This week, we attended the monthly Bi-Rite Cook Good Food class, which is open to all Bi-Rite Family members. What a great culinary experience! The theme this month was eggs. Paige and Lorena, two very knowledgeable employees, hosted a three-course meal (with eggs, of course, being the star ingredient!) and entertained us with some storytelling. Here’s some food for thought…
The ancestry of modern day domestic chickens is still partly a mystery as it goes way back in time. Some say that they were first domesticated from a wild form, called the red junglefowl (Gallus gallus), in Southeast Asia around 2000 B.C. Chickens were cross-bred, leading to more than 350 combinations of physical features known today.
Chickens and their eggs
A chicken usually lays an egg every 25 hours, following natural daylight. Once laid, the egg hatches after 21 days. It takes around one quarter of a chicken’s energy to make one single egg!
Anatomy of an egg
The anatomy of an egg is also fascinating. The shell’s color varies according to species and breed of chickens (not based on nutrition). It’s covered with thousands of tiny pores, allowing air and moisture to pass through. As for its yolk, it’s held still in the egg by the chalaza, which prevents it to move around (always wondered what the white strands were when cracking open a raw egg?).
The secret to a perfect soft boiled egg
Prepare a medium pot with 1-inch of water. Place the pot on the stove and bring to boil. Once boiling, reduce to medium heat and place the eggs in the pot. Immediately place a lid over the pot and let the eggs steam for 6 minutes, no longer! While eggs are steaming, prepare a bowl of ice water to transfer the eggs into once fully steamed. Let sit until the eggs have cooled down and peel the shell gently.
Tip 1: Older eggs are easier to peel as their shell is more expanded. You can spot older eggs by placing them in a bowl of water and comparing how well they float.
Tip 2: An easy way to peel an egg is tapping both ends of the egg and gently rolling it back and forth on its side.
A soft boiled egg is great for revisiting the Salade Nicoise, traditionally topped with hard boiled eggs.
Thanks Paige and Lorena! We will definitely be back next month.