How to Boil Water

Hosted by Tyler Florence & Jack Hourigan

Hearty Egg Dishes

Jack learns that eggs aren't just for breakfast anymore when Frederic shows her some exciting new egg dishes. Recipes include: Onion, Ham and Cheese Frittata; Potato, Leek and Bacon Casserole.

Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.


Equipment List:

  • Chef’s knife

  • Dry measuring cups

  • Liquid measuring cup

  • Measuring spoons

  • Small saucepan

  • Colander

  • 8 x 8-inch casserole dish

  • Medium non-stick skillet

  • Medium skillet

  • Whisk

  • Cheese grater

  • Rasp or nutmeg grater

  • Heat-proof rubber spatula

  • Mixing bowl

  • Pepper mill

  • Cutting board


Tips
How to choose eggs:

  • Eggs are graded AA, A, and B, in descending order of quality and freshness.

  • Buy eggs from busy stores with high turnover.

  • Check eggs in carton for any cracks or soiled shells.

  • A fresh egg will have a very round yolk and a thick white that does not spread out that much.

  • As eggs age, they become runnier.

Pre-cooking ingredients for casseroles:

  • Firmer ingredients like potatoes, leeks, etc. need to be pre-cooked because the cooking time of the casserole is not adequate.

  • Softer ingredients like tomatoes and most vegetables often do not need to be pre-cooked.

Cleaning leeks:

  • No matter where you buy them or how clean they look on the outside, leeks are very dirty and need to be cleaned thoroughly.

  • Peel and discard the outer layer of each leek. They are easier to clean if you slice them beforehand, or you will probably need to clean them again after cutting.

  • Wash leeks under running water, letting the water get in between the layers of leeks. Or, rinse them in a large bowl of water, changing the water several times. Then spin them in a salad spinner.

  • Cooking eggs – for both casseroles and frittatas:
  • Eggs are very versatile; you can use almost any combination of meat, cheese, vegetables, etc. with eggs.

  • If eggs seem dry while cooking, add more liquid – either milk, cream, half-and-half, etc.

Recipe Rescues

  • If your frittata is too browned on the bottom, carefully slice a thin layer off to remove the burnt part. Next time, cook over lower heat.
  • If the casserole or frittata is too dry, it was cooked for too long a time or at too high a heat. Next time, reduce cooking time or temperature, and add slightly more liquid. Use overcooked eggs in a sandwich or salad.
  • If the cheese on top burnt while under the broiler, reposition your broiler rack so that it isn’t quite so high, and watch the dish closely while under the broiler; leave the oven door slightly open so that you can see it.
  • If the casserole or frittata is too dense, be careful not to over-beat the eggs. You also may have needed a little more liquid, or you may have over-cooked it.
  • If the casserole or frittata is too runny, return it to the oven or stovetop, and let cook for a few more minutes over low heat. Next time, you may need to use a little less liquid and let cook slightly longer.


(Episode: BW2C01)

Recipes from this episode
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