Eggs, five ways.

Because four wasn't enough.

Our first post is about the egg. Fitting that it releases on Easter.

Scrambled

by Chandler

Classic. I like scrambling my eggs w/ chopsticks in a non-stick pan. This time I just used an egg & nothing else. No salt. Tasted like an egg.

Soft boiled

by Chandler

It was the best of times, it was the worst of times. The method I used to soft boil was ripped from the pages of The Food Lab by J. Kenji Lopez. It seemed easy & low effort.

Basically you just boil water > drop an egg in (fully submerged) > remove from heat > cover > wait. I waited seven minutes to get a squishy egg white and a ooey-gooey yolk. This was towards the end of how long Kenji said to leave the egg in the water. You could say I medium boiled it.

This method was great in that I really enjoyed the way the whites/yolk turned out. This method stunk in that you’re supposed to serve it immediately after removing the egg from the water. The egg was HOT. Peeling an egg stinks as-is. Peeling a HOT egg stinks even more.

I ended up just smacking it in half with a knife and chewing around the shell. It tasted great but I had to spit out shells. Also smacking the egg resulted in me losing a lot of the yolk to the plate. Cap enjoyed the waste.

Cured

by Taylor

One egg yolk tucked gently into a mixture of slightly more salt than sugar, buried in that same mixture. Locked in my Tupperware container. Living out its sentence (of 5 days) in the back of the fridge, where no one can accidentally pick it up and save it from the science going on inside. Something about osmosis.

When the 5 days were up, I removed the yolk from the mixture and gently washed it off, then put it in the 150 degree F oven for an hour. Then I chopped some up and sprinkled it on a Mediterranean salad. It was just okay.

Before:

El Cap WANTS. THAT. SALTY SWEET SOON TO BE CURED YOLK !!!

After:

Chandler’s cured review

This egg tasted forbidden. Like an eggy gummy. Salty. Sweet. Sour even? But an egg. I.M.O the juice was not worth the squeeze. Maybe I should’nt have eaten it by itself.

Poached

by Taylor

I love the idea of a poached egg. It’s less popular than your scramblers and sunnies. It’s soft and delicate, and you don’t have to peel it like its cousin, soft boiled. But let’s be real - it’s a more labor intensive style of egg and you’ll not catch me making one on not a leisurely Sunday morning.

That said - the poached egg was fun to photograph and I see a poached egg thirst trap video in you and I’s (yes you) future.

Also - you might have heard Chandler’s blasphemy about not using salt on his scrambled egg >.< I sprinkled flaky sea salt on this egg (and all eggs always). It elevates the flavor, and it is fancy.

Over Medium

by Taylor

I made this egg for one reason only - I was hungry. The yolk broke, but it doesn’t matter. I was hungry.