Three ways to perfectly cooked eggs
Eggs are the ideal breakfast dish for a good reason – they are inexpensive, quick, easy to prepare and an excellent source of protein. These tips and tricks will help you cook perfect eggs every time!
Boiled Eggs – To avoid those ugly dark rings around the yolks of your boiled eggs, caused by over cooking, timing is important. Start clean eggs off in a pan of cold water at least 2.5cm above the eggs with a teaspoonful of vinegar, for easy peeling. Do not overcrowd the eggs. When the water gets to a rolling boil, remove the pan from the heat, cover, and time as follows: For soft boiled eggs with a runny yolk – four and a half minutes. For soft boiled eggs with a medium-soft yolk – six minutes. For regular hard boiled eggs – 10 minutes and for firm, hard boiled eggs ideal for slicing – 15 minutes.
Omelets – The secret to perfect omelets is to add two tablespoons of water for every two eggs. Whisk the eggs well with salt and pepper until frothy.
Heat the butter or oil in a non-stick frying pan over medium-high heat and pour the eggs into the pan. Push the cooked edges towards the centre and continue cooking, tilting the pan so that the uncooked egg flows to the edges, while gently pushing the cooked portions to the centre. After the centre is properly set, fold the egg over and flip it over pressing lightly for a few seconds, before serving.
