Saturday, February 5, 2011
breakfast of champions
So, which came first, the chicken or the egg? I know the answer, but you'll just have to e-mail me to hear my philosophical musings about that one - but keep pondering.
On another note, it's been a while since I've had a straight up egg. I mean, yes, I've had eggs incorporated into things, maybe some sort of random omelet or frittata here and there, but frankly, I don't think that counts. I'm talking: straight up, fresh out the coop EGG. If only I had some Araucana eggs - I think the fact that they are such a beautiful color - sea foam green, seriously - really makes them taste better. I know, don't judge a book by it's cover...I'm absolutely guilty of that.
When it comes to eggs, I like them with a set white and runny yolk. There's something about a runny yolk that gets me every time - whether it's just for a plain old egg, on pizza, in pasta, you name it! So, you can imagine that I lean towards poached eggs - but poaching eggs are such a pain in the behind! Swirl the water, add vinegar, make sure the egg is uber-fresh. Entirely too many variables in that equation. Then, one fateful day while reading Mastering the Art of French Cooking, the seas parted. It all started with Julia Child's Oeufs Mollets, or perfect six-minute boiled eggs. Boil water. Cook egg for that exact amount of time. Run cold water. Peel. Enjoy. The rest is history. I actually like my eggs cooked for 5:45, but that's just a minor detail.
Breakfast: eggs it is! This recipe is one of my favorite things to eat in the morning. It's super simple, literally takes less than ten minutes to make, and is purely outstanding!
Eggs 'Julia' with Smoked Salmon and Lemon
1 large egg
A few slices of your favorite smoked salmon
Freshly ground pepper
If you have time, let your egg(s) sit out at room temperature for about 10 minutes or so. Bring a small pot of water to boil - once it's rapidly boiling, it's time to lower in your egg. Be gentle! The egg can easily crack, and that is truly just a sad moment in egg cooking history. Allow your egg to cook for anywhere between 5:45 to 6 minutes. While the egg is cooking, lay/fold/toss/whatever-tickles-your-fancy the smoked salmon onto a plate. I sometimes like to create a little "egg-cup" out of the salmon! Immediately remove the egg and run cold water over it to cool it down and stop the egg from cooking. When the egg is cool enough for you to handle, crack the shell all around and peel off. Place the egg atop the smoked salmon, and sprinkle with salt and pepper. Zest the lemon with a microplane over the egg and salmon - as much as you please! The more the merrier. Finally, slice the lemon into wedges and squeeze one over the plate. Enjoy!
So, so delicious. The flavors are all delicate (I don't use a too heavily smoked salmon), but they really pack some punch! The textures are all smooth and velvety, and the lemon juice and zest truly perk up the dish. Heaven.