HOW TO COOK EGGS
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- Опубліковано 20 вер 2024
- Ep. 9
How to Cook Eggs
Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through all of the basics of how to cook eggs like a pro at home!
Soft Boiled Eggs
Carefully place eggs in a pot and cover with water. Bring to a low boil. Boil eggs for exactly four minutes from when the water begins to boil. Drain eggs, crack eggs and cover in ice water. Eggs can be peeled and eaten after about five minutes.
Hard Boiled Eggs
Carefully place eggs in a pot and cover with water. Bring to a low boil. Boil eggs for exactly ten minutes from when the water begins to boil. Drain eggs, crack eggs and cover in ice water. Eggs can be peeled and eaten after about five minutes.
Scrambled Eggs
3 Large Eggs
1 TB ½ & ½
Butter or Canola
Salt & Pepper
Sunny Side Eggs
2 Large Eggs
1 TSP Butter or Cooking Oil of choice
Over Easy Eggs
2 Large Eggs
1 TSP Butter or Cooking Oil of choice
Basted Eggs
2 Large Eggs
1 TSP Butter or Cooking Oil of choice
Poached Eggs
6 C boiling Water
2 TB White Vinegar
2 - 6 Large Eggs
Poach eggs in lightly simmering water/vinegar for approximately 3 minutes.
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Music performed by Gaucho
This is going to elevate my egg game!
Great video, Brenda! What are your thoughts on salting the eggs and letting them rest before you scramble them?
Hey Alexandra! I think it depends on how long you pre-salt them for. If you salt them for just a few minutes before I find that the salt draws out moisture and toughens the proteins in the eggs. I think you'd have to pre-salt at least a few hours prior for the eggs to absorb the salt, much like in a brining process, to have the eggs be moister, fluffier. Even then I imagine the results would still be negligible. My vote is to not bother and salt right before you scramble. At the restaurant we don't salt at all BTW.
Will you do biscuits? Please?
But don’t go to the restaurant if you’re black! There are different rules for us