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The Perfect Boiled Egg
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Perfect Scrambled Eggs
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If you have what you consider to be the perfect egg recipe send it to us. If we agree, we'll consider posting it on the site with a credit to the contributor.
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More recipes are available
from the Australian Egg
Corporation Limited
(AECL) website.
This is an external
website,and we
are not responsible
for its content.
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Egg storage Tips
Eggs are delicate. The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavours and odours. Keep them pointed end down in their cartons to help keep them fresh.
Current legislation requires a best before date appear on the carton. We calculate 5 weeks from the week of production to the best before date. Try to avoid washing your eggs until ready to be used. And best of all take them out of the fridge 30 minutes before use to allow them to reach room temperature.
Egg whites will keep up to two days in the fridge or can be frozen. Thaw when needed and make sure to use them the same day. Eggs yolks can be kept in refrigerated and covered with water for one to two days at most.
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Essentials
A heavy based pot big enough to hold all your eggs on one layer. A slotted spoon and an accurate timer.
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Serves
One.
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Cooking Tip
To prevent eggs cracking, make a small pin prick in the shell at the rounded end to allow the steam to escape.
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The Perfect Boiled Egg
Ingredients
2 ecoeggs
Sea salt and fresh ground pepper
Thick buttered toast to serve
Method
Place eggs gently in your pot. Cover with at least 2.5cm (1") of cold water, add a pinch of salt and place the pan on a high heat. The following times relate to a medium sized egg, if yours are smaller take off a minute or add one for larger eggs. When the water is almost boiling, gently stir the eggs and set a kitchen timer for one of the timings below:
3 min for really soft yolk and set white
4 min for slightly set yolk and set white
5 min for firmer yolk and white
6 min for hard boiled with slightly soft yolk
7 min for firmly hard boiled
Reduce heat slightly to keep water bubbling but not fast boiling and stir the eggs once more. Once cooking time is complete, remove the eggs from the pan with a slotted spoon, place into egg cups and serve immediately with thick hot buttered toast.
If not eating the hard boiled egg straight away, plunge immediately into running cold water until cooled. This will help reduce the harmless grey ring around the yolk.
Alternatives
Mix half sea salt with ground cumin. Dip your peeled hard boiled eggs in the spice mixture and consume with warm Turkish bread and sweet minted tea.
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Essentials
A heavy based pan and a wide wooden spoon.
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Serves
One.
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Cooking Tip
Resist the urge to stir too often.
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Perfect Scrambled Eggs
Ingredients
2 ecoeggs
Sea salt and fresh ground pepper
2 tbsp milk
Knob of butter or glug of olive oil
Thick buttered toast to serve
Method
Gently beat the eggs together with salt and pepper. Add 2 tbsps of milk to the eggs for a softer result. Melt a knob of butter or olive oil in a heavy-based non-stick pan over a medium heat. When sizzling, add the egg mixture and stir gently with a wooden spoon. Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets. When most of the egg has set, remove the pan from the heat and fold occasionally for 30 seconds until fully scrambled. Serve immediately with thick slices of hot buttered toast.
Alternatives
Add a couple of twisted strips of smoked salmon on serving and 1 tbsp of cream in the basic recipe. For a middle eastern flavour, add 1 tsp of cumin and 1 tsp of chopped coriander to the basic recipe.
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