How to Cook Eggs Perfectly: From Martha Stewart's New Show Martha Stewart's Cooking School | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida


How to Cook Eggs Perfectly: From Martha Stewart's New Show Martha Stewart's Cooking School

For everyone who has missed Martha Stewart since she signed-off on her last Martha show in May, we give you reason to rejoice with this month's debut of her new TV series, Martha Stewart's Cooking School, inspired by her 2008 cookbook of the same title.

Unlike her daily eponymous-titled show, which was taped in front of a live audience, Martha says now she'll have plenty of time to really "show" people how to cook.

During each weekly half-hour lesson, the first of which aired October 6 through October 8 depending on your local PBS broadcasting schedule, Martha will give a step-by-step "how to" peppered with plenty of fun facts, tips, and tricks -- as well as a few personal opinions on taste and serving suggestions -- for making the perfect [eggs, Bernaise sauce, poached salmon, etc.].

Clean Plate Charlie watched a full 30-minutes of Martha whipping, whisking, frying, flipping -- and, yes, even eating -- so you don't have to Et voila: you get all the wisdom of TV's most talented domestic wonder woman -- without having to suffer through any of her icy smiles.

See Also:The Perfect Egg Timer App

The lessons become increasingly difficult with each passing week. Try to tackle Martha's lessons on your own and by the third month, she'll have you pan-searing Muscovy duck breasts whether you're ready to or not. Eventually, Cooking School will branch off into a baking series. Hopefully we'll be up to speed by then. God knows we'd rather

burn a Boston butt-roast over a chocolate souffle cake any day.

Here, we've diluted Martha's first lesson, five methods for preparing perfect eggs. Keep reading for Martha's basics on hard and soft boiling, scrambling, and frying eggs -- as well as cooking a frittata and French-style omelet. And yes, you're welcome.

Fun Egg Facts By Martha:

  • Americans consume 45 billion eggs a year.
  • The key to making the perfect eggs is cooking with the proper heat, and timing.
  • The greenish-colored ring you see on overcooked hard boiled eggs is actually the result of a chemical reaction thanks to all that sulfur.
  • Plating cooked eggs on a warm dish will ensure a perfect serving temperature.
  • Always cook with room-temperature eggs.
  • If you can, serve eggs to your guests with a bone or ceramic spoon. Metal-based utensils tend to react with the sulfur in the eggs for a displeasing taste.
  • When cooking eggs, use butter over oil. Not only does it add flavor, but it also helps to keep eggs from sticking better than oil will.

Ingredients and Supplies:

  • Martha was sure to stress using only the highest quality eggs, which means if want perfect results, you'll need to start with the perfect egg: organic, cage-free should do.
  • You'll also need some butter -- lots if you plan to fry and flip more than one egg.
  • Omelet and frittata fillings (whatever you like with your eggs!)
  • One pot for boiling eggs.
  • Several non-stick saute pans ranging in size from 5 to 10-inches in diameter. 
  • It couldn't hurt to have a timer.
  • Metal pastry rings.
  • A bone or ceramic spoon/fork.

Hard and Soft Boiling Eggs: Martha's tips for hard and soft boiling are pretty basic. Be sure to use room-temperature eggs and begin with a pot of cold water.

1) Place unrefrigerated eggs in a deep pot filled with cold water, being sure to submerge completely. Do not crowd your eggs.

2) Bring water to a slow boil over medium-high heat.

3) Once the water has started to boil, remove the pot from heat, cover, and set aside for 13 minutes (for hard boiled eggs).

4) For soft-boiled eggs, follow the same steps as above, but set pot aside and leave eggs in water for 3 to 6 minutes, depending on level of "softness" desired.

Click the jump for perfect scrambled, and fried eggs.

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Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna

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