Gordon Ramsey stirs the kitchen monster in us. With Hell’s Kitchen, he is by far the only chef who managed convinced our parents that basic mannerism and nicety can be excused within the compound of a kitchen. As we may have learnt from the Michelin-star chef, there are a few fundamental skills which will be put to the test for all aspiring home cooks out there. One of them is non-other than making the perfect egg. Ever so delicate, delicious, and difficult to master at the same time; egg is undoubtedly the most sought-after source of protein in Malaysia.
Here are 5 egg-citing cooking methods which one should know to be the master of all chicks:
1. Hard Boiled
Hard-boiled egg is cooked by popping the egg (with its shell intact) into a pot of boiling water. All you have to do is to fill a pot with enough water to cover your eggs by about two inches. Bring it to a boil and carefully drop ‘em eggs into the pot. Leave them for 10-12 minutes with the lit closed. For easier peeling, place the eggs immediately in a boil of ice water.
2. Poached
Just like the ones you usually have at cafes which are served with bright hollandaise on Eggs Benedict, this is achievable by boiling your eggs, sans the shell. You should be expecting a thoroughly cooked white while the yolk is still warm and runny.
3. Steamed
Smooth, silky, and lip-smacking good, this is one of my favorite ways to have my eggs! Beat your eggs gently without frothing it up. Pour them into a cup and add your preferred ingredients for that extra flavors and bites (ala Chawanmushi). Once done, put them into your preheated steamer and leave them in a water bath for approximately 15 minutes until its set. Do check on them from time to time. We don’t want an overcooked egg custard, do we?
4. Scrambled
When life gives you egg, scramble them instead of your thoughts. After heating up a dollop of butter, drop your lightly beaten eggs into a pan over medium-high heat. Start stirring with a spatula. If the pan gets too hot, lift it off the heat briefly. Repeat the on-heat, off-heat for about 3 minutes under low fire until the eggs start coming together. Serve it over a slice of toast and voila, brunch is served.
5. Fried / Sunny Side Up
This goes perfectly well with Indomie especially when you’re having your supper at the mamak stalls. Wash them down with a cup of Milo ice. Ah….the sweet life Malaysians where yummy food is always a stone’s throw. Of course, you can whip these babies up at home. Crack an egg directly into your greased frying pan. Then fry it until the edges brown, without flipping. If you like your yolks to be cooked thoroughly, flip ‘em over until it’s cooked completely. Add some sambal for some extra kick and your life is set!
How you’d like your eggs to be done?
Credit for header image: Source
