Imagine everything you love about Deviled Eggs but in an Egg Salad Sandwich. Is there a better way to up your egg salad sandwich game? If there is, I haven’t found it. This Deviled Egg Salad is creamy, a little spicy, and packed with flavour. It’s perfect for sharing with your friends and family, or if you want something special for yourself. If you, like me, love Deviled Eggs and Egg Salad Sandwiches, then keep reading for the recipe. Also, below you will find a fantastic tip for perfectly cooking and peeling hard-boiled eggs.
Best Hard-Boiled Eggs
Hard-boiled eggs are often overcooked, giving the yolks a greenish colour and sulphurous smell. Unfortunately, this is a surprisingly common problem. So, before we get into the recipe for the Deviled Egg Salad, I think we should look at how to cook and peel hard-boiled eggs perfectly every time.
How To Cook Hard-Boiled Eggs
It doesn’t matter how many eggs you are cooking the process and timing are the same. However, the size of the eggs does matter. The cooking method I’m about to describe is for standard large store-bought eggs. First, put the eggs in a pot and cover them with cold water. Next, place the pot on the stove on high heat and bring it to a boil. As soon as the water starts to boil, set a five-minute timer.
Peeling Hard-Boiled Eggs
As soon as the five-minute timer goes off, drain the hot water out of the pot. Using the back of a spoon, gently tap the eggs a few times to crack the shells in a few different places. Put the pot in the sink and fill it with cold running water. Let the cold water run over the eggs for about five minutes or until the water in the pot is cold. Peel and rinse the eggs. You now have perfectly cooked and peeled hard-boiled eggs.
Why crack the egg shells?
Cracking the egg shells while the eggs are still hot allows the cold water to get between the shell and the egg, making the eggs much easier to peel. Cracking the eggs while they’re cold doesn’t have the same effect. So, you must crack the shells while the eggs are still hot. Also, running the eggs under cold water cools them quickly, so they don’t overcook and get that green colour and off smell.
Grating The Ingredients
While the eggs are cooking, you can set up and prepare the other Deviled Egg Salad ingredients. You need a medium mixing bowl, a cheese grater, and a spatula. First, grate the celery and onion on the largest setting of the cheese grater. In total, you want about two tablespoons of each. If you end up with a little more or a little less, it won’t hurt anything. Then, once the eggs are cooled and peeled, grate those on the cheese grater.
Seasonings and Spices
Next, measure the cayenne, smoked paprika, salt, pepper, and mayonnaise, then mix well with a spatula. Once everything is mixed, taste the Deviled Egg Salad, and adjust the seasoning with salt and pepper as needed. You can also add a few drops of hot sauce if you’d like.
Making Sandwiches
Now that the Deviled Egg Salad is ready, it’s time to make some sandwiches. You can get four sandwiches out of this amount of egg salad. To make the sandwiches, take eight slices of bread, and butter them with softened butter. When making sandwiches, it’s vital that any spread or filling be pushed right to the edges of the bread. You don’t want any bites of the sandwich to be dry or plain. So, take your time when spreading the butter and the filling to cover the bread completely. Next, take a quarter cup of the Deviled Egg Salad and put it on each sandwich. Again, spread it out to evenly coat the bread. Add a bit of lettuce to the sandwich. Top each with a second slice of buttered bread. Slice and serve.
Wrap-Up
I developed this Deviled Egg Salad Sandwich recipe thinking it would be good, but I didn’t expect it to be as good as it was. It’s my new favourite egg salad sandwich recipe, and that’s saying a lot because I love egg salad sandwiches. I’m excited for you to try this. When you make it, remember to come back and leave a rating on the recipe.
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Deviled Egg Salad
Everything you love about a classic Deviled Egg but in a sandwich filling. It's creamy, a little spicy, and packed with flavour. The perfect way to take your egg sandwiches to the next level.
Put the eggs in a medium pot and cover with cold water.
Place the pot on the stove and bring to a boil on high heat.
Once the eggs start to boil, set a five-minute timer.
When the egg timer goes off, remove the pot from the heat, drain the hot water, and crack the egg shells with the back of a spoon. Put the pot under cold running water for five minutes or until the eggs are cool.
Peel and rinse the eggs. Pat the eggs dry and grate them on a cheese grater into a medium mixing bowl.
Add the grated onion and celery to the eggs. Mix in the mayo, cayenne, smoked paprika, salt and pepper. Mix well. Taste and adjust the seasoning as needed with salt and pepper.
To assemble the sandwiches, spread the butter on the eight slices of bread. Top four slices of bread with the egg salad mixture. Put the lettuce on the egg salad, then add the second piece of bread, slice and serve.
Huevos Rancheros. What is that? Huevos is Spanish for eggs, and Rancheros is Spanish for Ranchers or farmers. So, Huevos Rancheros is Ranchers or Farmers eggs. Essentially, it’s the Mexican version of a full English Breakfast but with a lot more flavour and without making you feel like you just ate a brick. For those who read the blog every week, you’ll know that the last two posts have been building to something. This is what the Pico de Gallo and Refried beans posts have been leading to and what a treasure we have come across. This is a 100% must-make dish. So, what are you waiting for? Let’s get cooking!
Huevos Rancheros Ingredients
The ingredients for my Huevos Rancheros are a tortilla (10 to 12 inches). I used the PC Gluten-Free White Tortillas. You will also need refried beans, Pico de Gallo, pepper jack cheese, pickled jalapeno rings, hot sauce such as Cholula, a few cilantro leaves, avocado, and an egg. This is the kind of dish you can make with almost anything. You may substitute the refried beans for mashed sweet potato or switch the Pico de Gallo for a store-bought salsa. You can add sour cream or plain yogurt if you’d like as well. The sky is the limit. The key ingredients are a tortilla, and an egg served open-faced. You can find my refried bean recipe here and my Pico de Gallorecipe here.
