From the website www.howto.tv In this How To video, we will show you How To make the perfect Boiled, Scrambled and Poached Eggs. Boiled Eggs ingredients fresh eggs, and some water. Firstly, don't try to boil eggs straight from the fridge as very cold eggs immersed in boiling water will probably crack. If you prick the rounded end of a cold egg with a pin, it will not crack. Always use a small saucepan - too much space for eggs to roll about will encourage cracking. And there's no need to have the water bubbling fiercely - a gentle simmer is enough. Lower the egg in gently, ideally with a slotted spoon for safety. Have a kitchen timer on hand to get the desired state of egg, and the timing should start when the water comes back to the boil. If you want a soft egg with a runny yolk and a lightly cooked white, boil for three minutes - do not serve these to vulnerable groups, such as pregnant women, young children and the elderly. Four minutes will give you a white that's just set and a creamy yolk. After five minutes the white and yolk should be perfectly set. If your preference is towards the hard boiled, cook for eight minutes. Whenever the egg is "done" to your personal preference, remove carefully from the pan with the slotted spoon and place in your egg cup. Scrambled Eggs For each person, you'll need the following - 2 eggs, salt and pepper, butter, a tablespoon of milk or water, a whisk, a spatula, a bowl and a saucepan. First, break the two eggs into a bowl and add <b>...</b>
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Scrambled
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Food
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