The Glory of Eggs
December 3rd, 2008by andy 
Let us salute the egg.
How would a decent breakfast be possible without the humble egg? Yes – of course there’s cereals, healthy rabbit food type crap you can eat, but when a proper breakfast is required, there is nothing like the egg. And so versatile.
Basic Fried Eggs
In the pan, bish bash bosh – and voila you have a meal. Literally a couple of minutes in the pan and you’re done. Great on toast.
Scrambled Eggs
A personal favourite. Whisk your eggs together, add a bit of milk, then into a pan with some oil until they go all scrambled. I like to leave the stirring for a while when doing this so the egg can get a bit thicker and more omelette like. I personally like my scrambled eggs on toast, with a bit of tomato ketchup, or marmite.
Ham and Eggs
Slightly less well known meal this one I think. I tend to use the fried egg, and put on top of layers of tasty ham. And sometimes toasted bread too. The runny egg mixing with the ham is key here.
Boiled Eggs
Lets not forget the boiled egg. Maybe you had these when you were a small child – well I still love a good runny boiled egg with ’soldiers’ made from toast. See picture below. You just can’t go wrong with a boiled egg.
Scotch Eggs
Not everybody’s cup of tea – but the scotch egg can get you out of a tight corner. You can still get them in some pubs – and they’re also available at most motor-way service stations. This is a hardboiled egg wrapped in sausage meat and breadcrumbs. Originally invented by Fortnum and Mason in 1738, believe it or not. Great with ketchup too.
So what’s the best way to poach an egg, then?
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Tags: eggs, food
Posted in Consumption | Comments (2)
December 6th, 2008 at 9:34 am
Very good! I love eggs.
December 8th, 2008 at 9:16 pm
If you need to turn on the style at breakfast there’s a very easy posh version of scrambled eggs.
To make the most of their flavour, don’t add milk to the eggs. Just let them cook slowly over a low heat while stirring constantly. When they’re just starting to thicken add in some shredded smoked salmon. It will cook very slightly and become a little flaky and delicious while spreading it’s flavour amongst the eggs.
Add a little butter at this point as well to make it all extra creamy and just when it’s starting to leave a track in the mixture as you stir, serve straight away on fresh bread or a croissant with a quick grind of pepper on top.
You are now a kitchen god!