How to cook poached eggs, scrambled eggs and boiled eggs
Eggs are one of the most versitile foods in the world, and can be used in all manner of dishes from sweet to savoury, dinner to breakfast. There are numerous ways to cook your eggs on their own, whether it be poached, fried, scrambled or boiled. Express.co.uk has compiled a guide for how to get the perfect eggs every time.
How to cook poached eggs
- Crack an egg into a saucer or bowl and discard any particularly runny whites.
- Fill a pan with at least two inches of water and bring it to simmer.
- Tip in the egg and cook for two minutes and turn the pan off for eight to 10 minutes.
- Remove the egg from the pan and drain it on kitchen paper.
How to cook scrambled eggs
- Crack two large eggs into a bowl and whisk or beat them with six teaspoons of full milk or cream until one consistency.
- Add salt to the mixture and melt a knob of butter into a heated frying pan before pouring it in.
- Let the eggs sit for 20 seconds and stir with a wooden spoon, repeatedly letting the mixture sit for 10 seconds at a time until softly cooked.
- (Optional) Add pepper and chives to the finished eggs.
How to boil an egg
- Place eggs in a saucepan submerged in one inch of cold water, and bring it to the boil.
- Once the water is boiling, set a timer. The amount of time cooking determines the consistency of the yoke inside.
Yolk consistency with time:
- Soft boiled: Four minutes
- Slightly soft boiled: Five minutes
- Firm but still soft boiled: Seven minutes
- Hard-boiled eggs: Nine minutes
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Can you freeze eggs?
Those who don’t want to utilise their eggs immediately can save them for later.
Eggs last roughly one month in the fridge, but from four months to a year if frozen.
However, frozen eggs should be prepared before freezing.
According to egginfo.co.uk, people should freeze eggs only after cracking them out of their shell.
People should only freeze eggs placed in a container within their sell-by date.
Those freezing whole eggs should do so only after beating the yolks and whites together, while whites can go in without treatment.
Egg yolks will gel if left untreated and should go into the freezer with half a teaspoon of salt or one and a half teaspoons of sugar to prevent gelling.
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