Editor's note: Please welcome the hilarious and talented Erica to the Food Lush writing staff! We're thrilled to have her join us. You can read more about her on the staff page and visit her personal blog here.
By Erica H.
If you've taken a peek at my bio (I'll wait) or if you are familiar with me in any capacity, it won't come as a surprise that my first post here is ovo-centric. I wouldn't say that I went for the "put an egg on it" trend so much as I devoted myself to it heart and soul. "She Put An Egg On All Of It," my headstone will read, if I am lucky.
But how do I accomplish this, day in and day out? The egg is a feisty bit of protein, and not the easiest to wrangle. No one loves a perfectly poached or perfectly scrambled little orb more than myself, but for the more quotidian desire--I need an egg, and I need it YESTERDAY--I've developed a rather slapdash technique, cobbled together from bouts of calorie-counting and a fascination with diner-style cooking. Long story short (too late), I steam it. Here's how it goes:
1. Barely cover the bottom of a small pan with water. Crank up the heat until it sizzles.
2. Crack the egg into the water, break the yolk with a spatula, hit it with some salt and pepper.
3. Turn the heat to medium low and cover for a couple of minutes, until it stops...you know...jiggling.
Total time: four minutes. End result: a slightly slippery, fairly shapeless, completely delicious egg.