How to cook the perfect egg

» Posted by on Jun 4, 2011 in Chicken Recipes | 0 comments

How to cook the perfect poached egg

1. Use the freshest eggs you can get hold of, preferably raise your own chickens so that you can have them fresh that morning.

2. Heat some water in a pan, bring it to the boil (I sometimes boil the kettle and then pour it into the pan) and then let it simmer.

3. Put a little vinegar into the water and crack the egg into the pan.

5. Drain the poached eggs before serving and serve with toast (margarine is healthier but butter is quite nice) and add salt to taste if required.

How to cook the perfect boiled egg

1. Cook the eggs from just above room temperature rather them bringing them straight out of the fridge (keep them in the fridge but bring them out for 30 minutes or so beforehand).

2. Boil some water in a pan (I sometimes boil the water in a kettle then pour it into the pan) then turn the heat down to around half way then lower the eggs gently into the water with a tablespoon.

3. Decide whether you want your eggs soft or hard boiled and remove them in time to get the desired consistency (around four minutes?) This can vary so time this yourself and you’ll get the hang of it. Remember that the boiled eggs continue to cook even after they have been removed from the water so beware of this.

4. Peel the egg shell off by running under cold water (hard boiled eggs for sandwiches) or place in an egg cup and slice the top off of the egg with a knife. Add soilders (toast cut into strips).

How to cook the perfect omelette

1. Use a non-stick frying pan. I have a nice small frying pan that I particularly like to use for my omelettes. Crack some eggs into a cup and whisk or mix with a fork.

2. Decide whether you want to add filling. Mushrooms, bacon, sausages must be cooked before the egg mix is added.

3. Add light olive oil for cooking (not extra virgin this is too strong and seems to burn with higher eat. I like to cook my omelettes in light olive oil and butter….mmm lovely. Use a high heat to make the omelette nice and crispy at the edges.

4. The French like to cook their omelettes so that they are runny, I prefer mine crispy though and well cooked but this is down is personal taste.

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