Frying The Tortilla
The first step to making Huevos Rancheros is to fry the tortilla. Alternatively, you can bake or grill the tortilla. The point is that you want it to be a bit crispy. Get a skillet large enough to fit your tortilla. Heat it on medium-high. Add in 1 tbsp of cooking oil. Fry the tortilla for 45 to 60 seconds per side or until crisp. Remove the fried tortilla from the pan and set it aside.
How To Cook A Sunny Side Up Egg
While your skillet is still hot, add another tablespoon of cooking oil, and crack an egg into the pan. Spoon the hot oil over the white of the egg to cook it. Season the egg with a bit of salt. Once the whites are set, remove the egg from the pan and set it aside while you dress the tortilla.
Assembling The Huevos Rancheros
To assemble the Huevos Rancheros, first heat your refried beans. You can do this in a pot with a few tablespoons of water or in the microwave for a minute or two. Next, spread the warm beans on the tortilla. Top the beans with grated pepper jack cheese. Spread the sliced avocado on the cheese, then top that with the Pico de Gallo. Next, add the jalapeno rings, cilantro, and hot sauce. Finish the huevos rancheros with the sunny-side-up egg. Drizzle a little extra hot sauce on the egg to make it pretty for the pictures, and enjoy!
The Wrap Up
This is one of the best breakfast foods I’ve ever had. It makes you feel like you’re ready to take on the day, but you don’t feel heavy and weighed down. The flavours are vibrant and exciting, especially first thing in the morning. If there is a better way to start your day, I haven’t found it. I hope you’ve enjoyed this post, but more so, I hope you make this and try it for yourself. You’ll be so happy that you did. The only thing you’ll regret is that you didn’t make two.
That does it for today. Thanks for reading. I hope you’ve enjoyed the post. Remember to share this on Facebook or Pinterest and leave a comment below. I love to hear from you. Finally, remember to sign up for my mailing list, so you don’t miss out on exclusive recipes and cooking tips. Members of the mailing list also get a sneak peek at all the upcoming posts. Sign up below. Have a great day! I’ll see you back here next Thursday.
Huevos Rancheros
Huevos Rancheros is a hearty Mexican farmer's breakfast. It's meant to power you throughout the day and wow does it taste good. It's also got everything your body needs including protein, fats, calcium, and more. This is the kind of dish that makes you wonder why you haven't been eating this for breakfast your whole life.
1/4avocado, peeled, pit removed, and thinly sliced
10cilantro leaves
5pickled jalapeno rings
1tsphot sauceoptional
1/4lime, juiced
1egg
Instructions
Pick a skillet that is big enough to fit the tortilla. Heat the skillet over medium-high heat. Add 1 tbsp of cooking oil to the hot pan then put in the tortilla. Fry the tortilla for 45 to 60 seconds per side or until crisp. Remove the tortilla from the pan and set it on a plate or cutting board.
Once the tortilla is out of the pan, add the second amount of oil to it and crack the egg into it. Spoon the hot oil over the egg to cook the whites. Once the whites have set remove the egg from the pan and set it aside for a minute while you dress the tortilla.
Warm the refried beans in a small pot with a little water or in the microwave. Spread the beans onto the tortilla.
Top the beans with cheese, avocado, pico de gallo, jalapeno, cilantro, and hot sauce. Finish the huevos rancheros with the sunny-side-up egg and serve.
Welcome to my ChefsNotes.com! Today, we will discuss something near and dear to my heart: scrambled eggs. Scrambled eggs are one of the easiest dishes to cook, but that doesn’t mean there isn’t room for improvement. For years, I hated scrambled eggs – they were often heavy, had a weird taste, and looked strange. However, with time and practice, I learned that scrambled eggs could be amazing with just a few simple tips. In this post, I’ll share with you my seven easy tips for making perfect scrambled eggs every time, so you can enjoy this delicious dish just like I do!
Whisk Eggs Just Enough: Avoid Overworking Your Eggs
Whisking the eggs is the first step in making scrambled eggs, but it’s important not to overdo it. Over-whisking can lead to rubbery and tough eggs, while under-whisking can result in bits of white in your scramble.
To achieve the perfect consistency, whisk the eggs until the yolks and whites are fully blended and the mixture has a uniform yellow colour. Avoid incorporating too much air into the mixture, resulting in a spongy or rubbery texture.
Using a fork or whisk, aim for a smooth, consistent mixture with no visible bits of clear white. Whisk just enough to combine the yolks and whites, and then stop. Following this tip will help you achieve light, fluffy, tender scrambled eggs that are perfect every time.
6. Don’t Add Milk Or Water To Your Scrambled Eggs
One of the most common mistakes people make when preparing scrambled eggs is adding milk or water to the eggs. While some people believe this is necessary to achieve light and fluffy eggs, it’s actually an unnecessary step that can compromise the texture of your scramble.
The truth is that milk and water can weigh your eggs down, making them dense and heavy. Additionally, if your eggs are even slightly overcooked, the milk and water can separate from the eggs and create a watery mess on your plate. For perfect scrambled eggs, skip the milk and water altogether.
If you’re accustomed to adding milk or water to your eggs, try preparing them without these ingredients just once. You may be surprised to find that they’re just as fluffy and delicious without the added liquid. Instead, focus on cooking the eggs gently and stirring them frequently to create small, soft curds.
Remember, scrambled eggs are all about simplicity. By using only eggs, salt, and pepper, you can create a delicious and satisfying breakfast that’s perfect every time. So ditch the milk and water and give it a try!
5. Use Moderate Heat and a Pre-Heated Pan
Now that you’ve whisked your eggs to perfection and skipped the milk and water, it’s time to cook them. To start, place a non-stick pan on the stove over medium heat. Give the pan time to heat up for at least two to three minutes before adding your fat or oil and eggs.
