Hi friends
As you may be aware, the humble egg is so often taken for granted. They sit in your kitchen just waiting for you to use them.
However, did you know that eggs are one of the most commonly consumed foods in the world. Full of vitamins, protein and antioxidants, they help you lose weight, gain muscle and even improve your brain function.
We’ve put together some egg-tastic tricks that are sure to amaze and amuse you.
So let’s kick it this off with balancing an egg. Most people don’t realize that with some time and patience, you can balance an egg on its bottom side. Simply find an extremely flat level surface then carefully rock the egg back and forth between your fingers. This can be quite frustrating and takes several minutes to work before you feel the egg taking hold. Some eggs might not even do it, but the feeling of accomplishment you get when your egg sits balancing on its end will astound everyone!
If you want a quick sunny-side up egg but you’re running late for work, simply grab a plate and heat it for two minutes in the microwave. Now get a little butter and lather up the plate before cracking your egg directly onto the plate. Very gently lightly poke a tiny hole in the yolk so that the egg can be vented and doesn’t explode in the microwave. Then carefully place it in the microwave for about 45 seconds. Once the timer is done check and see if the egg whites are set and if so eat and enjoy. (If not just add another 15 seconds).
Sometimes it’s hard to be sure if your eggs are still fresh or not. A simple way to test this is by filling a small clear container with water and carefully dropping the egg in. If the egg stands up on its small pointy end then it’s still edible but getting on a bit. If the egg lays right on its side, then you my friend have a fresh egg.
If you should want to make perfect scrambled eggs like they do in the local cages and diners, take a whisk and break three eggs into a large bowl along with 1/4 of a cup of milk and a little salt and pepper. Whisk until the eggs look nice and smooth.
Now put a pan over a high heat and melt a tablespoon of butter until it starts to bubble a bit. Pour the eggs directly into the center and stir until you start to see curds forming. Once that happens, immediately set the heat to low.
Now simply flip the eggs over each other again and again until you don’t see any running liquid. At this point remove the pan from the hot stove top and let it sit cooking on its own for another minute. Slide the eggs onto a plate and serve.
For a quick microwave tip, place the raw whisked eggs, a knob of butter, a dash of milk, salt and pepper into a safe microwaveable bowl and cook for approximately 3 minutes. Stir the eggs when finished and serve.
How about a quick poached egg, if that’s your preference. Let’s utilize the microwave again. In a microwave safe bowl and add half a cup of water. Then crack your egg directly into the water. Cover the bowl and place it into the microwave for about 60 seconds. This is usually enough time, however you can always add an additional 10 seconds or so if needed. Now use a slotted spoon and carefully scoop the cooked egg out on a plate and tuck in!
If you prefer a runny soft-boiled egg this is how to make one in five minutes. Bring some water to the boil in a pan and carefully place your eggs into it using a slotted spoon. Reduce the heat to low and after exactly 5 minutes, remove the eggs and plunge into cold water for a minute. This halts the cooking process. Your eggs are then ready to be peeled or placed in an eggcup with the top cracked open. Remember your toast soldiers!
Here’s a really cool one. Did you know you can scramble your eggs inside the shell! You basically place an egg into a long-sleeve shirt and tie it off at both ends by rapidly spinning the shirt in a circular motion and then pulling hard a few times. This will mix the contents of the eggs right in the shell. Once that’s done you simply boil and enjoy.
Want to show off by cracking an egg with one hand? To crack an egg perfectly with one hand, gently hit a side surface and then push up with your thumb while pulling down with your lower two fingers, using your index finger as support. You should get an even break in the center with some practice, but don’t expect to get it right every time.
Some recipes call for egg whites only or sometimes egg yolks only. Get a small empty water bottle. After your egg is cracked on a plate or in a bowl, simply squeeze the bottle, then place it over the yolk and release. The yolk will immediately get sucked up into the bottle and can be placed on its own or disposed of, whichever you prefer.
Here’s a simplistic way to cook a sunny-side up egg. Heat a pan on medium for a moment then coat it with a bit of butter. Crack an egg and plop it into the pan. Swirl the pan around a little to make sure the egg whites are evenly dispersed. Cover the pan for about 2 minutes then let it finish cooking on its own. Add seasoning of your choice and remove from the heat to eat.
Sometimes boiling eggs can be a pain and you need to focus on other things without having to monitor the boiling water. That’s where your trusty oven comes in. Simply place as many eggs as you need directly onto a tray or a pan on the center oven rack. Now set your oven to 325 for 30 minutes. No need to preheat the oven. When the time is up carefully take the pan out of the oven and place the eggs into ice-cold water just for a couple minutes.Your hard baked eggs will be done!
To follow up on hard boiled or baked eggs there comes the peeling part. This can be a huge pain, so here’s a nifty technique to use next time. Place the hard-boiled eggs into a container or bowl and fill it with just a little bit of water. Now cover the top with a plate and shake the whole thing around with passion after about 10 seconds pop the top and slide the shell right off.
So you want to make some fancy poached eggs but you don’t own a sous-vide cooker? Grab some saran wrap or cling film and coat it with your favorite cooking oil. Place it over a bowl. Now crack an egg directly into the center seasoning the egg to your own personal taste. Lift the bag out and carefully bring the sides up, tying them off. Bring a pot of water to a full boil and once there reduce the heat to medium. Now place the bag directly into the water and let it simmer for about 3 minutes. Remove the bag and untie it. What you should be left with is a perfectly poached egg sous-vide style.
Have Fun!
As found on Youtube
Look for more tips coming soon!