Friday FUNdamentals: A most egg-cellent post

So here's a fun fact. Rebecca in the Wisconsin Test Kitchen can cook just about anything: a full Italian dinner with homemade gnocchi, some of her authentic Mexican favorites, the perfect batch of cupcakes for the PTA bake sale, and her pot roast could have been the reason Kevin proposed marriage (we'll never know for sure).

But there's one notable egg-ception.

She can't fry an egg.

It's true. When it comes to breakfast time in the Wisconsin Test Kitchen, that's Cool Dad's domain all the way. Rebecca ends up with either slimy, undercooked eggs, or brown, hard scrambled eggs. Not great. We realized Rebecca couldn't be the only one unable to make eggs; there have to be others out there wondering the secret to the perfect fried or scrambled egg. So, let us break (ha!) it down for you. Yeah, we love puns almost as much as we love food.

Fried Eggs

Take a small frying pan (also known as an omelet pan) and spray it with non-stick cooking spray- eggs stick to everything!

Crack your eggs into the pan.

Cook over medium to medium low heat. Eggs are done when the middle is no longer slimy or translucent. This is a matter of personal preference; some people like their eggs softer, while others like them harder.

If you like sunny side up eggs, remove the eggs from the pan: you're done! If you're like the smallest sous chef in the Wisconsin Test Kitchen, you like your eggs over easy. Flip the egg over in the pan, and let it cook for a few minutes until it reaches your desired level of done-ness.

Scrambled Eggs

If fried eggs scare you a little bit, scrambled eggs might be a better place to start. Crack five eggs into a bowl. Add1/4 cup milk and a few shakes of seasonings. We like Penzy's Sunny Paris seasoning, but any salt free seasoning will work well too. Use a whisk (or fork) and combine all ingredients. Once well combined, you can add 1/4 cup shredded cheese or finely chopped vegetables of your choice. We recommend mushrooms, and/or red and green peppers.

Set your burner to medium- low heat, and pour the egg mixture into a frying pan.

 

After a few minutes, the eggs will start to set. Use a spatula to turn them gently. Note: the more you move your eggs around, the smaller your scrambled egg pieces will be. If you like your eggs in bigger pieces, turn them less often. But be careful- eggs do burn easily!

The eggs are done when they're light and fluffy, and all liquid is absorbed.

In the Wisconsin Test Kitchen, we literally go through at least a dozen eggs a week. We even have a guy that delivers us a few dozen organic, farm fresh eggs a week (shout out to Norm!). Eggs are delicious, and a great way to get protein into your diet. And they aren't just for breakfast anymore: this week alone we had eggs twice for dinner. It's one of those few meals the entire family can agree on. To quote our Wisconsin Cool Dad, "Eggs take some practice, but once you perfect them, you'll be glad you put in the time and effort."

We look forward to hearing all about your egg-ventures!

Stay Cool,
The Cool Dads Crew