The edible Swiss army knife…the egg. In this episode we have 2 recipes, Scrambled Eggs and a Lemon Curd, as well as a quick eased-over and hard boiled egg lesson.

Eased-Over Egg
(Printable Recipe) 

Place a small non-stick skillet over low heat with a pat of butter. Melt the pat of butter. As soon as butter foams crack two eggs into the pan. Tilt the pan and lift the handle about an inch off of the cook top and hold it there for a minute until the outer white starts to set. Once you see bubbles around the edges ease the pan back down. Move the pan around a little at this point to release the bubble from underneath the egg. Sprinkle on a little fine sea salt and a fine grind pepper. Wait a minute to a minute and a half to let the white of the egg set and flip the egg. (flip the egg by flicking your wrist and bringing the pan up to meet with the egg, it’s a lot easier than it looks) Put it back on the heat and count to 10 and flip the egg again, plate and you are ready to eat.

They were the perfectly eased-over eggs!

Hard Boiled Egg
(Printable Recipe)

First start off by tipping your egg carton on its side in the fridge and secure it with a rubber band. Leave it like this for at least 12 hours so the yolk will be in the center of the egg and not off to the side. Start the eggs in cold water and add 1 tsp. of salt. Bring to a boil and remove from heat. Put a lid on the pot and leave for 15 minutes. Drain the eggs and bump them around the pan to start the cracking process. Finish them off in an ice water bath to stop the cooking process, followed by prompt peeling.

No green, perfectly centered yolks.

Scrambled Eggs
(Printable Recipe) 

Ingredients

* 5 eggs
* 5 tablespoons milk
* 1 pat of butter
* Kosher salt
* Ground pepper
* Chives or parsley to garnish

Directions

In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they’ll be over-done on the plate.
Recipe Courtesey of Foodnetwork.com

These scrambled eggs were amazing! I know it may sound strange to say scrambled eggs taste better than others, but these really did. They were light and airy and butter really flavored them well. It’s a little difficult to take them off the heat and put on the plate when your gut says to cook them a bit longer, but as Alton says, if they look done in the pan they will be over-done on the plate and he was right. They finished cooking on the plate and they weren’t watery at all. We had breakfast for dinner with sausage and a bagel.

Lemon Curd
(Printable Recipe) 

Ingredients

* 5 egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and whisk in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Recipe Courtesy of Foodnetwork.com

To be honest, the whisking took me a bit longer than 8 minutes to get a custard consistency. I must not have Alton Brown’s arm. Actually I’ve noticed my burner on low is lower than most, so I did have to turn up the heat a little. I couldn’t wait for it to cool in the fridge to try it, so I had it a little early on top of a couple of pieces of pound cake as Alton suggests. It was so good! The perfect combination of sour and sweet. It was nice to make something in this episode that was a little more of a challenge than frying an egg 🙂