How to make Jammy eggs, according to a professional chef - Mon Wellness
How to make Jammy eggs, according to a professional chef

How to make Jammy eggs, according to a professional chef

smallchopped, poached, boiled, as you say – eggs are by far one of the most versatile (and nutritious) basics for eating at any time of the day. And given the fact that they are loaded with vitamins and minerals such as choline, iron, vitamin D and B vitamins, it is not surprising that dietitians consider them “nature’s multivitamins”.

But just when you thought you knew exactly how to prepare an egg in all its forms, a new perspective on this staple product is flooding the internet. Enter: eggs with jam, otherwise known as soft eggs. While the outside of an egg with jam may look like a traditional hard-boiled version, the inside releases something much more special. When cut in half, a soft egg reveals a creamy, lively and yolk jam inside which is – in the literal and figurative sense – pure gold.

Making egg jam is extremely easy, but there are some simple parameters (in terms of temperature and cooking time) that you must follow that separate it from its sibling, the traditional boiled egg. To get an expert’s opinion on how to prepare the perfect jam eggs, we spoke with Cyril Kabaoglu, head chef-culinary instructor at the Culinary Education Institute, about his simple scientific approach to nailing the right consistency. And for some easy ways to debut this protein-rich ingredient at your next meal, we’ve put together a list of delicious recipes (think of salads, bowls and side dishes) that go perfectly with the taste and texture of egg jam, so to be able to get cracked as fast as possible.

How to prepare egg jam, according to a chef

Chef Kabaoglu has been training his students in the proper cooking techniques for making perfectly cooked eggs for decades, so it is safe to say that his recipe for soft jam eggs is infallible. “Some basic steps make a difference,” he says. First, instead of adding vinegar to boiling water, Kabaoglu chooses a tablespoon of baking soda. “Baking soda raises the pH level of the egg albumen, which relaxes the bond between the inner membrane of the shell and the egg whites, ultimately making it much easier to peel the egg,” notes Kabaoglu. more delicate soft eggs a breeze, which can be more difficult and time consuming to peel if you forget to add this ingredient.

According to Kabaoglu, giving your egg a super soft beat it before throwing it in the water will also help you peel it once the cooking is over. “Before you boil your egg, it is important to hit the bottom of the egg on a flat surface to allow the baking soda mixture to penetrate the shell and interact with the albumen,” he says. Don’t worry: Breaking lightly on the rounded bottom of the egg will not release the egg whites (or create chaos) – it only allows the small air chamber between the inner and outer shells of the shell to escape.

One of the most important steps in nailing the jam is, of course, to cook your eggs long enough to solidify the egg whites. without drying the yolks. Kabaoglu says that means six and a half minutes – no more, no less (unless you prefer a softer or harder egg, that is). And finally, preparing an ice bath to “shock” your egg (also known as abruptly stopping the cooking process) as soon as it comes out of the boiling water is the key. To do this, Kabaoglu combines ice cubes and cold water in a large bowl while the eggs are cooking. Once they are ready, immediately immerse them in ice water so that they do not overcook the eggs and lose their creamy yolks. And finally, do not forget to garnish your jam with a pinch of sea salt to improve the flavors of the dish and Really make your taste buds sing.

Recipe with jam eggs

It lays four eggs

1 tablespoon baking soda
4 eggs
Peeled sea salt, to taste

In a medium saucepan, add 1 tablespoon baking soda and fill three-quarters of the way up with cool water. On medium to high heat, bring the mixture to a boil.

2. Meanwhile, prepare the eggs by gently tapping the rounded bottom of the egg on a flat surface to create a small crack in the shell to reveal the air cell.

3. Once the water has boiled, gently lower the eggs into the water and boil them for 6.5 minutes. Kabaoglu suggests using a cloth to hold the eggs to prevent water from splashing as you lower them and retrieve them later.

4. Meanwhile, cook the eggs, prepare an ice bath (combine cold water with ice cubes in a large bowl). Once the eggs are cooked through, place them immediately in ice water for about 30 seconds to “shock” them and stop the cooking process to maintain the sticky texture of the yolks.

5. Once cool enough to catch, cut the eggs in half lengthwise, and serve with a pinch of sea salt.

5 easy spring recipes to combine with boiled, jam eggs

1. Bowl of quinoa brunch with miso mustard dressing, soft boiled eggs and tofu puff pastry

egg jam
Photo: I Am A Food Blog

This bowl of brunch from the I Am A Food Blog hits the mark when it comes to a well-balanced meal. Filled with protein and fiber that are ideal for your digestive health from quinoa, tofu “sucks” and our favorite part, a perfect egg jam, this recipe will give you a delicious lunch energy. To top it all off, this power bowl is seasoned with a miso-mustard dressing that adds a creamy texture to make all the flavors stand out.

Find the recipe here: Bowl of Quinoa Brunch with six minutes of soft boiled eggs, creamy avocado, tofu puff pastry and Miso mustard dressing

2. Salad with grilled asparagus, eggs and bacon

Jammy Eggs
Photo: Half-harvested Harvest

This is an accompaniment that you definitely do not want to sleep. With spring in full bloom and the asparagus season at its peak, this Half-Baked Harvest salad with grilled asparagus, eggs and bacon is a paradise-made match. As a “BLT” (as the author mentions), this recipe includes crispy bacon, refreshing cherry tomatoes and roasted asparagus (instead of lettuce), which is full of vitamin K and is prebiotic.

Find the recipe here: Salad with grilled asparagus, eggs and bacon

3. Spring salad of greens with fennel, radish and dressing miso-buttermilk

Jammy Eggs
Photo: The Bojon Gourmet

This cheerful recipe from The Bojon Gourmet takes advantage of the season’s offerings with ingredients such as crispy fennel, lively watermelon radishes (ideal for supporting the good bacteria in your gut) and crispy peas. Tossed in a sweet and spicy miso-buttermilk dressing and garnished with giant crispy croutons and soft, jammed eggs, this is a must-have recipe for this spring.

Find the recipe here: Spring Greens Salad with Fennel, Radish & Miso- Buttermilk dressing

4. Breakfast bowl with hummus and vegetables with boiled egg

Jammy Eggs
Photo: Gimme Some Oven

This season, boring mornings include both delicious and filling ones, such as the Gimme Some Oven vegetable hummus and breakfast bowl. A game with the “brassic bowl” served at Two Hands, an Australian-inspired restaurant in New York, this recipe highlights the “brassicas”, also known as the vegetable family which includes broccoli, cabbage, cabbage and vegetables. . The author mixes vegetables such as sauteed asparagus, chopped cabbage and Brussels sprouts to make this breakfast bowl and on top of it a bright and refreshing lemon, Dijon vinaigrette and a soft egg for added protein.

Find the recipe: Hummus and vegetarian bowls for breakfast

5. Cheese, savory oatmeal with crispy potatoes, egg jam and pesto

Jammy Eggs
Photo: Snixy Kitchen

Cheesey, crunchy and So nutritious, name a better way to start the day than this with this bowl of oats. Packed with flavor-enhancing ingredients such as smoked gouda cheese, heart-healthy roasted garlic and herbal pesto, this recipe will make you wonder why you have not tried salty oatmeal before. And, as if the potatoes, cheese and sunflower pesto were not enough, a golden egg will seal the deal.

Find the recipe: Cheese salty oatmeal with crispy potatoes & pesto

Watch the video below to find out why Tracy Lockwood Beckerman, MS, RD calls eggs “nature’s multivitamin”:

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