Visit my Kitchen Jazz YouTube channel to view videos of egg cooking techniques. Below are simple recipes
For all cooking techniques, I use free range organic 70g eggs
How to Boil Eggs:
Allow eggs to come to room temperature (or place in a bowl of warm water for 5 minutes)
Bring saucepan of water to the boil. Reduce heat to med low and gently ease eggs into the water with a spoon. Adjust heat to maintain a regular simmer.
Cook for 6.5 minutes, stirring in a clockwise direction for the first minute or so to allow the yolk to set in the centre of the egg.
Plunge eggs into a bowl of cold water for 1-2 minutes. (This stops the cooking process and also makes them easier to peel.
Note: This method is to soft boil large eggs.
How to Fry Eggs:
Heat a non-stick fry pan on medium heat with a knob of butter.
Crack eggs into individual bowls (this ensures no broken yolks or shell fragments. It also allows you to control the shape as it sets on the pan)
When butter is starting to sizzle, reduce heat to low and add eggs one at a time.
Allow the egg to set its shape and then cover with a lid.
Cook 2-3 minutes until egg whites are opaque (no longer transparent). This is now a runny fried egg (egg white is set, but yolk is runny). This is a classic ‘Sunny side up’
Cook for another minute or two if you like a harder egg yolk.
Serve and season with salt and pepper.
How to Scramble Eggs:
Crack 4 eggs into a bowl and whisk lightly with a fork.
Add 1 tblspn cream and continue to whisk until the egg white has broken down. Do not overbeat and only add salt near the end of whisking as both these actions can toughen the eggs.
Heat a non-stick pan on medium heat with a knob of butter. When sizzling (and before it browns), turn down heat to medium low and add egg mixture.
Stir constantly with a spatula for 1-2 minutes until nearly cooked through – still a bit runny.
Sprinkle with finely chopped parsley or chives, stir and serve.
Note: It continues to cook as you serve.
How to Poach Eggs:
It is important to use fresh eggs for poaching. As the eggs age, the egg white becomes looser and ends up separating and wisping into the water.
Bring a saucepan of water to a simmer.
Crack egg into a small bowl and then into a sieve. This allows you to discard any loose egg white and eliminates the need to use vinegar. From the sieve, pour the intact egg back into individual small bowls.
Create a light vortex in the water with a spoon and gently pour individual eggs into the water.
Gently move them around to create an even round shape.
Simmer for 2-3 minutes and using a slotted spoon, lift each egg, temporarily rest on a paper towel to absorb excess water and serve.
Tip: If you want to poach eggs in advance, remove them from the simmering water and into a bowl of cold water. They can be refrigerated like this for up to a day. When ready to serve, put them into a bowl of very warm water for a minute or two to warm up. They should still have a soft centre.
How to Make an Omelet:
Crack 2 large eggs into a bowl and lightly whisk with a fork. Do not overbeat – there should still be a slightly uneven texture to give your omelet some body. Season with salt and pepper.
Heat a small fry pan on medium high with a knob of butter. When sizzling and light golden brown, turn down heat to medium and pour in egg mixture.
Using a spoon, make a quick figure 8 throughout the pan. Now cook, constantly bringing the edges in close to the centre and tilting the pan for uncooked egg to fill the gaps. This creates lovely fluffy airy pockets with no crusty dried edges.
When just about fully set, sprinkle all over with finely chopped chives and grated cheese on one half.
Using 2 spoons tucked in under the top of the omelet, roll up 1/3 at a time and then continue to cook for 20-30 seconds or until egg is fully cooked and cheese has melted.
Hold pan at an angle over your serving plate and allow it to slide and flip onto the plate with the beautifully caramelised bottom now shining in glory on the top.
It’s a fabulous Ooh la la moment!
How to Boil Eggs:
Allow eggs to come to room temperature (or place in a bowl of warm water for 5 minutes)
Bring saucepan of water to the boil. Reduce heat to med low and gently ease eggs into the water with a spoon. Adjust heat to maintain a regular simmer.
Cook for 6.5 minutes, stirring in a clockwise direction for the first minute or so to allow the yolk to set in the centre of the egg.
Plunge eggs into a bowl of cold water for 1-2 minutes. (This stops the cooking process and also makes them easier to peel.
Note: This method is to soft boil large eggs.
How to Fry Eggs:
Heat a non-stick fry pan on medium heat with a knob of butter.
Crack eggs into individual bowls (this ensures no broken yolks or shell fragments. It also allows you to control the shape as it sets on the pan)
When butter is starting to sizzle, reduce heat to low and add eggs one at a time.
Allow the egg to set its shape and then cover with a lid.
Cook 2-3 minutes until egg whites are opaque (no longer transparent). This is now a runny fried egg (egg white is set, but yolk is runny). This is a classic ‘Sunny side up’
Cook for another minute or two if you like a harder egg yolk.
Serve and season with salt and pepper.
How to Scramble Eggs:
Crack 4 eggs into a bowl and whisk lightly with a fork.
Add 1 tblspn cream and continue to whisk until the egg white has broken down. Do not overbeat and only add salt near the end of whisking as both these actions can toughen the eggs.
Heat a non-stick pan on medium heat with a knob of butter. When sizzling (and before it browns), turn down heat to medium low and add egg mixture.
Stir constantly with a spatula for 1-2 minutes until nearly cooked through – still a bit runny.
Sprinkle with finely chopped parsley or chives, stir and serve.
Note: It continues to cook as you serve.
How to Poach Eggs:
It is important to use fresh eggs for poaching. As the eggs age, the egg white becomes looser and ends up separating and wisping into the water.
Bring a saucepan of water to a simmer.
Crack egg into a small bowl and then into a sieve. This allows you to discard any loose egg white and eliminates the need to use vinegar. From the sieve, pour the intact egg back into individual small bowls.
Create a light vortex in the water with a spoon and gently pour individual eggs into the water.
Gently move them around to create an even round shape.
Simmer for 2-3 minutes and using a slotted spoon, lift each egg, temporarily rest on a paper towel to absorb excess water and serve.
Tip: If you want to poach eggs in advance, remove them from the simmering water and into a bowl of cold water. They can be refrigerated like this for up to a day. When ready to serve, put them into a bowl of very warm water for a minute or two to warm up. They should still have a soft centre.
How to Make an Omelet:
Crack 2 large eggs into a bowl and lightly whisk with a fork. Do not overbeat – there should still be a slightly uneven texture to give your omelet some body. Season with salt and pepper.
Heat a small fry pan on medium high with a knob of butter. When sizzling and light golden brown, turn down heat to medium and pour in egg mixture.
Using a spoon, make a quick figure 8 throughout the pan. Now cook, constantly bringing the edges in close to the centre and tilting the pan for uncooked egg to fill the gaps. This creates lovely fluffy airy pockets with no crusty dried edges.
When just about fully set, sprinkle all over with finely chopped chives and grated cheese on one half.
Using 2 spoons tucked in under the top of the omelet, roll up 1/3 at a time and then continue to cook for 20-30 seconds or until egg is fully cooked and cheese has melted.
Hold pan at an angle over your serving plate and allow it to slide and flip onto the plate with the beautifully caramelised bottom now shining in glory on the top.
It’s a fabulous Ooh la la moment!