A pre-heated pan is essential for cooking perfect scrambled eggs. If you use a cold pan, your eggs will stick like glue, making them difficult to cook and resulting in an unappetizing mess. A non-stick pan is ideal for this task, but if you don’t have one, a preheated stainless steel pan will also work.
Moderate heat is also key to creating light, fluffy scrambled eggs. Avoid setting the heat too high, leading to overcooked, tough eggs. On the other hand, if the heat is too low, the eggs will take longer to cook and may be too moist.
Using a preheated pan and moderate heat, you can achieve perfectly cooked scrambled eggs that are light and fluffy with just the right texture. Keep reading for our next tip on ensuring your eggs are cooked to perfection.
4. Use Butter for Delicious Scrambled Eggs
When it comes to cooking perfect scrambled eggs, the type of fat you use matters. While you don’t need a lot of it, I adamantly believe that butter is the best option for cooking scrambled eggs. There are a few reasons for this.
First, butter adds a rich, delicious flavour to your eggs that cooking oil or pan spray simply can’t match. Secondly, butter can help indicate when your pan is ready for the eggs. Heat your pan as described in the previous tip, then add a teaspoon or two of butter. Once the butter has melted and started to foam, the pan is ready for your eggs. Swirl the butter around the pan to coat it evenly, then pour in the eggs.
Another benefit of using butter is that it can help prevent the eggs from sticking to the pan. While there’s no official science to back this up, many cooks swear by butter for non-stick scrambled eggs. If you’re concerned about the cholesterol content of butter, you can use a plant-based alternative like coconut oil or vegan butter.
To make your scrambled eggs truly delicious, use high-quality butter and fresh eggs. By using these tips and tricks, you can create scrambled eggs that are light, fluffy, and absolutely delicious. Keep reading for our next tip on achieving perfect scrambled eggs every time!
3. Season Scrambled Eggs After Cooking
Salt and pepper are a classic seasoning combination for scrambled eggs, but it’s important to add them at the right time. Adding salt to the eggs before cooking can lead to several problems.
Firstly, the salt may draw moisture out of the eggs, leaving them dry and tough and resulting in a pool of unpleasant egg water on your plate. Secondly, salt can cause the eggs to discolour, leading to grey or even slightly green eggs with an off flavour.
To avoid these issues, it’s best to season your scrambled eggs after they are cooked. Once the eggs are cooked to your liking, remove them from the heat and then add salt and pepper to taste. This will ensure that your eggs are perfectly seasoned and full of flavour without being compromised by excess moisture or discoloration.
For an added burst of flavour, consider adding other seasonings like fresh herbs or spices to your scrambled eggs. Chives, thyme, or parsley are all great options for adding a pop of flavour to your scramble.
2. Don’t Over Scramble The Eggs
Believe it or not, it is possible to over-scramble your eggs. Over-scrambled eggs can look like tiny cheese curds before being pressed into cheese, with a texture that’s far from ideal. For perfect scrambled eggs, you want them to have some texture and body without being overworked.
The technique for achieving the perfect texture is simple. Start by pouring your whisked eggs into the preheated buttered pan, then let them sit for a few seconds. Next, stir the eggs gently with a rubber spatula, then let them sit for a few more seconds. Repeat this process for a minute to a minute and a half or until the eggs are just about cooked.
It’s important to note that the eggs will continue to cook even after you remove them from the heat, so it’s best to slightly undercook them to ensure they’re perfectly tender and not dry or rubbery. By gently stirring the eggs and letting them sit, you’ll create soft, delicate curds that are a joy to eat.
Remember, scrambled eggs should have some texture and body, but they shouldn’t be mashed to a pulp. By using a gentle hand and the right technique, you can create scrambled eggs that are light, fluffy, and absolutely delicious.
1. Don’t Over Cook Your Scrambled Eggs
The final, most obvious, and most important tip is not to overcook your eggs. The French style of making scrambled eggs is to leave them a little bit runny. That’s not what I’m suggesting. What I’m saying is don’t overcook them. When overcooked, they become tough, gritty, heavy, tasteless, and watery if you added liquid to them. Eggs especially scrambled eggs, are fragile when it comes to heat. They don’t like a lot of it. So, once the eggs are about three-quarters of the way cooked, take the pan off the heat. The residual heat in the pan will be more than enough to finish cooking the eggs. Once the eggs are cooked, take them out of the pan and serve them immediately. Perfectly cooked scrambled eggs are a bit shiny and moist. They don’t look dull and dry.
The Wrap Up
Scrambled eggs are a breakfast staple, but making them perfect every time can be challenging. The good news is that it doesn’t take much to go from terrible to amazing. By following the simple tips we’ve shared, you’ll be able to achieve perfect scrambled eggs that are light, fluffy, and full of flavour.
Remember, simplicity is key when it comes to cooking eggs. Eggs are already a nearly perfect food on their own, and they don’t need to be overcomplicated or overworked. The more you add or fuss with them, the more likely they are to go wrong.
Some of the essential tips for making perfect scrambled eggs include using high-quality eggs, avoiding over-whisking, cooking on moderate heat, using butter as a fat, seasoning after cooking, and avoiding overcooking. By following these simple tips, you can create scrambled eggs that are both beautiful and delicious.
If you have any other tips or tricks for perfect scrambled eggs that we missed, be sure to share them in the comments below. We’d love to hear from you!
Thanks for reading, and we hope you enjoy perfect scrambled eggs every time. Stay tuned for more cooking tips and delicious recipes!
