Recipes

Egg Cooking Tips

Boiled

• The hot water should only be simmering as eggs shells can crack if plunged into fast boiling water - if this happens sprinkle a little salt on the crack.
• Alternatively, place eggs in cold water and time from boiling point.
• Another way to protect eggs against cracking is to carefully prick the blunt end of the egg before cooking to allow steam to escape.

Scrambled

• Make scrambled eggs fluffier by adding a little water before cooking.

Poaching

• Cooking eggs in a 'poaching pan' is actually steaming them. Real poached eggs are made by filling a frying pan 4cm (1 ½ inches) deep with salted water and bringing to simmering point. Break each egg into a cup and slide into the water one at a time. Poach for 2-3 minutes.

Fried

• If cooked in a non-stick pan with a minimum of fat, a Medium fried egg contains about 100kcals depending on how well the fat is drained from the cooked egg.

Microwaved

• With high wattage microwaves it is best to cook eggs on a medium setting rather than full power.
• When poaching in the microwave, always prick the egg yolk first.
• Remove eggs from microwave just before they have cooked completely and leave to stand for 1-2 minutes to allow them to equalise.
• Never cook an egg in its shell in the microwave.

Cakes

• Keep the oven door closed while the cake is cooking or the influx of cold air will cause the cake to collapse.

Meringues

• For best results, cook meringues at 100°C/225°f/Gas Mark ¼. If the temperature is too high the mixture will brown before it is dry; if too low the mixture weeps out a sticky liquid.

Hot Soufflés

• Add flavouring before folding in the egg whites.
• Fold yolks and whites separately.
• Whisk up egg whites in grease-free bowl.

Egg Leftovers

• Egg whites may be frozen in quantities of two in a freezer container. Cover the surface with a circle of greaseproof paper and freeze for up to three months.
• Egg yolk should be mixed with half a teaspoon of salt or sugar to every three egg yolks before being frozen. Store in the freezer for up to three months and use for adding to sweet or savoury dishes, glazing foods, in burgers, pastry etc.

Egg Storage

• Eggs should be stored in the refrigerator as their freshness quickly deteriorates with increases in temperature.
• Remove eggs from the fridge 20-30 minutes before use for best results.