Another one from my Dad that he submitted for our Christmas 2016 edition of recipes. They’re all good ideas but I really like the poached egg one.

Submitted by Grandpa Ed (from Kelsey Kloss, Readers Digest)

Fried

The Trick: Mason jar rings

For perfectly round fried eggs (handy for breakfast sandwiches), heat a pan and spritz Mason jar rings with cooking spray. Place the ring on the pan, and slowly drop one cracked egg into each of the rings. Cook for about 5 minutes for a medium yolk. Use tongs to remove the Mason jar rings, and serve.

Scrambled

The Trick: Add crème fraiche

To cook scrambled eggs that aren’t too runny or too dry, heat a large pan over medium high and add a tablespoon of butter. Crack six eggs directly into the pan. Egg whites and yolks have dis- tinct flavors, and whisking them may case a loss in depth of flavor. Scramble for 1 minute, and then add a tablespoon of crème fraiche. Its fat makes eggs creamy and soft. Mix and continue to cook for another 30 seconds to 1 minute (total cooking time: 1 1/2 to 2 minutes).

Poached

The Trick: Boil for 10 seconds

Use a pin to make a small hole in the wide base of the eggshell. This punctures an air pocket that could otherwise expand and crack the egg during cooking. Boil the egg in its shell for 10 seconds to help it retain its shape once cracked (a method made famous by Julia Child). Remove the egg, and then bring the water to a simmer. Gently crack the egg and release it into the water. Poach the egg for 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water for 30 seconds to stop the cooking.

Words of Wisdom: Wine; a constant proof that God loves us, and loves to see us happy. Benjamin Franklin