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Myles Snider Profile picture
@myles_snider
Mar 2, 2023 • 9 tweets • 5 min read • Read on X
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How to make perfect jammy eggs.

This is a great technique to have in your repertoire— these eggs are easy and versatile.

Great with toast, on grain bowls, in ramen, and more.

Here’s how it’s done.
You’ll need:

- a few good eggs (ideally pastured, local)
- a pot of boiling water
- some ice
- salt
Start by bringing a pot of water to a rolling boil.

Once it’s there, gently drop in your eggs.

Set a timer for 6.5 min.
In the meantime, prepare an ice bath. Put a bunch of ice in a bowl and cover it with water, leaving enough room to add the eggs.
Once 6.5 min have passed, move the eggs from the boiling water to the ice bath.

This will halt the cooking process and prevent them from over-cooking.
Leave them in the ice bath for a few min.

Then, gently crack the shells with the back of a spoon.

Peel a bit of the egg shell away, making sure you get below the membrane (the thin film that is between the shell and the white.
I learned this trick cooking professionally— once you’ve peeled a bit of the shell back, put them back in the water for a couple min.

This helps them peel more easily.

After a couple min, peel them completely.
At this point they’re ready to go.

Slice in half, top with flakey sea salt, and eat as is or with whatever dish you’d like.
Enjoy.

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More from @myles_snider

Myles Snider Profile picture
Jan 2, 2024
Make 2024 the year you learn to cook at home.

Cooking your own food at home is the single most impactful way to improve your health, finances, social life, creative life, and much more.

And it's something to be deeply proud of.

Here are a few resources to get started.
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If you want to cook great food at home, you should learn the fundamentals.

Yes, pick some recipes and master them. But make sure that you're learning the principles and techniques behind them so that you can apply those skills across many different dishes.
Here's how I'd start:

- Get your cookware and pantry set up. No need to spend much here. Just get the basics.
- Pick up some resources to learn the fundamentals.
- Pick some basic weeknight/staple dishes and master those first.
- Experiment with more complex and aspirational dishes as you progress.
- Make sure you COOK REGULARLY. If you cook often at home and focus on fundamentals, you'll progress incredibly quickly.
Read 8 tweets
Myles Snider Profile picture
Dec 28, 2023
A couple months ago I discovered that mayo made with olive oil often tastes excessively bitter only if it's made in a blender.

If you whisk it by hand you get no bitterness and it's delicious.

Now it's one of my favorite condiments and I make it a ton.

Here's how.
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You'll need:

- 1 egg yolk (use a high-quality pastured egg, at room temp)
- 1/2 - 1 cup olive oil
- 1 tsp dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- salt

This works best if your olive oil has a pour spout that allows you to slowly drip in the oil.
Make a little nest with a wet dish towel to steady your bowl.

Separate out 1 egg yolk from a whole egg. Add just the yolk to your bowl.

Add in the mustard, lemon juice, and salt, and whisk to combine.
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Read 7 tweets
Myles Snider Profile picture
Jul 20, 2023
A chef's knife is the most important tool in your kitchen.

In my opinion, it's absolutely worth spending a little extra to get a good one.

Here are a few things to consider and some recommendations for which ones to buy. Image
First piece of advice: avoid knife sets.

These are usually designed to sell you more knives than you need at an inflated price.

Focus on buying a few high-quality knives.
In my opinion, a complete knife set requires just three knives:

- a chef's knife
- a paring knife
- a serrated knife

Buying high-quality options for these three is a much better investment than any knife set. Image
Read 9 tweets
Myles Snider Profile picture
Jun 20, 2023
If you want to get rid of your non-stick cookware and swap it out for something that isn't toxic, I highly recommend starting with stainless steel.

It's the best option in terms of versatility and ease of use.

Here's why I like it and where to buy. Image
I love cast iron and carbon steel, and I use those pans frequently.

But there's a bit of a learning curve for building and maintaining seasoning, and that can be intimidating for a lot of people.

Stainless steel is great because that's not required.
Stainless steel is ready to go out of the box. No upfront work or maintenance.

And because you don't have to worry about seasoning, you can use it to cook anything-- even highly acidic things like tomato sauce that you can't cook in new carbon steel.
Read 6 tweets
Myles Snider Profile picture
May 2, 2023
Japanese-style iced coffee is the best cold coffee out there, bar none.

More flavor than cold brew and less bitterness than traditional iced coffee.

My personal favorite way to make coffee in warm months.

Here's how to do it at home. ImageImage
You can use any pour-over device for this— I like my Chemex but v60 and Kalita work great, too.

- 25g coffee
- 200g ice
- 200-250g water Image
With Japanese-style iced coffee, you drip the coffee directly onto ice, cooling it immediately.

You get all of the flavor of a hot extraction, but the fast cooling prevents the bitter/acrid flavor you sometimes get with regular iced coffee.

Best of both worlds.
Read 9 tweets
Myles Snider Profile picture
May 1, 2023
Poached Eggs in Tomato Chipotle Salsa

I was craving these flavors, and I managed to whip this up in less than 20 min as a one-pan meal using just some basics in my pantry.

Lots of different riffs you can do on this, and it works for any meal.

Here's how to make it. ImageImage
You'll need:

- 1 shallot (or 1/2 onion), finely diced
- 3 cloves garlic, minced
- 2 cups whole peeled or crushed canned tomatoes (+ their liquid)
- 1-2 tbsp chipotle powder
- 1 tsp ground cumin
- crumbled cheese
- 4 eggs
- fresh herbs
- salt, evoo
This is what I used based on what I had in my pantry. You can play around with different spices (any kind of chile powder works well and you can play with other spices to add).

Goat cheese, feta, and queso fresco all work great.

Any fresh herbs will do.
Read 8 tweets

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