Western Living Magazine
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Poached, fried, scrambled or boiledwe've got all the tips you need to make your favourite egg dish.
A simple egg dish isn’t always as easy as it seems, so we assembled an all-star cast to walk you through the process.
For the perfect truffle omelette, combine 3 eggs, 1 tbsp of heavy cream, ¼ tsp black truffle paste, salt and pepper. Give the mixture a 10-second whisk with a fork. Pour into a scorching-hot black steel pan coated with 2 tbsp of clarified butter. Turn heat off and let sit until the top of the egg mixture is glistening. Then roll and fold.—Thomas Haas, Thomas Haas Chocolates
Start eggs in cold water then bring to a boil. Turn off heat, cover, and set timer for 8 to 12 minutes. Remove eggs, chill in cold water, and peel.—Darren Clay, Pacific Institute of Culinary Arts, Pacific Institute of Culinary Arts
Always bring eggs to room temperature before cooking.—Julian Bond, Pacific Institute of Culinary Arts
Heat olive oil over medium heat. Crack egg into the hot oil. Once the bottom and edges are white, add 4 tbsp of water and cover with lid. Cook to desired consistency.—Christine Beard, Pacific Institute of Culinary Arts
Do not boil the water—simmer it. Add 2 tbsp of vinegar per 2 litres of water. Place a cracked egg in a small bowl and gently slip it into the simmering water. Simmer about 3 minutes or until the desired doneness. Remove egg with a slotted spoon, then drain on a paper towel before adding to the dish.—Colleen McClean, International Culinary School at the Art Institute of Vancouver
You want the pan to be at the appropriate temperature before adding the eggs. Canola oil and butter work the best. Olive oil is nice, but it has a lower smoke point and a stronger flavour that could overpower the eggs. A nice touch is to add 4 to 5 small chunks of cold butter to your scrambled egg mix. As the eggs cook, the butter melts and mixes with the eggs, giving a nice shine and flavour. Stir constantly with a wooden spoon until the eggs are almost cooked through. Remove from stove. The carry-over heat will cook the eggs the rest of the way without overcooking. If you overcook eggs, the proteins release their water content, resulting in a soupy end product.—Adam Perrier, Café Medina
I always finish my scrambled eggs off with a bit of cream or freshly grated cheese. It always results in creamy, delicious and tender eggs. I especially like them served on freshly buttered toast.—Michael Allemeier, Southern Alberta Institute of Technology
For perfectly soft-boiled quail eggs, start eggs in cold water and bring to a boil for exactly 2.5 seconds. Rinse under cold water and peel. Serve on salad or—my favourite—runny yolk with asparagus.—J.B., Pacific Institute of Culinary Arts