Chris Fischers Perfect Eggs Recipes

CHRIS FISCHER'S PERFECT EGGS

Steps:

• Bring a pot (size depends on the number of eggs) of water to a boil. Gently place eggs into boiling water using a slotted spoon; set a timer for 7 minutes as soon as they hit the water.
• When eggs are done, transfer them using a slotted spoon to a large bowl filled with ice water. Let sit in ice water 10 minutes. Peel, and cut in half lengthwise.

PERFECT EGGS OVER EASY

Steps:

• Crack the eggs: Crack 2 large eggs into a custard cup.
• TIP: Never crack eggs directly into a pan-always crack them into a cup or ramekin. It's the only way to make sure they cook evenly, and you can pour them into the pan right where you want them.
• Heat the pan: Place an 8-inch nonstick skillet over low heat and add 1 tablespoon unsalted butter (don't dare skimp). Brush the butter around the pan.
• Add the eggs: When the butter stops foaming, pour the eggs into the pan, then quickly lift the handle just enough for the eggs to pool slightly on the far side. This will prevent the thin albumin from running out all over the pan.
• Flip the eggs: After 10 to 15 seconds, smoothly lower the handle. Wait another 10 seconds, then lightly jiggle the pan just to make sure that nothing is sticking. Season with 1 pinch of kosher salt and 1 grind of black pepper and cook, still over low heat, for 1 to 11/2 minutes.
• Jiggle again and examine the whites for opaqueness; when they're fully set but not hard, it's time to flip. Here comes the hard part: Flip the eggs by pushing the pan away from you and snapping the far edge upward. As the eggs turn, try to bring the pan up to meet them.
• Return the pan to the heat and slowly count to 10. Re-flip the eggs to their original side. (This time it won't be so difficult.) Slide onto a warmed plate and serve immediately with toast for wiping up all the goodness.
• TIP: Never flip the food up and bring the pan down. Try to meet the food with the pan as best as you can, thus preventing a hard-and potentially yolk-busting-landing.

PERFECT FRIED EGGS COOKS ILLUSTRATED

Steps:

• Heat oil in 12 - 14" non-stick skillet over low heat for 5 minutes. Meanwhile, crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl. (this will ensure that the eggs are cooked all at the same time).
• Increase heat to medium high and heat until oil is shimmering. Add butter to skillet and quickly swirl to coat pan. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.
• Remove skillet from burner and let stand, covered, 15 - 45 seconds for runny yolks (white and edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium set yolks,.
• Slide eggs onto plates and serve.

PERFECT POACHED EGG

Steps:

• Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
• Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
• When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
• Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.

MEAN CHEF'S PERFECT SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk.
• Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides.
• When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps.
• Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.
• Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
• Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate.
• Serve immediately with a garnish of your choice.