EGG PREPARATION
BOILED EGG
Quantity
Ingredients
Egg 1no
Water 250ml
Vinegar 5ml
Directions
1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to
a boil over medium heat; when the water has reached a boil, cover and remove from heat.
Let sit 12 minutes.
2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be
peeled and served immediately.
Tips
In each case, you can boil more than one egg at a time; just be sure there is sufficient room. It is
possible to purchase special egg holders for more than one egg boiling –
If the eggs do crack, a few drops of vinegar will stop leakage from the shell.
A cracked egg can also be wrapped in aluminum foil and boiled.
• For runny soft-boiled eggs (barely set whites): 3 minutes
• For slightly runny soft-boiled eggs: 4 minutes
• For custardy yet firm soft-boiled eggs: 6 minutes
• For firm yet still creamy hard-boiled eggs: 10 minutes
• For very firm hard-boiled eggs: 15 minutes
POACHED EGG
Ingredients Quantity
Egg 1no
Salt 2gm
White Vinegar 5ml
Water 250ml
Directions
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add
1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of
a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger
batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help
prevent the white from "feathering," or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir
or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg
to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
SUNNY SIDE UP
INGREDIENTS Qty
Oil 5ML
Large free-range eggs 4 no
Salt To taste
freshly ground black pepper, To taste
METHOD
Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of
a large nonstick pan (about 1 tablespoon).
Crack the eggs into the pan. As the oil gets hotter you'll see it start to change the color of the eggs.
If the oil starts to spit it's because it's too hot, so turn the heat right down. Cook until the tops of the
whites are set but the yolk is still runny.
When they're ready, remove the pan from the heat and take the eggs out using a spatula. Place on a
plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to
butter it – with a sprinkling of the sea salt and freshly ground black pepper.
SPANISH OMELETTE
Ingredients Qty
Waxy Potatoes, Such As Charlotte 20gm
Butter 4gm
Onions, Finely Sliced 5gm
Red Pepper, Finely Chopped 5gm
Eggs 2no
Chives 25gm
Method
1. Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into
roughly ½ cm slices.
2. Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently
for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.
3. Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have
a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10
mins until just cooked through and drain well.
4. Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a
pinch of salt. Use scissors to snip the chives into small pieces and stir in.
5. Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the
egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a
fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the
handle is outside the oven as it will become very hot and can burn. Cook for a further minute
or two and serve.
MASALA OMELETTE
Ingredients: Qty
Eggs 2no
chopped Onion 10gm
chopped Tomato 5gm
Green Chilli 1gm
Salt To taste
Garam Masala 0.5gm
Curry Powder A pinch
Cumin Seed Powder A pinch
Olive Oil 5ml
Method
Beat the eggs thoroughly in a basin.
Add the onions, tomatoes and the green chillies. mix thoroughly.
Add the garam masala powder, curry powder and salt. mix well.
Heat the oil in a non stick pan and add the cumin seeds.fry for a few seconds over a medium
flame.
Pour the egg mixture and cook on both sides till light brown in colour.( reduce the flame)
serve hot.
