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Creative Cooking With Eggs

If you take a look at all the different cooking sites on the net, you’re likely to find enough recipes using eggs to enable you to eat a different breakfast every day for a few years. And each of these meals would have one ingredient in common: the humble egg.

You can have your eggs soft-boiled, hard-boiled or anywhere in between. You can also coddle your eggs, poach them, fry or scramble them. If you really want to get fancy, you can always try one of the seemingly infinite varieties of omelet.

Many people like to ear of couple of soft-boiled eggs with buttered toast for breakfast. To soft-boil eggs, you need to keep in mind the size of the particular eggs you’re cooking. Start off by bringing a pan of water to a rolling boil and pop some bread into your toaster. Once your water is boiling, if your eggs are small, boil them for 3 minutes 30 seconds; if they’re medium-sized, boil for 4 minutes; and if your eggs are large, they should cook for 4 and a half minutes. These times are approximate, but you should be able to get it right with a bit of practice — just keep in mind the size of your eggs and how long you’re cooking them for. Butter your toast while you wait for your eggs to finish cooking, drain the eggs and serve them with buttered toast.

If done right, scrambled eggs can make for a wonderfully delicious meal; done wrong, and you end up with watery pieces of yellow rubber. The main tip to cooking good scrambled eggs is slow cooking over low heat. The slower you cook them, the smoother their texture when they hit your palate. Get out a high-sided bowl, a small whisk, a heavy bottomed frying pan and a wooden spoon or spatula. Break the eggs into the bowl and mix the yolks into the whites with a small fork. Once the yolks are incorporated into the whites, you can switch from the fork to the whisk. Whisk in a couple of tablespoons of milk or cream plus a bit of salt and pepper to taste. Melt a knob of unsalted butter in the frying pan, always keeping the heat quite low. Now, pour the eggs into the frying pan and start stirring them slowly with the wooden spoon or spatula. Do not let them sizzle. Instead, your eggs should slowly solidify at the bottom of the pan. You need to keep the eggs moving so that they can cook evenly.

Just before your scrambled eggs are cooked through, take the pan off the heat — the pan’s residual heat will continue cooking the eggs and, if you leave the pan on the heat too long, what originally looked like perfectly cooked eggs will become wretched, dry and rubbery.

Eggs scrambled this way can be served many ways. One classic serving suggestion would be on a couple of slices of buttered toast with hot sauce. Other toppings include: grated cheese (e.g., cheddar, gouda or parmesan); Worcestershire sauce; and crumbled bacon.

These are just a few ways to serve eggs for breakfast. You are limited only by your imagination because, in the end, the egg is one of the most versatile foods on Earth. It lends itself to the culinary ingenuity and creativity of cooks everywhere.

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