This week is British Egg Week (5th-11th October 2009), so I thought I would share with you how to make scrambled eggs.
Use half an ounce of margarine or butter and 1 tablespoon of milk per egg. Crack the eggs (2-4 eggs per person depending on size of eggs and appetite of person!) into a bowl and add the milk. Beat the eggs and milk together and season with a little salt and pepper. Melt the margarine/butter in a saucepan and add the beaten egg mixture. Stir with a fork until the mixture is nearly set. Remove from the heat and serve.
It is British Egg Week (5th-11th October 2009) and did you know that a recent survey found that 17% of those surveyed struggle to boil an egg.
A soft boiled egg has a firm white and runny yolk. Soft Boiled Eggs can be cooked in a number of ways.
You can plunge the eggs (still in their shells) into a pan of fast boiling water and cook according to taste and size of eggs. One tip is don’t boil eggs that have come straight from the refrigerator, because very cold eggs plunged straight into hot water are likely to crack.
For standard hen eggs:
3 minutes = very soft,
3.5 minutes = soft,
4 minutes = medium hard or
4.5 minutes = firm.
A small/medium egg soft-cooked yolk 3 minutes.
A large egg soft-cooked yolk 4 to 5 minutes.
An extra large egg soft-cooked yolk 5 minutes.
When cooked, put into egg cups and cut the top off the eggs.
Serve with a little salt and toasted bread cut into thin slices (soldiers).
A second way to cook soft boiled eggs is to cover the eggs (still in their shells) with cold water and bring slowly to the boil. The moment the water boils remove from the heat. Put into egg cups and cut the top off the eggs.
You can soft boil hen eggs, guinea fowl eggs, duck eggs and quail eggs. They all need different amounts of times to soft boil.
Quail eggs take about 1 to 1.5 minutes to soft boil.
Guinea fowl eggs take about 3 to 3.5 minutes to soft boil.
As it is British Egg Week (5th-11th October) I thought I would explain how to poach an egg, in the light that a recent survey found that a third (33%) of people surveyed said they found it difficult to poach an egg.
Break the eggs carefully into cups, unless using a special poaching pan.
Put a teaspoon of vinegar and a pinch of salt into a pan half full of water.
Slide in the eggs, keeping the white together with a spoon.
Simmer gently spooning water over the eggs, until they are set and the whites are opaque.
Remove from the pan and drain well before serving.
I have just received a phone call from the BBC (well Endemol Productions) to say that the date of my Ready Steady Cook appearance with my Hugo House Quail Eggs has now changed to Wednesday 25th February at 4.30pm on BBC2.
Hugo House Quail Eggs
I am still feeling nervous as I haven’t seen the finished show. I do hope that I don’t have green pesto stuck in my teeth after tasting the food but there’s only one way to find out and that’s to tune in to Ready Steady Cook on BBC2 at 4.30pm on Wednesday 25th February 2009!