poached
Eggs
Ingredients
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1 large Egg
1-2 tbsp Vinegar
Water
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In a deep pot, bring water to a rolling boil. Meanwhile, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquid egg whites have been removed. Then, transfer this to another small bowl or a ramekin.
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Once the water start boiling, reduce the heat and bring to a gentle simmer. There should only be small bubbles rising.
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Add 1 tbsp vinegar and with a whisk create a vortex. This will help the egg white to wrap around the yolk. Drop the egg right into the middle of the vortex and cook for 3-4 minutes until white is firm and yolk is still soft. Lift the egg out with a slotted spoon and drain it on a kitchen towel. Sprinkle with salt and pepper.
fluffy
omelette
Ingredients
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4 Eggs
1 tbsp Butter
¼ tsp Sugar
Salt to taste
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First, separate the egg yolks and whites.. Then with a whisk or a hand mixer whip the egg whites to a stiff consistency.
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If using a hand mixer start with low sped to medium high.
Next, in a medium bowl beat the eggs yolks really well with a fork by adding sugar and salt.
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Add 1/3rd of the egg whites into this and mix well with a whisk.
Add rest of the egg whites and carefully fold it with a spatula until fully incorporated.
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Make sure not to over-mix as this will cause to release the air we carefully whipped into them. This will result in a flat omelet.
Heat a pan on medium flame and add 1 tbsp butter. Pour the egg mixture to the pan and spread evenly.
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Reduce the flame to low, cover it with a lid and cook for 5 minutes.
If the top of the omelet is firm and not sticky when touched, it is ready.
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You can always add your own spices, herbs, and veggies, cheese or cooked meat or a combination of these to make your own special omelet.
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Transfer this to a serving dish and serve immediately.
Ingredients
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3 Eggs
1 tbsp Butter or oil
Salt and pepper to taste
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Heat a nonstick pan or skillet over medium low heat. Meanwhile, crack the egg into a medium bowl and beat them well with salt until whites and yolks are well blended.
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Add 1 tbsp butter or oil and melt it. Pour the eggs into the pan and wait for the bottom to lightly set. Move the spatula around the edge of the pan, pulling the cooked edges towards the center. That way the uncooked eggs will flood over and cook fast. Continue cooking until thickened and no visible liquid eggs remains.
Turnoff the eat when the eggs are 90% cooked. Even though we take the pan off the heat, the eggs will still continue to cook. Giving some extra seconds in the hot pan will make perfect scrambled eggs.