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Get ready to crack open a whole new world of flavour with our mouth-watering Scotch Egg recipe! These savoury delicacies are the perfect blend of runny egg yolk, savoury sausage meat and crispy breading that will have your taste buds singing. Whether you’re a traditionalist or a culinary adventurer, our step-by-step guide will have you whipping up the best Scotch Eggs you’ve ever tasted in no time. Let’s get cracking!
Making The Sausage
Making your own sausage meat for scotch eggs not only gives you control over the ingredients and taste, but it also allows you to customize the seasoning to your own personal preference. Instead of purchasing pre-made sausage meat from the grocery store, or taking the meat out of sausages, use ground pork as your base.
In this recipe, we use a blend of spices such as smoked paprika, black pepper, white pepper, ground clove, cayenne, onion powder, sugar, sage, garlic and water to give the meat a delicious, savoury flavour. The key here is to mix all of the ingredients together very well to ensure that the seasoning is evenly distributed throughout the meat.
This recipe is an alteration of a simple sausage patties recipe that was shared in a post from July. The only change is replacing dried sage with fresh. To get the measurements of the ingredients, please refer to the recipe at the end of this post. Now that you have your sausage meat ready, you can move on to the next step of creating the perfect scotch egg recipe, traditional scotch egg recipe and best scotch egg recipe.
Cooking The Eggs
Cooking the eggs for scotch eggs is a crucial step in achieving the perfect dish. I prefer a runny yolk for my Scotch eggs, so that’s the method I’ll describe. If you’d like a firmer yolk, cook the eggs for up to seven minutes. For the runny yolk, the eggs will only cook for four minutes.
Start by putting a pot of water on the stove and bringing it to a boil. Rinse the eggs under warm water for a few seconds before carefully adding them to the boiling water. Set a timer for 4 minutes and wait. Once the timer goes off, take the pot off the heat and remove the eggs. Crack the shells with the back of a spoon and place the eggs in a bowl of ice water for 2 minutes. This will make it easier to peel the eggs.
To prepare the sausage meat for scotch eggs, divide it into six evenly-sized balls. Take one ball of meat and flatten it into a patty large enough to wrap around an egg completely. Place the egg in the center of the patty, and carefully wrap the meat around the egg, using your hands to mould and shape the meat for even coverage. Repeat this process until all the eggs have been covered in the sausage meat.
It is important to ensure that there are no gaps in the meat, as this will ensure that the egg is fully encased and protected while cooking. This step is crucial for creating the perfect scotch egg. Also, while wrapping the eggs, keep your hands wet with cold water. This will help prevent the meat from sticking to your hands.
Breading The Scotch Eggs
To bread the scotch eggs, set up a standard breading station by preparing three separate bowls. The first bowl should contain flour that has been seasoned with salt and pepper. I used Bob’s Red Mill Gluten-Free All-Purpose Flour, but you can use any flour. The second bowl should contain a beaten egg. The third bowl should contain fine bread crumbs. I used President’s Choice Gluten-Free Bread Crumbs, but you can use any breadcrumbs that you prefer.
To bread the eggs, first roll them in the flour mixture, making sure they are evenly coated. Then, dip the floured eggs in the beaten egg, allowing any excess to drip off. Finally, roll the eggs in the breadcrumbs until they are fully coated. Set the breaded eggs aside until all of the eggs have been breaded.
Frying Your Scotch Eggs
To fry the scotch eggs, you have a few options. You can use a deep fryer, a deep pot or wok, or an air fryer.
For the deep fryer method, heat the fryer to 360°F and carefully place the breaded scotch eggs into the fryer. Fry them for about 6 minutes or until golden brown and crispy. Remove them from the fryer using a slotted spoon and drain them on a paper towel.
For the deep pot or wok method, heat enough oil to come at least halfway up the eggs to 360°F. Carefully place the breaded scotch eggs into the hot oil and fry them for about 4 minutes per side or until golden brown and crispy. Remove them from the oil using a slotted spoon and drain them on a paper towel.
If you prefer to use an air fryer for cooking your scotch eggs, preheat it to 375°F. Place the breaded scotch eggs in the air fryer basket and cook for about 12-15 minutes or until golden brown and crispy, turning them halfway through the cooking time. This method allows you to enjoy the crispy texture of a traditionally fried scotch egg without the added oil. Keep in mind that cooking times may vary depending on the type and model of your air fryer, so it is important to monitor the eggs while they are cooking.
It’s important to maintain the oil temperature throughout the frying process to ensure that the scotch eggs are cooked evenly and that the breading is golden brown and crispy. This step is crucial for creating the best scotch egg.
Serving The Best Scotch Eggs
When serving scotch eggs, there’s no need to get too fancy. These eggs are a meal themselves and can be enjoyed simply with a little bit of yellow mustard or any other condiment of your preference. You can also make them in advance and keep them in the fridge for up to three days. They can be eaten cold or reheated in the oven at 350°F for about twenty minutes. This makes them a great option for meal prepping or for a quick and easy breakfast, lunch, or dinner.
The beautiful thing about scotch eggs is their versatility. They can be served as a snack, an appetizer, or a main course. They can also be served warm or cold, making them an excellent option for picnics, camping trips, or other outdoor activities. With their delicious and satisfying taste, scotch eggs are sure to be a hit at any gathering.
Traditional Scotch Eggs
Discover the secret to making the perfect scotch eggs with our step-by-step recipe! From homemade sausage meat to crispy breading, we'll show you how to make this traditional British dish from scratch. Impress your friends and family with your culinary skills and serve up a delicious and satisfying meal that's perfect for any occasion. Get the recipe now!
In a medium mixing bowl, combine the pork with the salt, paprika, sage, black pepper, white pepper, cayenne, cloves, onion powder, garlic, sugar, and water. Mix well, then divide into six evenly-sized balls.
