I came across this headline the other day in my newsfeed:
Think You Know How To Cook Eggs? Chances Are You're Doing It Wrong.
That got my attention. Nice job with a sticky headline, NPR.
I clicked onto the article which featured food writer Michael Ruhlman's new cookbook, Egg: A Culinary Exploration of the World's Most Versatile Ingredient. This is Ruhlman's guide to perfecting the most familiar of egg dishes as well as mastering some of it's finer versions like meringue.
Ruhlman argues eggs are an ingredient that deserves to be treated with more care in our kitchens. We tend to kill them with heat and whack them into submission. A bit of slow cooking love would make all the difference. (Amen!)
Apparently the book also includes this amazing egg flowchart. I think it might be a great addition to my cookbook shelf for this poster alone.
When I think of Easter, I automatically think of egg dishes.
Brunch on this special day celebrating Spring usually came with quiche in my home. There's nothing more 'Spring' to me than a lovely veggie filled quiche.
Is anyone else intimidated by frittatas, quiches and omelets? No? Just me?
I love eggs, but dishes where you have to flip them in a perfect way or get them to set intimidate me.
Then I found this great little article on Food52: How to make any frittata in 5 steps. It gave me a big boost of confidence.
I wanted a simple, veggie filled starter frittata and this recipe from Simply Recipes looked like a great option.
2 tablespoons unsalted butter
1/3 cup minced shallots
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
6 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes.
Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
When I put the pan in the oven, I did a little prayer, but I didn't need to worry. The 6 minutes under the broiler was a perfect finish to set the egg and give the top a nice brown. I don't know if I'll ever attempt the old frittata flip, the broiler seems like a way better option.
I did eyeball the proportions a bit for my 6-inch pan, and found that 4 eggs was the perfect amount of filling.
Next up in my egg challenge will be a proper quiche. It's time to approach crusts again:)