The Only Useful Tip to Work With Eggs
As you all don’t know, I live alone. And what activity does a guy do most frequently when he lives alone?… yep. I cook! Now, I know I am no Gordon Ramsay, Marco Pierre White, Jamie Oliver or Heston Blumenthal. Neither will you find my Instagram stories full of hashtags #instafood. I am not a food blogger or even a “foodie”. I don’t own a fancy set of knives and/or 10 different pans. I can neither pronounce Crème brûlée right nor distinguish between 101 different pastas. I can not distinguish my olive oil from popeye or brutus.
But I do eat food. And I want my food to taste good. So I have looked over the internet and experimented with cooking methods to make a tasty egg. Boiled, fried, poached, scrambled, baked, roasted on top of a bun, made up into a carbonara, mixed in with veggies; you name it. If cooked perfectly, the egg needs just a tiny touch of seasoning and it tastes heavenly. The only catch – they need to be absolutely fresh.
Just hen or duck eggs for me. I don’t prefer gamey eggs. Okay, the secret to a perfectly cooked egg is – Low and Slow heat. Never cook them on a high heat. That’s it. Want to make a good omlette? Turn down the flame. Poached? Bring the water to a boil and then off the heat before putting eggs in. Scrambled eggs need to be taken on and off the stove for a good texture. Boiled eggs need to be kept in a low simmer.
This way, the egg doesn’t become all leathery and loose it texture. You may add cream or milk as per your needs. The result will always be an egg cooked to perfection.