Which came first, the chicken or the egg? It's an age-old question that still remains a mystery. And that's not the only mystery surrounding eggs. Techniques such as poached, omelettes or hard-cooked seem simple but can be tough methods to crack. Burnt bottoms, runny tops, ring-around-the-yolk, or imperfect poaches are common pitfalls. Whatever your egg dilemma, you've clicked on the right page. We've uncovered foolproof methods to cooking with these kitchen staples. You'll become an eggs-pert in no time! So, go on, get out there and break an egg!
The Perfect Poach
- Bring 5 - 7cm of water to boil in a fry pan. Reduce heat to simmer.
- Break cold eggs, one at a time, into a custard cup. Holding the dish close to the water surface, slip egg into water quickly. Do not crowd eggs in pan.
- Cook in gently simmering water about 3 to 5 minutes, until whites are completely set and yolks are firm and covered with a thin transparent layer of white.
- Remove eggs from water with a slotted spoon. Drain in spoon or place on paper towels and trim any rough edges, if desired. Serve hot. Avoid precooking or reheating poached eggs.
- Cover a single layer of large eggs with water in a saucepan. Water level should be at least 2.5cm above eggs. Cover the saucepan and quickly bring the water just to boiling.
- Remove from heat. Let eggs stand covered in the hot water for 15 minutes (18 minutes for extra-large eggs).
- Drain water from pan and immediately run cold water over eggs until completely cooled.
Very fresh eggs are harder to peel. Use eggs that have been in your refrigerator for a few days.
Scrambled Eggs Success
The secret to successfully scrambling eggs is to cook them slowly over low heat. Resist the temptation to rush the cooking process by using a higher heat as this results in over cooked, rubbery-textured eggs.