How do like your eggs in the morning?
Fried, scrambled, baked or poached, Brits on average eat 3 eggs per week and the average person will consume a whopping 7,300 over his or her lifetime.
Ah, the incredible, edible egg. (who remembers that ad??)
There are around 29 million of these in the UK, we consume more than 10 billion of what comes out of these each year, one in five adults cannot boil one and the longest throw of a fresh one – without breaking – is 98.51 metres or 323 feet! Also, a medium one only has 80 calories and are a great source of protein!
Eggs can be used in a variety of different ways, they are an important part of cooking and baking, they can bind ingredients together, they have a thickening ability as seen in custards, used to leaven baked high-rises such as soufflés, and they emulsify mayonnaise and Hollandaise sauce plus are used in glazing breads and cookies – making eggs an ‘anytime of day’ food.
Don’t have the faintest idea how to cook an egg? Here’s some of the basics…
Place eggs in a pot and cover with water. Cover and bring to a boil. After the water is boiling, boil eggs for 5-6 minutes. When 5-6 minutes are up, remove the pan from the heat and pour out the boiling water. Run cold water over the eggs for several minutes, until they are cool to the touch. Gently tap them on the counter or against the inside of the pan to help crack the shell and peel off. Refrigerate.
Cut hard-boiled eggs in half length-wise and carefully scoop out the yolk into a bowl. Smash the yolks with a fork until smooth. For about 6 eggs, add 1-2 tsps of mayonnaise and 1-2 tsps of Dijon mustard to the yolks and mix thoroughly. Using a teaspoon, put a spoonful of the yolk mix into each half of the egg white. Garnish with a sprinkling of dried parsley or paprika.
In a saucepan, bring water to the boil and then add eggs in shells. Boil for 3-4 minutes then remove from water and run under cool water for about a minute. Sit the egg in an egg cup and carefully crack the top portion of the shell to remove. Use a spoon to eat as the yolk will still be quite soft, as it should be. You can also remove the complete shell and put into a bowl with pieces of bread or toast and enjoy them that way.
Put 1-2 tsps of butter, margarine or olive oil into a frying pan over medium heat. Crack the eggs (1-2) into a small bowl then gently pour the eggs into the hot fat. Gently let the egg cook until the white is no longer transparent. Use a spatula to flip the egg over and let cook about 20-30 seconds. Serve. (Try making your own ‘egg mcmuffin’…place the egg on an English muffin with a slice of Canadian bacon and a slice of cheese.)
Same as fried, but don’t flip the eggs over. Let them cook an extra 30-60 seconds then remove with spatula. I like to spoon some of the fat in the pan over the eggs while they’re cooking as it helps seal the yolk a bit.
Heat a frying pan and add about a tablespoon of butter or oil to the pan. Break 2 eggs into a small bowl and add a small amount of milk or water, about a tablespoon worth. You can even add cream if you want to be really decadent about it! Whisk with a fork or small whisk until the egg is thoroughly mixed with the milk. Season with salt and pepper, if desired. Pour the eggs into the pan and stir around until completely cooked. I sometimes like to serve scrambled eggs with a few sauted mushrooms and grated cheese and strips of crispy bacon in a tortilla wrap. Makes a great on-the-go breakfast.
So, how DO you like your eggs in the morning, afternoon or evening?