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The Perfect Egg

The Perfect Egg

food, living

Sundays are easily my favourite day of the week. If Blake Azalee allows it, I’m all about the sleep ins, the smell of coffee, reading the paper (or at least my news app) and of course, eggs. Never plate up a bad egg again. Here’s my tips for how I make em’ perfect everytime.

Scrambled
Melt a large knob of butter in a non-stick pan over a medium heat. Using a fork, whisk the egg with salt and pepper then pour over the melted butter. Using a spatula, gently fold through until silky and smooth.

Fried
Melt a knob of butter in a nonstick pan over a high heat then gently crack the egg into the centre. Turn down the heat immediately and wait for the whites to set. Sprinkle with pepper.

Poached
Bring a pot of water to the boil with 1tbs of vinegar then reduce to a simmer. Crack the egg in and leave for 2 minutes before removing gently.

Boiled
Cover the eggs in a small pot with cold water then bring to a boil. Cover with a lid and turn off the heat. For soft boiled leave for 4 minutes, for hard boiled 10 minutes then cool with ice cold water before cracking and peeling.

Let me know how you go!
Cheers,
Benjamin Yong

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