Fill a medium-sized pot halfway with water. Bring to a boil over high heat. Rinse six eggs under warm water for a few seconds, then carefully add them to the boiling water. Cook the eggs for four minutes. Take the pot off the heat, drain the water crack the eggshells and fill the pot with cold water. Run cold water into the pot until the eggs are cool enough to handle. Peel the eggs.
Flatten one of the sausage meatballs into a thin patty and wrap it around one of the eggs. Form the meat around the egg, making sure there are no gaps. Repeat until all six eggs have been wrapped.
Put the flour in a bowl and season it with a pinch of salt and pepper. Break the seventh egg into a second bowl, and beat it. Put the bread crumbs in a third bowl. Roll each Scotch Egg in the flour, the egg, then the bread crumbs. Set aside until all of the eggs have been breaded.
Heat a deep-fryer to 360°f. Cook the eggs two to three at a time for six minutes. Drain on a paper towel and serve.
And there you have it, folks, the ultimate recipe for the perfect Scotch Eggs. From homemade sausage meat to crispy breading, we’ve shown you how to make this traditional British dish from scratch. Impress your friends and family with your culinary skills and serve up a delicious and satisfying meal that’s perfect for any occasion. Don’t forget to subscribe to the blog by entering your email address below. You’ll never miss a post again!
Last week in the Chef’s Notes Gourmet Sandwich Series, I showed you how to make the Ultimate Grilled Cheese. This week we are going to make another kind of grilled cheese, the French kind. We will make a Croque Madame, which, if you don’t know, is just a Croque Monsieur with an egg on the top. Does that clarify things for you? No? Oh, okay, well, let me explain in a little more detail then.
Croque Madame vs. Croque Monsieur
Like I said in the intro, a Croque Madame is a Croque Monsieur with an egg on it. But that begs the question, what is a Croque Monsieur? A Croque Monsieur is a French ham and cheese sandwich. Of course, the French always take things up a notch, so this is no everyday ham and cheese. The French take Brioche Bread, top it with bechamél, lots, and lots of Swiss cheese, ham, more bechamél, bread, even more bechamél, and more cheese. The sandwich is baked in the oven to warm it through then finished under a broiler to brown it. Yeah, that’s a god damn sandwich. To make the sandwich a Croque Madame, the already ridiculously decadent beast is topped with a sunny side up egg. Does that sound like something you can get behind? Good, then let’s make one.
Make a Bechamél Sauce
First up, we need to make a quick bechamél. To do that, melt 1 tbsp of butter, then stir in 1 tbsp of flour. I used Bob’ Red Mill All-Purpose Gluten-Free flour if you are wondering. Stir the melted butter and flour together for a minute or two, then add in 1 cup of whole milk. Stir on medium-low heat until the milk starts to thicken. Season the bechamel with a pinch of salt and pepper, a pinch of nutmeg, a pinch of onion powder, and a pinch of garlic powder. Continue to cook the bechamél until you can no longer taste raw flour. This should take about 10 minutes in total. Make sure to stir it almost non-stop throughout the cooking process so it doesn’t burn to the bottom of the pot.
Once the bechamél is made, you can set it aside and move on to the next steps in making this sandwich. The amount of bechamél in this simple recipe makes enough for two sandwiches. You can read more about bechamél and its derivative sauces here.
Simple Bechamél
A quick and simple bechamél sauce for a Croque Monsieur or a Croque Madame
Most commonly, the bread used for a Croque Madame is Brioche, which is an enriched bread. Meaning, it is loaded with milk and butter. You can use any bread you want for this, but the brioche adds a lot to the sandwich. I used Promise Gluten Free Brioche. But again, use whatever you have on hand. Lightly toast the bread before doing anything else. Toasting will help the bread withstand the bechamél and a load of melted cheese. This isn’t strictly traditional, but just like with the grilled cheese last week, I like to brush the bread with a little Dijon Mustard. The mustard adds a bit of tang to cut through the richness of the sandwich.
Once the bread is toasted and brushed with Dijon mustard, spread an even layer of bechamél on all four pieces of the bread.
Making the Sandwich
I used a generic Swiss Cheese to make my sandwich, and I paid for it a little bit. Because I cheaped out on the cheese, my sandwich ended up with a slightly bitter taste. It was still delicious, but it would have been better with better quality cheese. I recommend Jarlsberg Cheddar, Comté, or Gruyere. In total, for the two sandwiches, I used about one very full cup of grated cheese.
Divide the amount of cheese you have in thirds. Divide the first third of the cheese in two and put it on the two bottom pieces of bread. Lay five to six slices of ham on the bottom slices of bread. I used honey roasted ham because it was all I could get at my local grocery store. Use the best quality ham you can find/afford. The quality of the ham, just like with the cheese, will have a direct impact on the overall quality of the sandwich. Top the ham with the second third of the cheese. Then the second piece of bread. Finally, top the bread with more bechamél and the rest of the cheese.
Cooking the sandwich
Put the sandwich on a broiler pan and bake in the oven on 400°f for 10 minutes. Take it out of the oven, turn the broiler on, let it heat up for a minute or two, then put the sandwiches back in. Watch the sandwiches very carefully as they will go from not brown to brown, to burnt very quickly. As soon as the cheese browns, take them out of the oven. Browning should only take a minute or two.
You my friends have just made a Croque Monsieur. But, let’s make this Monsieur a Madame.
Dude looks like a lady
To make the Croque Monsieur a Croque Madame, we have to put an egg on it. I didn’t take any pictures of me cooking the sunny side up eggs, but I have a tip or two that I can share. When making sunny side up eggs, heat the pan over medium heat, then once the egg goes in, turn it down slightly. Also, use a bit more oil or butter than you usually would. Use that extra fat to baste (spoon the hot fat over) the whites. Basting will help cook the whites through so you don’t end up with those dreaded jiggly whites. Once the egg is cooked, slip it on top of the sandwich and enjoy.
