Part Seven: Breakfast and Garde Manger

1. Part Seven: Breakfast and Garde Manger Chapter Twenty-nine: Cooking Eggs

2. How to Cook Eggs in the Shell • Place the eggs in a pot with enough (hot or cold) water to submerge them fully (the water should be about 2 inches above the eggs) • Start timing the cooking when the water reaches a full simmer – not a boil • Cool the eggs and peel while still warm for best results

3. How to Poach Eggs • Break each egg into a separate cup • Gently add each egg to 180°F acidulated, salted water • Work in small batches for greater efficiency • Carefully remove the poached egg from the water, blot dry, and trim • Serve immediately, or cool and reheat for later service

4. How to Fry Eggs • Condition the pan and heat the fat • Break each egg into a separate cup • Slide each egg into the pan and cook as desired, flipping as needed • Serve immediately

5. How to Scramble Eggs • Condition the pan and heat the fat • Blend the eggs and add any additional liquid or seasoning desired • Pour the eggs into the pan, lower heat, and stir constantly • Once the eggs are set, add any garnishes and fold gently over low heat • Remove eggs from the pan when slightly underdone and serve immediately

6. How to Make an Omelet • Condition the pan and heat the fat • Blend the eggs and add any additional liquid or seasoning desired • Add the eggs and stir constantly • Gently spread the eggs in the pan • Fold one-third of the omelet over on itself, shaking the pan to loosen the eggs • Carefully roll the omelet onto the plate

7. How to Make a Savory Soufflé • Butter the molds • Make the base and blend in the flavorings, keeping the mixture at room temperature • Whip the egg whites to soft peaks and carefully fold them into the base in 2-3 parts • Fill the molds 2/3 full and bake until risen, cooked through, and brown