Recently its come to my attention that not everyone has eggs for breakfast every day. Pete and I have one or two eggs most days, if the hens have provided enough. We have a few tricks for preparing eggs quickly, so there's always time before work for eggs (if you're still worried about cholesterol, its ok, they got it wrong, you can eat eggs, read this and come back for my quick egg ideas). Now, if its just time that's holding you back, here's three quick and easy methods that we use to prepare our breakfast eggs.
Method 1: poaching pan
This is Pete's favourite, I don't really like cooking the eggs in the plastic cups, but it is quick and easy. We wipe some butter over the egg cups and then crack the eggs in. Pete likes his yolks hard, so he just sets this up first thing and then gets ready, and 10-15 minutes later his eggs are ready to eat (don't leave them too long, if the water all boils off, the plastic starts to melt, we've been through a few of these sets!). I enjoy these poached eggs either on toast or just mashed up on the plate.
Method 1: poaching pan
This is Pete's favourite, I don't really like cooking the eggs in the plastic cups, but it is quick and easy. We wipe some butter over the egg cups and then crack the eggs in. Pete likes his yolks hard, so he just sets this up first thing and then gets ready, and 10-15 minutes later his eggs are ready to eat (don't leave them too long, if the water all boils off, the plastic starts to melt, we've been through a few of these sets!). I enjoy these poached eggs either on toast or just mashed up on the plate.
Method 2: Flat omelet
This is my preferred egg method. It is quicker, but you need to hang around and keep an eye on it so it doesn't burn. I break two eggs into a cup and whisk with a fork. Then I heat some macadamia oil in a small pan (I have gas, but on electric, you might want to start the pan heating first), when the oil is hot, I pour the egg in. I flip it with a fork after a couple of minutes and its done. Sometimes I stir in spinach or other chopped greens from the garden.
Method 3: Hard-boiled in advance
If you really only have time to eat and no time to prepare in the morning, you can cook your eggs in advance. I sometimes boil all my eggs for the week on Sunday night, peel them and then each morning and I can just pull them out of the fridge. I eat them mashed on toast. Of course, they are cold this way, but that's quite ok in summer.
How do you like your eggs? Do you have them everyday we do? Do you have any tips to share?
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One of my favourite meals to make and eat, is fried eggs with home-made choko chutney. I bought a special crepe pan (for crepes obviously) but found they fry up my eggs great too. The base is heavy which distributes the heat evenly, and that's how you fry eggs quickly. If you flip your eggs too, it cooks quicker. I used to always do sunny side-up, until I realised my crepe pan put a lovely crisp texture to the eggs, and it was quicker eat them if flipped.
ReplyDeleteLike Pete, I used to like my eggs hard, but realised they tasted best when the centre of the yolk just turns gelatinous (not runny). If I judge the time wrong and get a more runny yolk, I just chop the egg up so all the cooked whites are covered in the yolk. That way I don't feel like I'm eating a raw egg, lol. Throw on my chutney, and its one of my favourite meals.
A close second is scrambled eggs with chopped fresh herbs, sprinkled when just ready to remove from the heat. By just barely heating the herbs, it releases all their flavour. Too much heat can make the herbs taste bitter.
Eggs Benedict are my favourite - failing that, poached on toast. We use cream whisked into our omelette mix
ReplyDeletePoached eggs in those plastic cups remind me so much of my grandma, ever since I can remember as a child she cooked eggs for breakfast straight from the hen house like that in her 70's anodised saucepans. I haven't seen them like that to buy though or I would use them too! My dietitian is forever telling me to eat eggs for breakie, but I didn't think I had time to cook them - maybe I should try!
ReplyDeleteI really like scrambled eggs. I get a pot on the stove and get it hot then I add a big knob of butter to melt. Meanwhile I whisk 2 eggs and a bit of milk an salt and pepper. As soon as the butter is melted tip in the eg mix and use a flat spatula to mix. It takes me less than 5 minutes to get this on my plate. Yummo buttery eggs.
ReplyDeleteI love silken steamed egg with scallions and sticky white rice. My long time childhood friend is Korean; I was introduced to this simple dish via her mom's home cooking. It's a very satisfying comfort food.
ReplyDeleteMy favorite way to eat eggs from our flock is fried - over easy - dippy in the middle - cooked in butter! I eat hard boiled a lot as a snack - I peel them and keep them in a baggy in the fridge for a few days at a time. Great blog!
ReplyDeleteLori from LL Farm