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3 Jan 2016

Eggs #tocookbefore24

To kick start the new year, let's talk about eggs. Eggs are perfect for a hangover and let's face it, we've all had one or two of them in the past few days (or just the one.... but it lasted an eternity).

How do you like your eggs? That's the ultimate question right? The trouble is, there are hundreds of ways to cook an egg... and then hundreds of different methods to cook an egg one way. Really, a person's eggucation is never ending. But I've been trialling some methods and it's time to share them with you.

Whenever people claim they can't cook, it's often in the form of the sentence 'I can't even boil an egg!' Well, never fear kitchen-challenged friends. The #tocookbefore24 series was all about getting some basics under my belt so here you have it. EGGS. Scrambled, boiled and poached. Off you go.


Still to learn: how to get a more creamier consistency. Also, is there a point in whisking them beforehand?

You will need:
3 eggs
4 tablespoon milk
Salt and pepper

Crack your eggs into a bowl or jug and season with salt and pepper. Lightly whisk together.

Add the milk and then whisk again.

Meanwhile, melt 15g of butter in a pan. Then add the egg/milk mixture and another knob of butter and stir continuously over a low heat for 3 minutes.

Transfer to a plate and season with black pepper.

Serve with smoked salmon and bagels if you so wish.


Still to learn: it really is about the timings. Next time, I want a really soft boiled egg because I love the dunking. Also, 'tap off the top'?! Is this a joke? How are you supposed to get the tops off so cleanly? Mine look like they've been mauled by a cat...

You will need:
2 eggs

Boil some water.

Lower your eggs in with a slotted spoon and cook for exactly five minutes.

Run the eggs under cold water for 30 seconds.

Knock off the top (if anyone has any tips, I'm all ears) and serve in egg cups with buttered bread/bagels for dipping.


Still to learn: a hollandaise sauce. Eggs Benedict, I'm coming for ya.

You will need:
2 eggs
Pinch of salt

Add a pinch of salt to some simmering water.

Crack your eggs onto a small plate.

Gently slide the egg into the water. Reduce the heat to low and swirl the water gently around the egg to keep the shape.

After 3 minutes, or when the egg white is opaque, remove from the water with a slotted spoon.

Serve with black pepper and on muffins, if you so wish.


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