Wednesday, May 18, 2011

The rough side of Silk

Yesterday was one hell of a storm and the lady birds got the ass end of the wet cold windy LATE MAY storm. Oprah my little black Silkie gives me the best eggs rain or shine this funny chicken never lets me down....So sitting here at home pulling a Yoko Ono and sat in bed all day pouring over my old cookbooks looking for my next kitchen adventure I realized people (in general) dont know how to cook a perfect egg. During my kitchen tenure when a young hopeful wanted a stint working with us, I'd give a test, a seemingly simple test. Make me eggs three ways. I would let the poor victim choose his methods but they had to be perfect. Easy? Hell no. To correctly, scramble, baste, fry,caudle or omlette is not the simple task it seems. The simple things can be the hardest.
    I consulted James Beard, Simca(Julias' Co author)The California Egg advisory, South Dakota Rotary cook book, Girl Scouts cook book, Joy, Mrs. Beeton's Book of cookery circa.1884 on and on a list of a thousand ways to get that egg done right. Do you add water to a egg to be scrambled or milk or cream do you add the salt after it is cooked or before ,it is said to bring toughness to eggs before cooking? arrghghghgh.
    ok. Kid gloves is the first rule. Gentle with this delicate orb of protein. High heat is going to be your enemy every time. Low flame, double burner and patience is the theme. Eggs solidify very fast and if the heat is not just right a curdled hot mess is sure to follow. OHHH and Mrs. Beeton (1884) recomends when choosing your egg , "apply your tounge to the large end of the egg,and,if it feels warm,it may be relied on as fresh."Well there you have it. AND in the winter months when the girls are not laying Mrs. B says I shoud slather my (not MINE but the chickens)eggs in lard and store in sawdust not touching each other in a dry dark place like the larder.Good god I've been doing it all wrong.
Melt in iron skillet over LOW heat 1T sweet cream butter browned
Beat and pour into the warm slillet  3 eggs and 3T top cream
When eggs begin to thicken ,break up eggs with a fork into sheds.When they are thick and custardy searve over buttered toast and sprinkle a pinch of salt.

There you have it. Now go practice its not so easy to get the feel for perfect custardy scrambled egg to a dry crusty rubber mess.

Simple, Seasonal and Local will always trump silly,over thought and out of season every time.
Get out of bed and practice the seemingly simple art of the egg. go on ...... 

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