With only seventy calories each and six grams of protein, eggs pack a low-calorie but high-protein punch. Eggs are also a good source of Vitamin D. Theyâ€™re a versatile food that, depending on how you prepare them, can work well for breakfast, lunch, or dinner. And they are a bakerâ€™s staple.
Here are five tips for cooking eggs that even a novice can follow:
Iâ€™ll Have Mine Scrambled
In a rush for a quick, filling meal? You can always scramble an egg. Crack 1-2 eggs into a cup. Stir with a dash of milk, then sprinkle in a bit of salt and pepper or a dash of a favorite herb like chives. Heat oil in a pan on medium heat and pour in the egg mixture. Stir it with a fork as soon as it begins to set. Keep it moving around the pan to avoid scorching.
Soft boiled eggs require about three to five minutes of boiling while hard boiled require about six to ten. Using older eggs, rather than completely fresh ones, will make them easier to peel. A few other tips: add eggs to water first, then gradually increase temperature to a boil, since adding eggs to hot water will make them crack. Once water has come to a full boil, reduce the heat slightly. Once the eggs are done, submerging them in cold water will help cool the egg and help the yolk to not get discolored.
Hot Enough to Fry an Eggâ€¦
Using the sidewalk is not recommended! Heat a small amount of oil in a pan, crack the egg into the pan, and wait for the white to cook thoroughly. Let your preference be your guide for how cooked the middle should be. If you want to cook the yolk more thoroughly, sprinkle a bit of the hot oil left in the pan directly onto the yolk. You can, of course, flip the egg over to make it over easy.
Poaching an Egg
Poached eggs are the basis for many egg recipes. Poaching involves cracking an egg directly into boiling water and letting it set for 2-5 minutes. Many cooks add a bit of white wine vinegar to the water before boiling as that helps the egg to set. Again let your preference regarding doneness be your guide.
A Few Tips for Beating Egg Whites
Bakers love eggs. Theyâ€™re often added to doughs and batters. Sometimes a recipe will call for beaten egg whites. Itâ€™s easiest to separate egg whites from egg yolks while the egg is still cold. However, itâ€™s easier to beat egg whites to a foamy consistency when the egg is at room temperature. For best results when beating egg whites to make meringues or other recipes that call for the process, you will want to separate the whites first, then set them aside for a few minutes before beating them.
Trent is the owner of one of the most well known Cafes in Sydney. He says that many people have trouble cooking things as simple as eggs but it is easy to learn how to do it properly. With the success of his current Cafe, Trent plans to open a second Cafe next year.