Poaching and Boiling Ingredients
- White vinegar
- Milk or cream
Additional Flavours Ingredients
- Fresh herbs
- Sour cream
Poaching Recipe Steps
Into a deep pan of rapidly boiling water add white vinegar
Slip an egg into the water, and with a spoon whirlpool the water around the egg to create an even oval shape.
Allow to cook for 2-3 min with the whites becoming firm and the yolk soft to the touch.
Boiling Recipe Steps
To center the yolk drop the egg into a whirlpool of boiling water.
Continue to whirlpool for approx. 1 min during cooking
Scrambling Recipe Steps
Melt butter or oil in pan, place eggs in a bowl with milk/ cream and with a fork or whisk beat until the yolks and whites are broken up.
Pour in the hot pan and stir gently towards the center of the pan with a wooden spoon just to break up the eggs. Don’t over stir or over cook the eggs as they will become lumpy and rubbery and cause the eggs to weep.
Scrambled eggs should be soft and creamy with firm pieces of egg throughout.
STORAGE – Eggs are best stored in the carton as their shells are very porous and can take on smells that linger in the refrigerator. Their shelf life is 2 1/2 – 3 weeks in the fridge.
FRESH TEST– On breaking open an egg the freshest will have yolks that sit high and look plump with the white being a little cloudy and clinging to the yolk.
If you are unsure of the egg drop it into a bowl of water –
• If it floats on its side its fresh.
• If it floats vertically with the rounded end up it 2-3 wk. old
• If it is floating on the surface of the water, throw it out.
COOKING– Additional Flavour ingredients should be added towards the end of cooking. The addition of salt prior to cooking relaxes the proteins and may also cause the eggs to break up or become thin and watery.