Have you ever considered who first cracked an egg?
What did they do to it? How did they decide it would be something deliciously versatile, so popular and so nutritional?
Some may say it was a caveman, who miraculously dropped it on to a hot rock outside a cave… Oh, and Lo and Behold, the first fried egg was cooked!
How about who first discovered that if you whip up the white, it turns creamy, frothy and white?
And what would have possessed someone to cook a white of egg omelette? Obviously, eggs are separated to create wonderful things to eat but to simply just eat the white of an egg?
Well, there’s some food for thought as Eggs are such a huge part of our culinary world in most (or all) countries worldwide! They can be the basis of a dish, they can add and enhance flavour, their versatility really knows no bounds
We are most familiar with hens’ eggs, but have you tried duck eggs?
Poaching duck eggs in chopped tinned tomatoes is a wonderful dish. Simply add a little salt and pepper and after around five minutes a rich nourishing breakfast or light snack will be served!
Eggs throw quite a large challenge our way and that is the ability to be able to boil one! As a seasoned cook, I am not afraid to say that sometimes I am defeated. Success really is determined on the size of the egg, how old it is, how fast the water is boiling, and whether it cracks during cooking! So how do you master the perfect boiled egg?
Here’s my recommendations for creating the perfect boiled egg, but bear it in mind that it really does take a stroke of luck to perfect this!
-Bring the water to the boil and always turn down to simmer.
-Meanwhile immerse two medium size eggs into hot tap water, leave 1 minute.
-Lower the eggs into the simmering water turning them in the spoon as you lower them in.
-Leave them to boil for four minutes and remove and tap the top with a teaspoon to breach the shell.
-Leave 2 minutes before eating.
Can’t guarantee complete success, but it usually works.