Top Tip: Removing Egg Shells from Mixtures

Top Tip: Removing Egg Shells from Mixtures

 

How many times have you cracked an egg and some of the shell ends up in your bowl?  You end up spending countless minutes trying to fish it out, before you give up and just pretend its not there (or is that just me? :))

Solution: Use one of the larger egg shells to scoop it out.  Fail Proof!  No more chasing a small piece of shell around and around the bowl or biting into something unexpectedly crunchy around the dining room table 🙂 

Egg Shell 

Frying the Perfect ‘Sunny Side Up’ Egg

Frying the Perfect ‘Sunny Side Up’ Egg

 

In that moment, when a perfectly fried egg is placed before you, there is nothing better… the outside world seems to fade away and for the next 5 minutes (or less) it’s just you and that egg …

or is that just me? *blush*

My absolute worst is when I order my eggs sunny side up or soft poach and hard overcooked eggs are delivered to my table 🙁   Its a non negotiable for me – I’m not one of those diners who enjoys sending food back to the kitchen but I make an exception with eggs… if it’s not done to my liking, it’s going back – Sorry! I do pre-warn the waiter when ordering, by saying “if my eggs arrive hard, I’m sending them back!” I say this with an angelic smile on my face, to soften the threat I have just delivered and Hubby usually stirs uneasily in the chair opposite me and sometimes makes a bad joke to lighten the mood.

There are certain things a chef has to get right, and eggs are one of them. You might know that often, when a chef applies for a new job, he or she is asked to cook eggs 5 ways – they say a good chef, should be able to make a perfect egg!

When it comes down to it, frying the perfect egg does not require great skill – rather, knowledge, preparation, fresh eggs, quality equipment and concentration …

Here are my top tips for frying the perfect sunny side up egg …

  • Ensure your eggs are fresh (the stronger proteins in a fresh egg delivers a firmer shape)
  • Eggs should be at room temperature (otherwise you risk overcooking the yolk while waiting for the white to congeal)
  • Have your pan, egg lifter, eggs, butter, oil, salt & pepper, serving plate at the ready – Avoid having to focus on other tasks while frying your eggs (so get the bacon and toast out the way and leave your eggs for last as timing is crucial)
  • Put the pan on a very low heat, add equal amounts of oil and butter, coat the pan and pour out the excess oil / butter (you don’t need a lot otherwise you end up with greasy eggs)
  • Gently crack your eggs into the pan – your fingers should actually connect with the bottom of the pan for a split second as you pull the shells away. This ensures that the eggs are as close to the base of the pan as possible when connecting – creating a gentle ‘landing’
  • Allow to cook gently at this low heat, it will take a little longer but you won’t end up with brown crispy edges and the egg will cook evenly
  • Do not salt your egg until near the end of your cooking time – Salt breaks down the protein in eggs & we don’t want to do this because we want to maintain a firm shape
  • Gently tilt the pan and slide the eggs onto your plate with the assistance of an egg lifter
  • Season with salt & pepper

And enjoy the indulgent 5 minutes ahead of you !