The rainy and cold weather is gone and it’s a bright sunny day in Cape
Town! The only downside is its MONDAY! You probably burned the office down on
Friday and jammed your hearts the rest of the weekend. If you still have a
hangover you are probably not in the mood to read or see food. So I decided not
to wreck your fragile heads with big recipes or reviews, but instead to focus
on something rudimentary. I received a couple of emails this weekend and most
of them asked that I should go back to the basics. What better way to start the
week than a fun and wacky eggy madness. I am going to teach you the bare basics
on how to properly cook an egg.
Believe it or not and laugh if you want to. There are honestly cooks
out there that STILL don’t know how to properly prepare an egg. I will discuss
and teach you how to boil, fry, poach and scramble an egg so that it’s yummy
and perfect every time.
Hard Boiled Eggs
By Carl van Niekerk
Some of you struggle with how to probably hard boil an egg. “How do I do it? How long is too long or too
short?” These are just some of the questions I know people ask themselves. Something as hard- boiling an egg seems simple
but trust me if you don’t know what you are doing it can be quite daunting. Look
no further! With this artless technique,
you’ll cook textbook hard boiled eggs every time!
1. Place your eggs in a heavy-bottomed saucepan and cover them with cold
water. You can have as many as one egg to several eggs in your saucepan. Just remember
the more eggs you have the bigger the chance of cracking them. It is important
that the tops of your eggs are covered by at least 1-2cm of water.
2. Bring your water to a full bubbling boil. Turn off the stove or burner
and let the pot stand on the heat for about 10-15 minutes.
3. If you wish to have more of a runny centre, bring water to a full boil,
turn off the heat and cover for 3 minutes.
4. Remove the boiled eggs from the water and transfer them to a bowl of
cold water until they are cool enough to peel and serve.
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