Croque Madame
A Croque is a fancy French Ham and Cheese Sandwich (Croque Monsieur) with an egg on top.
1batchbechamel (about 1 cup)see bechamel recipe earlier in post
1 cupGrated Swiss Cheese
12slicesGood Quality Ham
2Eggs
2tbspCanola Oil
1tbspbutter
Instructions
Lightly toast the bread then spread each piece with the dijon and bechamél.
Divide the cheese into thirds. Divide the first thrid in to on to the bottom two pieces of bread.
Top the cheese with the ham slices followed by the second amount of cheese, and the second piece of bread.
Top the sandwich with more bechamél and the remaining cheese.
Bake the sandwiches in a 400°f oven for ten minutes, then under the broiler for 2 to 3 minutes or until the cheese is browned.
Heat a medium non-stick frying pan over medium heat. Add in the oil and butter. Once the butter is melted and starts to foam add in the two eggs. Cook the eggs sunny side up basting the whites to cook.
You will be hardpressed to find a sandwich that tastes better and is more satisfying than this one. Yes, you will need triple bypass surgery after eating it, especially if you have it around the same time as last week’s grilled cheese as I did. But, a life without this sandwich is no life at all. You can quote me on that.
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Sabayon, or Zabaione in Italian, is a sweet or savoury sauce made of egg yolks whisked over a double boiler with some kind of alcohol, usually, a sweetened or fortified wine. Versions of this sauce used for dessert, like the one we are going to make today, also contain sugar and are served over fresh berries, or cake. Savoury versions are often finished with fresh herbs and served over chicken or fish. Sabayon is perfect for summer because it takes very little time to make, you don’t have to turn the oven on, and it is delicious. Let’s take a look at how to make it.
Macerating The Berries
The dessert that we are making today is Sabayon served over fresh berries. So, the first thing to do is to prepare the berries. Hull and quarter 1 cup of strawberries and put them in a bowl with a 1/2 cup each of blueberries, and blackberries (you can use whatever type of berries you’d like). Sprinkle the fruit with 1 tbsp of sugar, stir, and let sit for 20 minutes.
Setting Up The Sabayon
The first two ingredients to get ready for the Sabayon are the egg yolks and the sugar. I find the easiest way to separate the egg yolks from the whites, is to break the eggs into a bowl and scoop the yolks out using my hands. Use whatever egg separation method you prefer. I’ve only used four egg yolks in this recipe because I prefer a relatively thin Sabayon. However, if you would like it to be more custard-like, you can use five to six egg yolks and keep the rest of the ingredients the same.
Put the egg yolks into a heatproof bowl, and add to them 1/4 cup of sugar. Beat the egg yolks and sugar for a minute or two before adding in the next two ingredients.
Cooking the Sabayon
The alcohol I used is Brandy, but you can use Marsala Wine, a dry white wine, red wine, vermouth, sherry, or port. You can pretty much use whatever you want. I like to add the alcohol after the egg yolks have cooked and set a little bit. Some people prefer to combine all of the ingredients at once. You can choose which way is best for you.
After you have beaten the yolks and sugar, add in 1/2 a tsp of vanilla extract and mix. Put the bowl over gently simmering water and whisk for 3-4 minutes. Add in 1/4 cup of alcohol, and keep whisking for another 8-10 minutes. Do not stop whisking through the entire cooking process. There are two reasons for this. First of all, if the mixture stops moving, it will start to cook to the bottom of the bowl, which means your Sabayon will have bits of cooked egg yolk in it. Secondly, the key to the texture of Sabayon is the air. You want to get as much air into the sauce as you can, and this is done by continually whisking. Think about it as if you are making whipped cream. When the sauce has tripled in volume, it is ready.
Putting it all together
Remove the Sabayon from the heat and set aside. Put the berries in serving dishes and spoon the Sabayon over them. It is best to serve the Sabayon right away, though you can chill it in the fridge with the berries.
Sabayon
Sabayon or Zabaione is an Italian sauce that can be either savoury or sweet. This version is sweetened and served over fresh berries.
Because Sabayon can be made both sweet and savoury, it is a very versatile sauce. Once you get the hang of making this sweet version, try a savoury version over a nice piece of salmon or trout. Enjoy!
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Boiling eggs is often considered one of the simplest tasks in the kitchen, yet it can be tricky to achieve the perfect consistency. Overcooked eggs can have a green ring around the yolk, and an unappealing sulphur taste and smell. But, with the right technique and some practice, you can master the art of boiling eggs and enjoy perfect soft, medium, or hard-boiled eggs every time.
In this post, I will share with you a handful of tips and tricks to achieve the perfect boiled eggs. From selecting the eggs to the appropriate cooking times and temperature, I’ve got you covered. Whether you’re a boiled egg enthusiast or simply looking to improve your cooking skills, this guide will help you take your egg-boiling game to the next level. Get ready to enjoy the perfect boiled eggs, with tender whites and bright yellow yolks, every time.
Don’t boil your boiled eggs
Perfectly boiled eggs are a delicate balance of temperature, timing, and technique. The traditional method of boiling eggs, where the eggs are placed in a pot of rapidly boiling water, can lead to tough whites, overcooked yolks, and cracked shells. However, by simmering eggs instead of boiling them, you can achieve the perfect consistency every time.
Simmering involves cooking the eggs in water that is just below the boiling point. This gentle process allows for more controlled and consistent cooking, leading to tender whites, yolks cooked to your desired consistency, and unbroken shells.
To simmer eggs, fill a pot with enough water to cover the eggs by about an inch, and bring the water to a simmer (just before it reaches a full boil). Gently place the eggs in the pot and cook them for the desired time, depending on whether you want a soft, medium or hard-boiled eggs. This method is particularly useful for hard-boiled eggs, as it allows for a consistent final product while cooking for a longer period of time.
