I love eggs and will eat them just about any way you can possibly imagine: fried in a pan (runny yolks, please), scrambled with cheese, gently poached in water or tomato sauce, structured into an omelet or frittata, emulsified into a perfect egg salad. I quote Michael Ruhlman in The Elements of Cooking:
My reverence for the egg borders on religious devotion. It is the perfect food—an inexpensive package, dense with nutrients and exquisitely flavored, that's both easily and simply prepared but that is also capable of unmatched versatility in the kitchen.
And then there's that wonderful pub concoction, the Scotch egg, which totally sounds like the kind of food a couple of dudes came up with at about 3 in the morning. "Let's wrap an egg in meat and DEEP FRY IT!"
Since it's summer and I'll take any excuse to whip on the charcoal, I took it upon myself to create a simple grilled version.
It's the most important meal of the day, and as far as the perfect breakfast, it's hard to beat an egg. If you ask many of the world's greatest chefs what the ultimate mark of someone who knows how to cook, they'll say, "have them make me an egg."
See, on the one hand, eggs are simple: there's the white, there's the yolk, you heat it, and you eat it. But on the other hand, an egg's unique two-part structure means there's a lot going on, and plenty to mess up.
I'll admit it. I'm a total sucker for these "make a classic fast food staple at home" techniques. Especially when it's the Egg McMuffin, whose egg, American cheese, Canadian bacon and English Muffin combo sounds great in theory (and a bit like a joke that takes place at UN summit), but never quite comes together on those early road trip mornings when we all inevitably stop because its the only place at the exit.
You know that folk rumor where you can supposedly only stand an egg on its end during the vernal equinox, and how its totally false and nothing to do with the day of the year?
Turns out, there's another interesting viral-like tale that its impossible to crack an upright egg using only your hand.
The awesomeness of the grilled cheese sandwich is not only confirmed internationally, as nearly every culture that eats bread and cheese has a version in their tradition, but also scientifically. University of Wisconsin food science professor Scott Rankin says,
Sometimes, while spending a hour finely slicing vegetables for soup or kneading a dough, or specifically, whipping a meringue to make ice cream, mousse, or, more-or-less, any dessert I actually make, I muse on how so many dishes couldn't exist without the unique white-and-yolk properties of eggs. Or rather, it's precisely because we have eggs and the work the way they do that we have these dishes in the first place; and if chickens popped out some entirely different foodstuff, our culinary traditions would be rather different, because they would have been based on the properties of this other thing, rather than the egg. It is indeed incredible, and edible.
It will come as no surprise that I'm not really into the imagery of Easter. In fact, I mostly hate it. I mean...I like spring (a lot), I'm into finding stuff, and I definitely like candy, but all the nauseating Paas (Paaseating?) chickens and bunnies, the pastel colors, and the bows (what about Easter recollects bows?) don't do much for me.
But...I absolutely love dying Easter eggs. Always have, since I was a kid. I imagine it's because my parents were both teachers that worked in the summer as well, so spring break was the only time we all had off, so Easter egg-dying usually happened while traveling and brought along its excitement. I
Like Bit-O-Honey around Halloween and Peeps on Easter, egg nog is the polarizing treat of the winter holiday season. People that like it like it, but people that hate it...well, hate it.
And for the first twenty-seven years of my life, I was one of 'em. A most hating of haters. Even the smell of egg nog was enough to shrink my Christmas spirits to three sizes too small.
But then I realized:
How does one achieve such an Easter egg? Fancy laser cutters? Computer controlled carving machines? Ancient, secret Easten European techniques that are only known by, like, six living people?
Nope, just a pattern and some patience. Which means you can do it too.
They say you can't make an omelette without breaking a few eggs.
True, but you can get pretty close.
The Evil Mad Scientists have figured out a way to create an omelette inside the egg's shell with just a single tiny hole, or, as they say, "a culinary equivalent of the ship in a bottle."
We've been digging on the ridiculous-meets-totally-useful-ness of this revolver shaped egg mold, that seems like it'd work equally well for pancakes, or Jell-o, for that matter.
How would you market it?
"For some banging fried eggs?"
"For firing off a perfect brunch, everytime?"
"Create a breakfast that's always number one with a bullet?"
Post your best in the comments!