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By Root 690 0

feathers out, creating something that looks more like a Portuguese-man-’o-war than a pouch. The vinegar will help a bit by coagulating any proteins it finds wandering about, but you’ll still be better off poaching the freshest eggs you can get your hands on.

Software :

2 to 4 large eggs

1 teaspoon kosher salt

1 teaspoon vinegar (see Note)

Hardware :

1 to 4 small, low-sided custard

cups or teacups

10-inch non-stick sauce pan or

sauté pan, with a lid

Kitchen timer

Slotted spoon

Cocktail-Hour Egg Stack

This is one of my favorite scrambled egg variations, and a great way to use up leftovers.

For filling each layer:

¼ cup sautéed onions, mushrooms, or peppers; tomatoes; avocados; crumbled or grated cheese; anchovies; cooked meats (sausage, bacon, grilled chicken, and so on, crumbled or diced); spinach; roasted garlic cloves; or anything you like or have on hand

For the spread for each layer:

2 tablespoons flavored cream cheese, sour cream, tapenade, flavored mayonnaise, guacamole, pesto, salsa, mustard, anchovy paste, tomato sauce, or anything you like or have on hand

Application: Broiling

Preheat the broiler.

To make each egg layer, in a mixing bowl whisk together 2 eggs with ¼ cup of milk. Heat a 10-inch non-stick sauté pan under the broiler for 2 minutes, remove, then add 1 tablespoon of the oil. Count to ten, then pour in the egg mixture and allow the bottom to set. Season with salt and pepper and add the filling ingredient of your choice. Set the pan about 6 inches under the broiler for 1 to 2 minutes (depending on the toppings) to finish cooking. Using a large spatula, slide the layer onto a serving plate and add the spread of your choice. Repeat, stacking one layer on top of the other, until you have at least 6 layers. Slice as you would a pie and serve warm or at room temperature.

Yield: 6 servings

Software :

For the 6 egg layers:

12 large eggs

1½ cups milk

6 tablespoons olive oil

Kosher salt

Freshly ground black pepper

Hardware :

Mixing bowl

Whisk

10-inch non-stick sauté pan

Aluminum foil to cover pan

handle, if necessary

Spatula

Hard-Cooked Eggs

When you think about it, a hard-cooked egg is just about the most convenient food in the world. It comes in its own single-serving container, a container in which it not only can be stored for long periods, but cooked as well.

So why don’t we eat more of these delicious devices? Well, somewhere along the line someone decided that they’re bad for us (a gross misstatement) and anytime we hear the word “boil” associated with a food, our expectations go down, as does the care we take in cooking it.

I like hard-cooked eggs a lot, so I have favorite methods for boiling or cooking both large and small numbers of them. Baking is great for large numbers of eggs; boiling or steaming is the way to go with just a few eggs.

Application: Baking

Position the oven racks in the center of the oven, then place the eggs on the racks. Place a baking sheet pan in the bottom of the oven (just in case an egg breaks). Set the oven to 325° F, and bake for 30 minutes. When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl. Peel the eggs (see Note) as soon as they’re cool enough to handle, then return them to the ice water to thoroughly chill.

Application: Boiling

I have recently gone back to boiling eggs, but I don’t use a pot or pan. I use my electric kettle (a Chef’s Choice). I put the eggs in the kettle, add enough water to cover by an inch or two, and turn it on. The kettle turns itself off when it hits a boil, so I let them sit for 10 to 15 minutes. The finished product is perfect every time: a firm but never grainy yolk and a creamy white.

Application: Steaming

Pour 1 inch of water into a sauce pan and place a metal steamer basket inside the pan. Bring the water to a boil over high heat, then place the eggs in the steamer. Cover the pan and lower the heat to medium-high. Cook the eggs for 12 minutes, then, using tongs, remove them to a large bowl