How to Cook Scrambled Eggs

Scrambled eggs need very gentle cooking to stop them from becoming very rubbery. Most people these days think that the best way to cook Scrambled eggs is to make them using a microwave, this however is the worst way of doing it for no matter what temperature you set the microwave to, you will always end up with rubbery results.

This method of cooking scrambled eggs is with using a pan and is the best way of getting perfect scrambled eggs.

-          Step 1: Depending on how many people you are serving depends on how many eggs you are going to want to use, but a good rule of thumb is to allow 2 eggs per person your serving.

-          Step 2: Beat well with a whist or a fork and season with a small sprinkle of salt and or pepper. For creamier Scrambled eggs you can add a dash of milk to the mix while beating.

-          Step 3: Melt 1 – 2 tablespoon of butter depending on how many you’re serving into an equally sized non stick sauce pan. Cook on a low heat until the butter is foaming.

-          Step 4: Carefully pour the beaten eggs into the pan and stir well (a wooden spoon or spatula is best). The eggs will begin to set at the base of the pan so continue to stir, making sure to mix the set eggs with the still runny mixture.

-          Step 5: When the mixture has become creamy all the way through remove the pan from the heat and allow too stand for up to 1 minute. The heat of the pan will continue to cook the eggs after you have removed from the heat. During this time you can add a small knob of butter or a tablespoon of cream for an added treat.

-          Step 6: Serve immediately after cooking as Scrambled eggs do not last well once cooked.

Although you can choose to cook large quantities of scrambled eggs in one go, you will usually end up with much better results if you cook each portion individually.

How to Cook a Poached Egg

When poaching an egg you need to make sure that the eggs you are using are the freshest you could find. Do not attempt to cook by this method if you cannot guarantee the freshness of the eggs as the water will cause the eggs to break egg.

For this method of cooking you will need a small, shallow pan, a frying pan is best for this, particularly if you are cooking more than one egg. But, do not attempt to cook too many in one go as each egg needs sufficient room in the pan to cook and if you crowd the pan you could end up with a disaster.

-          Step 1: Fill the pan you are using with enough water so that when you put the eggs in they sit just below the waters surface. While the water is heating up you can also add 1 – 2 teaspoons of vinegar but this is entirely optional, the vinegar does help to coagulate the egg white but some people prefer the taste without it.

-          Step 2: Break the egg or eggs into a small cup, you can break straight into the pan but this is not advised as the egg sometimes break and using a cup is a good way to stop this from happening.

-          Step 3: Bring the water to a gentle simmer carefully pour the egg into the pan. The egg white should immediately cover the yolk, if it doesn’t just give the egg a gentle poke with a spoon.

-          Step 4: Allow the egg to cook for 2 – 3 minutes or until the white is set but the yolk is still soft. Alternatively you could cook for 4 – 5 minutes if you prefer your eggs slightly firmer. Also a good idea before you serve the eggs is to baste the top of them with hot water as this will help to make sure they are fully cooked.

-          Step 5: Use a slotted spoon or something similar to remove the eggs from the pan and place quickly onto a piece of kitchen towel to soak up any leftover water.

-          Step 6: Serve immediately and Enjoy.

Poached eggs go fantastically in a toasted bread roll with a few rashers of bacons. Or for a recipe thats a little different you can also add some Philadelphia cream cheese to the bread roll.