Egg Cookery and Suggestions!
- chartreauxx Jul 23, 2013 03:36 PM
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!
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.
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.
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.