Eggs are the ultimate little protein punch and despite recent health concerns over their cholesterol power, it’s recommended you have 1 or 2 eggs a day. So here’s a “How To” on all things eggs…
SOFT BOILED EGG
Never boil an egg. Eggs must be cooked slowly. Cook eggs in simmering water, just below boiling point. Soft cooked eggs, with firm whites and runny yolks, take 2 to 3 minutes, depending on the size of the eggs. To prevent the shells from breaking start in cold water and bring slowly to a simmer. At this point, the whites will be just firm enough and the yolks runny. Cook for 2 or 3 minutes longer for a very firm whites and yolks that hold their shape.
HARD BOILED EGGS
Hard-cooked eggs take 10 to 12 minutes in water at the simmering point. Turning them four or five times during the cooking helps to set the yolks at dead centre, which is important if the eggs are to be stuffed in recipes like devilled eggs. Cool hard-cooked eggs by plunging them at once into cold water. This method prevents the formation of the familiar greenish ring around the yolk
SCRAMBLED EGGS
Cook over low heat in a heavy copper or cast-iron pan. For 4 servings, break at least 8 eggs into a bowl and beat them with a fork sufficiently to blend the whites and yolks thoroughly without whipping up a froth. Season to taste with salt and pepper. In a pan, melt 2 tablespoon of butter and, before it begins to bubble, pour in the eggs. As the eggs coagulate on the bottom and at the edges of the pan, pull the solids to the center to let the parts that are still liquid reach the bottom of the pan. Keep moving and blending liquid and solid until all has become firm but is still moist. Remove the pan from the heat and while the heat retained by the pan does the final cooking, scramble the eggs rapidly and serve them immediately. The eggs will be firm, soft, and custardy, not dry and leathery. I like adding chopped parsley or chives, taken fresh out of the garden.
POACHED EGGS
In a deep saucepan bring to a boil 1 litre water with 1 tablespoon of malt vinegar. Lower the heat to just below the simmering point. Break an egg into a cup or saucer. Rotate the water in the pan with a spoon, and drop the egg gently into the center of the whirlpool. Poach the egg for about 3 minutes, or until the white is set. Remove the egg from the water with a perforated spoon, trim it neatly, and serve at once. If necessary, the egg may be kept for a few minutes in warmed salted water.
BASIC OMELETTE
For each serving, mix 3 eggs lightly with a fork and add 1/2 tsp salt. Heat a heavy pan or omelette pan over high heat and in it melt 1 teaspoon of butter. The pan should be hot enough so that the butter sizzles at once, but not so hot that it browns. Immediately pour in the eggs and stir them briskly with a fork, shaking the pan constantly. When the fork makes a visible track through the eggs, the omelette is set. The omelet will set in a minute or less. Remove the pan from the heat. Each omelette can be kept warm in a slow over until the others are finished. For a filled omelette, cover one half with your favourites like ham, cheese and tomatoes and other vegetables, then flip over the unfilled side and slide the omelette onto a plate.
STUFFED EGGS (DEVILLED)
To prevent discolouration plunge hard boiled eggs quickly in cold water. Remove the shells and cut each egg in half lengthwise. Carefully remove the yolks , leaving the whites intact. Mash the yolks or force through a fine sieve. Combine them with equal amount of mayonnaise, some finely chopped chives and parsley, and salt to taste. Fill the whites, pile the filling high or for decorative results, use a pastry tube. Sprinkle with paprika.
