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Egg Cookery and Suggestions!

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So! My boyfriend has a passionate hatred of eggs. I am choosy about my eggs, but I love them if well-prepared.

We had a breakthrough last night when I convinced him to try my mother's quiche recipe. It turns out not only will he tolerate the quiche, he actively adores it. This substantiates something I've been trying to tell him for a while: that if eggs are cooked correctly, he will in fact enjoy them.

This rekindles a mission for me: convince my boyfriend that he does like eggs after all. I know he'll eat quiche, and my mom's recipe for that is a hole-in-one for that. But, I'm seeking other ideas: I know how to poach, fry, scramble, etc, but I was thinking about maybe trying a French omelet. I've looked online; anyone here have a preference between Julia Child and Jacques Pepin? I noticed on the videos that their techniques differ slightly.

I'm also thinking of trying souffle; some years ago, while dining in NYC, my brother had a sublime cheese souffle at Payard. I dream of someday getting even close to that dish... Any tips are welcome and appreciated, I've never made souffle before and I know it's a finicky thing.

And, if you have a recipe that features beautiful, delicately-cooked fresh eggs, I would love ideas for things to experiment with!

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  1. Jacques Pepin's mother's deceptively simple take on hard-cooked eggs is way more than the sum of its parts. I recommend using mesclun, frisee, or the light-colored inner leaves of a head of chicory for the salad. http://search.aol.com/aol/search?quer...

    How about Eggs in Purgatory? You make a thick tomato sauce (with or without sausage) in a wide frying pan, reduce the heat, make wells in the sauce, and drop an egg into each well. Cover until eggs are cooked, serve with toasted rustic bread. My take is to use Deborah Madison's Stir-Fried Roasted Eggplant as the sauce, or CHOW's Red Pepper/Eggplant/Tomato sauce.

    1. Cheese soufflés rock, and they are not that hard. We have been making the original NYT cheese soufflé for years. Whatever recipe you use, just dont overwork the eggs as you fold them in. Two tips are use a Charlotte mold instead of a soufflé dish (the souffle will "climb" better) and butter the inside and "dust" with finely grated Parm. Most any cheddar I'll work, but if all we have is medium (rare, in our house NY white sharp is a staple), add a dash of Cholula or the like.

      Other egg delights for otherwise unsuspecting folk include frittatas and, for dessert, clafoutis.

      1. A Cheese Souffle is a great idea. especially if he like Cheddar or Alpen style cheeses which lend themselves beautifully to Souffles. They are really quite simple to make, not nearly as finicky as you might think.
        French Omelets with their "runny" texture may be a bit much for him though.
        Italian Frittata would be a good bet or a Tortilla Española.

        1. If he likes quiche, he might go for a frittata which to me always seems less egg-y than an omelet or scrambled. Or, perhaps try a strata.

          1 Reply
          1. re: fldhkybnva

            Also along those lines, a Monte Cristo sandwich, and French toast.

            1. Looks to me like his problem is with some aspect of egginess that is subdued or not present in quiche. I love eggs generally, but it took me almost sixty years to be able to tolerate sweet custard, and I still don't care for soufflés. Nor do I like scorched or rubbery omelets. I got so that I could cook a palatable one using the classic high-heat method, but then I saw one of Eric Ripert's videos wherein he preached a low-heat method. A good quantity of butter is put in when the pan is hot enough to melt it, and swirled around until it just begins to begin to sizzle, if you catch my drift. Then the seasoned egg is distributed over the pan's surface and the heat kept low enough just to cook the egg slowly. Shake the pan gently to keep it loose in the pan; lift the edges here and there to allow liquid egg to run under. When the omelet is beginning to set towards the middle you can add your cheese, ham shreds or whatever, and when it's opaque and pale yellow it's ready.

              Since you've not toughened the egg you can't roll it up as vigorously as a standard omelet; since I'm using either nonstick or tinned copper anyway I have a wide-blade nylon spatula that can get under and lift a broad area, but it tears sometimes anyway. The important thing is I have a perfectly cooked mass of tender, buttery egg, with good stuff inside (or poking through the side, most likely!) … and this took three times as long to write as the process takes to do.

              1. Recently tried Kenji's torta recipe using a half dozen eggs gently saturated into Cape Cod kettle style vinegar/sea salt potato chips with the addition of a bit more vinegar. Found on line at SeriousEats.com Quick to assemble, quick to cook and surprisingly good results that simplifies the traditional approach to tortas. Good hot or cold.