Who could ever deny that one of the most fragile gifts that nature offers is a strong and essential element in the cooking chain.
From the most simple boiled, to the tossed omelette to the sophisticated souffle eggs give the cook the binding, the rise and the lift. Eggs are the basis of many creations, culturally taking on different tastes and traditional cooking methods.
To Boil and Egg
Accurate timing is essential and can vary depending on the size of the egg.
But as a guide:
- 3-5 minutes for soft boil
- 6 1/2 to 7 /1/2 for medium
- 10 – 12 for hard boiled
Bring saucepan of water to the boil, slowly lower in eggs using a long handled spoon. This will allow the egg to expand without cracking
To Poach an Egg
The fresher the egg the better it keeps together when poaching
- Fill a pan with 5-10 cm of water, and bring to a simmer
- Crack egg gently into a bowl and gently tip into the water
- Egg should just gently move in the water to the preferred consistency
To Scramble Eggs
Secret is to cook at a low temperature
- Crack eggs into a bowl – usually 2 per person
- Gently stir until just broken up
- Heat a little butter in a pan pour in eggs and gently stir until creamy and thick