How To Cook The Perfect Egg

Prachi Joshi

The humble egg is one of the most versatile ingredients in your pantry.

Whether it’s for breakfast, lunch or dinner, eggs are always a good idea. They are a great protein source, and they are also rich in various vitamins and minerals. Here’s a look at the various ways in which you can cook them.

Boiled

Boiling an egg may seem like an easy thing to do – just put the eggs in water and bring it to a boil. But the amount of time you boil the eggs will determine whether they are runny soft-boiled or the classic hard-boiled. Here’s how to boil eggs perfectly – place eggs in a pot or pan and cover with cold water. Bring the water to boil, then turn off the heat, cover the pot and remove it from the stove. Now start your timer; 3 minutes will give you soft-boiled eggs with runny yolks, 6 minutes will make the yolks custardy, and 10 minutes will give you firm yet creamy hard-boiled eggs. For very firm hard-boiled eggs, leave them in for 15 minutes.

Poached

Poaching is a delicious, low-calorie way to cook eggs, since you don’t need to add any fat while cooking them. The technique requires some practice, but it’s not too difficult to master. Remember to use fresh eggs as these give the best results. Fill a saucepan with water and bring it to a boil. Reduce the heat and bring the water down to a simmer. Crack the egg in a long-handled ladle. Add a spoonful of vinegar to the simmering water and then lower the egg into the water. Tip the ladle to ease the egg into the water, which should be at a bare simmer. Cook for 4 minutes and use a slotted spoon to remove the egg. This should give you a poached egg with firm whites encasing a gooey, runny yolk.

Scrambled

Soft, creamy scrambled eggs are the stuff perfect breakfasts are made of. The trick is to cook them low and slow – on a low heat and slowly to let the egg curds form. You can either use butter or oil to cook the eggs in; olive oil is the healthier option, but as they say, butter makes everything better! Warm a pan on a low heat and add a knob of butter. Meanwhile whisk the eggs in a bowl and season with salt & pepper. Once the butter has melted, pour the whisked eggs into the pan. Stir the eggs occasionally till they cook to the texture that you like. Sprinkle any herbs and eat them right away on a slice of toast.

Sunny side up

 

What better way to brighten up your morning than with a sunny side up egg? Crack an egg directly into a greased pan or a non-stick skillet. Fry it till the edges turn brown. Do not flip it over so that the bright yellow egg yolk is retained in the centre. The yolk is runny and is great for dipping your toast into. If you flip the egg, it becomes an ‘over easy’ egg, which is cooked just enough for a film to form over the yolk. The yolk is still slightly runny.

Omelette

 

A fluffy French omelette is another great way to start the day. We recommend using a non-stick skillet or a well-seasoned iron skillet to make the process of flipping and sliding easier. You can add all sorts of fillings to your omelette – from cheese to veggies, from mixed herbs to ham. Place the skillet on medium heat & add butter or oil. Tilt the skillet so that the fat coats the entire surface. Whisk the eggs in a bowl, season with salt and pepper, and pour into the skillet so that it coats the entire bottom. Cook for 2-3 minutes till the eggs set and edges look crisp. Turn off the hot; the top will still be slightly wet but it will cook in the residual heat. Place the filling on one-half of the omelette and fold over the other half to cover the fillings. Slide onto a plate and garnish with herbs.