I was recently given the chance to interview a fellow foodie (FollowmeFoodie) here in Vancouver who has become a bit of a local celebrity here. Being a lover of food and of this awesome womans Instagram feed it was a no brainer that I took the chance to ask her a few questions before my upcoming kids cooking class.
You see this mama isn’t too great with it comes to eggs on a pan so I needed some pointers before I taught a whole class of little kids exactly how to do it. I mean I need to talk to some experts; thankfully Mijune was happy to oblige!
Check out what she has to say about everything egg!
1. What are your top three tips for choosing the best egg?
A. Enjoy all kind of eggs! Canadian egg farmers produce a variety of eggs to meet consumers demand. From classic white and brown eggs to organic and vitamin-enhance eggs, Canadians have a choice when buying their eggs – regardless of where they shop. It is up to consumers to decide which eggs they prefer.
B. To ensure top quality, look for Canada Grade A eggs. Canada Grade A eggs are among the best in the world for quality, freshness, food safety and farming practices.
C. Keep eggs fresh by storing them in a refrigerated area.
2. What is your favorite way to enjoy eggs: breakfast, lunch or dinner?
I can have eggs any time of day, but when I get a perfectly fried, poached, or scrambled egg, or an impeccably prepared omelette, I’m incredibly impressed. Eggs are relatively forgiving to cook, but to cook them perfectly shows a lot of skill. A test of a great cook or chef is a fried egg with the white part set, no bubbles and no brown, with a runny yolk. I’ll still eat a crispy brown fried egg, but in general I love a runny yolk.
For egg recipes for any meal of the day I recommend Eggcentric TV, a new streaming network featuring all things eggs, including recipes, farmer videos, and egg tips and hack. Eggcentric TV is available on Roku and the App Store, and coming soon to Google Play.
3. Share your process for cooking the perfect over-easy egg (one of my boys’ favorite ways to eat eggs)?
You can find great tips for cooking the perfect over-easy egg on Egg Farmers of Canada’s website eggs.ca. It’s an amazing resource for everything eggs, including nutritional facts, plenty of delicious recipes and even information about the egg farmers themselves.
Start by making sure the pan is well coated with butter or cooking spray; you need to make sure the egg does not stick to the pan in order to easily flip it. Once the pan is greased, crack the egg in the pan and season it with salt and pepper. Leave it alone for 3-4 minutes until the sides start to curl. Then, using a very thin spatula, flip the egg by wiggling the spatula all the way underneath it. After the egg is flipped, let it cook for another 2 minutes before sliding it onto a plate. Bon Appetit!
Check out this how-to article for a step-by-step guide to frying the perfect egg: http://www.eggs.ca/eggs101/view/7/how-to-fry-the-perfect-egg.
4. When you were a kid what was one of the ways you loved eating eggs?
I honestly ate eggs maybe three to four times a week growing up. My dad doesn’t cook, but his specialty was a mushroom omelette on toast and he always had the centre runny. He could flip it with one hand and I loved watching that because I could never do it. It’s very nostalgic for me. I’d get it once or twice a week before he drove me to school on days he started work late.
5. What is one of your happiest memories associated with eggs?
My whole childhood. I was known to love milk and eggs – my mom literally had to limit me to one egg a day or I’d eat a carton. We’d buy them in cartons of 24.
6. Is there something special you would suggest making for either Easter or Mother’s Day this year?
If you’re looking to really spoil your mom on Mother’s Day, take a shot at making her crepes. Though many people are intimidated by this dish, it’s actually quite easy to make at home once you get the hang of it.
You’ll need: a crepe pan, 4 eggs, 1/2 tablespoon of salt, 2 cups of all-purpose flour, 2 cups of milk, and 1/4 cup melted butter (or vegetable oil)
Begin by whisking in the eggs and the salt in a bowl. Gradually, begin to add in the flour and alternate with adding in the milk until the mixture is smooth. Refrigerate the mixture for 30 minutes to allow the flour to expand, and the air bubbles to pop in the mixture. If the batter seems too thick, add milk or water to it – the mixture should be quite runny and getting the perfect consistency is the hardest part. Next, coat your pan with cooking spray and drop about 3 tablespoons of the mixture onto the pan, twirling the pan in a circular motion to get the thin pancake look, and let it cook for about 45 seconds, or until the crepe starts to brown. Turn the crepe over with a spatula and cook for another 15-30 seconds. Keep repeating until all of the batter is cooked. Finally, add on your favourite ingredients, and enjoy. My favourite toppings are cinnamon and brown sugar and strawberries and whipped-cream.
7. BBQ season is fast approaching here in Vancouver. In what ways would you suggest incorporating eggs outside the classics: e.g. Devil Eggs, etc.?
Any BBQ meat with a fried egg makes an excellent sandwich. If you have a smoker, another idea is smoked eggs. Smoke whole eggs raw in their shell for two hours at 225°F in the smoker or in the barbeque with hickory wood chips.
8. Lastly, if you are to give any advice for dealing and cooking with eggs what would that be?
I recommend always storing your eggs in the original carton they are purchased in. Some people like to transfer the eggs to a bowl or a plastic carton, but the carton eggs originally come in is designed to protect the eggs from absorbing strong odors that might be in your fridge. Also, if you keep the carton, the Best Before Date is always visible to you so you can keep your eggs as fresh as possible. Canadian egg farmers work hard every day to provide continual year-round access to fresh, local and high-quality eggs that go from the farm to the store in less than 5 days. That means eggs are always fresh and local, regardless of where you shop.
Huge thank you to Mijune to taking the time to answer all my questions!
How do all of you like your eggs?