|
Eggs are one of the most versatile cooking ingredients. They cross all national boundaries and are a key ingredient in most national cuisines. Even the worst cook can learn to prepare eggs using some uncomplicated methods. Possessing the elemtary skills to make egg recipes like omelettes, scrambled eggs, and poached eggs is the base needed to cook a wide range of uncomplicated, speedy nourishing recipes.
Here's how to prepare classic egg recipes:-
1. Boiled Eggs
Boiled Eggs are nutritious and can make a quick and uncomplicated meal. For most of us, a boiled egg with 'soldiers' is the ultimate comfort food.
To soft boil and egg to dip toast in, first take your eggs out of the fridge and allow them to sit for a few minutes to get them up to room temperature. Heat some water in a pan and, when it is simmering, use a spoon to drop the eggs into the water carefully. Boil gently for exactly one minute then remove from the heat, put a lid on the pan and leave for 6-7 minutes. Not everyone likes their eggs cooked the same, so try adjusting the time until you get it just how you like it.
For hard boiled eggs, simmer the eggs in the pan, on the heat, for roughly 7 minutes and then immediately remove from the water and put into cold water for a minute or two. Leave eggs to cool in a bowl of ice cold water.
Hard boiled eggs are good for taking on picnics or for mashing with mayonnaise to make egg sandwiches.
2. How to Make an Omelette
An omelette is really easy to make and is wonderful served with a salad or chips.
Beat two eggs in a bowl and add a little salt and pepper. Add a dash of milk or water. In an omelette pan (small frying pan), melt a knob of butter or margarine and coat the pan. Pour the eggs into the pan and swirl around so that they cover the base of the pan. Use a spatula to keep bringing in cooked bits from the side to let uncooked liquid run into gaps and cook. As soon as you have a nice soft evenly cooked omelette you may also add grated cheese or cooked mushrooms to the center and carefully fold the omelette over the filling to make a crescent shape.
3. Cooking Scrambled Eggs
Scrambled eggs on toast is delicious and is a good standby when you're in a rush or are too tired to cook much. If you have got a microwave, then these are really easy – simply beat 2-3 eggs together, season, add a tiny dash of milk and cook on high. Stir with a fork every ten seconds and stop cooking when they are at the perfect consistency for you.
You can also scrambled eggs in a pan – Heat a knob of butter in a frying pan, beat the eggs in a bowl or jug, season and add a dash of milk. Once the butter is melted, pour the eggs into the pan and stir constantly with a wooden spoon. Cook until the egg mixture only has a bit of liquid left. Stir in a little butter and add cream if you want – delicious.
For a special breakfast, chop up smoked salmon and mix into the scrambled egg.
4. How to Make Poached Eggs
To poach eggs the simple way, you can purchase a specific poaching pan which has circular compartments into which you crack your eggs and then they cook over the pan which is filled with boiling water.
To poach eggs without a poacher, pour boiling water into a frying pan until it is about 2 ½ cm deep, place the pan on the cooker and, when the water is bubbling gently (little bubbles under the surface), break an egg into the water. Simmer for 1 minute and then remove from the heat. Stand for 10 minutes and then remove with a slotted spoon and drain. Serve on toast or with bacon, sausage and baked beans.
These are the four basic, quickest and healthiest ways to prepare eggs but you can also fry an egg in oil. Simply heat oil in a frying pan, crack an egg gently into the pan (gently, so you don't break the yolk) and fry until cooked. Although you may prefer frying eggs, remember that poaching is far better than frying because it uses water instead of oil.
|
