After 2 months of consuming things like osso buco and sweetbreads around 10am, we finally arrived at egg cookery.
Salmonella freaks out there (you know who you are) who may have been disturbed by the soft-cooked scrambled egg photos I posted early on will be continually chagrined to learn that soft eggs still ruled the day, even when it came to omelets, poached eggs, and fried eggs. We did do proper hard-cooked (not hard-boiled, b/c they were never fully boiled) to the full, firm-yolk stage, but otherwise nary a non-runny yolk was prepared.
I was surprised that the thing that took me 4 tries to do correctly was actually the thing I’ve done the most – an over-easy egg. Or maybe it’s not a surprise that something I’ve done apparently incorrectly so many times took several tries with which to undo bad habits. Eggs are sensitive things and there’s a magic element of timing and fat involved to achieve an egg where the white is fully cooked without any hint of browning.
Upon request, I assembled a pimped-out version of Eggs Benedict, which included bacon, sausage, and ham instead of the typical Canadian bacon.