Five ways to cook eggs.
As one of the easiest foods to make, its surprising how many people can’t cook eggs. The most common problem being over or under boiling them. Below are the 5 main ways to cook eggs and how to do it properly!
You will require a saucepan large enough to cook the number of eggs required, but not so large that the eggs can move around and crack. It is a good idea to have the eggs at room temperature, to prevent cracking. Bring the water to a gentle simmer and lower the eggs into the pan using a long handled spoon. Simmer for 3-4 minutes for SOFT boiled, 5-6 minutes for MEDIUM boiled and 10 minutes for HARD boiled. If you are serving hard boiled eggs cold, always run them under cold water immediately after theyre cooked to prevent a skin like membrane from forming around the yolk.
Allow 2 eggs per person and beat them gently in a basin with a little salt and pepper. Melt 15g 1/2oz butter in a saucepan over a low heat, pour in the beaten eggs and stir gently using a wooden spoon. The eggs will start to set on the base of the pan, so lift it away from the base until all the egg is starting to look creamy. Remove from the heat and continue to stir until it doesnt look wet anymore. Serve quickly as leaving them to set will cause them to have a rubbery texture.
The best way to fry an egg is in the same pan in which you have just fried some bacon. This way you have the bacon fat to baste your eggs with. Otherwise take 1 tablespoon oil of 15g/1/2oz butter and heat in a small frying pan over a medium heat. break the egg into the frying pan (if your a complete beginner it may be best to break the eggs into a cup first). Fry for a few seconds until the white sets, then baste (cover) with the fat to make sure it is evenly cooked with the white completelyset and the yolk still remains soft in the middle. Remove the egg from the pan using a wooden spatula and allow t to rest on a piece of kitchen paper for a second to absorb any excess fat. Serve immediately.
Those are the three most common ways in which people cook eggs, the following two are a little more rare these days, take a little longer to cook, but are very rewarding.
You need a small shallow pan (a small frying pan will be ideal) and really fresh eggs for this method. Heat enough water to cover the eggd and break 1 egg into a cup. When the water is at a gentle simmer, carefully pour in the eggs and all the white to coagulate around the yolk. You can now add a further egg (two should be your maximum in one pan). Poach for 2-3 minutes if you like a soft yolk or for 4-5 minutes for a firmer egg. Remove from the pan using a slotted spoon, drain quickly on kitchen paper and serve immediately.
This method is great if your cooking for a number of people. generously butter a number of small ramekins and break 1 egg into each dish. Season well with salt and pepper and spoon over 1 tablespoon of single cream. place the dishes in a roasting tin with enough hot water to come halfway up the side of the dishes and bake at 190oC/375oF/Gas mark 5 for 15 minutes for a soft egg and 18-20 minutes for a firmer egg.
Published in: Cooking