These days, George Weld and Evan Hanczor, the farmer /restaurateur and chef behind Willamsburg’s Egg eatery, are serving up more than just scrumptious concoctions like Eggs Rothko or Grafton cheddar omelets with broiled tomatoes. Authors of the newly released Breakfast, they are now offering menus and ideas. The book, they say, “is our best argument for waking up and making something delicious for breakfast.” And what better way to start the day than at Egg, or with one?
Here, five tips for perfect eggs from Weld and Harczor, and the accoutrements you need for breakfast-all-day prep and table setting.
1. Eggs can last a long time, but as with most foods, freshness is best—with one exception: Hard boiled eggs are a lot easier to peel if they’re not just at a few days old. So we recommend you use your farmers’ market eggs first for scrambling and poaching and other recipes that show off a fresh egg, then hard-boil them once they’ve languished in your fridge a while.
2. Practice your flips with a slice of bread. Mastering over-easy eggs is a lot easier if you’re not breaking eggs every time you practice your flip. You can get the hang of the movement by placing a slice of bread in your (cold) egg pan and practicing flipping it over.
3. Scramble your eggs with whole butter rather than oil and they’ll be lighter and airier, but still tender. The moisture in whole butter turns to steam when it cooks, helping your scrambles to rise up. Salted or unsalted butter is up to your preferences; salt doesn’t affect fluffiness.
4. You can assess the freshness of an egg by looking at the yolk: It should look full and it should stay round when you crack it into a bowl or pan.
5. When you hard-boil eggs, have an ice bath waiting, filled with ice and just enough water to make the cubes float. Stopping the eggs cooking will prevent them from developing any off sulfurous flavors. And when they’ve cooled, you can peel them in the bowl, and the water will make the job a little easier. (Peeling them as soon as they’re cool enough to handle, then letting them finish their chill in the ice bath, makes for a cleaner, easier peel than letting them sit in the shell for a while.)
The post How to Cook Perfect Eggs: Tips from the Founders of Egg in Williamsburg appeared first on Vogue.
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