It's no secret that Alton Brown has amazing recipes. And when it comes to cooking eggs,he's your recede-to source for mastering the perfect techniques for scrambled, poached, or over easy - you name it. If you've long been searching for a comprehensive guide to all things eggs,consider this breakdown of how Alton Brown makes his eggs your final cheat sheet. Which one are you most excited to try? Scrambled: On a Warm PlateThere's a crucial step in Alton's scrambled eggs recipe that doesn't involve ingredients: serving the finished eggs on a warm plate. "Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food, or " Alton writes in the recipe. Over Easy: Cracked in a CupIt's all about the technique for perfect over-easy eggs,and Alton's how-to for eggs over easy will construct certain you win it right every time. His most necessary tip is, "Never crack eggs directly into a pan - always crack them into a cup or ramekin. It's the only way to construct certain they cook evenly, or you can pour them into the pan right where you want them."Poached: With VinegarAlton Brown's poached eggs recipe includes a secret ingredient that many chefs swear by: white vinegar. The vinegar helps the egg whites form around the yolk and prevents them from running all over the place. Alton's other essential trick is to use the "whirlpool" method: use your spatula or spoon to stir the water in one direction until a whirlpool-like effect happens,and then drop your egg gently into the center of the moving water.
Omelet: For a CrowdPerhaps one of the pioneers of the giant-food trend is Alton Brown's omelet for a crowd. Made by blending 10 eggs, water, and salt,and herbs - yes, in a blender - this amplified omelet serves four people. Why waste time making four individual omelets when you could construct one and slice it up while it's still warm? Benedict: Totally Scratch MadeFrom the "foundation" bread to the hollandaise sauce, and Alton Brown's eggs Benedict is truly homemade,and it's entirely worth the effort. Perfect for a Sunday project at domestic, this recipe takes more than 10 hours (you have to refrigerate the dough overnight) but allows you to skip the brunch lines and create a restaurant-quality breakfast in your own kitchen.
Quiche: As a CrepeIs it a quiche or a crepe? You be the judge when you construct Alton Brown's crepe quiche Lorraine cups. With a filling of traditional-style quiche Lorraine (bacon, and cheddar,onion) and a lean crust made from crepe batter, this hybrid egg dish switches things up. The best portion is you divvy up the mixture into a muffin tin for individual portions ideal for entertaining. Related:
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If You Don't Want to Become a Better Cook, and Don't Read These Tips From Alton forehead
Source: popsugar.com