SUCCESSFUL EGGS …HERE’S HOW !

Anyone can boil an egg OR can they ? To prevent the egg from cracking, use eggs at room temperature. SOFT BOILED EGGS....Simmer the eggs in gently bubbling water to avoid the risk of the shell cracking in roughly boiling water. Simmer the eggs in the simmering water for 1 minute, them remove the pan/ pot from the heat and cover with a lid and leave for 5 minutes. HARD BOILED EGGS ......Place the eggs in cold water and gently bring to the boil, then simmer for 8 minutes. Then place the cooked eggs in cold water to prevent discolouration of the yolk. To remove the shells from boiled eggs simply tap the shells and peel away . SCRAMBLED EGGS .......There is no need to add cream or milk to get a soft cream mixture. Simply melt in 1 tbs of butter/ marg into medium sauepan/ pan and melt over a medium low heat. Pour in 2 well beaten and seasoned eggs and stir with a wooden spoon. Keep the heat low to avoid sticking. Remove the pan/ pot from the heat while the mixture is still slightly liquified and add another knob of butter/ marg into the still warm pan/ pot. Done! FRIED EGGS........For best results use vegetable oil as butter/ marg tends to burn and brown. Use enough oil to just cover the base of the pan. Fry eggs gently over a medium heat, basting every so ofen with the oil. Cook until eggs have firm whites and soft yellow yolks or as you like your fried eggs. POACHED EGGS.....Half fill a shallow pan with water with the addition of a little vinegar and a small amount of salt to encourage the egg white to set. Bring the water to a gentle simmer. Break the eggs separately into a cup and carefully pour into the simmering water, repeating this process with each egg. Cook the eggs for 3 minutes or longer depending on your preference. And you thought you knew all there was to cooking eggs. Eggs are amazing !!! Just 2 eggs give us a day's worth of vitamin B12, which helps our bodies to produce red blood cells, keeping us awake and alert, perfect for breakfast.