February 22, 2013
I want to take us back to basics. I think too often cooking shows and magazines make too much of a to-do out of
extravagance and originality, at the expense of simplicity and actual do-ability. How many times have you flipped
though a glossy food magazine full of tantalizing pictures of incredible food and thought, “I will NEVER
make this at home!”?
route and make something so basic that some of you may scoff. No, we aren’t going to do a show on how to
properly boil water, but you aren’t actually that far off.
background. As a foodie, I am always on the hunt for great sources of local food. Foods grown or produced right
here in the valley really do taste much better than industrialized crops that are shipped in to the supermarket.
Not only does local food taste better, but those dollars spent locally help to ensure the sustainability of local
farming, something I value highly, while also cutting down on greenhouse gas pollution caused by shipping foods.
Eating local can be a big win all around.
recently posted on facebook that they had fresh, local, organic eggs for sale, and even better, they would
deliver! And for just $4 a dozen, the price seemed more than right. I was excited to open my first carton and see
the eggs had several different colors, sizes, and shapes. Real food is not uniform, real food has so-called
imperfections that let you know it is not an industrialized commodity, and real food tastes better! Seriously,
these eggs are delicious; richer and creamier and with more flavor and texture than conventional eggs.
style="margin: 0in 0in 0pt"> So now that I
have this great local egg source, I’ve been adding this near-perfect protein to lots of dishes. Want to make
those stir-fried greens into a complete meal? Just make a space in the middle of your frying pan and scramble a
few beaten eggs into your dish. Or start off a Sunday morning right with a sautéed shallot and smoked
salmon frittata, an un-flipped omelet that is finished in the oven.
since, well, probably well before we were humans. They are a great food source, especially the egg whites. The
yolks do contain a fair amount of cholesterol, so you may not want to overdo the yolks all the time. But darn it,
a farm fresh egg yolk running over a piece of crusty bread is a thing of culinary beauty. What better way to wake
up than with that runny little ray of sunshine?
with soft boiled eggs. This classic, humble breakfast classic seems to have really fallen out of favor. In fact, I
can’t think of the last time I actually saw anyone eat one outside of old British TV shows. They may not
conjure up much salivating or stomach grumbling on your end, at least until you try them for yourself, that
Soft boiled eggs have a warm and runny yolk like fried eggs over easy, and the egg white has a deliciously
custard-like consistency. The classic method is to soft boil your eggs, cut off the tops, and dip strips of
buttered toast in to get out all of that eggy goodness!
of why soft boiled eggs have fallen out of flavor, except that maybe the name does little to inspire the
imagination. They take almost no time or effort, yet are totally satisfying and delicious in their simplicity. And
when using farm fresh local ingredients, often times simplest is best.
it comes to soft boiling eggs. One method is to start the eggs in cold water, heat it up to a boil, and then
immediately remove it from the heat, letting the eggs sit in the hot water for a few minutes before eating them.
But I’ve found this method to be a little harder to predict. So I prefer to bring the water up to a boil,
then ease it back to a gentle boil or a simmer and gently place the eggs in the water using a slotted spoon to
ease them in without burning myself. With this method, set your timer for between 5 and 7 minutes, depending on
how soft you want your eggs.
off the time I boil my eggs, because I like them on the runnier side and they are easier to sop up with toast that
in they solidify, Honestly, I think 7 minutes will be too much. So start with 6, and see how you feel about the
bring about 3 inches of salted water up to a boil in a small pot (the salting of the water is probably more
superstition than flavoring here). Turn the heat down to medium low so the water stays hot but is at just a
simmer. Using a slotted spoon, gently ease your eggs in, one at a time so they don’t crack. Immediately set
your timer for 6 minutes.
toaster, and they should be ready right about the same time as your eggs. While you are waiting for the soft
boiled eggs to soft boil and for the toast to toast, make some fresh coffee (or teas if you are felling
particularly British) and slice up some nice fruit like a crisp apple or a ripe melon, so you can have an
attractive and tasty accompaniment for your breakfast. Also, get out your egg cups and egg spoons. What?! You
don’t have egg cups and egg spoons? I am shocked.
among you under the age of 70 who is not British who owns these implements. But they are easy to find and cheap
online. The egg cup is just a little cup that holds the boiled eggshell upright so you can dip into it easily. It
is a hands free technology that far preceded Bluetooth. The egg spoons are just mini little spoons that will fit
in even better than a teaspoon. If you have neither of these implements, never fear, just improvise something. A
bottle top might serve as an egg cup, and a butter knife can be used instead of an egg spoon.
"margin: 0in 0in 0pt"> Oops, here you’ve
got me yakking away and I almost missed the timer. You really don’t want to overdo it, or your yolk will
solidify and these will be no fun to eat. So as soon as the 5 or 6 minute mark is reached, pour off the hot water
and run the eggs under cold tap water for 30 seconds to a minute, or until they are still warm, but not too hot to
strips, about ¾ of an inch or so, small enough to dip into the egg shell. Using a knife or edge of a spoon,
crack a ring all the way around the crown of the egg shell, about ¾ of the way up, using little taps to
crack the shell. Then cut off the top of the egg through the cracked ring you have just made. The top of the egg
and shell should come off in one fairly neat little piece, like a hat.
goodness! Sprinkle on a little dash of salt a grind of black pepper if you wish, and dip your buttered toast
strips into the soft boiled egg, getting up all that yummy yolk and creamy white. I used to be a bit freaked out
by runny eggs, but I think that may be because I didn’t fully trust me eggs or know where they came from.
Now that I have this excellent local organic source, I can really get into this soft boiled egg thing!
style="margin: 0in 0in 0pt"> If you are going
for even healthier, skip the butter on the toast. Soft boiled eggs are great, because they are way less of a pain
than poached eggs, and serve much the same purpose. I’ve also been quickly sautéing some spinach and
piling that on top of a piece of toast, then scooping out a soft boiled egg on top of that to eat with a fork and
knife. This would also go great with some crispy bacon strips.
just the plain toast or fresh baked bread. I propose that we rescue this method (we can hardly even call it a
complete recipe) from history’s scrap heap. Get yourself some fresh local eggs and enjoy this 10 minute
breakfast that will give you great energy all day long.
use eggs, and whatever recipes you’ve been working on lately. What are your favorite foods to start off the
morning? Send me any questions, comments, or suggestions to Isaac@kohoradio.com. Cooking local in the KOHO Kitchen, I’m Isaac Kaplan-Woolner.
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