Omelette

"Robuchon"

• 6-12 eggs (3 per person)
• salt
  
• pepper
• 1 tsp oil
• 1 tbsp butter

1. break eggs into a large bowl...season with a pinch of salt and pepper
2. beat firmly with a fork to obtain a foamy mixture
3. heat oil in a skillet over low heat...add 2 tsp butter and cook 2 minutes over med heat...tilt pan to distribute fat
4. when butter foams, pour in the beaten eggs + reduce heat to low
5. with a wooden spatula, quickly scrape the eggs cooked on the bottom and sides of pan, pulling them to the center several times
6. after 5min, shake the omelette pan so that the omelette gets "polished"
7. cook over low heat 1-2 min more for a moist omelette
8. turn off heat and add remaining butter to pan and allow to melt all around the omelette (makes sure omelette will not stick to pan)

flipped omelette

• quickly flip pan over plate holding the plate against the pan the whole time

rolled omelette

• tilt skillet so that omelette slides more to one side, up against the edge.
  
• use a spatula to lift the side opposite the handle and fold the omelet in half.
• use a fork to make the folded edge more round
• shake the pan with a short, sharp movements to make the omelette roll over itself
• use fork to make it rounder if necessary
• tild skillet over the plate and flip the rolled omelet out
  

Baked Eggs

"Robuchon"

1. preheat oven to 400 degrees and place rack on upper middle position
   
2. bring 1 qt water to a boil
3. butter sides of the ramekins and place a small pinch of salt in each
4. crack eggs carefully into ramekins
5. take small saucepan and line botom with parchment paper poked with a fork (saucepan big enough to hold the ramekins) - this helps keep the water from boiling over and cannot be skipped if doing in the oven
   
6. put ramekins in saucepan
7. pour boiling water, enough to reach halfway up ramekins

if doing on stovetop

• put saucepan over low heat so water bath bubbles gentlycook for 5 min for small eggs and 6-7 for med eggs and 8-9 for large eggs
  
• should be able to see coagulated white and liquid yolk...do not wait to see white solidify completely or else yolk will solidify too

if doing in oven

• put saucepan into oven...rack above middle
• cook 6 minute small eggs, 8-9 med eggs, 1-min for very large ones
• should be able to see coagulated white and liquid yolk...do not wait to see white solidify completely or else yolk will solidify too

* for a slightly more cooked yolk, cover pot for the last bit of cooking

Poached Eggs

"Robuchon"

• fresh eggs
• 3 tbsp white vinegar

1. prepare a bowl of cold water with few ice cubes (only if not eating ASAP)
   
2. bring 1.5 qts of water to a boil
3. boil eggs still in their shell for 30sec (firms up the whites just a bit)
4. remove eggs and put them under some cold water
5. pour vinegar into pot
6. bring it back to a bowl over low heat
7. 1 at a time, break egg into small bowl and slip it into the water
8. use a skimmer to gather the egg whites back in to envelop the yolk
9. cook for 3 minutes
10. if eat asap, place onto a plate and wipe up excess water + wipe any strands of white that form on surface
11. if eat later, slip them into ice water and when cooled, remove them and cut away strands of white with scissors or a knife
12. if reheating, add them into simmering water (salted slightly with 1 tsp salt) for 1 minutes
    

Boiling Eggs

info from "Robuchon"

• take egg out of fridge atleast 30min prior to boiling + pass under warm water so that egg will not crack when boiled

1. bring enough water to cover eggs to a boil...do not salt...
2. when bubbling, lower eggs into water
3. when water comes back to a boil, cook X minutes and remove from water and into a bowl of cold water

timing on eggs:

• soft boiled eggs, 3 minutes - white semi-solid and yolk still liquid (use very fresh eggs - 2-3days old)
  
• coddled eggs, 5 minutes - whites no longer runny, yolk is liquid and creamy (use very fresh eggs 2-3days old)
• hard boiled eggs, 10minutes - white is completely solid, and yolk is cooked through (don't overcook or yolk will turn grayish green)...don't need superfresh eggs
  

Fish Temperture

Fish (steaks, filleted or whole)- 140 degrees (flesh is opaque, flakes easily)

Tuna, Swordfish, & Marlin - 125 degrees F (cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)

(http://whatscookingamerica.net/Information/MeatTemperatureChart.htm)