Put an Egg On It
From perfectly poached to softly scrambled, the humble egg may be one of the world’s most perfect ingredients. Eggs on Top, a new cooking primer from cooking teacher and author Andrea Slonecker, covers the classic techniques for preparing all types of eggs—with many creative adaptations. Bacon drippings to add flavor? Poaching eggs in wine? Yes, please. After mastering the techniques, the newly skilled can turn to more recipes that feature the egg in wonderful ways. With plenty of extra info on the anatomy of the egg, nutrition, safety issues, grades, and types (duck, quail, goose, and much more), Eggs on Top is the quintessential guide to cooking—with egg-cellent results.
Charred Rapini with Garlic-Chile Eggs
Serves 2 as a main or 4 as part of a larger meal
1 lb/455 g rapini (see Cook’s Note)
2 tbsp olive oil, plus more for drizzling
1 tbsp balsamic vinegar
Salt and freshly ground pepper
4 thick slices artisan bread (optional)
4 Garlic-Chile Eggs (see separate recipe)
4 lemon wedges (optional)
Prepare a hot fire in a charcoal grill or preheat a gas grill or stove-top grill pan to medium-high.
Trim the dried-out ends and any brown or shriveled leaves from the rapini and discard. Wash and dry the rapini very well. Toss the rapini in a large bowl with the oil, vinegar, a big pinch of salt, and a smaller pinch of pepper. Marinate at room temperature for 15 to 20 minutes while you’re waiting for the grill to heat up.
Lightly oil the grill grates using a paper towel soaked in oil and a long pair of tongs. Strew the rapini about the grill and cook, turning occasionally, until evenly charred in spots and the thickest stalks are tender when pierced with a wooden skewer or a fork, 3 to 5 minutes. Transfer the grilled rapini to a platter as it’s done and cover loosely with aluminum foil to keep warm.
Drizzle both sides of the bread, if using, with olive oil and grill until charred with marks from the grill, turning once, about 1 minute per side.
Slide the eggs on top of the platter of rapini. Drizzle the greens with another glug of olive oil and sprinkle with a little more salt, if needed. Serve with the bread and lemon wedges, if desired.
To drink: Peroni beer
Egg tip: This dish can be cooked alfresco all the way, because the eggs can be fried in a skillet set directly on the grill grates. Do this after grilling the rapini and bread. You may want to brush the grill clean first.
Cook’s note: Rapini is also called broccoli raab or rabe and it can be found year-round at many super-markets, and at farmers’ markets from fall through spring. Broccolini is a good substitute, but it doesn’t have the bushy leaves.
Makes 2 eggs
2 tbsp olive oil
4 large garlic cloves, thinly sliced
¼ to ½ tsp red pepper flakes, or to taste
2 room-temperature eggs
Pinch of salt
½ tsp fresh lemon juice or water
Heat a nonstick skillet over medium-high heat, then add the oil. When it’s shimmering hot, add the garlic and pepper flakes, stir very top briefly to coat them with fat, then quickly crack in the eggs (watch for splatter!). The bottoms of the whites will set almost on con¬tact. When they do, sprinkle with the salt and lemon juice, and immediately cover the pan with a lid. Let the eggs finish cooking, 30 to 45 seconds for runny yolks or 1 to 1½ minutes for molten yolks. Slide them out of the pan and onto a plate or directly onto the dish they are destined for.
Guinevere de la Mare
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