the center of the vortex. Set a timer for 3 minutes. Periodically, I like to gently get the swirl going again with my spoon, just at the surface of the water.
Let the egg swirl and twirl for three minutes. You want the yolk to have the dark yellow translucent color of raw yolk, but to be warmed through and still liquid. Then use a slotted spoon to pull the egg out of the water and set the spoon with the egg on a spoon rest to let it drain. You can blot the top with a paper towel if needed. I always salt and pepper it once it’s on toast, or whatever else it’s going with.
If you want to do more than one at a time, things can get a little tricky with the Vortex Method. Instead, add a teaspoon of light-colored vinegar to the water. This will help the whites coagulate without the swirling water doing that for you. Expect to get some white whispies and foam, just try to skim that off the water before you pull your eggs out. If you’re new to poaching, I might suggest nailing the Vortex Method before trying to do more than one at a time.
Go beyond the Benedict and think of a poached egg as a great way to have your protein without a lot of fat. This recipe for Sweet Potato, Kale and an Egg was featured on Kelly’s Kitchen.
Egg Tutorial: Breakfast Sandwich Scrambled Eggs
If you want plain scrambled eggs, this method is perfect – you just won’t need to form them into a round shape for a sandwich. The principles of constant stirring and going slow and low still holds. Have your eggs beaten and ready to go. Over a low heat, melt the butter…
A few tips I swear by are to have a dedicated non-stick egg pan and have a silicone spatula that is firm enough to flip an egg. You guys remember the Perfect Breakfast Sandwich and the Biscuit Breakfast Sandwich, right? I used this method for both!
Egg Tutorial: Omelet
Generally, the method for the omelet is the same as the scrambled method – continuous stirring and low and slow. The difference is that we want to keep the eggs flat and filling the pan, so we have enough surface area to fill and fold the egg.
I want to show you an omelet with a lot of filling, so I chose a Western Style Omelet, with Smoked Ham, Onions, Bell Pepper and Asiago cheese instead of Cheddar. Sauté the cubed ham, diced onions and diced bell peppers in a little butter until the onions and bell peppers are soft, and the ham has started to brown. Remove from heat and set aside. Then it’s on to the omelet. In a separate, nonstick pan, melt a pat of butter…
As you can see, the omelet is perfectly cooked on the outside; it’s still blond with out any browning. It’s firm enough to hold the filling, but not at all rubbery or tough. Soft, pillowy, creamy omelet! My first post on Kelly’s Kitchen was a French Omelette, which is the same method as this, but we roll it instead of folding. The rolling is a little tricky, but if you master this method, the rolling of the French Omelette will come easier! Give it a go!
I hope you found this egg tutorial helpful. Periodically, I will create these tutorials and file them under the Series, How to Make. So let me know what you think! Give me a follow on Instagram, Pinterest and facebook, and be sure to share my posts with your friends and family. Take care and be well, xo Kelly
Key Egg Equipment
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