Eggs and how to cook them

Table of Contents

Eggs and how to cook them

1. Boiled Eggs
   1. How long to boil an egg:
2. Coddled Eggs
3. Poached egg
   1. How to Poach an Egg
4. Fried Eggs
   1. Sunny Side Up Egg:
   2. Flip-over Egg (Over Easy/Over Medium/Over Hard):
   3. Scrambled Egg:
   4. Omelette:

Eggs and how to cook them

In Australia, when it comes to eggs, there are different types available, including caged, cage-free, and free-range eggs. These classifications refer to the living conditions of the hens that lay the eggs: 

 Caged Eggs: These eggs come from hens that are typically kept in small cages, and they have limited space to move around. The conditions for these hens are often less spacious and may not meet certain animal welfare standards. 

 Cage-Free Eggs: Cage-free eggs are produced by hens that are not kept in traditional small cages. Instead, they have more room to move within an indoor space, although they may not have access to the outdoors. 

 Free-Range Eggs: Free-range eggs come from hens that are provided with access to the outdoors and more space to roam. These hens generally enjoy better living conditions and have the ability to express more natural behaviours. 

When it comes to egg sizes, they are typically classified as: 

• Large Eggs that weigh approximately 63-73 grams each. 
• Extra Large Eggs that weigh approximately 73-83 grams each. 
• Jumbo Eggs that weigh approximately 83 grams or more each.

The colour of an eggshell, whether white or brown, does not significantly impact the taste or nutritional value of the egg. The difference in colour is primarily due to the breed of the hen. White-feathered hens with white earlobes typically lay white eggs, while brown-feathered hens with red earlobes usually lay brown eggs.

When purchasing eggs, it's important to check for any breakages or cracks in the eggshells. Here are some steps to ensure you're buying intact eggs: 

 Inspect the Carton: Examine the egg carton carefully for any visible signs of damage, especially around the edges or corners. 

 Check for Cracks: Open the carton and inspect each egg individually for cracks, holes, or any damage to the shell. Avoid purchasing eggs with visible cracks, as they can lead to contamination or spoilage.

Gently Handle the Eggs: Pick up each egg gently to check for any hairline cracks that might not be immediately visible. Handle them with care to avoid causing further damage. 

 Look for Cleanliness: Ensure the eggs are clean and free from any foreign substances, dirt, or feathers. 

 Check the Sell-By Date: Verify the sell-by or expiry date on the carton to ensure you're buying fresh eggs. 

 By following these steps and being vigilant when inspecting the eggs, you can ensure that you're purchasing eggs that are in good condition and free from any cracks or breakages.

Eggs bought from the store are no longer coated with water-glass and must be refrigerated to stay fresh. The sanitisation process removes the natural 'bloom' and water-glassing is no longer effective.

Boiled Eggs

Although boiling an egg seems to be simple it is amazing how many people don't have a clue.

Boil some water in a kettle, it uses less energy than boiling in a pan.

Place the eggs into a small pan. Cover them with at least 2.5 cm of cold water, and position the pan on high heat. Gently stir the eggs and bring the water to boil again. Set a kitchen timer for one of the timings below.

How long to boil an egg:

• 3 min makes a really soft-boiled egg yolk and an almost set white.
• 4 min makes a runny egg yolk and lightly set white.
• 5 min makes a gooey egg yolk and a firm white.
• 6 min makes a softly set egg yolk and a hard-boiled white.
• 7 min makes a hard-boiled egg.
• 8 min makes a firmly hard-boiled egg.

Reduce the heat slightly to maintain the water bubbling without fast boiling and stir the egg once more. Once the cooking time is complete, remove the egg from the pan with a slotted spoon, place it into an egg cup, and serve immediately. My mother used to supply toasted bread soldiers to dipo into the runny yolk. You can use the hot water to make tea or coffee.

