How to make Eggs like a Michelin Star Chef (ft. Chef Ryan Pfeiffer)

Our egg adventure starts with a trip to Chef Ryan Pfeiffer's restaurant, where we embark on an immersive culinary journey exploring the versatility of eggs. Known for his extensive background in fine dining and considerable experience in Michelin star kitchens, Chef Ryan invites us to his fun-filled sandwich lodge, located in the beautiful Logan Square area of Chicago, where we'll learn how to prepare eggs in four unique ways.

Toad in the Hole Sando

Our first stop is the classic "Toad in the Hole" Sando. A quick punch of a hole through a buttery bread slice, a layer of swiss, and a liberal amount of pastrami mixture is the perfect foundation. Once assembled, it's time to cook the sandwich in a pan with butter and then crack an egg into the hole in the bread. The key is to let the egg white fully set, flipping the sandwich every so often to ensure the egg is thoroughly cooked without burning the bread. The result is a delightful sandwich that strikes the perfect balance between crunch, creaminess, and a slight mustard zing.

Tamagoyaki

We then traverse across continents to Japan with the traditional Tamagoyaki, a delicate rolled omelet. The technique is precise, requiring a specific tamagoyaki pan (maki nabe) and the perfect mixture of eggs, dashi, mirin, sugar, and soy sauce. The process involves careful cooking and rolling, creating multiple thin layers that result in a tender, savory treat that is as much a testament to patience as it is to culinary skill.

Soufflé Omelet

Next, we explore the fluffier side of eggs with a soufflé omelet. This one is all about the airiness, achieved by whipping egg whites into soft peaks and carefully folding them into a flavorful mixture of egg yolks, parmesan cheese, black pepper, sugar, and salt. Cooking this concoction in a covered pan allows the top to steam, resulting in an omelet that's light as a cloud, yet rich in flavor.

“Proper-ass” Poached Egg

Our final dish is the simple, yet delicate, poached egg. A gentle simmer and a swirl of vinegar set the stage for the egg to shine. The secret lies in creating a whirlpool in the water before carefully sliding the egg into the pot. The egg white wraps around itself in the swirling water, creating a perfectly packaged orb of gooey goodness.

This egg-centric journey not only showcases the versatility of eggs but also teaches us that each method of preparation requires attention to detail and respect for the ingredient. Whether it's a hearty sandwich, a meticulously rolled omelet, a fluffy cloud-like delight, or a simple poached egg, each dish offers a unique culinary experience that's as fun to make as it is delicious to eat. So here's to the humble egg – an everyday ingredient with extraordinary potential.

Yield: Variable (see note)

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Chef Ryan Pfeiffer's Michelin Star Eggs (4 Ways)

Ingredients

Toad in a Hole Sando

• 2 pieces Good Bread
• 1 squirt of Good Mustard
• Good Egg
• Many of the Butter
• *shot glass or ring mold for punching out a hole in the bread.

Tamagoyaki (Japanese Rolled Omelet)

• 3 eggs
• Smidge of soy sauce or shoyu
• Dash of Mirin (sweet rice wine)
• Pinch salt
• Pinch sugar

Souffle Omelet

• 3 eggs
• A bit of parmesan cheese
• Cracks of the black peppercorn
• Small but mighty dash of sugar
• Salt to taste

“Proper-ass” Poached Egg

• The best egg you can find
• A cap of white vinegar
• Good swirls of water

Instructions

Toad in a Hole Sando

1. Start off with two good pieces of bread. Put a squirt of good mustard on both pieces.
2. Apply a generous amount of butter on both pieces.
3. Use a shot glass or ring mold to punch a hole in one of the bread slices.
4. Start building your sandwich with the hole-punched bread slice on top.
5. Place the sandwich on a heated pan with more butter. Let it toast a bit on one side, then flip it over.
6. Pour a good egg into the hole in the bread. Let it cook until the egg white is fully set.
7. Flip the sandwich again to continue cooking the egg. Be careful not to burn the bread.
8. Once cooked to your liking, serve the Toad in a Hole Sando hot.

Tamagoyaki (Japanese Rolled Omelet)

1. Start with three eggs, adding a smidge of soy sauce or shoyu, a dash of Mirin, a pinch of salt, and a pinch of sugar.
2. Mix the ingredients well, then strain the eggs to ensure even cooking.
3. Heat your pan on low to medium heat, maintaining a well-lubricated surface.
4. Begin pouring a thin layer of the egg mixture into the pan, cooking it just until it's set.
5. Start rolling the egg from one end of the pan, leaving the rest of the egg mixture raw on top for the next layer.
6. Continue this process until all the egg mixture is used up, resulting in a delicately layered Japanese omelet.

Souffle Omelet

1. Separate the whites from the yolks of three eggs.
2. Whip the egg whites until they form soft peaks.
3. Mix the yolks with a bit of parmesan cheese, cracks of black peppercorn, a small but mighty dash of sugar, and salt to taste.
4. Fold the whipped egg whites into the yolk mixture gently, maintaining the airiness of the whites.
5. Pour the mixture into a preheated, buttered pan and cover it to allow the steam to cook the top.
6. Once it's puffed up and set, fold the omelet in half and serve it hot.

“Proper-ass” Poached Egg

1. Fill a pot with good swirls of water and bring it to a gentle simmer.
2. Add a cap of white vinegar to the water.
3. Crack your best egg into a bowl or small dish.
4. Stir the water in the pot to create a whirlpool effect, then gently drop the egg into the center of the whirlpool.
5. Let the egg poach in the simmering water until the whites are fully set but the yolk is still runny.
6. Carefully remove the poached egg from the water using a slotted spoon and serve it as desired

Adam's Notes

• The serving sizes vary for each egg preparation. Just send it.