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!

​During home isolation throughout Covid-19 restrictions, there was no way that I was going to waste the festivities of a Saturday night! Our plan was for the two of us to watch a large screen movie at home after a meal designed around the theme of the movie. We completed this series over a period of 7 weeks and this is one of them.  (Menu and Recipes below.)

​Trip to Spain - I was really looking forward to not only watching this comedy foodie movie but also to cook our meal and be transported back to Spain.

Menu:

• Tostados with goats cheese and roasted mushrooms
• Tostados with Spanish cured meats and olives
• Chorizo, Red Capsicum and Pea Paella

Tostados Recipe:

This is a foolproof method which I have been using ever since our trip to Spain many years ago.
Heat oven to 180C fan forced
Slice baguette on the diagonal and lay slices on a baking sheet. Brush both sides with olive oil and bake for 10 minutes, turning after 5 minutes.
While hot from the oven, rub a halved garlic clove over one side.  Now rub over with a halved tomato to extract juice and pulp. Drizzle with extra virgin olive oil and season with salt and pepper.
Let your imagination go wild for toppings!!!!

During home isolation throughout Covid-19 restrictions, there was no way that I was going to waste the festivities of a Saturday night! Our plan was for the two of us to watch a large screen movie at home after a meal designed around the theme of the movie. We completed this series over a period of 7 weeks and this is one of them. ​

'The Gentlemen' was a typical Guy Ritchie film with action, quirkiness and dark humour.  I wanted to create an English menu with blokey overtones and bold statements. The wagyu steak was inspired from one of the scenes and the Englishman's Relish (anchovy spiced butter) was a no-brainer for me.

Menu:

• Home made crumpets with white butter, smoked salmon and capers and a whiskey on the side.
• Wagyu Steak with Englishmans Relish, green beans and fried parsnip crisps

Crumpet Recipe:
1 tspn instant yeast (I use freeze dried available in supermarket)
2 tspns caster sugar
1.25 cups lukewarm skim milk
1.5 cups 00 white flour
1 tspn salt
1/3 cup warm water
1 level teaspoon bicarb soda

In a glass measuring jug, combine milk, sugar and yeast and mix until dissolved. Cover and rest in a warm place for 10 minutes. By then it should be starting to froth.

In a mixing bowl, mix flour and salt and make a well in the centre. Pour yeast mixture into  well and mix into flour mixture until it is all combined. Cover and again set aside in a warm place for about an hour or until it has doubled in size.

Mix together the warm water and bicarb soda and whisk  into  flour mixture. Cover and sit in a warm place until it doubles in size again - 30-40 minutes.

You will need a wide non-stick fry pan and egg rings. Turn heat on med low and place egg rings onto the pan. Spray pan and rings with oil.  (Be careful not to spray onto gas flame)

Spoon 2-3 tblspns of batter into each ring and cook for 12-15 minutes or until bubbles appear on the surface.  At that point, using tongs, remove the egg rings. Flip  crumpets and cook briefly until golden brown. Allow to cool on a wire rack.

You can either serve immediately or store in fridge/freezer to toast up later.

These were particularly delicious served as an appetiser with unsalted butter and smoked salmon. 

Note:  I use a sink of water as a warm place to rise yeast. Ensure bowl is covered.

During home isolation throughout Covid-19 restrictions, there was no way that I was going to waste the festivities of a Saturday night! Our plan was for the two of us to watch a large screen movie at home after a meal designed around the theme of the movie. We completed this series over a period of 7 weeks and this is one of them.  

This movie 'Parasite' was Oscar winning and quite bizarre!  There was one cooking scene where the maid quickly concocts a 2 minute noodle dish. I decided to make that dish with the extras of a fried egg, slivers of cooked eye fillet steak and some bok choy on the side to make us feel healthier!


 Jjapaguri or Ramdon ('Ram' for Ramen and 'don' for Udon)

1 packet of Nongshim 'Chapaghetti'  (from supermarket)
1 packet of Nongshim Neoguri noodles (from supermarket)

Boil 4 cups of water in a saucepan and add the noodles from both packets. Cook for 4 minutes until tender and strain, making sure that you retain approx 1/3 cup of the cooking water.

