Eggs are the most versatile of all ingredients. Without them there would be so few things to eat! A good egg has a yolk that sits up high when cracked, is a lovely orange / yellow colour.
Most eggs you purchase in the shop are up to 28 days old. EU Legislation won’t allow eggs to be sold over this, but a dozen eggs from the supermarket may not be all that fresh. They are, often unlike eggs from your own hens, innoculated against salmonella, but this does not mean you should not cook your eggs thoroughly.
Always crack the egg gently on a flat surface. Never use a knife or the side of a pan, this gives more broken yolks and more shell breakage.
Crack the egg over a bowl or cup. As soon as you have cracked your egg, secure the yolk in one side. Use the other side of the shell and scoop the egg yolk into it, letting some of the white drip into your cup.
Repeat this until as much of the egg white is in the cup as possible.
A breakfast favourite for all ages, and easy to do exactly how you like it by keeping an eye on the timer. Some rules first of all:
Use the freshest eggs you can buy. If you keep hens, you will be guaranteed perfect eggs!
Never keep the eggs in the fridge, or if you do, warm them to room temperature before boiling.
Use boiling water in a small pan – appropriate to the number of eggs you have. Otherwise the eggs might move around the pan and crack.
Be careful when loading the eggs in the pan, use a spoon and be gentle.
Bring the water to the boil and then turn down the heat so there is a good simmer.
Add your eggs and time them for 2 minutes.
After 2 minutes, bring them off the heat and time them for:
Another 4 minutes for very soft eggs
Another 5 minutes for slightly harder eggs
Another 6 – 7 minutes for a good set
8 minutes for very hard boiled
Stop the cooking by running for a few seconds only under cold water – simple drench the pan in cold water, and then serve straight away.
Poaching an egg is easy the old fashioned way! It is one of the simplest functions in the kitchen, but is often approached with fear. Follow these steps to get your egg just right, and don’t forget – the fresher the egg, the better the poached egg!
Ensure the water is simmering away. It should be just off the boil, not bubbling too fast. Add the vinegar.
Swirl the water, then add the egg in the centre from a bowl. Don’t crack it straight into the water – you might get shell in it, and you have less control over how it falls into the water.
Leave the egg in for 4 minutes. You can stop the cooking by plunging the egg straight into iced water, to warm up later or serve straight away.
Delicious with crispy bacon or smoked salmon, or just heaped on top of hot, buttered toast, this is simple, tasty and good for you too.
Beat three eggs into a bowl add a pinch of salt and pepper.
In a pan add a large knob of butter and keep it moving. The pan should be on a medium heat.
When hot the pan is hot, add all the egg and use either a whisk or fork to scramble the cooking egg. Don’t leave the pan, essentially you are making an omelet that is broken up into tiny pieces before it sets.
Once the egg is finished to you liking – some people prefer it moist, others prefer it all set hard, serve immediately onto a warmed plate, garnish with chives or parsley.
A simple 3 egg omelette in the French manner is not scrambled in the pan as you see on many television cooking programmes. it is simply allowed to cook in its own time. A little water, seasoned lightly towards the end of the cooking, and folded neatly on the plate, and you have a delicious meal, whatever the time of day.
Crack your eggs into a jug and add a splash of water. Whisk with a fork until the yolks and whites are fully mixed.
In a pan, add a tablespoon of sunflower oil and a knob of butter. Place over a low heat and let the butter melt.
Add the eggs to the pan and let them cook. Don’t stir the pan, simply lift the edges and let the raw egg flow underneath. Season in the pan.
Allow it to cook until fully set, then fold in half and serve.