Eggs

Ray Magazine. And I'm going to show you how to make a hard - boiled egg . First, we're gonna place a single layer of eggs in the bottom of a sauce pan. You definitely need the lid, and if you've got a clear, like glass lid that's preferable because that way you can actually see the water come to a boil without having to remove the lid and let any of the heat escape. So, you're going to want to fill the pot with enough water to cover the eggs by about 1 inch, and I'm measuring it by sticking my finger in the pot, and touching the top of the egg . And the water comes up to my first knuckle, so I know it's roughly about an inch. I'm gonna cover the eggs , and bring the water to a boil. So, you're probably wondering what makes a good hard - boiled egg . There are two things to look for; you want the eggs to A. not smell which is the key 'cause nobody likes the smell of an overcooked egg , and B. you want it to stay nice and golden instead of gray and just overcooked. And it's amazing what a good hard - boiled egg actually looks like. So, now that my water has come to a boil, I'm gonna put it off to the side and remove it from the heat. And I'm just gonna let it stand for about 14 minutes covered. So, the eggs have sat for about 14 minutes and I'm transferring them to a bowl of ice cold water using a slotted spoon so that the water drains through. And at this point you just wanna let them stand until they're cold to the touch. So, these have been sitting for a few minutes and they're completely cold to the touch. So, we're going to actually sell the egg by mapping it with cracks, and what that means is I'm just gonna tap it lightly all over until it's marked by little cracks. And one trick, you can obviously just peel them over a bowl but they're much easier to peel in a bowl of water. You can also do this under running water but that seems a little bit wasteful so we don't like advocating that. And I'm gonna slice this guy open just to show you guys what a hard - boiled egg should look like. And there you go, it's nice and golden on the inside, and hope you'll use this method for your next batch of hard-boiled eggs . Thanks for watching.

Ray Magazine. And today, I'm gonna show you how to make poached eggs . So, first we've got a deep skillet filled with about 2 inches of water, anywhere from 2 to 3 inches is good, and you just bring it to a boil. And once you've got it to rolling boil, lower it to a gentle simmer. So, I've got it here on medium heat and it's gently simmering. At this point, you also wanna make sure it's seasoned with salt, which will help season the eggs . A lot of times when people make poached eggs , they will also add a little bit of vinegar, that which apparently helps, you know, quality of the eggs . I don't think it makes that much of a difference but the other reason why I actually don't like to use vinegar is that it also flavors the eggs . And, so from here we're gonna take one egg and crack it into this custard cup. And the reason why we crack it into a custard cup is to prevent the whites from feathering. If you were to just crack it into the actual skillet, it would just sort of-- it wouldn't come together in a round little shape that we like. So-- and now let's add to simmer. I'm going to take the custard cup and sort of gently slip the egg into the water. As you can see, it's feathering and just sort of, you're just gonna need to let it set a little bit and the white will begin to set. And once it's opaque you can just sort of start gathering it in towards the center to help form the little round shape that we all love about poached eggs . Another thing is, this feathery again is perfectly natural, so what you can do is while it's cooking, I'm just sort of gathering it now, and while it's cooking, some people like to do it-- some people call the word text method, which is where you create a swirl to sort of help the egg take its shape. You can do it before you slip the egg into the water or during, and so here you can see the eggs actually started to set and so I'm just gonna sort of move it away from the center to just help give it its shape and bring it back a little bit. And all these feathery bits, once you actually transfer it to this damp kitchen towel, which I will tell you about in a little bit, you can just cut them away using a sharp paring knife there. So about 3 minutes have passed, so I'm gonna gently lift the egg out of the water and it feels like a water balloon. So, it's all set. And from here, you just wanna drain all the water out and then transfer it to this kitchen towel. And this damp kitchen towel is A, it's green, you're not using a damp paper towel and B, it holds the eggs without sticking. And so at this time, I'm going to actually, you can sort of see where it gets a little translucent where it didn't actually take shape, so I'm gonna cut away the parts that I don't like, to make poached egg . For those of you with guests coming over, you can also hold poached eggs for about 30 minutes, you wouldn't wanna do any longer just to be safe. And what you what you will do is actually you just lift the poached eggs up using other flat spatula. Might be a little bit easier but if you can do it with a slotted spoon that's fine too. And actually just hold them and a bowl of ice water, for again for about 30 minutes. And right when you wanna serve them, you actually just again bring your water a gentle simmer, the same pan is fine and you may not even have to actually clean it out. The white wedges are fine, they won't reattach or anything. And then you'll lift the egg out of the water and gently slide it back in and just warm it for about 30 seconds. For this one, we're actually just gonna have it over toast. The only thing we're missing is some hollandaise but other than that, you're all set. Hope you enjoy your poached eggs .

I'm just using water here, but definitely if you wanna use beating egg whites , egg yolks, heavy whipping cream, all that's fine. And that's-- those actually might add more of a brown crust. In this case, I'm

really do have the crust [unk]. -Okay. And now I have some egg wash ready. So-- but I wanna cut a couple of big stars 'cause I think we should start with big stars laying

center. -Okay. -And then we're gonna just dab, lightly dab the beaten egg white on top. I'll get-- you can-- -I'll be the egg white dabber. -Right. -Okay. -So we're gonna start with the big ones and we wanna overlap. So this is gonna stick and you could brush that one. -So should they all be touching each other or just stay on-- -Just a little bit. They don't have to completely, like we said, we wanna have some space in between and then we're gonna put on the medium size ones and then end with the small ones. In that way, we can dot around with the small ones. -So this egg brushes helps it get golden-- -There's two things. It serves the purpose for Having them stick together which is the most important