Renaissance Chef, Corey Pressman was joined by Tra'Renee the other guests of the show in the kitchen to make French Farmhouse Eggs. Click here for more information about Corey.
French Farmhouse Eggs
- Fry a few fresh eggs in a generous splash of walnut oil.
- Just as the whites firm up, dash in a half teaspoon or so of vinegar. I like red wine vinegar for this or maybe some infused white balsamic. The juice of a lemon or a lime is a nice substitution.
- The vinegar will steam off. You can cover with a lid for a minute to steam the yokes firm or just let it steam away for looser yokes (my preference).
- Pour all this over a pile of arugula with a jaunty side of crusty bread.