Fresh Eggs Are Harder To Peel
Peeling boiled eggs can be a frustrating task, especially when the shell stubbornly sticks to the white and leaves chunks of the egg behind. Many people assume that the problem is with their cooking technique, but it’s often the result of using fresh eggs. As counterintuitive as it may sound, using eggs that are slightly older can make peeling them much easier.
The reason behind this is that as eggs age, the pH levels of the whites change, and the protein bonds within them weaken. This makes it easier for the shells to separate from the whites when the eggs are boiled. However, you may not always have the option to wait for your eggs to age before boiling them. In that case, there are a few tricks you can use to make peeling easier.
One option is to place your eggs on the counter at room temperature for an hour or two before boiling them. This will help to loosen the bond between the egg and the shell. The second option is to add 1 tsp of baking soda for every litre of water while boiling the eggs. The baking soda will slightly soften the shell, making it easier to peel. It is worth noting that this method will not affect the taste or quality of the eggs.
Different Methods, Same Results
Cooking boiled eggs can be achieved through various techniques, each with its own advantages and disadvantages. One popular method is to start the eggs in cold water and bring it to a boil, then turn off the heat and let the eggs sit for a set amount of time. Another method is to start the eggs in cold water, bring it to a boil, and then boil the eggs for a set amount of time.
However, my preferred technique is starting with boiling water, adding the eggs, bringing it back to a boil, and then reducing the heat to a simmer and cooking the eggs for a set amount of time. This method offers the most accurate cook on the eggs and eliminates many of the variables that can lead to overcooking. It’s also important to note that before adding the eggs to boiling water, it’s advisable to bring them to room temperature or run them under slightly warm water. This will prevent the shells from cracking.
In addition to the traditional method, modern kitchen appliances such as the Instant Pot and sous vide offer alternative methods for cooking boiled eggs with ease and precision.
Cooking eggs in an Instant Pot involves steaming eggs under high pressure, which speeds up the cooking process. To cook eggs in an Instant Pot, place eggs on the trivet in the Instant Pot with 1 cup of water. Cook on high pressure for 5 minutes for soft-boiled eggs, 8 minutes for medium-boiled eggs, and 12 minutes for hard-boiled eggs. Release the pressure naturally for 5 minutes before quick release.
Sous vide cooking is a method where the eggs are immersed in water at a precisely controlled temperature for a specific amount of time. For soft-boiled eggs, the temperature should be around 63°C (145°F) and the cooking time should be around 45 minutes to 1 hour for medium-boiled eggs, the temperature should be around 64°C (147°F) and the cooking time should be around 1-2 hours. For hard-boiled eggs, the temperature should be around 71°C (149°F) and the cooking time should be around 2-4 hours.
Sous vide cooking allows for a high level of precision, as you can achieve consistent results by cooking eggs at a specific temperature for a specific amount of time. However, it does require specialized equipment, such as sous vide immersion circulator.
In summary, while each method of cooking boiled eggs has its own set of pros and cons, all of them can produce perfectly cooked eggs. The traditional method of simmering in boiling water offers the most control, while the Instant Pot and sous vide methods are more hands-off and offer precision and consistency. The important thing is to choose the method that best suits your needs and preferences.
Rinse The Eggs To Remove The Shell
Once you’ve cooked your eggs to perfection, the next step is to remove the shells. While this may seem like a simple task, it can often be a frustrating one, as the shells can stubbornly stick to the whites, making it difficult to peel cleanly. However, there is a simple trick that can make shell removal much easier: rinsing the eggs in cold water.
When you drain the water from the pot after cooking, gently crack the shells of the eggs all over with the back of a spoon or by tapping them on the counter. Then, submerge the eggs in cold water for a few seconds. This will cause the membrane under the shell to shrink and pull away from the egg, making it much easier to peel the shell off. Don’t worry, this won’t cool the eggs too much.
It’s worth noting that you can also use this method when peeling hard-boiled eggs that have been sitting in the refrigerator. Simply place the eggs in a bowl of cold water, and let them sit for a few minutes before peeling.
Rinsing your eggs in cold water after cooking can be a game-changer when it comes to peeling. It causes the membrane under the shell to shrink and pull away from the egg, making it much easier to peel the shell off without affecting the internal temperature too much.
Time is of the essence
The final key to perfect boiled eggs is time. It is the only other variable you need to control to achieve the desired level of doneness. The cooking time will vary depending on the method you choose.
For the traditional method of simmering in boiling water, it’s essential to consider the desired level of doneness. The time it takes to cook an egg to soft-boiled, medium-boiled, or hard-boiled will differ, and it’s crucial to get the timing right to achieve the desired outcome.
Soft Yolk Set Whites
For the traditional method, soft-boiled eggs should be simmered in boiling water for 4 1/2 – 5 minutes. For the Instant Pot method, soft-boiled eggs should be cooked under high pressure for 5 minutes, with a natural release of pressure for 5 minutes before quick release. For the sous vide method, the temperature should be around 63°C (145°F), and the cooking time should be around 45 minutes to 1 hour.
Medium Yolks
For the traditional method, medium-boiled eggs should be simmered in boiling water for 6 1/2 – 7 minutes. For the Instant Pot method, medium-boiled eggs should be cooked under high pressure for 8 minutes, with a natural release of pressure for 5 minutes before quick release. For the sous vide method, the temperature should be around 64°C (147°F), and the cooking time should be around 1-2 hours.
Hard Yolks
For the traditional method, hard-boiled eggs should be simmered in boiling water for 9 1/2 – 10 minutes. For the Instant Pot method, hard-boiled eggs should be cooked under high pressure for 12 minutes, with a natural release of pressure for 5 minutes before quick release. For the sous vide method, the temperature should be around 65°C (149°F), and the cooking time should be around 2-4 hours.
