Egg Masterclass
Sure as eggs is eggs! Scrambled, poached, fried, soft-boiled, omelette, get them right every time!
Ingredients
Poached Eggs
- 2 medium eggs, fresh
- 1 tsp white wine vinegar
- salt and pepper
Scrambled Eggs
- 4 medium eggs, fresh
- 25g butter
- 25ml double cream
- salt and pepper
Fried Chilli Eggs
- 100g butter
- 4 large eggs
- 1 green chilli, sliced
Soft Boiled Eggs
- 4 medium eggs
Omelette
- 5 eggs beaten
- salt and pepper
- 25g butter
Method
Poached Eggs
To make the poached eggs, bring a large pan of water to the boil and add the vinegar. Using a whisk, make a swirl in the centre of the water, drop the egg in the centre of the swirl and cook for 2 to 3 minutes.
Using a slotted spoon scoop the egg into a bowl of iced water and repeat with the other egg.
Scrambled Eggs
Whisk the eggs in a large glass bowl with the cream and season. In a large non-stick pan melt the butter until foaming, add the eggs and cook very gently over a low heat, stirring with a plastic spatula.
Fried chilli eggs
Heat a non-stick frying pan, add the butter and when foaming pop in the eggs. Fry until crisp and sprinkle over the chilli.
Soft boiled eggs
Get a large saucepan of water onto a rolling boil and add the eggs, cooking for 6 minutes. Shock the eggs in cold water and remove and serve.
Omelette
To make the omelette whisk together the eggs and season. Heat a large non-stick pan, add the butter and when foaming, add the egg mix. Turn the pan down to a medium heat and using a fork bring the edges of the eggs in. When starting to firm up keep cooking without any colour, roll over onto a heat proof dish and roll into a rugby ball shape,.
Ingredients
Poached Eggs
- 2 medium eggs, fresh
- 1 tsp white wine vinegar
- salt and pepper
Scrambled Eggs
- 4 medium eggs, fresh
- 25g butter
- 25ml double cream
- salt and pepper
Fried Chilli Eggs
- 100g butter
- 4 large eggs
- 1 green chilli, sliced
Soft Boiled Eggs
- 4 medium eggs
Omelette
- 5 eggs beaten
- salt and pepper
- 25g butter
Method
Poached Eggs
To make the poached eggs, bring a large pan of water to the boil and add the vinegar. Using a whisk, make a swirl in the centre of the water, drop the egg in the centre of the swirl and cook for 2 to 3 minutes.
Using a slotted spoon scoop the egg into a bowl of iced water and repeat with the other egg.
Scrambled Eggs
Whisk the eggs in a large glass bowl with the cream and season. In a large non-stick pan melt the butter until foaming, add the eggs and cook very gently over a low heat, stirring with a plastic spatula.
Fried chilli eggs
Heat a non-stick frying pan, add the butter and when foaming pop in the eggs. Fry until crisp and sprinkle over the chilli.
Soft boiled eggs
Get a large saucepan of water onto a rolling boil and add the eggs, cooking for 6 minutes. Shock the eggs in cold water and remove and serve.
Omelette
To make the omelette whisk together the eggs and season. Heat a large non-stick pan, add the butter and when foaming, add the egg mix. Turn the pan down to a medium heat and using a fork bring the edges of the eggs in. When starting to firm up keep cooking without any colour, roll over onto a heat proof dish and roll into a rugby ball shape,.
