Tips to Perfect Your Eggs
If she makes it to the morning after, then nothing impresses the ladies more than a man who knows how to handle his eggs. Erm, we meant in the kitchen. Read on for the perfect egg skills!
Boiled Eggs
Always start with cold water. Take enough water to submerge the eggs completely, plus an inch more.
Add a tablespoon of salt to the cold water and give it a strong rolling boil for 3 minutes.
Remove from heat, cover and leave it in the same water for 11-13 minutes. This allows the yolk to be the desirable yellow and not the overcooked yolk with a dark green/black ring.
Peel eggs under running water for best results.
Scrambled Eggs
The key to a GOOD scrambled egg is the whisking. The more your whisk, the more air you incorporate, hence making the eggs fluffy and fabulous!
Many people add butter and seasonings to the eggs and then whisk, but it’s recommended that you start with some soft butter and toned milk (blended together) and then add seasoning towards the end.
Poached Eggs
Always add some white wine vinegar to the water in which you are poaching the eggs – this gives it better composition.
Sunny Side-Up
For best results, stick to a non-stick pan.
Break your eggs in a smaller bowl and then pour it on the pre-heated pan. This helps you get a better shape as compared to breaking eggs on a cold pan.
Akuri (Parsi Scrambled eggs)
Avoid using ginger garlic paste and instead use chopped ginger.
Omelette
To incorporate more air, whisk the eggs properly.
Whatever add-ons you want can go once the eggs are on the pre-heated (important) frying pan. This keeps the omelette fluffy enough and gives it a uniform colour on the outside.
To prevent the inside from being raw, avoid cooking the omelette at very high heat. Heat modulation is advised.
From the April 2012 issue of FHM India.
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