How to... cook the perfect eggs
The humble egg is one of life's simple pleasures but they can be tricky. Here, we crack the egg conundrum with some top tips for better boiled, scrambled and poached eggs.
New York food blogger Alexis Kornblum recommends steaming for an evenly cooked egg.
1. Pour one inch of water into a saucepan.
2. Place a steamer insert into the pot.
3. Cover and bring the water to the boil.
4. Add eggs into the steamer, cover, and cook for six minutes for a soft-boiled egg, or 11 minutes for a hard-boiled egg.
5. Remove eggs and place in a bowl of ice-cold water. This ensures they peel easily.
Coppinger Row chef Noel Daly says the key to great scrambled eggs is to avoid over-whisking.
1. Whisk three large eggs with a pinch of salt and pepper. Noel says avoid adding milk, as it will break down the mixture and cause the eggs to go watery. Instead, you can use cream.
2. Put a medium saucepan over a low heat and add ¾ oz of butter.
3. Once the butter starts to bubble, pour the eggs in.
4. Gently stir the eggs until they begin to turn golden brown. Remove them from heat before they become a nut-brown colour.
Garrett Fitzgerald, owner and chef at Brother Hubbard and Sister Sadie, saysthat for many years, poached eggs were his Achilles heel. "I really fixated on developing the best possible technique. Now I can poach eggs with my eyes closed!"
1. Pour 6-8cm of water into a shallow pot. Bring it to a boil and then turn down to a gentle simmer.
2. Add a dash of vinegar.
3. Crack the egg into a small fine-mesh sieve over a bowl. Garrett recommends using a sieve to get rid of the thin runny layer of the egg, leaving an egg that holds together in one piece.
4. Tip the egg gently into the pan, without the sieve touching the water.
5. Cook it until the white is just set, and the yolk is still runny, up to about two minutes.
6. If you're cooking for a group, poach each egg, then tip them directly into a bowl of ice-cold water. When you're ready to serve, pop your eggs back in boiling water for 30 seconds.