Eggs are versatile and can be eaten for breakfast, lunch or dinner. Most of the methods used to cook eggs are simple, the only one that a bit tricky is poached eggs. Here’s a guideline for each method. There are many ways to cook poached eggs, I use the egg pod method as I find it easier.
The best and easiest way to make this is by cooking the eggs in a microwave. Scramble eggs is great with a fried breakfast, on toast, with salmon or in a tortilla wrap for an on the go breakfast.
- Use a fork to mix 2 or 3 eggs into a microwavable bowl with a 2-3 tbsp. milk and knob of butter. Also add salt and pepper. (Optional seasoning- mixed herbs, chives, onion, smoked paprika etc.).
- Cover with bowl and cook for 40-45 seconds. Stir and then cook again until eggs are almost set, roughly 30 seconds longer. Adjust times depending on number of eggs.
- Serve immediately. Great on toast or part of an English breakfast.
This method is the most simplest but the time it takes depends how you like your egg cooked.
1. Bring a pan of water to the boil and then reduce to simmer and place egg in carefully.
2. Cooking time depends on how firm you like your boiled eggs.
Soft boiled eggs: boil for 5-6 mins.
Hard boiled eggs: boil for 8 mins
3. When cooked for the correct timing, remove and place in a bowl of cold water for 1 minute, When cooled, gently crack and peel egg(s).
Soft boiled eggs are great for breakfast or lunch, best with bread soldiers. Hard boiled are ideal to slice and add to salads or in sandwiches.
1. Bring a pan of water to boil and reduce to simmer.
2. Lightly oil the pod with butter and crack egg into the pod.
3. Cook for 6 minutes. To cook best, cover pan of water with a lid during cooking.
4. Slide knife around edge of the egg in the pod, to help ease egg out and serve how you wish. Great on toast or with English breakfast.
Hope you’re having a wonderful Easter weekend !!
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