Eggs & Such
Posted
Thu, 04/01/04
The latest Food Network newsletter contains a large section about eggs – for breakfast, dinner and Easter. There are some interesting tips (the secret to fluffy scrambled eggs, testing eggs for freshness, poaching eggs, and cooking eggs like a "pro"), along with a scrumptious recipe:
Asparagus, Gruyere & Tarragon Souffléd Omelet
1/2 LB medium asparagus, trimmed
Preheat the oven to 375-degrees F. In a 10-inch non-stick skillet simmer the asparagus in salted water to cover for three to five minutes, or until just tender. Drain the asparagus, shock in ice water, and pat dry with paper towels. In the skillet, cook onion with salt and black pepper to taste in one tablespoon of the butter over moderate heat, stirring frequently, for about five minutes or until the onion is golden. Transfer mixture to the bowl. In the same skillet, heat asparagus until warmed through. Add the asparagus to the onions.
Wipe out the same skillet and heat the remaining 1/2 tablespoon butter over moderate heat until melted, tilting the skillet to coat it with the butter, and remove it from the heat.
In a bowl, whisk the egg yolks with the flour and salt and black pepper to taste, until the mixture is thick and lemon-colored. Add the onions and asparagus to the egg yolks.
In another bowl with an electric mixer, beat the egg whites with a pinch of salt until they just hold stiff peaks, fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly. (If the skillet handle is plastic, wrap it in a double thickness of foil).
Bake the omelet in the middle of the oven for seven minutes, or until it is puffed and almost cooked through. Spoon the Gruyere and tarragon, and a dash of salt and black pepper down the middle of the omelet, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the middle of the oven for one minute more, or until the cheese is melted and the omelet is cooked through.
I'm very tentative about eggs. I rarely eat them unless they are scrambled (well-cooked) or hard-boiled. I've never been able to stomach runny, dippy or undercooked eggs. If I had to eat eggs on a daily basis, I'd eliminate the yolk completely and settle for hard-cooked whites.
Tags: Breakfast;
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