The latest
Food Network
newsletter has a large section about eggs – for breakfast, dinner and Easter.
There were some interesting tips (the secret to
fluffy scrambled eggs, testing eggs for freshness, poaching eggs, and
cooking eggs like a “pro”), and a
scrumptious recipe:
Asparagus, Gruyere and
Tarragon Souffléd Omelet
1/2
pound medium asparagus, trimmed
1
medium red onion, sliced thin
1 1/2
tablespoons unsalted butter
2/3
cup coarsely grated Gruyere
1
tablespoon minced fresh tarragon leaves, or to taste
4
large eggs, separated
2
tablespoons all-purpose flour
Preheat the oven to 375
degrees F. In a 10-inch non-stick skillet simmer the asparagus in salted water
to cover for 3 to 5 minutes, or until it is just tender. Drain the asparagus,
shock in ice water, and pat dry with paper towels. In the skillet, cook the
onion with salt and pepper, to taste, in 1 tablespoon of the butter over
moderate heat, stirring frequently, for 5 minutes, or until the onion is
golden, and transfer the mixture to the bowl. In the same skillet, heat
asparagus until warmed through. Add the asparagus to the onions.
Wipe out the same skillet
and heat the remaining 1/2 tablespoon butter over moderate heat until it is
melted, tilting the skillet to coat it with the butter, and remove it from the
heat.
In a bowl, whisk the egg
yolks with the flour and salt and pepper, to taste, until the mixture is thick
and lemon-colored. Add the onions and asparagus to the egg yolks.
In another bowl with an
electric mixer, beat the egg whites with a pinch of salt until they just hold
stiff peaks, fold them into the yolk mixture gently but thoroughly, and pour
the egg mixture into the skillet, spreading it evenly. (If the skillet handle
is plastic, wrap it in a double thickness of foil.)
Bake the omelet in the
middle of the oven for 7 minutes, or until it is puffed and almost cooked
through. Spoon the Gruyere and tarragon, and a dash of salt and pepper down
the middle of the omelet, and with a spatula fold the omelet in half to
enclose the filling. Bake the omelet in the middle of the oven for 1 minute
more, or until the cheese is melted and the omelet is cooked through.
I’m very tentative about eggs; I rarely eat them
unless they are scrambled (well-cooked), or hard-boiled. I’ve never been able to
stomach runny, dippy or undercooked eggs. If I had to eat eggs on a daily basis,
I’d eliminate the yolk completely and settle for hard-cooked whites.