Eggs Three Ways

 
Egg consumption in the United States is huge, approximated at 256 eggs per person, per year. With a population of 310 million that is 79,360,000,000 eggs each year. While the numbers are staggering it's really no surprise as eggs are an incredible versatile food by themselves not to mention their supporting role in various cakes, puddings, casseroles and yes, even meatloaf.

Today, as many of us consider how best to use the pile of brightly dyed eggs that fill our Easter baskets and decorate the holiday table, it is the perfect time to let this delicious ovoid bask in it's own glory as the star of the show. 

There are so many ways too prepare an egg. I chose these three basics for my favorite characteristic which they all share. A deliciously runny yolk perfect for dipping. Also, when showcasing such a classic ingredient I feel it really is best to start with the basics.

Soft Boiled Egg

On the stove bring a pan of water to a low boil. Immerse your egg and boil for 4-5 minutes. This should be just enough time to solidify the white of the egg but keep the yolk soft and creamy. Conveniently it is also just enough time to make the perfect toast soldiers ready for dipping!

Poached Egg

I remember the first time I had a poached egg and I was sure I would hate it. Surprisingly it was not only delicious but also easy to make.

I find it's easier to get a prettier poached egg by using an egg ring. In a pot on the stove, bring a pot of water (just enough to come to the top of the egg ring) to a low boil. Add a dash of vinegar (this helps the egg to hold together) and gently crack the egg into the ring. Next add some more hot water to the pot (this will reduce the activity to more of a simmer) and allow the egg to cook gently for about 3 minutes. Remove the egg gently and allow to drain briefly before serving. Poached eggs are best served right away. You can serve poached eggs with just about anything from soup and salads to toast or meat. For a hearty Easter brunch I whipped up a zesty potato and chorizo stew.

Potato Chorizo Stew

Ingredients

2 tablespoons extra-virgin olive oil
1 tsp garlic powder
1 large onion, chopped
2 ribs celery, chopped
3 medium size potatoes, diced

2 tsp thyme
Salt and pepper  

1/2 package chorizo sausage

1 (28-ounce) can diced tomatoes

beef broth  as needed
1 lemon and zest
2 tablespoons of your favorite vinegar (eyeball it)

 

Combine the first seven ingredients in a heavy bottom pan and saute until onions are translucent. Add some beef broth cover and cook on medium heat until potatoes are soft, about 20 minutes) Make a well in the middle of the potatoes and add the chorizo. This is a soft sausage and it must be cooked before eating. It will "melt" in the pan. after cooking it down for a few minutes stir it in with the potatoes. Add the lemon juice and zest as well as the tomatoes. Heat through and serve. Place your poached egg on top and garnish with a few zests of lemon.

Eggs In a Basket

This is a childhood favorite of mine and a perfect dish for anyone who is a child at heart. Cut a hole in the center of a slice of your favorite bread. In a frying pan melt a pat of butter and add the bread. Gently break an egg into the center hole and fry on medium heat until the white is solid on the underside. Flip the bread, being careful not to break the yolk, and finish cooking on the second side to desired consistency.