How to Make Soft Boiled Eggs, Poached Eggs, Scrambled Eggs? – Viji’s Food Recipes – International Tasty Egg Recipes
02/08/2010 Leave a comment
Place the eggs in cold water; bring to boil.
Reduce heat. Simmer for 2 to 3 minutes.
Fill oiled shallow pan with water to depth sufficient to cover eggs completely.
Add salt and vinegar (1 1/2 tsp salt and 1 tbsp vinegar to 1 litre of water).
Heat water to boiling. Break eggs one at a time into a shallow and wet cup.
slide gently into the water. Reduce heat to simmering point and cook until white is jelly like and a firm forms over yolk.
Remove eggs individually with a perforated skimmer.
Slip on to slice of hot buttered toast.
Season with salt and pepper.
N.B : The whites of eggs may be trimmed or they may be cooked in oiled rings or in special egg poachers to make them look attractive.
Eggs – 8
Butter – 60 gm
Milk – 30 ml
Salt – to taste
Pepper – a pinch
Break the eggs into a bowl.
Add pepper and salt and beat lightly. Add milk.
Melt half the butter in a thick-bottomed pan.
Add the eggs and cook over gentle heat till eggs are lightly cooked, stirring lightly as eggs set.
Remove from heat. Check for seasoning and mix in remaining butter