Eggs. I love them. I can’t get enough of them actually. When I’m stateside, it’s the only food I ever crave, as well as the only food I eat on a regular basis. Even other members of the animal kingdom covet them as much as we do. Foxes are known to steal unhatched eggs to no avail. And you know why? It’s because they’re delicious.
I can’t begin to decide how I like my eggs best. I used to limit myself to simply scrambled eggs- but I’ve since overcome that hurdle. Poached, deviled, fried, 6-minute, pickled– I can’t pick. I love the soy eggs from Pai Men, the 6-minute egg from Bresca, the over hard egg at Tu Casa, the fancy breakfast (seared pork belly, and soft scrambled farm eggs) from Local 188‘s Winter 2011 Menu, the tortilla espanola from Txikito in Chelsea, the bauernfruehstueck from Schulte & Herr, and obviously I like my egg over easy with soysauce, rice wine vinegar and American Cheese from my very own kitchen.
I guess, no matter how you cut it, it’s easy to see that I love eggs. And it’s not just me, so many people adore these little ovoid delicacies. Currently, in Vietnam, I’ve had eggs in the most miraculous of forms. Duck egg embryos, basically tasting like a delicious scramble with duck confit strewed within, salted duck eggs, bot chien, a fried egg with fried dough inside, custards, banh mis with eggs, and omelettes. The taste is universal, which is a comfort to say the very least.
As this post has many different facets, I wanted to pull everyone in a different direction. In Chang’s Lucky Peach Issue No. 1, there was an egg chart published that explores the the effect of temperature on eggs. I’ve decided to share it with you simply because it’s quite informational. It’d help if you had an immersion circulator, but if not, I’m sure you could maintain temperatures with a very accurate thermometer and a consistent burner as well as a well balanced pan.