• Boiled Eggs

    • Method 1

      Cover eggs completely in cold water. Turn the heat on high and start timing from the moment the water boils. Lower the heat and simmer gently for the required time.

      Timing

      Soft-boiled egg: 3 minutes
      Firm but with yolk still soft: 4 minutes
      Hard-boiled egg: 10 minutes

    • Method 2

      Cover eggs completely in simmering water. Bring back to the boil and cook gently for the required period.

      Timing

      Soft-boiled egg: 3.75 minutes
      Firm but with yolk still soft: 7 minutes
      Hard-boiled eggs: 12 minutes

    • Did you know?

      • Rapidly boiling water does not speed up the cooking process. Instead, the white becomes hard and tough before the yolk is cooked. Eggs should therefore always be boiled at a low temperature in simmering water.

      • The edible dark ring that forms around the yolk of a hard-boiled egg is a compound (iron sulphate) of iron in the yolk and sulphur in the egg white.

      • To prevent it

        Remove the eggs from the stove and place straight into cold water. Crack the shells under water and allow the eggs to cool quickly. The iron sulphate is at this stage in a gas form and escapes before the yolk can discolour.

        Move the eggs in the saucepan once the water has boiled, to ensure the yolk sets in the middle of the egg.

  • Frying

    • Three tips for perfectly fried eggs, every time:

      • The shortening in which eggs are cooked imparts a specific flavour. Butter provides the most characteristic and acceptable taste and a light golden colour. Oil is tasteless and bacon fat imparts a bacon flavour.

      • Fried eggs must be quickly drained to prevent the absorption of fat. Don't allow the egg to become cold.

      • Always fry eggs over a medium heat.

    • Basic methods of frying Nulaid eggs:

      • Heat the butter in a frying pan until it sizzles. A drop of egg white must congeal immediately without hissing.

      • Break one egg at a time into a cup and slide gently into the pan so the yolk does not break.

      • Fry for two to three minutes.

      • Lift the eggs from the pan in the order in which they were put in, with a perforated egg-lifter.

      • Quickly drain on absorbent paper and serve hot.

    • Frying variations:

      • Spoon the shortening in which the egg is cooked over the egg to form a shiny layer over the yolk.

      • Add 5ml of water to the pan. Cover with a lid and steam the eggs. The yolk is then opaque instead of clear.

      • Increase the temperature to make the white crisp and slightly brown.

      • All fried eggs must be served within two or three minutes, to prevent the white becoming tough and the yolk hard.

    • Hints:

      • For health reasons, eggs should be fried in very little butter, margarine or oil until the egg white and yolk have set softly.

      • Fry eggs over medium heat.

      • A lid on the pan helps the eggs to set quickly and more evenly.

  • Omelettes

    Omelettes originated in France. It is the only egg dish cooked over high heat. There are a variety of omelettes but the most well known is the French Omelette and the Swiss Puffed Omelette. Omelettes are ideal for a special breakfast or an exceptional, quick, light meal.

    • The French Omelette:

      The French Omelette is described as a thick, soft golden cushion, deliciously flavoured or served with a savoury filling. It is also known as the ordinary or basic omelette and is the easiest and the quickest to prepare. About 25ml of water is beaten with every 2 eggs.

    • Swiss Puffed Omelette:

      This puffy variation brings memories of Switzerland and the snow. It differs from the French Omelette in that the eggs are separated. The beaten yolk and water (25 ml water for every 2 yolks) is folded into the stiffly beaten egg white and served with an abundance of Swiss cheese as filling. It may require a bit more trouble but the result is definitely worth it. Omelettes can also be served with sweet fillings like cream, strawberries, black currant jam, bananas, stewed apple, kirsch, rum or sherry. For the final touch, icing sugar can be sifted over.

    • Tips for the preparation of an omelette:

      • Use water instead of milk in omelette mixtures. Water steams the omelette and the result is a lighter texture. The fat in the milk tends to toughen the omelette.

      • The brownness of the omelette will depend on how dark the butter or margarine has turned in the pan before the omelette mixture is added.

