Top tips for basic Egg preparation.

It may seem as though cooking an egg properly is skill we should all possess but these top tips for basic egg preparation will help elevate your eggs to the next level.

Eggs are the single food that astonish me. The versatility of an egg is quite perplexing, it leaves me mesmerized every time I think about their unique functionality.

First of all, farm fresh eggs can’t be beat (pun intended). Secondly, I always use butter or ghee. Some chefs like olive oil or a combination of both. I encourage you sometime to cook an egg in butter or ghee, then cook an egg in olive oil to experience the BIG difference in flavor. I also suggest that you lightly salt your eggs while they are cooking. If salt is a no-no, try a salt substitute.

Scrambled Egg Preparation:

• Don’t add milk to your eggs, it makes them tough.
• Whip the eggs very well before cooking. Incorporating air makes them lighter.
• Cook on low to medium-low heat. Egg white proteins are like little corkscrews before they are cooked or dispersed. These proteins need to be relaxed slowly when using heat or they end up rubbery.

• Gently fold the eggs in the pan every few seconds.
• Remove eggs from the heat source just before they are done cooking. They will continue to cook in the pan until they are completely done.

Poached Egg Preparation:

• Crack the eggs in a separate bowl. This assures you won’t end up with eggshells in your poached eggs and allows you to gently release them into the water, aiding in the prevention of breaking the yolk.
• Bring the water to a simmer. (Just below boiling.)
• Add 1 or 2 tablespoons of vinegar, white, red or cider. This helps the eggs to coagulate and stay together.
• After the eggs have cooked for a couple of minutes, gently slide a utensil underneath of them and release them from the bottom of the pan.

Hard-Boiled Eggs:

• Dated eggs peel better than newer ones.
• Place your eggs in a pan, don’t over crowd. Cover with water and bring to a boil. Place a lid over the pan and turn the heat off. Allow the eggs to cook in the hot water for 11-13 minutes. Remove the eggs from the pan and place in an ice bath.