QUICKIE WITH MIGUEL MAESTRE The humble egg is one of the most versatile ingredients in the kitchen and one of the most popular ingredients worldwide. They re a cheap, protein-packed ingredient and a key element to a healthy diet. Although cooking an egg sounds like an easy feat, to perfect it is an accurate science. Miguel gives foolproof tips to prepare your eggs whether it be poached, fried or boiled.
TIPS FOR THE PERFECT POACHED EGG 1. Use fresh eggs. Fresh eggs not only hold together better and will be easier to poach, they also taste great. 2. Poaching an egg in shallow water helps to keep the egg contained in a neat shape. Ensure the egg is covered with water, but that the water is not too deep. 3. Use a gentle simmer when poaching an egg. Having too aggressive boil will tear the fragile egg white apart before it has time to set. You can bring it to the boil quickly just turn it down to a gentle simmer before adding the egg. 4. A dash of vinegar, or even lemon juice, helps the egg whites set more quickly, reducing the wispy bits. Don t use too much, or a coloured vinegar to avoid flavouring or discolouring the egg. 5. Break the egg into a cup before pouring into the boiling water, it s a more direct way of
pouring it into the water and will help with the overall shape of the poached egg. 6. Swirling the water in a whirlpool action will help the egg hold its shape, reducing the risk of having white wispy strands spreading through the water. 7. The key to a perfect egg is to always have a timer on hand. 2 minutes should give you a perfectly runny yolk and cooked white. Another 30 seconds will give you a yolk that is just starting to set. Another 30 seconds again gives a set yolk that is still custardy and soft. 8. As a poached egg is cooked in water, draining it before serving is important to remove any water, avoiding puddles on the plate or diluting the flavour. TIPS FOR THE PERFECT BOILED EGG 1. Use room temperature eggs take your eggs out of the fridge an hour or so before cooking, if you ve forgotten to do so, take the chill off it by running under warm water until it s no longer cold to the touch. If they re too cold, the egg shells may crack. 2. Bring a saucepan of water to the boil, and then turn it down to a rapid simmer. If the boiling is too aggressive, the egg may hit the bottom of the saucepan, crack, causing the egg white to seep out and the water to seep in. 3. Gently lower the egg into boiling water on a slotted spoon, this will prevent it cracking if dropped into the saucepan. Water will then seep into the egg, making it watery and causing it not to cook evenly. 4. Use that egg timer! Add the eggs to the pot and then begin timing. 6 minutes will give you a runny yolk, 7 minutes for a semi-firm yolk, 8 minutes a hard boiled egg 5. If you re cooking batches (3 or more eggs) it s recommended that you add a few extra second to your timing. If you re cooking more than 4, do so in batches. 6. Once the timer goes off transfer the egg to an ice bath to stop the cooking process continuing before peeling carefully.
TIPS FOR THE PERFECT FRIED EGG 1. Use room temperature eggs if you start with a cold egg, then you re more likely to end up overcooking the yolk trying to get the white set. 2. Very fresh eggs are best for frying, because the stronger proteins will give you a neater shape. 3. Always use a non-stick frying pan. 4. Fry an egg from a cold fry pan allowing it to heat with the oil. It will help it hold a nice shape. Cracking an egg on a preheated pan will cause it to splutter. The underside is also likely to cook before the white is still translucent on top.
EGG FACTS: Eggs contain 11 different vitamins and minerals The relatively inexpensive ingredient contains the world s highest quality protein, omega-3 fats and antioxidants. Cooking transforms no other food as dramatically as an egg. WEBLINKS For further information on eggs take a look at the following website: http://www.eggs.org.au