Kitchen Essential

Isn’t it interesting how the truly basic basics of cooking, like how to boil an egg that’s just right or cooking a perfect pot of rice, are ironically the last things we master? What we know (as with everything else), we’ve learnt the hard way. Allow us to make yours a smoother ride. If you start by getting the basics into the kitchen, mastering the cooking basics will just be so much easier.

Cooking (without waves)

If you know how to cook eggs, a pot of rice, pasta and veggies, you will survive. If you can do a decent braai, you may even thrive. So read on and see if you can master the basics.

EGGS

No matter how you cook an egg, unless it’s fresh, not even the best cooking skills can save it. Now you’ve had the eggs in your refrigerator for … well you’re not sure how long exactly but it’s all there is and you’re hungry. Here’s an easy test to see if they’re still good.

Gently place an egg into a small bowl of water — it must easily hold more water than the height of the egg, should you stand it on its head. If the egg sinks to the bottom and lies on its side, it is fresh; if it looks like it’s standing on its head with the rounded end up, it’s 2-3 weeks old and still fine. An egg that floats on the surface has seen better days and should be dumped. If you’re still holding out hope and the egg is standing between you and a meal, break it into a bowl. A rotten egg stinks — believe us, you will know immediately and possibly not be hungry anymore. If there’s no smell, take your chances and cook it.

You can keep eggs in your fridge for up to 2 months. If you keep them at room temperature, they will only stay fresh for about 2 weeks.

Boiling

Several years after leaving the safe confines of your family home you suddenly realize you haven’t had a boiled egg in yonks. And the nostalgia to have little bread-soldiers becomes too much to resist, so you set off to boil yourself an egg. It is usually around this time that you also realize you have no idea how to boil an egg to your liking. So here goes:

For soft eggs (soft-set white and runny yolk), bring water to the boil in a saucepan that contains enough water to cover the egg. Carefully slide in the egg (at room temperature — it will crack if you take it straight from the fridge) and boil for 4 minutes.

For medium eggs (firm white, soft yolk) place egg in a saucepan, cover with tap water and bring to the boil. Remove the saucepan from the heat and leave the egg in the boiled water for 6 minutes.

For hard-boiled eggs (firm white, firm-dry yolk) place egg in a saucepan, cover with tap water and bring to the boil. Boil for 10 minutes. To prevent further cooking, plunge the egg into cold water immediately.

Nifty trick: to centre the yolk, place the egg in water that has been stirred to create a whirlpool and continue stirring for 1 minute while cooking.

Poached eggs

Poaching is a tricky business, but it’s far healthier than frying. You can cheat by buying a poaching pan, but then you won’t really be poaching the eggs, you’d be steaming them. Same difference really as it’s just as healthy and much easier. But for those of you who feel adventurous, here’s how you poach an egg.

A wide, shallow pot that can hold about 7,5 cm of water is best for poaching. Add a teaspoon of vinegar to the water as it helps to seal the egg white, Do not add salt as this will break up the egg. Bring the water to the boil. Break an egg into a small bowl, reduce the heat so the boiling water is simmering, and slide the egg into the simmering water. Gather the egg white around and over the yolk with two soup spoons, working very quickly. Poach for about 4 minutes. To test, lift the egg with a slotted spoon and gently press it with your fingertips. The white should be set with the yolk still soft. Keep a kitchen towel handy to drain excess water before serving. Poached eggs are essential for Eggs Benedict.

You will impress even your mother-in-law if you can master this little technique!

Fried eggs

There’s not much technique to frying an egg. But turning it without breaking the yolk takes practice. A good non-stick pan along with a decent spatula will help you along your way. Wait until the top is fairly set, scrape and flip (gently).

We found that even when cooking in a non-stick pan, it’s best to melt some butter or margarine in the pan before frying an egg. For sunny side up, place a lid over the pan, which will allow the steam to set the white on top of the egg. Alternatively, baste the egg with the melted butter or margarine to set the white while keeping the yolk soft.

Scrambled eggs

Really good scrambled eggs are very easy to make but require some patience. You should always scramble your eggs over a very low heat. Patience will deliver creamy, soft, delicious eggs, instead of the rather stiff variety that we are all accustomed to.

If the eggs are very fresh add about a tablespoon of milk for every two eggs. With older, refrigerated eggs it’s best not to add any liquid as this may make them watery. Season the whisked eggs just before cooking.

Add some butter to your pan before pouring in the eggs. Cook over a low heat, stirring constantly with small movements, preferably with a wooden spoon so you don’t scratch or damage your TEFAL pan. The eggs will cook from below. Scrape away the cooked bits with your wooden spoon so that the runny egg comes into contact with the base of the pan where it will set. Remove the pan from the heat just before the eggs reach the consistency you prefer. Continue stirring away from the heat as the eggs will continue cooking. Serve immediately. For decadently rich scrambled eggs, stir in one tablespoonful of cream for every two eggs just before serving. Of course it’s fattening, but the choice is yours …

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