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Expert guide > Expert guide to eggs
Expert guide to eggs
Eggs are a kitchen staple for every home cook. They're the secret to the success of classics such as cakes, mayonnaise and custard, and they're also a meal in themselves. With eggs in your fridge, you're never far from a great meal or snack. They're also natural parcels of goodness. Packed with protein and low in kilojoules, eggs include anti-oxidants, iron, zinc, calcium, folate and all vitamins except vitamin C.
Eggs consist of the yolk, albumen (white), shell and chalazae (the strands of egg white that fasten the yolk to the shell membrane). All the fat is in the yolk (about 5g per egg), while the white contains no fat. For many years, eggs had a reputation for being unhealthy as they contain cholesterol, but research has proven that an egg a day causes no problems for most people, especially as part of a diet low in saturated fats.
Master the art of cooking with eggs with this guide full of tips and expert tricks. Also learn step-by-step techniques to perfectly poach, scramble or fry eggs to enjoy them just how you like them.
What you need:
Keep these tools handy for cooking eggs.
• A small ramekin to crack eggs into before poaching.
• A deep-sided frying pan to cook poached eggs.
• A slotted spoon to remove poached eggs from the pan.
• Paper towel to drain poached eggs.
• A fork to whisk the egg mixture for scrambled eggs.
• A frying pan to cook scrambled and fried eggs.
• A flat-edged wooden spoon to cook scrambled eggs.
• An egg lifter to turn fried eggs when cooking and to remove from the pan.
• A small saucepan to boil eggs.
Storing eggs:
• Flavour savour - Keep eggs in their carton. Egg shells are porous, so the flavours of other foods in your fridge may penetrate uncovered eggs and affect the taste.
• Safety first - Store eggs in the fridge for up to four weeks or
until the use-by date. While you can store eggs safely between 4°C and 5°C, storing eggs at room temperature for one day is the same as storing them for a week in the fridge, so only store them at room temperature if you're going to use them that same day.
• Separation anxiety - After separating eggs, you can store any leftover egg whites or yolks and use them in other recipes. Place yolks in a bowl, add a little water, and then cover with plastic wrap. Store in the fridge for up to four days. Whites in an airtight container will also keep in the fridge for four days. Freeze egg whites in an airtight container for up to six months. Thaw and bring to room temperature before using.
DIFFERENT types of EGGS
Not all eggs are the same - they're labelled according to the diet and living conditions of the hens that laid them. About 80 per cent of the eggs sold in Australia are cage eggs. You can find different types of eggs at Woolworths, including barn-laid, free-range, organic free-range, natural grain, omega-3 and vegetarian eggs. Here's a guide to what's available.
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Cage eggs - These eggs are laid by hens that are permanently housed in a shed inside specially designed cages where their environment is constantly maintained.
Barn-laid eggs - The hens that lay these eggs are housed inside large sheds fitted with nests and perches. The hens are free to move around the shed.
Free-range eggs - These are laid by hens that roost and lay eggs in a shed, but are also free to wander outside on the farm during the day.
Organic free-range eggs - From accredited organic farms, these eggs are laid by hens that eat an organic diet and are free to roam around outside.
Natural grain eggs - The hens that lay these eggs are fed on a diet of grains and natural plant extracts.
Omega-3 eggs - These hens are given feed containing linseed, canola
or fish oils to boost the omega-3 fats in their eggs.
Vegetarian eggs - These hens don't eat anything that's made from meat or fish.
Egg know-how
How to poach an egg:
1. Fill a deep-sided frying pan with cold water almost to the top, and bring the water to a simmer. While the water is simmering, crack an egg into a small ramekin.
2. Add 2 tablespoons white vinegar to the simmering water. Stir the water to make a whirlpool. Holding the ramekin close to the surface, carefully pour the egg into the whirlpool.
3. Cook, stirring occasionally, for 11/2-2 minutes for a soft yolk. Use a slotted spoon to carefully remove the egg from the water. Hold over a plate lined with paper towel to drain.
How to scramble eggs:
1. Crack each egg into a small bowl and remove any blood spots or small pieces of shell. Transfer eggs to
a medium bowl. Add milk or cream. Use a fork to lightly whisk until just combined
2. Melt butter in pan over medium heat. Swirl to coat base. Pour in eggs. Cook for 30 seconds. Use a flat-edged wooden spoon to push from 1 side of the pan to the other in 4 different directions.
3. Repeat every 10 seconds to lift and fold egg. Cook for 2 minutes or until three-quarters of the mixture
is cooked. Remove from heat. Fold twice and season with salt and pepper.
How to fry eggs:
1. Heat oil or butter in a medium heavy-based frying pan over medium-high heat. Swirl to coat base. Crack the eggs, 1 at a time, into the pan. Cook the eggs for 30 seconds.
2. Continue to cook the eggs, tilting the pan and spooning a little of the hot oil or butter over the yolks occasionally (this helps the eggs to cook more quickly.)
