- Chef Wolfgang Puck shared his easy egg recipe.
- His trick for cooking the yolk and egg white at the same time is to cover the pan with a lid.
- Puck also shared his tips for kicking it up a notch with shallots cooked in balsamic.
Wolfgang Puck is a famed restaurateur and one of the original celebrity chefs. Although he told Insider in an interview that he rarely cooks at home, one thing Puck does make is an egg breakfast.
“I love eggs,” the award-winning chef told Insider.
When he makes them at home, he said his go-to style is sunny-side up.
Puck said his first step is to toast a “really thin slice” of country bread and put it on a plate. Then, he starts to make his protein by putting olive oil in a pan rather than butter. “I cook basically everything with olive oil,” he said.
The chef was taught during his training in France that the whites of a sunny-side-up egg should be completely white, which is typically achieved by cooking over a low heat. But Puck says he prefers the opposite approach.
“I love a hot pan and I like when there’s a little texture — the crispiness of the browned white egg,” he said. So the chef gets his pan and oil hot, which cooks the egg white quickly and creates browning on the bottom.
His tip for getting the yolk warm but still runny is to cover the pan with a lid and allow the steam to heat the entire egg. Once it’s crispy on the bottom and warmed on top, it’s time to transfer to a plate.
To dress it up a bit, Puck uses balsamic vinegar to deglaze finely sliced shallots in the same pan. Then, he adds either a little butter or some more olive oil to thicken it up and make it more luxurious. He pours the shallots over his plated eggs to warm the yolk again and add a little acidity and sweetness, he said.
The chef said he finishes the whole thing off with black pepper.
“All mixed together, for me,” he said, “it’s a perfect brunch or late breakfast dish.”
Courtesy By INSIDER