Share
For most of us, eggs are inseparable parts of our breakfast. From hard-boiled eggs and omelettes to scrambled eggs, make the first meal of the day a wholesome one. Nevertheless, it goes without saying that even to cook this simple food item, one needs a certain amount of culinary prowess. Resonating with such thoughts, Deborah Kaloper brings her new book called Good Mornings. This Melbourne-based food stylist and recipe developer shares many tips, tricks, hacks and recipes to assist in preparing breakfast and brunch.
A part of Good Mornings is devoted to eggs. Whether you're making poached, fried, boiled, or scrambled eggs, Kaloper believes one element is crucial to get right before you begin cooking. The answer is procuring fresh eggs. She defines this in her book and suggests, "Use the freshest eggs. The whites will be firmer and will hold together much better when they are super fresh. Scrambled and boiled eggs are less particular."
One may follow her tips for correctly preparing eggs.
Poach perfect
Heat 10 to 13 centimetres of water in a saucepan until it boils. Bring to a quick simmer. Pour the cracked egg into a cup or ramekin before adding it to the heating water. This makes it easier and more controlled to carefully slip the egg into the boiling water. Depending on the egg size and how runny or hard you prefer the yolk, poach for 3 minutes. Remove using a slotted spoon and serve on bread toast. The slotted spoon allows the water to escape beneath the egg, preventing your bread from becoming sloppy.
Fried fantasy
Sunny side up, Image source: pexels
Cook sunny-side-up eggs until the whites are just set, and the yolk is still soft. An easy-over is when you carefully turn the egg on the other side to fry it for a few more seconds. The whites in this are then cooked thoroughly, but the yolk, when cut, will still be flowing. Prefer a well-seasoned cast-iron frying pan, and it must be heated at a medium-high temperature. One to two teaspoons of olive oil, cultured butter, ghee, or a mixture of butter and oil is enough for each egg. Swirl the oil around the pan's bottom, then crack your egg into it. If you like it softer or hard, cook it for 2 to 4 minutes. To steam-cook the egg's top, one may add a tablespoon of water to the pan and cover it with a lid.
Bold and boiled
Boiled egg slices on bread toast, Image Source: Pexels
The egg size determines how soft and jammy the yolk will be in a boiled state. In a pot, quickly simmer 10 to 13 cm of water after bringing it to a boil. Put your egg into the pan with a large kitchen spoon, then get it back to a boil. For a soft-boiled egg, cook for 6-7 minutes, and for a hard-boiled egg, cook for 10–12 minutes. By using a slotted spoon remove the egg from the boiling water, then immerse it into a big bowl of water with chunks of ice. This puts an end to cooking. Peel and serve.
No more fumbles while scrambled
Scrambled eggs, Image Source: Unsplash
For the scrambled version, crack the eggs into a sizable mixing bowl, season with salt and pepper, and then whisk to combine. Place a big frying pan over low heat, add some oil, cultured butter, or ghee, and then add the egg mixture. Gently fold and push the egg mixture from the outside border of the pan into the centre while gently stirring to achieve soft, fluffy scrambled eggs. Till the egg is just set or cooked to your preference, gently move the egg around the pan.
