Sometimes there is no substitute for the humble egg. As winter rears its ugly head in Chicago I am more inclined to prepare a hot lunch over a salad. Soup is an obvious winter alternative for a healthy lunch but I argue- so is the egg! It is not a written rule that it has to be served with copious amounts cheese and bacon, nor does it need to be accompanied by potatoes! Here are some of my favorite ways I have been serving up huevos this winter. All but one are simple enough to make for a quick lunch.
The Crispy Olive Oil Egg: I learned how to cook this egg by watching a 10 second video on Frank Restaurant's instagram account. They finish it with shaved white truffles (yum) but because those are sadly not on hand in my kitchen I settled for more humble but just as savory accoutrements.
Step 1: Heat a small cast iron or stainless steal pan on Med-Hi heat (ideal if the base of the pan is similar to the size of a fried egg)
Step 2: Put in 2 tbs of olive oil or enough so that there is a thin but visible coating to the bottom of the pan.
Step 3: Crack an egg in the pan and step back (this pan may spit at you!)
Step 4: When the edges are dark brown and the whites are all bubbled up remove the pan from heat and serve your egg.
Serving suggestions: Toast + Avocado OR Pesto (my fav) + topped with salt and pep and Red pepper flakes. Slice in half and Enjoy!!
The Poached Egg: I recently learned how to poach an egg and it is so easy- especially if you are just doing one at a time. I was so afraid to poach until a few short months ago and I have to say I was being a wimp, it is not hard. If I am not feeling like scrubbing a pan with Barkeeps Best Friend or trying to avoid the extra fat of making a crispy olive oil egg I go for a poached.
Step 1: Bring a pot of water to a boil and add a splash of white vinegar. Once the water is boiling reduce the heat just until you can no longer see bubbles.
Step 2: Crack an egg into a bowl to be sure there are no shells. Stir the pot of water with the back of a wooden spoon to create a whirlpool and drop the egg into the middle of the cyclone.
Step 3: Cook the egg for 3 minutes if you like it really runny and 3 1/2 minutes if you want it a bit more solid. Remove the the egg with a slotted spoon and serve!
Serving suggestions: On top of Avocado Toast, A salad, sautéed leftover kale salad greens (as my gal Kristin does in her kitch), OR get fancy with my new favorite warm salad recipe
Momofuku's Soy Sauce Egg: I just tried this egg for the first time this week and I am so so excited to experiment with different marinades. It is nothing like you expect from a normally "medium" boiled egg- it is SO much more. Great on a salad, toast, or on it's own. They keep for a month so make a bunch and enjoy as a post workout snack! Check out the steps and recipe courtesy of Food 52 and Momofuku here! See pictures below for my finished product!
*Pro Tip courtesy of Kristin: When hard boiling eggs but still wanting the center to be a bit gooey rather than fully cooked it is easiest to steam the eggs. Check out how to execute this easy technique here for consistent and flawless results every time!