Return the noodles to the saucepan and add the reserved water and the contents from all the sachets of the noodle packets. Stir and cook until fully coated. Serve in bowls topped with slices (or cubes) of steak and a fried egg. And if you are like me, have a bowl of greens on the side!  It is a little on the spicy side.

During home isolation throughout Covid-19 restrictions, there was no way that I was going to waste the festivities of a Saturday night! Our plan was for the two of us to watch a large screen movie at home after a meal designed around the theme of the movie. We completed this series over a period of 7 weeks and this is one of them. ​

​During home isolation throughout Covid-19 restrictions, there was no way that I was going to waste the festivities of a Saturday night! Our plan was for the two of us to watch a large screen movie at home after a meal designed around the theme of the movie. We completed this series over a period of 7 weeks and this is one of them.  Menu and Recipes below.

This film is about an American man whose family runs a barbecue rib restaurant. He is groomed to inherit the business, however he instead travels to France to follow his ambition of becoming a Master of Wine.  I created a recipe of French style pork ribs. We did a little Uncorking ourselves.
Menu:

• French Style Barbecued Marinated Pork Ribs
• Quick Red Onion Pickle
• Home made chips /frite
• Cos Lettuce with Creamy Herb Dressing

French Style Ribs

1 rack of full width American style pork ribs (12-14 ribs)

Rub Spices:
1 tspn sea salt
1 tspn ground black pepper
1 tspn finely chopped rosemary leaves
1 tspn smoked paprika
1 tspn garlic powder
1 tspn ground ginger

Braising Ingredients:
1/2 bottle of medium bodied red wine
1 tblspn tomato paste
6 cloves of garlic, peeled and finely chopped
1 stalk of fresh rosemary
500mls veal stock (Moredough brand is good)

To garnish:  Pickled Red Onion, Tarragon  Flowers and Cucumber or Radish Slices

Rub the spices all over the rib rack and marinate in the fridge for a few hours or overnight.

Heat oven to 160C fan forced.  Select a roasting dish large enough to fit the whole pork rack and that can be used on top of the stove. Add wine, tomato paste, garlic, rosemary and veal stock and bring it to the boil on the stove. Turn off heat, add  pork rack and baste  all over with  braising liquid.  Seal completely with foil and bake in oven for 3-4 hours or until pork is tender (do not overcook or the meat will fall off the bone too much).

Remove pork rack from liquid and allow to cool on a tray.  Strain the braising mixture into a saucepan and boil to reduce to thicken. (This will be your baste for later).  You can do this in advance, even 1-2 days before - just make sure that you wrap the meat in foil before refrigerating. Then simply bring it back to room temperature when ready to cook.

Preheat your bbq grill or kitchen grill pan, baste the meat and cook on medium heat for 7-10 minutes. This will be a continuous basting and turning process every couple of minutes. Ribs should be hot through and a rich brown colour. Note:  There are no sugar ingredients in this recipe, so you wont get stickiness - just beautiful succulent meat with French overtones.


Cos Lettuce with Creamy Herb Dressing
2 heads of baby cos lettuce
2 tblspns good quality mayonnaise
2 tblspns thickened cream
2 tspns lemon juice
1 tspn white wine vinegar
2 tblspns finely chopped fresh tarragon leaves
1 tblspn finely chopped fresh parsley leaves
Salt and pepper to taste

Mix all ingredients together (except lettuce!) and allow to sit in fridge for an hour for flavours to infuse. This can be done the day before.

Wash lettuce heads and discard outer layers. Cut lettuce into quarters lengthwise and drizzle with dressing.


Quick Red Onion Pickle
1 cup water
1/2 cup white wine vinegar
1 tblspn sugar
1.5 tspns sea salt
1 red onion, peeled and sliced thinly

Place water, vinegar, sugar and salt into a glass bowl and stir until sugar is dissolved. Add onion slices and allow to pickle for at least 5 minutes and up to 2 days.  Store in fridge. You can also add slices of baby cukes to this pickling mixture.

During home isolation throughout Covid-19 restrictions, there was no way that I was going to waste the festivities of a Saturday night! Our plan was for the two of us to watch a large screen movie at home after a meal designed around the theme of the movie. We completed this series over a period of 7 weeks and this is one of them.  Menu and Recipes below.

