Irish Griddle Eggs 01 31 2014 recipe

Irish Griddle Eggs 01 31 2014 Recipe

These are eggs that could go with the loaves and the fishes meal! 
Why because they expand to almost twice their volume as they absorb water and create a foam.  The texture is like no other egg breakfast you have had in your life.  I call them Irish Griddle eggs because I am Irish and as far as I know am the first to think of the technique!

It is a very simple recipe!

Coat the bottom layer of  your frying griddle with oil, I used rice bran oil.  As an option you could try butter or ghee!  I first notice that the have ghee on sale at Trader Joes the other day.

Whip 5 eggs with a pinch of salt in your bullet grinder for about 10-15 seconds.

Fill your oven griddle that has the grate on it with water to about a 1/16 of an inch above the grate and place under the broiler of your oven on high.  When this starts to heat up so that it is steaming pour your egg mixture on top of it. 

Now keeping an eye on how they are doing let them cook for a little while with the top broiler element on.  At this point if your griddle was hot enough you can turn of the oven and let them continue to cook through to the bottom with the heat contained in the griddle.  If you want to speed it up place the griddle on the lowest oven rack and put the oven setting on 400 degrees and cook them until the bottom of them are done!  They will expand to twice their volume.

When the eggs are no longer glazed over on every level check to see if they are done to your liking.  They will be about the texture of a poached egg but very different from it, as they absorbed that entire layer of water to the griddle line!

And it is a health hazard to eat eggs that are not fully cooked so make sure they are.

Season to taste and serve.  They have a lighter texture than meat so soft if falls of the bone!

Optional ingredients are to make them like an omelet by adding cheese, chopped mushrooms or Onions, (Chopped Mushrooms and Onions that had been soaked in a special white wine that I know of would be very good too, and chopped ham, rinsed sprouts, bamboo shoots, watercress chestnuts, chopped celery whatever else you sometimes add.

They have a Western Irish Puritan gestalt to them.

Thomas Paul Murphy

Originally published on 01 31 2014 at: www.themilwaukeeandwisconsinnews.blogspot.com
Concurrently published on my recipe blog and cooking secrets blog.

Copyright 2014 Thomas Paul Murphy

Seems like a I write entree’s for restaurant menu’s sometimes?

Full disclosure: I was an Associate Specialty Chemical Equity Research Analyst