Chicken Eggs - Versatile and Delicious:
Options for Cooking/Eating:
Fried - simply crack the egg into a fry pan which is at a medium heat with a tablepsoon of melted (not foaming) butter in it and cook until the white around the yolk is no longer clear. A little salt and pepper to season and job done.
Boiled - add cold water to your pot with 25mm (1 inch) of water above the egg(s) and bring to the boil over a high heat. Set a timer for how you would like your eggs to be - 4 minutes runny yolk to ten minutes for hard yolk. Remove the eggs from the pot and put in cold water for 30 seconds to stop the egg from cooking any further. Crack every bit of the shell with the back of a spoon to make the peeling easier and enjoy.
Poached - add a small dash of vinegar to a pan of steadily simmering water. Crack your egg into a ramekin or cup and swirl it around to help the white wrap around the yolk. Slowly tip the egg into the water white first and leave to cook for 3 minutes. Remove with a slotted spoon and remove any wispy white edges and dry the egg on some kitchen paper so that your toast or salad does not get poaching eggy water on it.
Check out our recipes for Chicken Eggs.