Monday, February 19, 2007

Sherri's Helpful Hints











HOW TO COOK PERFECT EGGS:

FRIED EGGS

Heat oil or butter in frying pan. Wait until oil smokes slightly or butter starts to bubble. Break egg on a plate, add salt and pepper to taste. Tip plate to let egg slide gently into pan. With spoon, quickly keep lifting white over yolk to keep it soft. Tilt pan to allow oil to gather. With spoon, gently lift oil over uncooked white and yolk. When a delicate white setting takes place, egg is ready.

A similar effect can be obtained by covering pan as eggs fry.These eggs will have soft, runny yolks and hard whites.

HARD BOILED EGGS

Place eggs in a pot of boiling water. Boil for no more than 8 to 10 minutes (otherwise the whites go rubbery) Drain pot and fill with cold water (this prevents the outside of the yolk turning grey) Let stand for a few minutes, shells will peel easily.

POACHED EGGS

Boil water in a pot with salt and a little vinegar added. When boiling, turn heat down to simmer (i.e. when you can just see a slight movement in the water). Crack eggs, one at a time, gently drop contents of shell into water. Leave until white is set (3 minutes) Remove and drain with a slotted spoon. Keep in warm, slightly salty water until ready for use.

Poached eggs are a delightful treat for people who want to be sure their eggs have hard whites and runny yolks. They are also easily swallowed and relatively bland until spiced with salt and/or pepper and so make an easy to eat dish for someone who is ill. Serve on buttered toast.

Make sure your eggs are really fresh, if not they will spread all over the pan. You can also buy special pans for poaching which keep the eggs a nice shape. Some people find it easier to run the egg down the side of the pan into the water.

SCRAMBLED EGGS

Melt butter on med-high heat. Add eggs that have been been beaten and seasoned. Start stirring immediately with spatula and keep the eggs moving around the pan. This ensures that you do not have hard egg whites, but soft, fluffy, delicious eggs.

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