Easy Ways to Cook Eggs
No poaching pan?
To poach eggs without a special pan, boil up a wide saucepan of water, add a tablespoon of vinegar and swirl a spoon around in it to create a ‘whirlpool’ effect. Crack the eggs and quickly tip them into the pan (it’s easier if you break them into a cup first). Simmer gently, covered, for about three minutes or until the eggs are set. Lift them out with a draining spoon. Fresh eggs will poach best and spread least.
Fat-free fried eggs
If you like fried eggs but want to cut down on fat in your diet, try this method; Place a Pyrex or other heatproof plate on top of a pan of boiling water. When the plate is very hot, break an egg onto it and leave it to cook for about six to eight minutes, until set.
• You can ensure that the yolks of hard-boiled eggs end up in the centre by placing them in a pan of cold water and stirring over heat until the water boils, to keep the eggs moving. Once the water’s boiling, stop stirring.
• To prevent a black ring forming around the yolks of hard-boiled eggs, drain them as soon as they are cooked, tap and crack the shells, then run the eggs under cold water for a few minutes.
• Before peeling, roll hard-boiled eggs over a firm surface with the palm of your hand. The shell will crack all over and come away more easily.
• If you don’t have time to boil and mash eggs for a sandwich filling, scramble them until very dry, season, and mix in mayonnaise when cool.
Scrambled eggs and omelettes
For a fluffier result, add a little carbonated water when you beat up the eggs. A tablespoon of dry sherry will pep up the flavour too.
Looking after your pans
Don’t use omelette or pancake pans for other purposes, or you may damage the surface and cause your omelettes or pancakes to stick.