Episode 3: The Egg-Files I

I was pretty pumped about this episode because I always have all of the ingredients on hand! And, I mean, it only takes 5 ingredients total! Eggs Over Easy and Scrambled Eggs should be some of the easiest recipes ever...buuuuuut, Ed likes his eggs over easy, and I can never get them right. And, well, I always over-cook scrambled eggs. I guess it's the fear of not cooking them enough that always gets to me. In this episode, we learned all about the anatomy of an egg. What I always thought was just a white and a yolk, is really 5 parts! We did our best with the Eggs Over Easy. Ed tried first. We concluded that the pan wasn't hot enough. I think that when Alton refers to "low" heat, he's using a gas stove, and we have an electric stove. So, we turned the heat up to medium, and I tried my hand at runny eggs. I was a half failure at the flip--one of the yolks popped on the landing, but the other one stayed intact. Ed's second attempt was more successful than mine. He did get the egg to completely flip, but one of his 2 yolks also busted. So, we both had 1/2 runny eggs! Lol.

I didn't think that I liked runny eggs, but it turns out--I do! For the Scrambled Eggs, we doubled the recipe (but shouldn't have after the other eggs!). It cooked exactly as described in the cookbook. Ed LOOOOOVED the them, but I had a textural issue with them. They are much fluffier, and more moist since you add milk. My problem was that the consistency was more like cottage cheese, maybe. And, I suppose that is why I always over-cook the scrambled eggs I make. We did add a little cheese to the top of them, and well, that part was yummy to me! Overall, this was a good episode because I learned something new--that I can't flip an egg without busting the yolk. No, really--I learned that I do like eggs over easy, and I'll definitely be making them next time we have brinner (breakfast for dinner