This Will Crack You Up and Leave You Scrambling!!!!!

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Well, you might be assuming that this is going to be either a very humorous read or one that leaves you with no time to spare. Don’t worry I am not going to be shelling out any jokes and you wont be reading for days. I am going to keep it brief this week but I Promise it will be eggciting.

Eggs are this weeks topic and something I use a lot of. About 720 eggs a week, that’s not an eggsact number but pretty close. Eggs are used in every modern mealtime today, for eggsample, over easy in the morning to egg salad for lunch and even on a lyonnaise salad at night. Not to mention all of the different mayo and dressings that eggs are found in.

Eggs are one of the most versatile and healthiest foods on earth. While eggs are high in cholesterol they are also a great source of protein and nutrients. A lot of people will separate the egg and eat only the white which contains a lot of protein but no cholesterol or saturated fat. Just keep in mind by throwing away the yolk you're also throwing away all the nutrients. If you do not have high cholesterol you may want to rethink your yolkless diet. For the calorie counter egg whites are 17 and yolks are at 59 for a grand total of 76 calories.

One of the biggest egg questions I get as a chef is “How do I boil and egg”. Sounds pretty simple but in 20 plus years of cooking I still manage to screw it up now and again. Truth is, a lot of times it really depends on the age of an egg. My rule of thumb has always been put eggs in cold water, boil 2 minutes and then remove from heat, cover and let sit 10 minutes before shocking.

Basic Mayonnaise:

1 egg yolk

1 cup of vegetable oil (any oil will work)

1 squeeze of lemon juice

1 pinch salt and pepper

Method: Put yolk into a small mixing bowl. Begin to wisk yolk. As you are wisking, slowly pour the oil in. You will be creating an emulsion. When all the oil has been incorporated then add lemon and salt and pepper.

Variations: this mayo will be a great replacement to shelf mayo however, WARNING, since we are using fresh yolks I only recommend keeping up to 5 days. Now you can add just about any flavoring here. Add fresh herbs to create a fresh herb mayo for a steak sandwich, add spice or hot sauce to make a spicy dipping sauce for just about anything. It is endless. Now that you know how to make mayo, add your own twist on it. That is all yolks…….