The Perfect Egg
Now cooking the perfect egg sounds simple but there is such a science behind cooking them so they comes out tasting and looking great. Here is the perfect way to work with and cook eggs!
I haven’t included all ways you can cook eggs as that would be a very long article but some typical ways we cook eggs every day.
The perfect egg to use
First of all, we want to make sure we have a good egg to cook with. Have a look at your egg, make sure it’s a clean shell, intact, uniform in shape etc. For all methods other than boiling, crack the egg (which should happen easily), make sure your yolk is intact which will be held in place from the resilient membrane. If your egg is low grade, the white will spreed out more than a high quality egg.
The moment the egg leaves the chicken the deterioration starts, keep the egg whole and chilled to remain edible for longer.
You can check to see how old your eggs are by one simple test – please in a bowl of water. If the egg lays on the bottom, its new. The older it gets, it will stand up But if it floats its past the time for its use and you should discard.
Easiest way to peel and egg
It doesn’t matter if your egg is a few weeks old or you just bought it, this wont affect how it peels. If you have older eggs, the yolk is closer to the egg wall making it not so attractive when slicing. Try and have newer eggs if you can.
The best way to get an egg to peel is to get the room closer to room temperature before cooking, then start with unheated water and heat the egg slowly. When cooked, the easiest way to get the egg shell off is to do it while they are still hot. You can do this under running cool water so you don’t get burnt. I often pull out of boiling water and put in cool water for about 20 seconds and then start peeling, the egg should be cool enough to touch but still warm inside.
Cold egg peeling
Crack your egg on each end, then place the egg on a hard surface on its side and roll it against the surface backward and forward.
Submerge the egg into bowl of water or under the tap of running water and the shell just slips right off.
Boiling eggs
Try not to start with boiling water and dropping the eggs into the water to cook. As the egg will cook from the outside and take time to heat up, you will end up with the outside white portion of the egg being overcooked and could discolour.
Perfect boiled egg - Bring the water to a boil, remove from the heat with with lid on, drop the egg into the water and start the timer. Avoid using large amounts of water but consider you may need more water for additional eggs as the water will cool down over time. Make sure the pot is small but large enough to fully cover the egg with water.
7 minutes will give you an egg with the white fully cooked for a hard boiled egg and your yolk is liquid in the centre and setting a little around the edges. Remove from the pot with a spoon and serve immediately for best texture.
Want your egg hard boiled? Bring water to boil, carefully drop in egg using a spoon and cook for 30 seconds. Now you are going to add 12 ice cubes into the water and wait for the water to return to a boil, once boiling you can reduce to a simmer, cook for 11 minutes at a simmer. They are now ready for you to peel while warm.
Scrambled Eggs
Scrambled eggs are my favourite and I really love the creamy taste.
Additions: Now I am diary free, so I don’t add any cow milk to my eggs But I do not use water. Water will dilute the flavour but it still will increase the fluffiness if you want to use it.
I use almond milk or coconut milk and this still increases the fluffiness and tenderness just like cow’s milk.
Salt has an interesting effect on eggs as it can change the colour and texture of your eggs.
If you add the salt to your egg mixture say around 10-15 minutes before cooking them, they will be very tender, most and the least watery option.
Add the salt just before you cook is still fairly tender and not watery so a second option.
If you add the salt just before you finish cooking, the eggs will turn tough and the eggs weep on the plate.
Don’t add the salt after cooking!! This also gives you weeping and watery eggs on the plate.
Fluffy Scrambled Eggs
Double this mixture if cooking for more people:
4 large free range eggs
1.5-2 tablespoons of your choice of milk
pinch of salt or to your taste
Oil or butter
Combine all ingredients expect butter/oil into a bowl and whisk, set aside for 15 minutes. This will allow your eggs to get to room temperature and the salt to do its job.
Heat non-stick pan or skillet, then add oil or butter, swirl the fat around so the pan base is evenly covered.
Give your eggs a quick whisk again and transfer to your pan.
As your eggs set, strap the bottom and sides of the pan with a silicone spatula. Continue to scrap and fold the eggs constantly until most of the liquid is gone and the eggs are solid most and curds have formed. This should take about 2 minutes depending on your pan and cooking equipment etc
Transfer to plate immediately to stop the cooking process.
Poached Eggs Bring your water to boil with some salt, reducing to simmer once boiled. Break your egg into a small cup and transfer into a strainer with fine mesh, this will let the excess white drain so it doesn’t look messy when it comes out. Swirl it a little if you need to so it disconnects.
So we are then going to put the strainer into the water gently and tilt to the side so the egg comes out into the water. Repeat for additional eggs. I don’t egg the vinegar as I feel it changes the taste of the egg.
While the eggs are cooking, swirl them around gently for about 4 minutes. Using a spoon, pick out the eggs and place onto paper towel to drain a little and serve!
Sunny Side UP
I am not a huge fan of sunny side up but my partner loves them.
While you heat your non stick pan (without oil), prepare the eggs the same way as you did for the poached eggs.
Add your oil when you are ready to cook the eggs (this lessens the burning of the oil). Slip the eggs into the pan one at a time on the heated oil, get some of the hot oil and pour over the egg whites only. Do this over and over for 1 minute, the bottom of the egg should be crisp and the white should be cooked. You have your running yolk and cooked white, serve immediately with salt and pepper etc
I also love omelettes but there are many variables depending on what you like to put in them.
What’s your favourite omelette or egg recipe?