Coddled Eggs

1. Prepare the Water Bath: Fill a small saucepan or coddling dish with water, ensuring it's deep enough to submerge the egg. Heat the water until it's just below boiling, around 70-80°C.
2. Crack the Egg: Gently crack the egg into a heatproof coddling dish or ramekin. Ensure the yolk remains intact.
3. Season (optional): Add a pinch of salt or your desired seasoning to the egg.
4. Place in the Water Bath: Carefully place the coddling dish with the egg into the hot water, ensuring the water surrounds the dish.
5. Coddle the Egg: Let the egg cook in the water bath for about 5-7 minutes. The whites should set while the yolk remains runny.
6. Monitor the Cooking: Keep an eye on the egg to achieve your preferred level of doneness. Adjust the cooking time slightly if needed.
7. Remove and Serve: Carefully remove the coddled egg from the water bath. Serve immediately with toast, asparagus, or your choice of accompaniments.

Poached egg

How to Poach an Egg

• Fresh eggs
• Water
• A pinch of salt (optional)
• A saucepan
• A slotted spoon
• A small bowl

1. Fill the Saucepan: Choose a saucepan with a lid, and add water to it. Use enough water to cover the eggs when they're in the pan. Typically, this is around 5-7 centimeters deep. 
2. Heat the Water: Place the saucepan over medium heat and bring the water to a gentle simmer. The water should be hot, but not boiling vigorously. The temperature should be around 85-90 degrees Celsius.
3. Crack the Egg: While the water is heating, crack a fresh egg into a small bowl. Be careful not to break the yolk.
4. Add Salt (Optional): If you like, you can add a pinch of salt to the simmering water. This helps the egg coagulate more evenly. However, it's optional.
5. Create a Whirlpool (Optional): If you want to give your poached egg a neater shape, you can create a gentle whirlpool in the simmering water by stirring it with a spoon. This will help the egg white wrap around the yolk.
6. Slide the Egg into the Water: Turn off the heat and carefully slide the egg from the bowl into the simmering water. The whirlpool motion (if created) will help the egg white envelop the yolk.
7. Cover and Poach: Put the lid on the saucepan and let the egg poach in the hot water for about 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk. Adjust the time to your preference.
8. Remove the Poached Egg: Using a slotted spoon, gently lift the poached egg out of the water. Allow excess water to drain off.
9. Serve: You can serve your perfectly poached egg on a plate. Season it with a little salt and pepper if desired.

Fried Eggs

Sunny Side Up Egg:

1. Heat a non-stick frying pan over medium heat and add a small amount of butter or oil.
2. Once hot, crack an egg into the pan gently, ensuring the yolk remains intact.
3. Cook for a few minutes until the whites are set but the yolk is still runny.
4. Season with salt and pepper before serving.

Flip-over Egg (Over Easy/Over Medium/Over Hard):

1. Follow the steps for a sunny side up egg, but after a minute or so, gently flip the egg using a spatula.
2. Cook for another minute or so, adjusting the time based on how you like your yolk (runny for over easy, semi-runny for over medium, fully cooked for over hard).
3. Season with salt and pepper before serving.

Scrambled Egg:

1. Crack the desired number of eggs into a bowl and beat them with a fork or whisk until well mixed.
2. Heat a non-stick pan over medium heat and add a small amount of butter or oil.
3. Pour the beaten eggs into the pan and let them cook for a moment before gently stirring with a spatula.
4. Continue stirring until the eggs are cooked to your desired consistency (creamy or firm).
5. Season with salt, pepper, and any desired additions like cheese, herbs, or vegetables.

Omelette:

1. Crack the desired number of eggs into a bowl and beat them with a fork or whisk until well mixed.
2. Heat a non-stick pan over medium heat and add a small amount of butter or oil.
3. Pour the beaten eggs into the pan and let them cook for a moment without stirring.
4. Once the eggs begin to set, add your choice of fillings (e.g., cheese, vegetables, herbs, meat) to one half of the omelette.
5. Carefully fold the omelette in half to cover the fillings and cook for another minute or until the eggs are cooked through.
6. Slide the omelette onto a plate and serve hot.

Enjoy