Junior Chef Master Class. Williams Sonoma
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as few as you like.
tablespoons olive oil or butter8 large eggsSalt and freshly ground pepper
FRIED EGGS
To prepare sunny-side-up eggs, in a large frying pan, preferably nonstick, heat tablespoon ofthe olive oil or butter overmedium heat. Crack 4 of the eggs into the pan. Season to taste with salt and pepper. Cook until the whites areopaque and the yolks thicken,2–3 minutes. Transfer to plates and serve, or keep warm until all are cooked. Repeat with the remaining tablespoon olive oil and eggs.
To prepareover-easy,over-medium, or over-hardeggs, cook asdirected above, then carefully flip the eggs with a nonstick spatula and cook for about 30 seconds longer for eggs overeasy,about minute longer for eggs overmedium, and about1/minutes longerfor eggs overhard.
Tip: Start with cold eggs directly from the refrigerator. The yolks are more likely to stay intact when you crack the eggs.
22Breakfast
makes8 eggs
8 large eggs
POACHEDEGGS
Pour water into a large, deep sauté pan to a depth of 2 inches and bring to a gentle simmer over medium-low heat. One at a time, crack 4 of the eggs into a ramekin or small cup and gently slide the egg into the simmering water. Make sure they are not touching. Cook until the whites begin to set, about 2 minutes, then gently turn the eggs with a slotted spoon. Continue to cook until the whites are opaque and fully cooked andthe yolks are still runny, about 2 minutes longer.Using the slottedspoon, lift each egg from the simmering water, draining well. Blot the bottom of each egg briefly on a paper towel and serve, or keep warm until all are cooked. Repeat with the remaining 4 eggs.
SCRAMBLED EGGS
In a bowl, whisk the eggs with the milk and season to taste with salt and pepper. In a large nonstick frying pan, melt the butter over medium-lowheat. Pour in the eggmixture and cook withoutstirring for minute. Using a silicone spatula, gently stir the eggs, allowing the uncooked eggs to run to the bottom of the pan. Cook, stirring often, until the eggs are set but still creamy, about 4 minutes. Transfer toplates andserve.
8 large eggs
tablespoons whole milkSalt and freshly ground pepper tablespoons unsalted butter
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Breakfast
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makes 10-12
servings
FOR THE DOUGH
3/ cup whole milk, warmed (05°–0°F)
tablespoon honey
package (1/ teaspoons) active dry yeast
1/ cups all-purpose flour,
plus flour for dusting
largeegg, at room temperature
teaspoon kosher salt1/2 cup unsalted butter, at room temperature, plus butter for the bowl
FOR THE FILLING
3/ cup mini semisweet chocolate chips
1/ cup unsweetened
cocoa powder
1/ cup sugar
1/ teaspoon ground cinnamon4 tablespoons unsalted butter, melted
Chocolate Babka
ACTIVATETHE YEAST
In the bowl of a stand mixer, whisk together the milk, honey, yeast, and 1/ cup of the flour. Set aside until the yeast mixture becomes frothy, about 0 minutes.
MAKE THEDOUGH
Fit the stand mixer with the dough hook attachment. Add the egg, salt, and remaining 2 cups flour to the yeast mixture in the bowl. Beat on low speed until the ingredients start to come together. Increase the speed to medium and add the butter, a few tablespoons at a time, until incorporated, scraping down the sides of the bowl as needed. The dough willstart out very shaggy but should become soft (but still slightly sticky) after about 4 minutes. Continue to beat on medium speed for about 5 minutes longer. Form the dough into a ball and transfer to a large, buttered bowl. Cover with plastic wrap and let rise in a warm spot until doubled, about 1/hours.
MAKE THE FILLINGIn the bowl of a food processor, combine the chocolate chips, cocoa, sugar, and cinnamon. Process until well combined and the chips are chopped fairly small. Add the melted butter and process to a thick paste. Set aside.
PREPARE THE PANSpray an 1/ x 4-inch or 9 x 5-inch loaf pan with cooking spray, then line it with a piece of parchment paper large enough to leave a - to 2-inch overhang along the longer sides.
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Babka is a sweet, yeasted brioche-like bread swirled with a filling of chocolate and cinnamon that hails from Eastern European Jewish traditions. This simplified version is just as delicious as the intricate original. The bread is best when warm from the oven, but it’s also tasty when lightly toasted with butter.
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SHAPE THE LOAFTransfer the dough to a lightly floured work surface and roll it out into a 0 x 2-inch rectangle, with a long edge facing you. Gently spread the chocolate filling over the dough in an even layer, taking care not to tear the dough (the filling is quite thick, so you might want to use your fingers to help spread it). Starting with the long edge closest to you, tightly roll up the dough as you would cinnamon rolls. Cut the dough log in half lengthwise. Position the two dough pieces so they form an X, then twist the ends twice on one side and then on the other. Scrunch the loaf together so it’s the length of the loaf pan, then carefully transferit to theprepared pan. Lay a piece of plastic wrap loosely over the top. Let the dough rise until doubled in size, about hour.
BAKE THE LOAFPreheat the ovento 375°F.When the dough has risen,remove the plastic wrap. In a small bowl, whisk together the egg and water and gently brush the egg wash over the top of the dough. Bake until golden brown, about 40 minutes. Transfer the loafpan to a wire rack and let the babka cool in the pan for 5 minutes. Turn the babka out onto the rack and gently remove the parchment.Let cool completely,then slice and serve.
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FOR THE LOAF
Cooking spray large egg teaspoon water
Cut the dough log in half lengthwise, then position the halves so they form an X.
Twist the ends twice on one side, then on the other, to form a chocolate-swirled loaf.
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makes4