This is the first in our “How To” series that will feature quick and easy cooking lessons for the new and seasoned cook. There are many things we may have learned by route that need a little tweaking here and there and this is where we all take the leap into becoming even better cooks! So where do we begin? Why, with that little orb of goodness, the egg.
One of the tales of the culinary industry is that the many pleats of a chef’s hat indicate the many ways that you can cook an egg. You often see eggs as the stars of dishes here because they are affordable, delicious and downright good for you! It may have been one of the first things you learnt to cook and mastering egg cooking appears to be a skill akin to that of boiling water, but as easy as it is to do it right, it just isn’t that simple.
As any chef worth his or her measure in salt will tell you, the simplest things are the hardest or most delicate to cook. According to our resident chef at Chef and Steward, “It’s like telling a woman that you love her for the first time.” Once you get over that initial anxiety, the rest is sheer bliss with a bright yellow nucleus!
Coddled eggs: Lower cold eggs into already simmering water and simmer for 30 seconds.
Soft cooked eggs: Lower cold eggs into already simmering water and simmer for 3-4 minutes.
Medium-cooked eggs: Lower cold into already simmering water and simmer for 5-7 minutes.
Hard-cooked eggs: Place the eggs in a pot and fill with enough cold water to cover them by 2 inches or 50mm.Bring the water to a boil and then immediately lower the temperature to a simmer. When it starts to simmer, begin the timing.Cook small eggs for 12 minutes, medium eggs for 13 minutes and large eggs for 14-15 minutes. Cool the eggs quickly in cool water an peel as soon as possible.
CHEF’S NOTE: Eggs should never be “boiled.” They should always be cooked at a simmer. The difference really is the length of time you cook them to get them cooked at the desired temperature. When making hard-cooked eggs, note that the fresher the eggs, the harder it will be to peel away the shell. So, you may want to use fresher eggs to make coddled and medium eggs and serve in the shell in an egg cup.