Egg Breakfasts

I am becoming increasingly convinced that chicken eggs are a miracle food. They’re endlessly versatile! Especially considering the emerging nutrition research that suggests egg cholesterol isn’t so bad for you, I’m going to embark on a eggs-for-breakfast spree.

Imitating this video. I encourage you to go on a YouTube binge of Gordon Ramsay cooking scrambled eggs with various celebrities, like Kimmel or Corden.

Scrambled Eggs

Crack 3 eggs and 1/2 tbsp knob butter into pot.
On med heat, start folding eggs with silicone spatula. When eggs start curdling quickly, take off eat and continue folding, then return to heat afterwards.
When almost done (but still runny), cool with dollop creme fraiche (or milk…?).
Finish with finely chopped chives, salt, pepper.
Serve on robust toast, with tomatoes, mushrooms, bacon, tea.

update 6/23: this one took a while.

French Omelette

Whisk 2 eggs, 2 tbsp milk/water, salt, pepper.
In a 6”-8” nonstick skillet on med heat, melt 1 tsp butter. Pour in egg mixture.
Push curds towards center, tilting the pan to spread liquid eggs to the side. Repeat until almost no liquid egg left.
Add 1/2 cup fillings (cheese, cooked vegetables, etc) onto one side.
Fold other side onto fillings. Slide out onto plate. Serve immediately.

I’ve only eaten Eggs Benedict once or twice in restaurants, but in retrospect I realize I don’t even like Hollandaise sauce, and that was like 3/4 of the effort. lol. It’s sour and spicy clarified butter?!

Shoutouts to my roommate for reserving leftover egg yolks.

Eggs Benedict

Poached eggs served on toasted English muffins with Canadian bacon/soft bacon/ham topped with Hollandaise sauce.

Poached Egg

Gently boil water seasoned with salt and splash of vinegar. Swirl into brisk vortex.
Crack egg into ladle, then lower into water. Cook for 3-4 minutes, until egg white sets and envelops runny yolk
Extract with slotted spoon. Pat dry.

Hollandaise Sauce

Clarify 1 stick butter (melt, skim off froth, simmer 15-20 minutes on low, ladle clarified butter off water on bottom; or boil then strain to make ghee)
Whisk 3 egg yolks (plus 1/2 tsp white wine vinegar) until frothy.
Over water bath, add butter very slowly while whisking. Don’t let curdle.
Add 1/2 lemon of juice, 1/8 tsp cayenne, 1/4 tsp Kosher salt, pinch pepper.

Breakfast Frittata

See frittata post.

Shakshuka

See shakshuka post.

Inspired from this video on Eggslut in LA.

Egg Sandwich

2 eggs scrambled with (1 tsp) cold butter, fold in finely chopped chives and salt.
American cheese melted on top (but I used Muenster)
Sriracha mayo in 1:3 ratio
Sweet caramelized onions
Bacon
Toast brioche bun

A classic Taiwanese breakfast dish! Recipe from food52.com. Made 4/2.

Dan Bing (Taiwanese Egg Crepe)

For 3 crepes, Mix 1/2 cup bread flour, 2 tbsp cornstarch, 1 cup water. Rest for 10 minutes.
On nonstick pan, heat some oil, add a third of batter and swirl around. Cook until top is set. Flip.
For each crepe, beat 1 egg, 1/4 tsp sesame oil, 1 tbsp water, pinch salt, 1 chopped scallion. Spread over crepe.
Cook crepe until egg mostly set. Flip, cook for 10-20 seconds.
Roll, batter side out. Cut into sections. Serve hot.
Dipping sauce: 1 tbsp soy sauce, 1/2 tsp rice vinegar, splash sesame oil, 1 clove garlic crushed.

The first time I made this I decided not to photograph it because I didn’t have fresh cilantro so it just looked like a yellow gob. Still tasted good.

Egg Bhurji

In oil/butter, Sweat 1/2 onion. Add 1/4” ginger minced, 1 tomato finely chopped, 1 green chili.
Add 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/4 tsp garam masala, 1/4 tsp turmeric, 1/8 tsp salt. (but everyone has different spice combinations)
Whisk 2 eggs. Scramble into masala on low heat until even.
Garnish with coriander.

The trick is to find the right bread. The more eggy the better.

French Toast

Combine 1 egg, 1 tbsp milk, 1/8 tsp vanilla, 1/2 tbsp sugar, 1/8 tsp nutmeg, 1/4 tsp cinnamon.
Dip 2 slices bread in egg mixture.
Fry bread on skillet in ~ ½ tbsp/slice butter until golden brown. Dust with powdered sugar.

Peter Hung