On Tue, 18 Feb 2014 10:38:51 -0000, "Max Demian"
Post by Max Demian Post by .
On Mon, 17 Feb 2014 22:45:47 -0000, "Max Demian"
Post by Max Demian Post by .
Use an egg poacher. Perfect poached eggs.
(Silicone poach pods are a satisfactory, and cheap substitute for an egg
Could well be, but the things are so expensive, I have yet to try
them. I have had my little single egg poacher now for 30 years at
Poach pods are £5 for two. The single egg poacher you linked costs £9.99.
And who wants just one egg?
Post by .
However, I have discovered yet another way of cooking eggs: Broiling.
What is a broiled egg? Well, it's the name I've come up with for my
new invention. I actually like *fried* eggs the best. But fried eggs
are unhealthy, because of the fat. A typical greasy spoon fried egg is
VERY unhealthy, fried in a bath of bacon and sausage fat that has
probably been reheated umpteen times that same day. Tastes heavenly,
but is VERY unhealthy.
McDonalds eggs are healthy.
So, what's to do? Well, what I do sometimes, not always, is to place a
very small knob of Clover in a quite small frying pan (no more than 6
inches diameter), heat it up so that it is ~just~ runny, break the egg
in, then immediately place a saucepan lid over the frying pan. Steam
starts to form, so that the egg is kinda broiled, kinda fried. It
still isn't as healthy as a poached egg (although even the silicone
poachers suggest using a wipe of butter or fat of some kind), but it
is in my opinion the healthiest form of pseudo fried egg you'll find
on the planet, and well tasty!
It would probably also work with a teaspoon (almost wrote level
teaspoon there!) of sunflower oil.
With a really good non-stick frying pan, you don't need any fat or oil.
'Broiling' is just American for grilling.
Is it possible to grill an egg? Many years ago someone said he had grilled
eggs for breakfast - I asked him how, and he said, 'with a grill'.
I've never been able to find out what he meant. The nearest I have seen is
finishing off an omelette under a grill, particularly convenient on the
original 'Baby Belling' that had a solid hotplate that heated the grill
underneath with the same element.
Omelettes are ruined under the grill. As a connoisseur of eggs, I have
gained a great deal of experience in cooking omelettes since the
1970s. The best omelette I ever ate was on a French cross-channel
ferry about forty years ago, although I reckon my own omelettes could
gain a Masterchef-type accolade.
Omelette cooking is more an art than a science. You have to be brave.
Brave enough to take the omelette out of the pan BEFORE you think it's
ready. Because it carries on cooking with the internal heat. A
omelette that isn't a little runny inside is an utterly rubbish
omelette! And as for rubbery omelettes, they only belong in the dog.
I don't use a frying pan, I use a non-stick milk pan. Why? Well, even
a small frying pan cooks the liquid egg too quickly, whereas the milk
pan has higher sides and smaller diameter to allow the omelette to
build thickness whilst remaining runny. Like I said, fold over the
omelette when it's still very runny, because when you tip it on your
warmed (not hot) plate it will carry on cooking for a few seconds. The
outside should be ~just~ straw-coloured, NOT brown. Always pour in the
eggs into a very hot pan and cook omelettes really quickly. (Unlike
scrambled eggs, which should be cooked slowly and stirred over low
heat. I use a bain marie for scrambled eggs.)
My favourite filling for omelettes: prawns and mushrooms, salt and
black pepper, although Aromat is also a good seasoning to use.