Stop Frying Plain Eggs! A Simple Old Egg Trick Not Everyone Knows

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com There is a fried egg cooking in a great many pans this morning, swimming in a puddle of hot grease, the edges gone brown and lacy, the whole thing slick and heavy and dripping with oil. And folks eat one or two of those and feel they have had enough of eggs, weighed down and a little queasy from all that grease, and they never think there might be a better way. They have only ever known the egg fried hard in a pool of fat, and they have come to believe that is just how an egg is. I am going to show you this morning that it is not. The egg is one of the finest, most generous, most useful things a kitchen holds, a whole little meal in a shell, and there are old ways of cooking it that are softer, lighter, richer, and far more interesting than that greasy fried egg in its puddle of oil. I will show you two of them today. First, how to cook an egg so soft and fluffy it is like a cloud on the plate, with hardly any fat at all. And second, one of my favorite old suppers, eggs cooked gentle in a rich tomato gravy with cheese, a dish that turns a few eggs into a hot meal that fills a whole table. Neither one is heavy or greasy, and both are the kind of thing that makes you fall in love with the egg all over again. Here is what you will learn: ✔ The old hand way to separate an egg, no gadget or gimmick needed ✔ Why a pinch of sugar helps the whipped whites hold their fluff ✔ The clean dry bowl rule that makes or breaks whipped egg whites ✔ How to cook the yolk and white apart for a cloud-soft egg ✔ Why this fluffy egg uses hardly any fat at all ✔ How to build a rich, cheesy tomato gravy from a few simple things ✔ Why you crack each egg into a cup before it goes in the pan ✔ The old float test to tell a fresh egg from an old one ✔ How to poach the eggs gentle right in the tomato gravy ✔ How a few eggs and a couple of tomatoes become a hot, filling supper You do not need much oil and you do not need much money. You need a few good eggs, a little knowing, and the willingness to cook the humble egg a way you maybe never have. And once you have tasted an egg light as a cloud, or a few eggs nestled in a rich tomato gravy with good bread to mop it up, you will understand what the old kitchens always knew, that the egg was never boring. It is one of the most versatile foods there is, and we only forgot how many ways there were to love it. Learn a few of its old ways and the egg becomes one of the most exciting things in your kitchen again, a whole little meal in a shell, ready any hour of the day. Now tell me something down in the comments. How does your family cook eggs, the special way, the way that is yours, handed down or made up along the road? There are a thousand ways to cook an egg and I want to hear yours. Tell me. Next time I am going to show you one of the great waste-nothing wonders of the fall, the thing the old families did with a whole orchard's worth of apples so that nothing was lost and the sweetness of autumn lasted clear through the winter. I am going to show you how to make apple butter, simmered down slow and dark and thick in a great kettle, stirred for hours until it turns to a deep sweet spread that keeps for a year and tastes of the whole season in a spoonful. It is one of the finest, most patient things a kitchen ever made. Until then, take good care of the ones at your table. And keep a kitchen that remembers there is always more than one way to cook a simple thing. #eggs #eggrecipes #howtocookeggs #fluffyeggs #cloudeggs #eggsintomato #shakshuka #breakfastrecipes #fromscratch #scratchcooking #amishcooking #frugalcooking #homestead #oldfashionedcooking #pennsylvaniadutch