Feb. 24, 2010 - Issue #749: Basia Bulat
How To
Cook Eggs
The trick is not to boil them at all. It makes the whites tougher and leathery. In fact, several generations ago they weren't even referred to as "boiled." They were either hard-cooked or soft-cooked.
For hard-cooked eggs, allow them to stand in hot water just below the boiling point for 20 to 30 minutes.
Soft Boiled
Again, no boiling is needed. Allow eggs to stand for five to eight minutes in hot water just below boiling. I promise you will notice the difference.
Poached
Forget about boiling yet again—steam them. Most food and kitchen stores sell a variety of neat little egg poachers. There are even plastic ones that work well in the microwave.
Scrambled
For scrambled eggs, I add lots of milk, some grated cheese and season with curry. People never taste the curry, but they know I did something they really like. It’s always fun adding diced meat, onions, mushrooms—almost anything.
Omelettes
Try a two-egg omelette with only one egg yolk. The yolk contains all the cholesterol so you can nearly double your pleasure without adding cholesterol and you’ll barely notice the difference.
Seasoning Your Eggs
Cut the salt to a mere pinch. Salt actually takes away from the taste rather than enhancing it, assuming you haven’t over-boiled your eggs. Pepper works better.
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