About this Event
Please register for the virtual class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.
Please note: This is an VIRTUAL internal event for UBS employees only.
Heavy Cream Fried Eggs
Food52
1. Choose a nonstick skillet with a lid that’s large enough to hold the number of eggs you’d like to cook, without leaving lots of extra room (an 8-inch skillet fits 2 large eggs nicely). If you don’t have a lid that fits your pan, a baking sheet or another skillet will work well.
2. Without heating the pan, pour enough heavy cream into the bottom of the skillet to make a thin layer (this will depend on the size of the pan, but for an 8-inch skillet, a few tablespoons is enough). Sprinkle the cream with salt to taste and add the eggs.
3. Now turn the heat to medium-high to start cooking the eggs. The cream will boil, steam, and eventually separate into liquid butterfat and butter solids. If you are using a gas stove, the cream will likely caramelize at the edges; electric or induction will likely only caramelize the bottom.
4. When the egg whites are almost set and the cream has mostly become butter and butter solids, remove the pan from the heat and cover it for a minute to finish setting the whites, specifically in the center of the pan.
5. Remove the eggs from the pan and serve up breakfast. The bottoms should be caramelized, the whites tender and cream-coated, the yolk firm but runny. Now you have a new way to cook delicious eggs and a path to explore adding flavors.
*If desired, you can add chopped herbs, minced garlic, or a few pinches of spices to the cream before you crack the eggs on top.
Breadcrumb Fried Eggs
Nathan Hutsenpiller
1. Start by adding 3/4 cup of panko breadcrumbs to a skillet, followed by a 1/2 cup of Parmesan cheese. Mix the cheese and bread crumbs together, then add dried thyme, smoked paprika, and 2 tablespoons of olive oil. Add an additional 2 tablespoons of sherry vinegar and then warm up the pan over medium to high heat.
2. Flip the breadcrumbs while heating them up until they’re golden brown. Once you’ve reached a nice golden color, create four spaces for the eggs and coat each space with a splash of olive oil. Crack 1 egg into each of the 4 created spaces, then cover the skillet with a lid and cook until the egg whites turn white and the yolk is still runny. You’ll want to keep an eye on your eggs at this point, as the idea is for the yolk to not become overcooked.
3. When ready, remove the eggs from the heat and sprinkle with your desired amount of black pepper, kosher salt, and extra Parmesan cheese. Serve immediately with your favorite breakfast sides and enjoy!
Event Venue & Nearby Stays
UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States
USD 0.00
