Eggs

#recipe/step

Up: 🍳Home cooking

Ingredients

Method

Boiled

  1. Add egg to boiling water for a length of time determined by the following variables: large eggs take a minute or two longer than medium eggs; eggs stored in the fridge take a few minutes longer than those kept out of the fridge; and a hard boiled egg takes two or three minutes longer than a runny yolked egg. So for example your classic "three minute" runny egg may take seven minutes with a large egg kept in a fridge.
Tip

Blanch your eggs under cold water once done to stop the cooking process to avoid burning yourself when peeling and, if eating cold e.g. in a picnic, this blanching also avoids the ugly black rings between yolk and white that can otherwise occur.

Poached

  1. Crack your egg(s) into boiling water with a little vinegar added and stirred. These take only a couple of minutes to cook out of their shells.

Fried

  1. Use a frying pan with olive or sunflower oil over a medium heat. Leave until the egg is mostly done before moving with a spatula. You can flick hot oil over the surface of the egg to ensure the top of the yolk is cooked, or flip over just before serving for "sunny side up".

Scrambled

  1. Whisk your egg with a little milk or cream before frying ideally in butter, and break up into pieces before it becomes an omelette.

Omelette

  1. Like scrambling above, except keep your mixture whole and, once the initial shape is formed, use a spoon to push in edges and lift the pan by the opposite side to allow uncooked egg to flow into the gaps.
  2. Add flavourings such as cheese or mushrooms as desired.
  3. Fold in half in the pan and serve just before completely cooked; the omelette will finish cooking on the plate.
Info

All new cooks should learn to cook eggs, which are easy to learn and extremely versatile, being able to be served by themselves, give shape to cakes and Yorkshire puddings or even making meringue.