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Always make sure your eggs are Free Range. These days, they
aren’t expensive, and knowing the chickens have been laying happy really makes
you feel good. Not to mention how much tastier than they are! Just be careful
with the packaging if buying from a supermarket, which can sometimes be
misleading. I’ve been caught out a few times with ‘fresh, happy eggs’, only to
see ‘caged’ in tiny writing inside the box.
Poached Egg Made Easy
The versatility of eggs makes them so appealing. People
often avoid my favourite, poached, because they aren’t sure how to make
them. The thought of fiddling with a
whisk and hot water trying to make a well, whilst using an invisible 3rd
hand to crack the egg in, is enough to break anyone out in a sweat.
Well, I’ve been taught a fool-proof way to make poached
eggs, with no skill required! Just fill a frying pan with 1/2 inch of water, and
place on a medium heat until simmering. Crack in the eggs and leave for a few
minutes until cooked. Yes, it’s that easy!
Also, the golden number for the perfect soft-boiled egg? 4
minutes 20 seconds works for me (only adding the egg once the water starts to boil).Try one of these recipes below to enjoy Scotch Eggs with a twist, a breakfast Fluffy Egg Mountain and a tasty Frittata:
Chorizo Scotch Eggs
Perfect for
a picnic in the summer sunshine!
1)
Boil the eggs (4 ½ minutes for soft boiled,
longer for hard). Leave to cool, and then peel.
2)
Next, place some chopped chorizo with 1 egg in a
food processor and blitz until it comes together (enough to mould around a
boiled egg). Add more egg if needed. Set aside.
3)
To make the breadcrumbs, blitz bread in a food
processor, with a handful of fresh herbs and seasoning.
4)
Now to assemble the scotch eggs. Flatten a handful of chorizo mixture onto
some cling film. Roll an egg in flour and place in the middle. Roll up the meat
around the egg.
5)
Remove the cling film, and then roll the meat
ball in flour, then egg, and finally the breadcrumbs. Repeat to ensure a thick
coating.
6)
Heat a pan of oil until very hot. Lower the
scotch eggs into the pan and cook until crispy and deep brown.
Fluffy Egg Mountain
I came
across this recipe when browsing old cookery books in a charity shop. Quite
frankly, it puts boiled egg and soldiers to shame: |
| Tucking in to my Fluffy Egg Mountain! |
(Serves 1)
1) Toast a slice of bread.
2) Separate an egg yolk and white. Put
the yolk aside.
3) Whisk the egg white until it forms
stiff peaks.
4) Butter the toast. Dollop some of the
egg white on top and make a well. Carefully place the yolk inside the well. Don’t
break it!
5) Gently place the remaining egg white
on top to cover the yolk.
6) Sprinkle with salt and pepper. Grate
a generous helping of Parmesan or Gruyère cheese on top.
7) Place in the oven at 190⁰C for 8-10
minutes for a soft yolk. Yum!
Chorizo and Potato Frittata
This is your fuss
free, one pan mid-week meal sorted.
1)
Boil 4 new potatoes (skin on) until cooked.
Leave to cool.
2)
Slice a red onion and some chorizo. Cook for a
few minutes in a small frying pan with a splash of oil, until the onion starts
to soften. Empty out of the pan and set aside.
3)
Crack and whisk 4 eggs in a bowl, and season
with salt and pepper. Over a high heat, pour the eggs into the frying pan, then
immediately add the chorizo and onion mixture on top with a handful of fresh
coriander. Add the potato slices evenly in the pan.
4)
Cook for a few minutes on the hob, then place
under the grill at maximum heat until golden brown and cooked through. Sprinkle
chilli, fresh coriander and halved cherry tomatoes over the top to serve.
Keep cooking and see you next time!
