Breakfast cookery continues to morph from scones, crepes, biscuits and soufflés into everything egg. Yes, the incredible edible egg.
I remember a small book by that name on my mother’s kitchen book shelf in the late 1980s. If any hen knew the tortuous course of fame and disdain that her poor egg has undergone even just in my lifetime, I’m sure she’d think twice about surrendering her daily offering quite so easily.
But the debate has unfolded. Eggs are the epitome of perfect nutrition and are one of the most versatile tools in professional and home kitchens alike. News breakthrough: eggs are high in cholesterol and should be avoided at all costs. But the lecithin in eggs actually may help reduce unhealthy lipid levels in the body. And an entire market of ‘healthy’ egg substitutes has firmly established itself…
An entire blog site could- and probably is- devoted to this discussion, and I have absolutely no desire to go there. Suffice it to say that eggs, as most things, have a rightful place in a world tempered with moderation. Plenty of people like an egg, or a few, for breakfast. And I’ll be graded on preparing perfect eggs this afternoon… so here we go.
I have six eggs from which to prepare four perfect ones to present to my instructor for a grade: one poached, a sunny side up, an over easy, and a one-egg French omelet. Perfect means many things today: runny but warm yolks- intact upon presentation of course, fully cooked whites with absolutely no color (browning) or bubbling, carefully triple folded omelet in a perfect French baguette shape, a poach that is visually appealing (is that possible?)…
Pressure is on, so I’ve decided to lighten the mood with haiku tributes to the egg. Partly inspired by a fellow blogger- blissful adventurer, who has cleverly dubbed ‘Haiku Sundays’ in which he posts a haiku related to his love of Italy and food- and also motivated by my fascination with these Japanese-rooted verses since the fourth grade.
Mrs. Lang’s class at Clay Elementary to be exact. I was a dorky tween, but I loved the haiku from the moment she assigned us to write one: a basic verse, which doesn’t have to rhyme, containing a 5-7-5 syllable pattern. I’ve since learned it’s actually much more complex than that. But for today we’ll stay simple.
Classic French omelet
Trifold into cigar shape,
Barely moist inside
Sunny Side Up
No flipping this gem
Only set the white; demands
Patience and low heat
Hot water vortex;
Egg gently dropped in center
Liquid gold; firm white
Yolk near pan’s handle
Travels its unbroken course
With one quick wrist flip
Bring on graded egg cookery! Perhaps I’ll have more photos to add tonight… passes or failures- we’ll see 🙂
Addendum… little brown on my omelet from a slightly too hot pan, but overall an egg success. 91% I’ll take it 🙂