How d’ya like your eggs in the morning? If you’re like me, it all depends on the year.
When I was very small, I liked my eggs dry. Fried hard or hard boiled or not at all. My baby brother liked them soft boiled and runny enough to eat with a spoon. Gheez, he was weird. Although, my husband doesn’t think so. He fondly remembers his days of eggs & soldiers. I think it must be a boy thing.
Nowadays, I like my boiled eggs part-way soft, like ramen eggs (ajitsuke tamago) which are velvety smooth but firm enough to be cut with a knife.
On mornings when I have enough time for precision, I’ll make homestyle ajitsuke tamago. I place the cold eggs in a saucepan with water and bring it to a boil for exactly one minute. Then I take it off heat, cover the pan and let it rest for exactly seven minutes. Too little time and the eggs will be undercooked and impossible to shell. Too much time and the eggs will be overcooked. Real ajitsuke tamago is marinated overnight in a seasoned soya sauce broth. I just have it plain, sprinkled with sushi grade soya sauce.
This week though, while I was reading Deb & Donna’s delightful What was on Your Plate posts, I was eating scrambled eggs. I hadn’t had time for precision, so it was hard scrambled eggs – cracked, cooked and scrambled in a frying pan. It was a filling protein but a bit dry. Nothing a splash of ketchup couldn’t fix.
Do you eat your eggs with ketchup? I remember being horrified the first time I saw a someone dousing her eggs with ketchup. Prior to, I’d only ever had ketchup on burgers, fries and hotdogs.
But time changes perspectives. Now, I’ll not only eat ketchup on eggs, I’ll even try soft scrambled eggs.
In this video Jamie Oliver demonstrates three styles of making scrambled eggs: British, French and American. The American style is the one I’m most familiar with. The British style, I’ve made by accident by agitating the mixture too much and too soon. The French style with a bain marie … I’ve never made it and probably never will.
In all cases, I’m guilty of overcooking the eggs. It’s very easy to go from wet to moist to dry. That’s why I was interested in trying the trick of adding a teaspoon of mayonnaise and water to the beaten eggs. This adds another layer of flavor but also seems to slow down the cooking process. It’s so tasty, I didn’t need ketchup!
What’s your favorite way of making eggs? Do you add condiments to your eggs? Tell me about it! And while you’re at it, you too can join Deb & Donna’s What’s on Your Plate challenge.
… and by the way, if you’d like a little music, this song will take you from the kitchen to the table, in just about the time needed to make eggs and toast 🙂