Perfect Eggs

Boiled Eggs

A collection of various egg dippers

Remember not all eggs have the same boiling times here is a rough guide for you -

Soft boil timings
Quail – 1 minute and leave in the warm water for 30 seconds,
Pheasant egg – 1½ – 2 mins,
Small/medium hen/ Bantam – 2½ – 3 mins,
Duck/Large hens – 3½ – 4 mins,
Turkey – 4-5 mins,
Goose egg – 9 – 10 mins,
Rhea -30-35 mins,
Ostrich Egg – 50 mins

Hard boiled timings
Just keep in the pan longer…
Quail – 2½ mins,
Pheasant egg – 4 – 5 mins,
Small/medium hen/ Bantam – 6 – 7 mins,
Duck/Large hens – 9 – 10 mins,
Turkey – 10-11 mins,
Goose egg – 13 mins,
Rhea Egg – 1h-1h 15mins,
Ostrich Egg – 1½ – 2 hours

Baked Eggs

A serving suggestion of a baked egg

Here’s how to cook perfect baked eggs -

Rub the insides of small ramekins with butter or olive oil. Crack one egg into each ramekin.
Add a spoonful of milk or cream over the eggs to help prevent it drying out. Sprinkle with salt and pepper.
Bake in a preheated 325° F oven approximately 12 to 14, when done, the whites should be completely set and the yolks beginning to thicken but not hard. For soft-cooked yolks continuing cooking for an additional 3 mins for soft-cooked yolks or for hard-cooked yolks cook for 20mins.
Serve with buttered toast for dipping.

Scrambled Eggs

A scrambled Rhea egg with asparagus soldiers

The secret to successfully scrambling eggs is slow cooking –

Lightly whisk 6 eggs in a bowl, and season with salt and pepper. Add 2/3tblsp of cream and 100g of butter to a saucepan and mix together over a low heat.
Add the eggs to the pan and cook on a low to medium heat and let the mixture sit without stirring.
After 20 seconds stir and fold the mixture over, making sure you get to the bottom and the corners of the pan. Let it sit again for a further 10 seconds then fold and stir again. Repeat this process until the eggs are softly set and slightly runny in places. Remove from the heat and serve.

Poached Eggs

Eggs benedict

Below is how to perfectly poach eggs –

Remember the best poached eggs are the freshest you can find and are timed carefully so the egg yolks are runny

Timings for poached eggs:
Quail – 30 seconds
Pheasant egg – 1 – 1½ mins,
Small/medium hen/ Bantam – 2½ – 3 mins,
Duck/Large hens – 2½ – 3 mins
Goose egg – we do not recommend poaching, once poached the texture is very rubbery.

Fried Eggs

Fried duck egg on duck hash

Fry eggs to perfection -

Heat a non-stick pan with oil and/or butter on a low heat.
Break eggs and gently slip into the pan. Cook slowly until whites are completely set and yolks begin to thicken but are not hard.

Omelette

Duck egg omelette with creamed duck livers and sherry

There is a real technique to making the perfect omelette, remember the proper pan is important for successful omelette making -

For a 2 or 3 egg omelette, an 8-inch (20 cm) non-stick pan is the best size. It should be shallow with slopping sides to make it easy to slide the finished omelette out. If too large a pan is used, the high heat necessary cannot be maintained and cooking will be prolonged, resulting in a tough omelette.

Always prepare several individual omelettes, rather than one large omelette. You’ll find each will be lighter, fluffier, and easier to handle.

Omelettes, like scrambled eggs, cook very quickly. Always have your filling ingredients, should you wish to add, chopped, cooked, and ready before you begin cooking the eggs.

Simple Omelette –

2 or 3 eggs
Sea salt and freshly ground black pepper
Small knob of butter
Optional: a small handful of grated Cheddar cheese

Crack the eggs into a bowl, season with salt and pepper and whisk well. Melt a knob of butter in a non stick pan (see above) over a medium heat.
Once the butter starts foaming poor the eggs into the pan. Move the pan around and stir to spread them out evenly.
When the egg starts to cook and begins to firm up, but still has a little raw egg on top this is when you would scatter over the top the optional Cheddar cheese.
When the egg has set and no raw egg is visible use a spatula lift the omelette from the edge over in half. Slide onto a plate and serve.

Pancakes

St Celements Crepe Souffle

Remember to make the batter at least an hour before and leave somewhere warm.

Basic pancake batter mix
Makes 8-10 pancakes
250ml milk
120g flour
1 large egg
1 tsp caster sugar
Pinch of salt
Vegetable oil for frying

Whisk all the ingredients together with one third of the milk until smooth. Whisk in the remaining milk, then strain if necessary.
Heat a good non-stick frying pan, rub with a little vegetable oil, then pour in a little pancake mix, and immediately tilt the pan so that the mixture spreads evenly.
Turn after one minute with a spatula or palette knife – or if you’re feeling confident, flip it!
If you need to make a large quantity of pancakes, make them in advance and stack them up between squares of greaseproof paper. When you’re ready to serve them, re-heat in the oven for a minute or so.
Batter keeps in the fridge for up to two days; just re-whisk it before using.