Think outside the box

Tips from the chefs

Annabel Karmel

  • If you are making a boiled egg and want to check if it is hard-boiled, spin the cooked egg on a clear surface (making sure it cannot fly off onto the floor). If it wobbles it is still raw, if it spins easily it is hard boiled.
  • You can get a much creamier scrambled egg by folding it with a spatula rather than being whisked vigorously.
  • When whisking egg whites for meringues you need to whisk them for longer than you think, until they are really stiff. A good test for this is if you can hold the bowl of egg whites up above your head with no movement from the egg white, it is stiff enough.
  • Egg yolk is a brilliant sealant if you have cracked pastry in a tart or quiche and is the best way to stop filling spilling out of pastry.
  • If you want to separate your egg yolk from white, get two small bowls or ramekins, crack the egg in half, tip the yolk into one half of the cracked egg (taking care to hold it over one of the bowls) and the egg white will automatically fall into the bowl below. By switching the egg yolk from one half of the cracked egg shell to the other, the rest of the egg white will fall into the bowl below, you can then put the separated yolk into the other clean bowl.

Jun Tanaka

  • When separating eggs, use them straight from the fridge. Cold eggs are easier to separate as the white of the egg is firmer. 
  • When whisking the whites of the egg, bring it up to room temperature and you’ll get more volume when you beat it.
  • When poaching eggs, use them straight from the fridge and they are less likely to spread out.
  • When making Hollandaise sauce, add a splash of water to the eggs at the beginning and whisk vigorously making sure that you lift the whisk in the bowl to incorporate as much air as possible. This will result in a light and airy Hollandaise.
  • When separating eggs for a meringue, it’s better to have a little white in the yolks than yolk in the whites. The meringue won’t work if there is any yolk inside it.

Paul Merrett

  • When cooking with eggs use the older ones for scrambling or omelettes because the egg is whisked up prior to cooking. For an egg dish that requires a good shape such as fried or poached - use the freshest eggs available.
  • Occasionally a hard-boiled egg will have greyness around the yolk. While this is completely harmless, it can be avoided by accurate cooking times and by plunging the egg into ice cold water as soon as it’s cooked.
  • If you are unsure how fresh an egg is, put it in a bowl of cold water. A fresh egg will sink to the bottom of the bowl.
  • Learn how to make a frittata - my recipe will give you all the necessary tips but don't just stick to the ingredients I specify. Frittatas are an excellent way of using up lonely vegetables, slices of ham, salami or bits of cheese that you find in the fridge.
  • A poached egg can turn a small risotto or salad into a really nutritious meal - if you think you can’t poach an egg as good as a chef - watch the video online and think again!

Sophie Wright

  • To give your scrambled eggs a little lift without the calories, cook them in a little olive oil over a low heat, stirring all the time. Once nearly cooked, add a large tablespoon of fat-free yoghurt, a squeeze of lemon and a heaped tablespoon of chives.
  • The perfect poached egg can only be achieved if your eggs are fresh! If not, no amount of vinegar will save you. Make sure your water is just below boiling point. Don't season the water as this will make the white break up.  Crack your fresh egg into the boiling water (you may want to crack them into a ramekin first to help control the shape of the eggs). Stir the water gently to create a little whirlpool and slowly drop the egg into the centre. Cook for 2-3 minutes, until the white is set. Remove with a slotted spoon and serve with a pinch of flaked sea salt on top.
  • You can make a seriously simple and healthy omelette or scramble in just a few minutes if you have a few eggs in the fridge. Eggs are low in fat, high in vitamins and minerals and are a fantastic source of protein. Add a few fresh herbs around to rustle up a quick and healthy lunch-time snack that's full of flavour and completely guilt-free.
  • If you bought a dozen eggs at the weekend and only used six of them, instead of letting them go past their best, why not boil them up for 5-6 minutes, peel them and pickle them in white wine or sherry vinegar (add a few herbs and spices if your feeling adventurous). The longer you leave them in the vinegar, the stronger they will become in flavour.  Pickled eggs are great in salads for a super healthy and economical weeknight supper.
  • Take advantage of the fact that eggs are porous and absorb lots of different flavours and smells! For a fantastic omelette, treat yourself to some dried porcini mushrooms and place them into an airtight box with three eggs. Leave them in the fridge for a day or so.  When you're ready for a treat, use your mushroom-infused eggs to make an omelette and fold in the mushrooms with a little chervil or chopped parsley and lots of black pepper. You'll have a gorgeous omelette with very few ingredients and very little fuss!