How Food Is Made: Eggs
| Title: | Boiling Eggs |
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| Run Time: | 87 seconds |
| Transcript: | Eggs, delicious on their own, are also a versatile ingredient. Boiling is just one of many ways eggs can be prepared, and they can be boiled at many different consistencies. Here’s how to boil an egg. Start by bringing water in a saucepan up to a boil. Carefully lower eggs one at a time onto the surface of the saucepan. If needed, add more water to cover the eggs by one inch. Place the lid over the pot and reduce the heat to low. Allow the eggs to simmer long enough to reach your desired doneness. For soft-boiled eggs, allow the pot to sit for five minutes; for medium-boiled eggs, 10 minutes; and for hard-boiled eggs, 15 minutes. However, these times may vary depending on the number of eggs you boil, the heat source you use, and even your current elevation. Remove the lid and carefully scoop out each egg with a strainer. Briefly place the eggs in an ice bath to shock the eggshells, making them easier to peel. To remove the shell, gently tap the egg on a hard surface and roll it under your palm with light pressure. The shell will crack and peel away with ease. If needed, you can use the back of a spoon to pry the shell off, which allows the curvature on the other side to protect the egg white. |
| Title: | Coddling Eggs |
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| Run Time: | 70 seconds |
| Transcript: | Eggs are delicate and may be intimidating to work with. But with a little care and preparation, you can easily achieve great results. Here’s how to coddle eggs. Start by coating the inside of the ramekin with butter. Crack one or two eggs into the ramekin. If desired, add milk or cream and season with salt and pepper. Place a damp dish towel along the bottom of a casserole dish. Then place the ramekin on top. The towel will prevent the ramekin from sliding in the casserole dish. Bring water to a boil in a separate pan. Seal the top of the ramekin with aluminum foil. Bring water to a boil in a separate pan. Then carefully pour it into the casserole dish until it fills halfway. Carefully place the dish into an oven preheated to 350 degrees Fahrenheit for 15 to 20 minutes. |
| Title: | Frying Eggs |
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| Run Time: | 118 seconds |
| Transcript: | Fried eggs are a breakfast basic. But they can also be enjoyed as part of a main dish, such as Korean bibimbap or Turkish shakshouka. Eggs can be fried in a number of ways depending on your preference. For each of these examples, start by heating a knob of butter in a nonstick skillet over medium-low to medium heat. To fry an egg sunny-side up, crack an egg into the skillet right as the butter melts in the pan. Once the egg white has become opaque, pour a few drops of water into the pan, lower the heat, and cover with a lid to steam. This will allow the egg white to finish cooking without using higher heat that would otherwise cook the egg yolk. Allow to steam for one to two minutes, but keep an eye on the egg in case the edges begin to overcook. Then remove the lid and retrieve the egg from the skillet to serve. To fry an egg over easy, crack an egg into the skillet just as the butter begins to melt in the pan. Once the egg white has become opaque, flip the egg with a spatula. If needed, use the curvature of the skillet to help with flipping. Allow to cook for one to two more minutes or until the edges become golden brown. Retrieve the egg with the spatula and flip it yolk-side up to serve. To fry an egg over well, crack an egg into the skillet just as the butter begins to melt in the pan. Once the egg white has become opaque, flip the egg with the spatula, and keep it on the heat long enough that the yolk cooks through. If needed, flip the egg again to cook both sides more evenly. When the yolk is solidified, retrieve the egg with the spatula and plate it yolk-side up to serve. |
| Title: | Omelettes |
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| Run Time: | 95 seconds |
| Transcript: | An American omelette is a classic and versatile breakfast food. Here’s how to make an American-style omelette. Start by preparing your desired fillings. Coat a large skillet in cooking oil and preheat to medium-high heat or until the oil is shimmering and fragrant. Place your prepared fillings into the skillet. If you’re including vegetables, make sure to add them in batches based on how long it takes for each kind to cook. Once the vegetables have given up all of their liquid, transfer the fillings to a separate bowl. Return the empty skillet to the heat, and then add a knob of butter. Allow it to melt and coat the skillet. Crack 3 eggs into a bowl and season with salt and pepper. If you prefer your omelettes to have a fluffier consistency, add a splash of heavy cream. Beat the mixture together. Once beaten, pour the egg mixture into the skillet. Immediately stir the egg mixture with a rubber spatula to help create a smaller curd. If needed, place a lid over the mixture for 1 minute to help the top side set more evenly. Once the egg mixture has set, add a layer of thinly shredded cheese over the top. Add your filling to one side. Make sure to spread the filling evenly and not add too much. Use your spatula to gently flip the empty side over the top of the filling, folding the omelette. Pick the skillet up by the handle and tip to gently slide the omelette onto a plate. Top as desired, and serve. |
| Title: | Poaching Eggs |
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| Run Time: | 48 seconds |
| Transcript: | Poached eggs have a reputation for being delicate and unreliable to cook. But with a little care and preparation, you can easily achieve great results. To poach eggs, start by adding two inches of water to a skillet and bringing it to a simmer. Add a drizzle of white vinegar to the water to prevent the egg whites from spreading too thin. Then crack an egg into a small bowl. Use the bowl to slip the egg into the water with a rotating motion. Allow to sit for four minutes. Then scoop out the egg with a strainer and drain any excess water on a paper towel. |
| Title: | Scrambling Eggs |
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| Run Time: | 70 seconds |
| Transcript: | Scrambled eggs are a breakfast staple. With a little care, it is easy to get fluffy, flavorful, and evenly cooked scrambled eggs. To scramble eggs, start by cracking two to three eggs into a bowl. Add a knob of butter to the bowl. Add another knob of butter to a skillet preheated on medium-low heat. Season the eggs with salt and pepper, and, if desired, add a little heavy cream to the bowl if you prefer fluffier eggs. Beat the contents of the bowl into an even mixture. Once the butter in the skillet has melted and coats the surface, add the egg mixture, and begin stirring with the rubber spatula. Stir constantly to prevent the eggs from setting too early and to yield larger, more even curds. Once the eggs have nearly set, lift the skillet off the heat to ensure that the eggs won’t overcook. The heat that remains in the skillet will ease the eggs to a moist and fluffy doneness. Once completely set, plate the eggs and serve. |