Eggs - the most versatile of ingredients

Ingredients

...EGGS!

Soft-boiled eggs

• Fill a small saucepan with enough water to cover the eggs

• Bring it up to the boil and when large bubbles are breaking on the surface quickly but gently lower the egg/s.

• Using a timer give the eggs exactly 3 minute's simmering time.

REMEMBER the water is boiling so carefully remove the eggs and place them into egg cups and enjoy! You can buy a slotted spoon for removing eggs from the pan if you don’t have one.

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Hard-boiled eggs

• Place the eggs into a saucepan so that they sit comfortably and don’t crash into one another, then add enough cold water to cover them.

• Bring the water up to boiling point then turn to a simmer, put a timer on for 20 minutes

• Carefully drain off the hot water and cool them under constant, cold running water. Let the cold tap run over them for about 2 minute, then leave them in cold water till they're cool enough to handle - about 5 minutes.

• This rapid cooling helps to prevent dark rings forming around the yolk.

• To peel them crack the shells over a piece of kitchen towel, this can be wrapped around the shell and put straight into the bin, peel the shell off from the wide end ensuring all the shell is removed.

• Slice carefully or use an egg slicer then use in your recipe. I love them mixed with mayonnaise and cress and made into egg and cress sandwiches! Yummy!!

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Scrambled

• Crack eggs in a mixing bowl and whisk with a fork.

• Add a splash of milk and continue mixing.

• Melt butter in a skillet over medium heat, then pour the egg mixture into pan. 

• Let eggs cook for a minute before using a spatula to push the eggs into the center of the pan.

• Continue stirring as the eggs cook until they are to your desired consistency.

• Take your scrambled eggs to the next level with fresh chopped herbs, chopped chives, left over bits and pieces of bacon, sausage, fried onion or just load onto slices of toast a dash of hot sauce, or by adding grated cheese (any kind, really!) just before the eggs are done. 

TOP TIP! Try cutting your toast into triangles for scrambled eggs, this keeps it crunchy and can be used to scoop the eggs up to be eaten!

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Fried

Placed between 2 slices of buttered bread, a quick and easy snack/meal you could serve anytime of the day. Serve on a slice of toast for a quick supper or breakfast, add beans, sausage, bacon or tomatoes to make more of a meal.

• Place the frying pan over a medium heat, with a about 1 tbsp of olive oil in it.

• As soon as it is hot (with a very faint shimmer on the surface), carefully break in the egg.

• Turn the heat down and carry on cooking, spooning the hot oil carefully on to the eggs so that the tops of the eggs can be lightly cooked.

• After about 1 minute, the egg will be ready, so remove the pan from the heat and then lift the egg out with a slotted kitchen spoon.

• Place it carefully on to a warmed plate and eat as soon as possible.

• If you would like to fry your eggs in butter, then you need to use a gentler heat and give them a bit longer, so the butter doesn't brown too much.

TOP TIP: if cooking with butter add a little Olive oil to make sure it does not burn.