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Sunday, Aug. 28, 2016

Eggs, the way you like them. Take your choice.

Wednesday, October 5, 2011

(Photo)
Larry Eiker
During the past couple of years many ideas have been submitted to you on ways to serve eggs and the value of eggs in your diet. This is an Italian list of ways to prepare the egg taken from my favorite Bible of Italian Cooking, the Silver Spoon, published by the Phaidon Press of New York. Anyone who likes Italian food should not be without this cook book. Never a day passes without at least one egg being needed -- on its own for breakfast or as a snack, as the basis of sauce such as coating in bread crumbs, or to complete and enrich a salad. Here is a list you cut out and save for future ideas on how to prepare the egg and use www.phaidon.com for more ideas.

1. POACHED

Bring a pan of salted water to a boil with 2 tablespoons white wine -- don not use red wine vinegar as it discolors the egg whites. Break the eggs into a small bowl, one at a time, and make sure that they are fresh. Plunge each egg into the boiling water and poach for 3-4 minutes. Remove with a slotted spoon and trim the white neatly. It you are poaching several eggs in the same pan, make sure that they do not touch.

2. SOFT COOKED

Soft-cooked eggs may be cooked in three different ways:

1. Immersed the eggs in a pan of boiling water. Lower the heat to simmer and cook for 3-4 minutes.

2. Immerse the eggs in a pan of boiling water and boil for 1 minute. Remove the pan from the heat and leave the eggs to stand in the hot water for 3-4 minutes.

3. Immerse the eggs in a pan of cold water and bring to a boil over a medium heat. The cooking time varies according to taste, as some people prefer either case, it is important for the egg yolk to be runny.

3. FRIED

Break eggs on to a plate one at a time and season with salt. Heat a pat of butter and a teaspoon of oil in a skillet and slide in the eggs. Gather the whites around the yolks immediately, using a slotted spoon, so that the eggs remain neat and separated. When done, the whites should be a light golden brown and the yolks soft. Lift out the eggs with a spatula, drain on paper towels and arrange on a warm serving dish.

4. SHIRRED

Break the eggs on to a plate to make sure they are fresh. Melt a pat of butter in an ovenproof dish or stainless steel pan over a medium heat and slide in the eggs, one at a time. Season with salt and pepper to taste. Bake in a medium over (325 degrees F) for 5-6 minutes without stirring. In this way the whites set perfectly and the yolks remain soft and runny. Shirred eggs can also be cooked on the stove top, but are more successful using the method described above.

5. EN COTTE

Eggs en cocotte can be cooked in a double boiler, on the stove top or in the oven. Arrange a layer of chicken livers, ham or similar ingredients in a lightly buttered ramekin and break an egg on top. Add salt and pepper to taste and a pat of butter. Cooking in a double boiler with barely simmering water takes 6-8 minutes. The white must set softly and the yolk remains runny.

6. MEDIUM COOKED-Boiled

Immerse the eggs in a pan of boiling water, bring back to a boil and cook for 5 minutes. Remove from the pan and refresh under cold running water to prevent any further cooking and to make shelling them without damaging the white easier. Handle them very gently. Medium-cooked eggs are very tasty sprinkled with sauce or with vegetables seasoned in various ways.

7. HARD COOKED-Boiled

Add salt to the water to prevent the shells from breaking and bring to a boil. Immerse the eggs and cook over a high heat for about 8 minutes. If the recipe calls for very hard-cooked eggs, cook them for 10 minutes. Refresh the eggs under cold running water to make shelling easier.

8. SCRAMBLED

Melt scant cup butter in a skillet for every 6 eggs. Lightly beat the eggs with a pinch of salt and pour into the skillet. Stir over medium heat until creamy, then stir in 2 tablespoons butter and transfer to a serving dish. Take care not to overcook the eggs. To be sure those scrambled eggs will be soft, set aside 1 tablespoon beaten egg and add it once the skillet has been removed from the heat.

8a.Scrambled eggs (SE) w/ fresh parsley sprig, and shallot is OK

8b.SE w/spinach, parsley sprig, basil leaves, and shallot OK

8c.SE w/chicken livers, tomato paste goes together well.

8d.SE w/sausage (Italian) skinned and crumbled and a garlic clove

8e.SE w/thin cut onion rings, borlotti beans is real Italian

8f.SE w/onion, garlic, tomatoes, basil, marjoram, fresh red chile, and black olives at end is another great Italian scrambled egg.

9. The Frittata Family of Italian Omelets are economical, quick and are among the tastiest dishes that can be made with eggs. They are also very versatile, as the basic recipe may be enriched and flavored with a wide range of other ingredients, including herbs, vegetables, fish, cheeses, salami, ham and fruit. As regards quantities, in general allow two eggs per person if the frittata is served as a main course and one egg if it is an antipasto. As a general rule, 1 teaspoons butter or olive oil is required to cook every two eggs.

1. SAVORY CREPES AND OMELETS. Browse the internet under: dddnews.com and search for Eiker for many other ideas for crepes, omelets and other egg dishes, but The Silver Spoon Cookbook is the Bible of Italian Cooking.

Have a Happy

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to

share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas