Eggs are the quintessential breakfast food. In fact, they’re a popular anytime food. They’re used in everything from pasta to cupcakes. They’re cheap, full of protein and they’re used in every cuisine around the world.
If you plan on cooking eggs on their own (and not as an added ingredient, like say in making dough) there are a number of ways you can prepare them. Arguably, the fried egg is the most popular preparation. A fried egg is perfect with some hash browns and bacon in the morning. You can also never go wrong with a fried egg on your burger.
Fried eggs seem simple enough to make. But, a lot of the time you’ll get sticky egg whites that haven’t fully cooked through on the top.Trust me, nobody likes eating runny eggs. But, there is a great trick you can do to keep that from happening.
Before you even get to the frying pan, you must crack the egg first. Sometimes, maybe about 15 percent of the time, you’ll crack the egg and you’ll end up with a broken yolk in the frying pan. Essentially, that’s a wasted egg and you go for another. Why you end up with a broken yolk is probably because you’re cracking it against an edge.
There’s a better way to crack those eggs open. Cracking an egg against an edge will push the shell inwards, which can break the yolk. There’s also a greater chance that you’ll end up with shell fragments in your egg. So, do what the pros do. Crack the egg against a flat surface!
One popular method for avoiding that sticky uncooked egg white top is to use a lot of oil and after the egg white turns white, tip the pan and spoon the hot oil onto the top of the egg to cook the whites. This method was popularized by Spanish chef, Jose Andres.
But, there’s another way to go about getting the perfect crown on your egg. MasterChef UK finalists and favorites, Billy Wright and Jack Layer, shared their approach with The Mirror. It can also be done with less oil.
“To get a perfect top, spoon oil over the top yes, but you can also put a lid on the frying pan and the heat and steam will seal the top, with a perfect yolk but none of the undercooked white,” the MasterChef duo said.
Got it? And if fried eggs aren’t your thing, maybe you’ll prefer what’s in the next slide.
The poached egg is my personal favorite. It’s perfect teardrop shape on a slice of avocado toast is to die for. Also, no brunch is complete without an Eggs Benedict, which is only served with poached eggs. However, a lot of people find the task of making a poached egg somewhat daunting.
There are a couple of important things you need to remember to get the perfect poached egg. You need to add some vinegar to simmering water.But the most important thing is getting a good swirl going. I prefer using a large pot of water so I can get a deep whirlpool going. Just twirl the water with a large slotted spoon.
It’s best to already have your eggs cracked and placed into small cups while the water heats up. That way you can drop the egg right into the whirlpool once you’re ready. Once the whirlpool is going, just slowly pour the egg into the direction of the whirlpool (don’t plop it all in at once). This will cause the egg white to wrap around the yolk in that delightful teardrop shape.
If poached eggs aren’t your thing, that fine. Gordon Ramsay’s favorite egg preparation is scrambled eggs, and you can’t argue with his taste buds.
"I have to say, scrambled. Over a slice of sourdough bread that has been grilled, and then sort of doused with Worcestershire sauce,” Ramsay responded in a Reddit AMA when asked his favorite egg style.
Everyone has their own method of preparing scrambled eggs. A lot of people just mix them up in the pan without adding much of anything to it. I highly recommend the Gordon style preparation of scrambled eggs. I’ve seen him make them a bunch of times on MasterChef and they’re amazing.
You want to get a medium saucepan and add six cold eggs. Then add about three slices of cold butter. Then you put it onto the stove and turn the heat up. Keep stirring constantly for about 30 seconds. Then take the eggs off the heat while continuing to stir for about 20 seconds. Then you go back on for 30 seconds. You keep this process up for about three minutes. Once the eggs start to firm up, season them with a pinch of salt and pepper. Then the secret ingredient: a teaspoon of crème fraiche.
Don’t worry if you don’t get the scrambled eggs process (or the poached, or fried) right on the first time. It may take some practice. But, if you get it wrong, Gordon Ramsay may think you’re an idiot sandwich.