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Egg Recipes

Egg recipes

the freshness test

To test eggs for freshness, lower them into a bowl of water. If they lie on there sides at the bottom they are quite fresh, if they float to the top they are stale and probably bad.

storing eggs

Eggs can be kept at room temperature 65°F (18°C) for about 10 days and as long as 2 months in a refrigerator.

baked eggs

Eggs are traditionally baked in individual, ovenproof china or earthenware dishes called ramekins or cocottes. These are round dishes shaped like small souffle dishes or tartlet tins, sometimes with a handle. However, any small shallow ovenproof dish will do. Alternatively, a flat ovenproof dish which is large enough to hold all the helpings can be used; care must be taken to see that it is not too big, or the egg whites will spread out thinly and be overcooked. Remember that the eggs will continue cooking after the dish has been taken from the oven, so do not overcook them.

boiled eggs

Eggs should be simmered rather than actually boiled, ideally at 88-90°C. Hotter water does not speed the cooking, it only makes the white tough before the yolk is ready. Rapidly boiling water may also jostle the eggs together, and crack the shells. The eggs should be at room temperature before cooking; hot water may crack a cold shell. If eggs are taken straight from the refrigerator, hold them under the hot tap for a few minutes before cooking or use the cold water start method of boiling (see below).

If the eggs are cracked, some of the white will escape into the water. If you suspect that an egg is cracked, add 1 tbsp vinegar or lemon juice
to the water and the white will coagulate as it escapes from the shell, so preventing any more white getting into the water.

boiling an egg

hard-boiled eggs

Hard-boiled eggs must be plunged into cold water for at least 5 minutes immediately after cooking, to prevent a dark ring forming round the yolk. It also makes the shell easier to remove. To shell hard-boiled eggs, crack the shell by tapping all over on a hard surface; then roll gently between the hands and peel off the shell. Rinse in cold water to remove any small pieces of shell.

soft-boiled eggs

Soft-boiled eggs, especially if still hot, must be shelled more delicately. Hold the egg under a cold tap for 1-2 minutes to cool the outside. Grasp it, using a cloth, and crack the shell by using a pointed knife; then remove any small pieces of shell by wiping with kitchen paper. Always keep shelled boiled eggs in a bowl of water to keep the whites supple. Pat dry before using.

coddled eggs

Coddled eggs are very soft-boiled eggs, with a soft white and the yolk just set. Being easily digested, they are ideal for invalids. Place the eggs in boiling water, cover with a lid, and remove from the heat, but keep the water hot without simmering for about 6 minutes for a grade 5 egg, and 8-9 minutes for grades 1 and 2 eggs.

Alternatively, put the eggs into cold water, bring slowly to the boil, and remove them immediately.

steamed eggs

Eggs can be steamed in heatproof dishes or small moulds, such as cocottes or dariole moulds. A steamer gives the best results as the eggs are cooked more gently and do not toughen. However, the dishes or moulds can be placed in a saucepan with hot water coming half-way up the sides. Put the bottom part of a steamer or a saucepan of water on to boil. Butter the egg containers generously, crack an egg into each and season with salt and pepper. Cover with foil or greased greaseproof paper. Put the containers in the top part of the steamer, cover with the lid, and place the steamer on top of its pan. If using a saucepan, stand the egg dishes in the hot water in the saucepan, making sure that the water only comes half-way up the sides of the dishes. Cover the pan with a lid. The eggs will take 8-10 minutes to cook in a pan of water and 10-12 minutes in a steamer.

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