Buzz
While stocking up for a stay-at-home period, it’s easy to end up over-purchasing one item. That’s exactly what happened to me with eggs. It all unfolded quickly: I was at my local restaurant supply store, picking up a reasonable amount of butter (four pounds), when I was suddenly inspired (and influenced by A.A. Newton) to throw five dozen eggs into my cart.
I go through a lot of eggs, especially when developing recipes, but even for me, that was an excessive amount. Fortunately, I have a few tricks up my sleeve for situations like this.
Strategy #1: Try sous-vide cooking
Along with my egg overload, I also grabbed a bucket of cottage cheese, some delicious jowl bacon, and a handful of shallots. It turned out to be a genius move because all these ingredients come together perfectly to make sous-vide egg bites—a far superior version of what you’d find at Starbucks, not that you should be going there anyway. (Plus, they’re a fantastic way to use up any veggies in your fridge that are on the verge of spoiling.)
Another one of my favorite sous-vide egg creations are these tomagoyaki-esque omelets, which use up four eggs at a time and taste just as great whether served hot or cold. Whisk the eggs with soy sauce, mirin (if you’ve got it), and a bit of sugar, then sous-vide them in a freezer bag for 20 minutes at 170℉ before slicing them into bite-sized pieces.
Strategy #2: Boil and season
I’m all about a well-seasoned egg, whether it’s miso-cured or soy sauce-seasoned. Miso eggs are probably the simplest—just grab some miso, which will last almost forever in your fridge. Lightly coat your hardboiled eggs in the fermented soybean paste, let them chill in the fridge for about four hours, then gently remove the miso (save it for later), and you’re left with a salty, funky, slightly nutty egg.
For soy sauce eggs—also known as “ramen eggs”—you’ll need soy sauce, mirin, sake (or a substitute: mix one part rice wine vinegar with three parts water), and a bit of sugar. Cook your eggs to the doneness you prefer—I go with six minutes for soft-boiled and seven and a half for a firmer yolk—then chill them for 15 minutes before soaking them in the soy sauce mixture overnight.
Strategy #3: Go for something unexpected
If you're feeling a bit bored, one of my favorite ways to shake things up is by using my kitchen torch. Brûléed eggs might seem a bit extravagant, but that’s exactly why they’re amazing. They’re a perfect mix of sweet, savory, fudgy, and slightly charred, and they’re a breeze to make. Boil an egg for six minutes, then peel it once it’s cool enough to handle. Slice the egg in half, sprinkle generously with salt, and dust lightly with sugar. Torch with a low flame until it caramelizes and bubbles, then let it cool for a minute before indulging.
Another fun idea, especially if you’ve got a surplus of yolks, is making cured egg yolks, which can be grated just like cheese over your favorite dishes. It does take some waiting, but it’s all hands-off time. Mix 1 ¾ cups of sugar with 1 ¼ cups of kosher salt, nestle the yolks in the mixture, and store them in an airtight container in the fridge for about four days. Once they’ve firmed up, rinse off the excess salt and sugar with cold water, then dry them in a 200-degree oven for an hour. Grate them over salads, pasta, or anything you’d like, just like you would with cheese.