This film was set in Egypt, filmed in Morocco and yet had no dining scenes in the film whatsoever!  So my imagination came up with this menu:

• Sugar and Spice Almonds 
• Lamb Shawarma with Spiced Yoghurt
• Koshari (Rice Pilaff)
• and of course, Champagne, which is so very Miss Fisher

SUGAR AND SPICE ALMONDS (Thank you Karen Martini)
40g unsalted butter
60mls extra virgin olive oil
400g blanched almonds
3 large cloves of garlic, peel left on and bruised
4 tblspns sea salt
2 tspns caster sugar
2 tspns ground cumin
1 tspn smoked paprika
1 tspn sweet paprika
pinch of cayenne pepper

In a large fry pan, heat butter and olive oil on medium heat. Add almonds and whole garlic and stir for 4-5 minutes until golden brown.  Drain on paper towels, discard garlic and place almonds in a bowl.

Place salt in a mortar and pestle and grind to a powder. Add sugar and spices and mix well. Add spice mixture to hot almonds and toss together.  Spread on a tray to cool before serving.

These nuts crisp up as they cool and can be stored in an airtight jar for 1-2 days.

LAMB SHAWARMA (Lamb Cutlets with Spiced Yoghurt)
6 meaty lamb cutlets
1.5 cups natural yoghurt
3 tblspns lemon juice
2 garlic cloves, peeled and minced
2 tspns ground cumin
1 tspn ground turmeric
Big pinch of ground allspice
1 tspn ground coriander

Combine yoghurt, lemon juice and garlic and season with salt and pepper.  Set aside half of this mixture to use as a serving sauce. With the remaining half, add spices and mix well.

Lay out lamb cutlets on a large plate and firstly season with salt and pepper.  Now coat the cutlets with the spiced yoghurt, leaving bones clean.  Cover and marinate in fridge for up to 12 hours. This process not only allows flavours to immerse, but also tenderises the meat.

Heat bbq grill or grill pan on med high heat. Wipe off excess marinade from cutlets and discard. Cook cutlets for 3-4 minutes on each side (for medium) or until desired doneness.

Spike a skewer through the cutlets to stack them in a tall pile. Arrange on a platter with lettuce leaves, pita bread and the reserved yoghurt. 

KOSHARI (My version of a popular Egyptian street food)
1/4 cup extra virgin olive oil
1 small red onion, peeled and diced
3 cloves of garlic, peeled and minced
1 small green capsicum, deseeded and diced
1/2 tspn ground cardamon
1/2 tspn  chilli powder (optional)
1 tspn ground cinnamon
1 cup long grain rice, washed and drained
2 cups chicken stock
1/3 cup currants
1/2 cup flaked almonds
2 tblspns each of chopped parsley and coriander leaves
1/4 cup pomegranate seeds/anvils (optional)
2 eschallots or small onions, peeled and thinly sliced as rings

Heat oil in a medium sized fry pan on medium heat. When hot, add almonds and cook until golden brown, stirring constantly. Quickly remove from oil and drain on paper towels.

Add currants to the pan and cook for 1- 2 minutes, stirring constantly. Remove from oil and drain on paper towels.

Add onion rings to the pan and cook until deep golden brown. Remove from oil and drain on paper towels.

In the remaining oil, add diced onion and cook, stirring until soft. Add capscium and continue to cook for 3-4 minutes until soft. Season with salt and pepper and stir in the cardamon, chilli powder and cinnamon.

Add rice and stir for flavours to combine. Turn up heat to high and add 1 cup of chicken stock. (The level of stock should be a fingers width above the rice mix so add extra if necessary.) Once stock is boiling, turn heat down to medium low and continue to cook, uncovered, for 10-15 minutes until liquid has been absorbed. Do not stir through this process. (After 15 minutes, the rice should be cooked through. If not, add a little extra hot stock and cook for another couple of minutes).

Once the rice is cooked through and all liquid absorbed, continue to cook on medium high heat to allow a little browning on the bottom of the pan. Scrape rice mix into a large bowl and add currants, almonds (retain some for garnish) , parsley, coriander and pomegranate.  Toss together and season to taste.

Arrange on a plate, piled to a centre peak like a pyramid. Garnish with the fried onion rings and reserved almonds.