3. Cook the eggs until the whites are opaque and the edges are crisp. For sunny-side down, use an egg lifter to turn the egg. Cook for a further 1 minute. Use egg lifter to transfer eggs to a plate.
Eggs consist of the yolk, albumen (white), shell and chalazae (the strands of egg white that fasten the yolk to the shell membrane). All the fat is in the yolk (about 5g per egg), while the white contains no fat. For many years, eggs had a reputation for being unhealthy as they contain cholesterol, but research has proven that an egg a day causes no problems for most people, especially as part of a diet low in saturated fats.
Master the art of cooking with eggs with this guide full of tips and expert tricks. Also learn step-by-step techniques to perfectly poach, scramble or fry eggs to enjoy them just how you like them.
What you need:
Keep these tools handy for cooking eggs.
• A small ramekin to crack eggs into before poaching.
• A deep-sided frying pan to cook poached eggs.
• A slotted spoon to remove poached eggs from the pan.
• Paper towel to drain poached eggs.
• A fork to whisk the egg mixture for scrambled eggs.
• A frying pan to cook scrambled and fried eggs.
• A flat-edged wooden spoon to cook scrambled eggs.
• An egg lifter to turn fried eggs when cooking and to remove from the pan.
• A small saucepan to boil eggs.
Storing eggs:
• Flavour savour - Keep eggs in their carton. Egg shells are porous, so the flavours of other foods in your fridge may penetrate uncovered eggs and affect the taste.
• Safety first - Store eggs in the fridge for up to four weeks or
until the use-by date. While you can store eggs safely between 4°C and 5°C, storing eggs at room temperature for one day is the same as storing them for a week in the fridge, so only store them at room temperature if you're going to use them that same day.
• Separation anxiety - After separating eggs, you can store any leftover egg whites or yolks and use them in other recipes. Place yolks in a bowl, add a little water, and then cover with plastic wrap. Store in the fridge for up to four days. Whites in an airtight container will also keep in the fridge for four days. Freeze egg whites in an airtight container for up to six months. Thaw and bring to room temperature before using.
DIFFERENT types of EGGS
Not all eggs are the same - they're labelled according to the diet and living conditions of the hens that laid them. About 80 per cent of the eggs sold in Australia are cage eggs. You can find different types of eggs at Woolworths, including barn-laid, free-range, organic free-range, natural grain, omega-3 and vegetarian eggs. Here's a guide to what's available.
read on below advertisement
Cage eggs - These eggs are laid by hens that are permanently housed in a shed inside specially designed cages where their environment is constantly maintained.
Barn-laid eggs - The hens that lay these eggs are housed inside large sheds fitted with nests and perches. The hens are free to move around the shed.
Free-range eggs - These are laid by hens that roost and lay eggs in a shed, but are also free to wander outside on the farm during the day.
Organic free-range eggs - From accredited organic farms, these eggs are laid by hens that eat an organic diet and are free to roam around outside.
Natural grain eggs - The hens that lay these eggs are fed on a diet of grains and natural plant extracts.
Omega-3 eggs - These hens are given feed containing linseed, canola
or fish oils to boost the omega-3 fats in their eggs.
Vegetarian eggs - These hens don't eat anything that's made from meat or fish.
Egg know-how
How to poach an egg:
1. Fill a deep-sided frying pan with cold water almost to the top, and bring the water to a simmer. While the water is simmering, crack an egg into a small ramekin.
2. Add 2 tablespoons white vinegar to the simmering water. Stir the water to make a whirlpool. Holding the ramekin close to the surface, carefully pour the egg into the whirlpool.
3. Cook, stirring occasionally, for 11/2-2 minutes for a soft yolk. Use a slotted spoon to carefully remove the egg from the water. Hold over a plate lined with paper towel to drain.
How to scramble eggs:
1. Crack each egg into a small bowl and remove any blood spots or small pieces of shell. Transfer eggs to
a medium bowl. Add milk or cream. Use a fork to lightly whisk until just combined
2. Melt butter in pan over medium heat. Swirl to coat base. Pour in eggs. Cook for 30 seconds. Use a flat-edged wooden spoon to push from 1 side of the pan to the other in 4 different directions.
3. Repeat every 10 seconds to lift and fold egg. Cook for 2 minutes or until three-quarters of the mixture
is cooked. Remove from heat. Fold twice and season with salt and pepper.
How to fry eggs:
1. Heat oil or butter in a medium heavy-based frying pan over medium-high heat. Swirl to coat base. Crack the eggs, 1 at a time, into the pan. Cook the eggs for 30 seconds.
2. Continue to cook the eggs, tilting the pan and spooning a little of the hot oil or butter over the yolks occasionally (this helps the eggs to cook more quickly.)
3. Cook the eggs until the whites are opaque and the edges are crisp. For sunny-side down, use an egg lifter to turn the egg. Cook for a further 1 minute. Use egg lifter to transfer eggs to a plate.
Recipes Michelle Southan Photography Mark O’Meara Styling Marie-Hélène Clauzon
