The traditional chef’s hat features 100 pleats in it, why you ask? This dates back to the 16th Century and it was said to represent the 100 ways there are to cook an egg. On hundred ways to cook an egg seems like an incredible amount, don’t worry though, we will not be detailing them all in this article as you probably don’t have the time to read it and in all honesty, I got stuck in the mid-20s. Instead however I am going to talk to you today about the best ways to cook eggs, and which are my favorites. I did one of a series of a few months back and during the writing process, I cooked an awful lot of eggs and discovered which ways I preferred to cook my eggs and I wanted to share them with you.
Eggs in the Clouds
Let’s start off with the most ambitious of egg cooking techniques, eggs in the clouds, so called because of the way in which the egg whites resemble clouds once cooked. In order to achieve this high-gourmet recipe you will need to have some patience and a touch of luck. To start with you want to separate the egg white from the yolk, whisk the white until it forms soft peaks and set aside. Preheat your oven to 210 degrees and place a baking sheet on an oven tray, spoon the egg white on to the oven tray and form a small hole in the center of the white. Cook the egg white for 10 minutes until it starts to fluff up and then place the yolk in the center, cook the lot for a further 10 minutes and then take out and enjoy.
I absolutely adore poached eggs and it took me quite a while to master how best to cook them, after many tries and many failures, here is my preferred way to make a poached egg. Place some water in the pan, you want around 3-4 inches of water here, once the water starts to boil, use a utensil to spinning the water. As the water spins it will create a hole in the center, don’t spin the water too fast, just gently enough to create a small hole, crack the egg into the hole and remove from the heat. Leave the egg for 4 minutes off the heat and then remove and enjoy your lovely, run poached egg.
As with all ways of cooking eggs, there are many ways in which you can scramble and egg, personally I like mine quite creamy and here is how I like to do it. Crack 2 eggs into a jug and whisk until the yolk and white are mixed, place this mixture into a deep saucepan and stir repeatedly as it heats, gradually add around 50ml of milk, little bit little, stirring until the egg is ready. Be careful not to season the egg whilst it is cooking, if people wish to have salt or pepper then you can do this once it is cooked. If you want to really cream it up then add a spoonful of creme fraiche to the egg as it is cooking.