Cooking with Eggs
Boiled Eggs
Place the eggs in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a gentle simmer for 3-5 minutes, depending on how you like your eggs cooked. After 3 minutes they will be really soft and after 5 minutes both the white and the yolk will be set.
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Poached Eggs
Bring a large pan of water to simmer. Season the water with salt and a dash of vinegar. Break the eggs, one at a time, onto a saucer then slide gently into the water. Cover the pan and continue to simmer for 3-4 minutes or until the eggs are cooked to your liking.
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Classic French Omelette
3 eggs, 3 teaspoons of water, salt & black pepper, knob of butter
Step 1. A non-stick omelette pan is essential. Beat the eggs, water and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.
Step 2. Starting at the handle, fold over the omelette by . Slide the omelette down the pan.
Step 3. Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated regato cheese (optional) and serve with mixed salad leaves.
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Eggs Benedict
Serves 4
- 4 thick slices Quality Assured cooked ham
- 4 Quality Assured eggs
- 4 muffins or thick slices of bread
- 3 Quality Assured egg yolks
- 2 teasp. lemon juice
- 125g (5 oz) butter
Wrap the ham in tin foil and heat gently in a low oven. Next poach the eggs and keep warm. Toast the muffins or bread and keep warm.
Now make the Hollandaise Sauce: Put egg yolks and lemon juice in a food processor, switch on and process until the mixture is creamy. Melt the butter until it is sizzling hot. Keep the processor running and slowly pour in the melted butter.
Spanish Omelet recipe
1 ½ cups of sliced potatoes.
½ cup of chopped onion.
½ cup of chopped red bell pepper.
1 garlic clove, minced.
¼ cup of green olives, pitted and chopped.
1 tablespoon of minced fresh oregano.
½ cup of nonfat mozzarella cheese, shredded.
8 large egg whites.
4 large eggs.
¼ teaspoon of salt.
Pinch of pepper.
½ teaspoon of olive oil, divided.
Vegetable cooking spray.
Preparation Instructions:
Place the sliced potato in a saucepan and cover with water.
Bring to a boil; reduce heat.
Simmer for 15 minutes or until tender; then drain. Cool, dice and set aside.
Heat a medium nonstick skillet over medium heat.
Add the chopped onion, bell pepper, and minced garlic; then sauté for 8 minutes.
Add the potato, olives, and oregano; then cook 1 minute or until thoroughly heated.
Remove from heat, stir in the cheese and set aside.
In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.
In a small nonstick skillet coated with cooking spray, heat ¼ teaspoon of olive oil over medium-high heat. Add half of egg mixture to skillet.
Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion.
Cook for 3 minutes, then flip the omelet.
Spoon 1 cup of potato mixture onto half of omelet.
Loosen with a spatula and fold in half.
Cook an additional minute on each side.
Slide onto a plate.
Repeat this procedure with the other half of ingredients.
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