I absolutely adore cooking and one of my favourite dishes to prepare is breakfast, a meal which for me, always features plenty of eggs. My favourite eggs to use are those from Norco Ranch, they are packed with nutrients, well priced and I swear that I have had more double-yolkers with them, than with anyone else. I have perfected many of my egg recipes over the years and I wanted to share some of them with you, including how to go about getting them just right. If you want to get started with cooking, eggs are a great place to begin as there are countless recipes, and they are super simple, let’s take a look.
As with many egg recipes, poached eggs are not exclusive to breakfast and you can use them in Asian cooking or even to adorn a salad, they go great with black pudding! I have tried many methods to cook poached eggs, and my favourite, and most effective is the professional chef’s way. Take a large saucepan and fill it with water, place it over the heat and bring it to the boil. Once the water is boiling, turn the heat off and wait for the bubbles to subside, once this has happened, swirl the water gently so that it spins in the pan, and crack your egg straight into the middle. Leave the pan off the heat for 4-5 minutes, and then remove your delicious poached egg, you can plunge it into an ice bath if you are feeling ambitious and the result will be a firm white and a beautiful runny yolk.
Everyone loves scrambled eggs and there are many ways in which you can make them, for me, the creamy scrambled egg is simply the best. To make creamy scrambled eggs, you need 3 eggs, a splash of milk and some slat and pepper. Place a frying pan over the heat until it begins to smoke, and then crack your eggs into a bowl, whisk and add to the frying pan. Add the milk gradually over 5-6 minutes, and cook 30 seconds on the heat, 30 seconds off. The key to great scrambled eggs is to continuously move the eggs in the pan, so that they don’t burn. Once done, serve up on a bagel with some fresh smoked salmon, delicious.
Eggs in the Clouds
A real showstopper dish is eggs in the clouds, baked in the oven, they look great and taste even better. Separate the yolks from two eggs and set aside, whisk the white until it forms soft peaks and place on a baking tray with greaseproof paper. Be sure to form a small hole in the middle of the whites, before placing in the oven at 200 degrees for 10 minutes. After 10 minutes, take the eggs out and place the yolks in the centre before cooking for a further 4 minutes. The result is spongy egg whites killed with runny yolks, a perfect meal.