eggs.
any yolks?
- if you don’t love eggs, there will always be something missing from your life.
- protein, amino acids, healthy fats, cheap as fuck and delicious when cooked right.
- you may have gotten sick of your ma’s hard boiled egg in a cup, or even had a crack at poaching your own eggs to fill that hole of a sunday hangover in your favourite hipster café, paying mortage prices for half an avocado, but why?
- don’t waste your hard earned money on that, when you could cook your own eggs, literally any way you like, in the comfort of your home and save that cash money for a fat bottle of châteauneuf du pape (or can of harp) and wake up fragile the next day, and indulge in some serenity which is a dripping fried egg yolk.
- there is an insane number of ways to cook eggs, but here are some basics that we cook regularly.
fried
blasted on a high heat until crisp underneath, make sure that damn yolk is runny.
scrambled
butter/olive oil. low & slow. rubber spatula, keep it movin’.
boiled
david chang. boil water. 5 minutes, 10 seconds, ice, done.
poached
a splash of vinegar in the water. gentle simmer (not boiling). roughly 3 minutes, remove carefully.
- people can be quite selective about how they like their eggs, and that is totally fine ,because when you are at home, you can cook whatever the fuck you want.
- you might have heard this before, but if not then listen up. you should always crack your eggs on a flat surface, nobody likes to deal with bits of rogue shell.
- always use freshly cracked black pepper on your eggs, we don’t play with that pre-ground dust here.
- there is many debates about when to add salt to your eggs, and that is for another day, just make sure you add enough salt that they taste good.
- endless combinations and techniques are out there, just play on your own and eat well, for now, here is some over-easy breakfast listening:
- ‘use me’ – bill withers
- ‘coffee cold’ – galt mcdermot
- ‘waterfalls’ – TLC