Eggs Three Ways

Fresh Eggs Three Ways: Fried, Scrambled, and Shirred

Soft Fried Egg (Over Medium)

SERVES 1

1 teaspoon unsalted butter
1 whole, fresh, free-range egg
1/8 teaspoon finely chopped fresh thyme
1/8 teaspoon finely chopped fresh oregano
1 tablespoon grated Parmigiano-Reggiano, Asiago, or Gruyere cheese
Kosher salt, as needed
Freshly ground black pepper, as needed
¼ teaspoon finely chopped fresh basil (optional)
¼ teaspoon of finely chopped fresh Italian flat-leaf parsley (optional)

1. Melt the butter in a non-stick sauté pan over medium-low heat. The butter will foam a little. Once the foam subsides, crack the egg into the pan and sprinkle over the top: thyme, oregano, salt and pepper. Finish by topping with the grated cheese.

2. Cook, undisturbed for 2 to 3 minutes or until the white is not quite set, and the yolk is still runny*. Quickly flip the egg, and continue to cook for an additional 15 to 30 seconds. Flip once again, then turn out onto a plate and top with the basil and parsley. Serve immediately.

 

Perfect Scrambled Eggs

SERVES 1

1 teaspoon unsalted butter
3 whole, fresh, free-range eggs, whisked with a fork
¼ teaspoon finely chopped fresh thyme
¼ teaspoon finely chopped fresh oregano leaves
Kosher salt, as needed
Freshly ground black pepper, as needed
1 tablespoon grated Parmigiano-Reggiano, Asiago, or Gruyere cheese
Kosher salt, as needed
¼ teaspoon finely chopped fresh basil
¼ teaspoon finely chopped fresh Italian flat-leaf parsley

1. Melt the butter in a non-stick sauté pan over medium heat. The butter will foam a little. Once the foam subsides, add the whisked eggs and sprinkle over the top of the egg; the thyme, the oregano, and season lightly with salt and pepper.

2. Using the chopsticks or heat-proof spatula, immediately begin to stir the eggs. Continue stirring until the eggs are mostly cooked and still a touch moist, not dry. Add the cheese, stir, and immediately remove to a plate. Top with the basil, parsley, and serve immediately.

 

Shirred Eggs

SERVES 1

1 whole, fresh, free-range egg
¼ teaspoon unsalted butter
½ teaspoon finely chopped fresh thyme
½ teaspoon finely chopped fresh oregano
½ tablespoon grated Parmigiano-Reggiano, Asiago, or Mozzarella cheese
Kosher salt, as needed
Freshly ground black pepper, as needed
1 teaspoon heavy cream
½ teaspoon finely chopped fresh basil (optional)
½ teaspoon finely chopped fresh Italian flat-leaf parsley (optional)

1. Preheat the oven to 450 degrees Fahrenheit.

2. Grease the bottom and sides of an oven-safe ramekin, with the butter. Place ramekin on a sheet pan.

3. Crack the egg into the ramekin, whole. Add the thyme and oregano, cheese, season lightly with salt and pepper, then top with the cream. Place the baking sheet in the oven, for 10 minutes (if using a shallow ramekin) or 11 minutes (if useing a deeper ramekin) until the white is just set but the yolk still runny*. Remove from the oven and top the egg with the basil and parsley and serve immediately. 

* Some necessary fine print: the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. People with compromised immune systems are particularly at risk for possible food-borne illnesses. The USDA does not recommend serving eggs with a runny yolk. We especially do not recommend it when serving store-bought, factory-farmed eggs.