My mother never uses the built-in egg tray in the refrigerator door. My mother-in-law has and will always keep her eggs in a bowl on the counter, while my roommate used to keep them in the fridge in a tupperware container. The question is, where do YOU keep them?
When I heard this week would be Egg Week on The Kitchn, I closed my eyes and thought for a minute what I might write about. What immediately came to mind was an egg I enjoyed at a quaint restaurant overlooking the shores of San Sebastian.
Any world traveler has probably noticed that in most countries outside of the US and Canada, eggs aren't stored under refrigeration. Whether you are wandering in an outdoor market, shopping in a grocery store or visiting a home, you will find eggs sitting on the counter, at room temperature. Why is that?
In case you haven't noticed, it's Egg Week here at The Kitchn. There are plenty of egg projects I'd love to share with you — scrambling an ostrich egg, making my beloved rye sours with leftover egg whites — but instead I want to talk about the perfection of an egg.
I'll take eggs in most forms, but to me it's a soft boiled egg — six minutes — that makes the best breakfast. My perfect egg has no runny whites and a yolk that is on the brink of setting, but hasn't yet. A pinch of flakey sea salt, a few cranks of the pepper mill, a small silver spoon, and a chipped porcelain egg cup. That's all I need.
I have to admit I've never understood the popularity of the "Sunday brunch" at otherwise decent restaurants—the lines are ridiculous, the food often subpar, and you know as well as me the waitstaff have plenty of better things to do (like nurse their own hangover). My indifference to this cultural phenomenon doesn't mean I don't love a pile of pancakes and a fried egg or two; it's just that I prefer them from the comfort of my own home.
Egg whites are pretty awful. If you've tried to eat them as a recommendation from a doctor, or just out of a diet concern, you know that they cannot be eaten the same way as whole eggs. Plain, egg whites can taste flavorless, each bite a reminder that they're lacking exactly what makes eggs delicious: the creamy yolk. So, forget eating them alone. However, with the right culinary allies, egg whites can become palatable, even tasty!
With all the spicy Latin recipes last week followed by all the egg recipes this week, is it any wonder that I've woken up every morning with an intense craving for huevos rancheros? I'm going to need a fix of sunny fried eggs smothered in chunky salsa pronto. Have a favorite version to recommend?
Useless kitchen gadgets are nothing new. It seems every few months a new product pops up promising to radically improve our cooking habits and techniques. But egg gadgets are in league all their own. Some of the most overwrought and strange gadgets out there are for eggs, from the most complicated egg separator ever to egg pillows. Here are a few we're scratching our heads over:
The FDA estimates that salmonella-contaminated eggs cause 142,000 illnesses each year. The 2010 salmonella outbreak traced to two farms in Iowa that resulted in the recall of over 500 million eggs may have changed where you source your eggs from, but did you know that even organic, pastured eggs can be infected with salmonella? Here's a quick primer on salmonella and safe egg handling.
Any fan of the former Gourmet magazine editor Ruth Reichl knows of her kitchen staple: matzo brei. She included the recipe in Gourmet's cookbooks as well as in her own books. But have you tried it? The ultimate in simple comfort food, the dish was also one of the only foods her young son would eat growing up.