    • Hints:

      • Make sure that the omelette pan has been thoroughly heated. A drop of water should sizzle when sprinkled in the pan.

      • Use water, not milk, in an omelette to give it a lighter texture.

      • For comfortable handling, a right-handed person should place the filling on the left half of an omelette and fold the right half over. A left-handed person should place the filling on the right half of an omelette.

  • Poached Eggs

    • Lightly grease a saucepan with butter and add 5cm of liquid. Heat to boiling point and lower the temperature so that the liquid simmers.

    • Break eggs one by one into a cup, and gently slide into the liquid. A metal poaching ring is used to ensure the eggs keep their shape.

    • Suitable liquid for poaching eggs includes water to which lemon juice or vinegar has been added, tomato juice, milk, meat extract and soup. The liquid must be flavoursome but should not contain salt. Simmer at low heat for three to five minutes. Lift the eggs out of the liquid with a perforated egg-lifter, drain and serve hot.

    • A special poaching pan can be used for perfectly rounded shapes. Grease each compartment, as the eggs are prone to stick.

    • Place poached eggs on toast, buttered bread, a slice of ham or tomato slices and serve with a tasty cheese sauce.

    Hints:

    • Only very fresh eggs should be used for poaching.

    • Eggs can be poached in tomato juice, wine, milk, stock, soup or water.

    • The liquid used for poaching should be just under boiling point.

    • Poached eggs can be reheated just before serving by placing them back in the hot liquid for a few minutes.

  • Scrambled Eggs

    • Scrambled eggs must never be cooked at a high temperature; otherwise the eggs turn dry and crumbly.

    • Serve scrambled eggs from the pan while still moist. The heat in the egg continues the cooking process. Eggs must always be cooked at a medium to low temperature and for just the right period of time to ensure best results.

    • The right ratio of egg to liquid is important.

    • Too much liquid prevents the eggs from congealing and the liquidseparates.

    • Basic scrambled eggs are made from two eggs to which 25ml of milk or water has been added and seasoning. Whisk with a fork to mix the whites and yolks. Heat 10ml of butter in a pan until it sizzles and bubbles and add the egg mixture. When the mixture starts to congeal, stir lightly with an egg-lifter. Do not stir continuously. Cook until the mixture is firm but not dry.

    • Well-prepared scrambled eggs consist of big, soft, chunks and not finely textured mixture.

    • For variety, fry tomato and onions, leftover meat or vegetables, pasta or rice in the pan before adding the egg mixture.

    Hints:

    • Cook scrambled eggs over the low heat.

    • Remove the pan from the heat while the scrambled eggs are still moist, as the heat retained in the eggs will set them even further. At this stage a dash of milk can be added to halt the setting process and keep the eggs moist.

    • When scrambled eggs are already too dry, a raw beaten egg can be stirred into the set egg mixture.

  • How to make eggs in the microwave

    *WARNING: Avoid a sticky situation.

    An egg cannot be cooked in its shell in the microwave. Pressure will build up and the egg could explode.

    When food is cooked in the microwave the microwaves penetrate the food and activate the food molecules to vibrate at a very high speed. The vibration generates heat, which cooks the food within a few minutes.

    All other dishes can be prepared in the microwave, provided that the following be kept in mind:

    1. Egg dishes should not be cooked higher than medium-high or at approximately 70% power.

    2. It should be borne in mind that the cooking process continues after the actual cooking time has expired. Eggs are very heat sensitive and a resting period should be allowed.

    3. The egg yolk sets first because the fat molecules are more easily attracted to the microwaves. To ensure that an egg cooks evenly, a browning dish can be used or the yolk can be covered with tin foil.

    4. Egg whites sets more evenly when cooked in a small dish, which prevents the white from spreading. Otherwise the microwaves penetrate only the outer ring of the white.

    5. The membrane surrounding the egg yolk should be pricked to prevent it from exploding in the microwave.

    Basic cooking methods like poaching, frying, scrambling and the preparation of a soufflé omelette as well as other egg dishes are very successful in the microwave. The microwaves instruction booklet should be followed.