It’s worth noting that time is an essential component of cooking boiled eggs to perfection. Cooking eggs for too short or too long can result in overcooked or undercooked eggs. The ideal time will vary based on personal preference and the method used.
Bonus Tip
Once the eggs are cooked, they will still have quite a lot of heat contained in them. If this isn’t dealt with the eggs can overcook. This is especially true if the eggs aren’t going to be eaten right away. To combat this you can cook the eggs slightly less than you normally would, and you can shock the eggs in cold water. Shocking the eggs by rinsing them or submerging them in very cold water for 1-2 minutes will stop the cooking process. This shouldn’t’ cool the eggs down so much that they are no longer enjoyable.
Conclusion
In conclusion, cooking the perfect boiled egg may seem like a simple task, but with a bit of know-how, you can take your egg game to the next level. We’ve covered a lot of information in this post, but the key takeaways are to use the right time, method and technique to achieve your desired level of doneness, bring your eggs to room temperature, prevent shells from cracking and rinse the eggs in cold water after cooking to make shell removal a breeze.
Don’t forget, boiled eggs are not only delicious but also a healthy and versatile option for any meal, whether you’re looking for a quick breakfast or a protein-packed addition to your lunch or dinner. And you know what, if you’re still not satisfied, experiment a bit with your own way of boiling eggs. After all, cooking is an art, and we all have our own tastes and preferences. With these tips, you’ll be able to enjoy perfectly cooked boiled eggs every time, so go forth and make your perfect boiled egg and maybe use them to make Devilled Egg Sandwiches!
Poached eggs are a great alternative to both fried and boiled eggs. They also happen to be the style of egg required for one of the best egg dishes of all time, eggs benedict. But if you don’t really know what you’re doing, making poached eggs can be a bit of a pain.
Today I am going to share with you all the tips and tricks I have learned for perfectly poached eggs from my years in professional kitchens.
This is…
The Secret to perfectly poached eggs
What is a perfectly poached egg?
What exactly constitutes a perfectly poached egg is a matter of opinion. Some people like their poached eggs soft, some like them medium, and some like them hard. Whatever camp you fall into, I prefer mine soft, these tips still apply.
A perfectly poached egg is one where the whites and the yolks stay together, and the yolk is the doneness the diner prefers. The last thing we want is for a solo yolk floating around in a pot of murky water because the whites all broke apart. So, how do we make sure that never happens?
The Eggs
Eggs used for poaching should be as fresh as possible and taken directly from the fridge before use. Fresh, cold eggs have firmer whites that will hold together better during poaching.
The colour and size of the eggs aren’t really important. However, the size of the egg will have an effect on cooking times. Any times that I suggest in this post are based on large-sized eggs.
Vinegar
I’m sure that most people reading this are aware that vinegar is often used when poaching eggs. What might not be as commonly known is how and why we use it and how much should we use?
I know that a lot of people out there are inclined to put the vinegar in the poaching water but this is ineffective. Instead, we actually want to put the vinegar in a bowl and break the eggs into it. Allowing the eggs to sit in the vinegar for a minute or two before adding them to our poaching liquid causes the whites to firm up slightly. Slightly firmer whites mean that the eggs will hold together better in the poaching water.
How much vinegar should we use?
The answer is not much. For two eggs, you may add 1-2 tsp of vinegar to the bowl before adding in the eggs. That is all that is needed for the desired effect.
Make sure to choose a bowl that will allow you to gently slide the eggs into the pot. A small bowl that can actually fit inside the pot so the eggs can be slid right into the water is best. And yes, the vinegar gets poured into the water with the eggs.
The poaching water
People often ask me if they should salt the poaching water and the answer is a resounding no. The salt will actually toughen the egg causing it to be chewy and rubbery. The difference between the effect the salt has and the vinegar has is that the salt pulls moisture out of the white, causing a rubbery texture. The vinegar is kind of cooking the egg so the texture of the final egg is the same as it would be without the vinegar.
Poaching vs. Boiling
It is really important to note the difference between poaching and boiling. Boiling is a violent process where the water is constantly churning and bubbling. If we boil our eggs two things are going to happen. Number one, the eggs are going to break apart. Number two, the eggs will get hard because the high heat required for boiling is too hot for the eggs.
Poaching is done in simmering water. Imagine that simmering is a peaceful babbling brook, while boiling is violent white water rapids. We want peace for our eggs.
When poaching in simmering water, because there is little to no movement, it is possible for the eggs to sink and stick to the bottom of the pot. To help prevent this and to help keep the egg together right before adding the eggs into the water, give it a big stir creating a cyclone in the center of the pot. Gently, pour the eggs into the cyclone. This should be enough movement to prevent the eggs from sticking.
Once the eggs are in the pot, leave them alone. Stirring or trying to pick them up will only break them apart and you run the risk of breaking the yolk. Don’t touch them for at least four minutes.
Timing for poached eggs
For a soft poached egg, the ideal cooking time is between 4-5 minutes. For a medium poached egg 5-6 minutes. And for a hard poached egg, 7-8 minutes.
When you think your egg has reached the desired doneness carefully remove it from the pot using a slotted spoon. Give the egg a gentle poke with your finger. If the egg is soft, it is poached soft. If it is firm but there is some give, it is poached medium. And of course, if the egg is completely firm, it is poached hard. Remove the eggs from the water, pat dry on a paper towel or clean dishcloth and serve.
Notes on poached eggs
It is important to remember that a bit of white will always come off the egg. This will likely end up as long thin strands of white floating in the water. This is perfectly normal. Just pull or carefully cut away any strands of white that are hanging on to the egg.
If you are having a bunch of people over for brunch you can pre-poach the eggs. Just poach them soft, remove them from the poaching water directly into ice water. Then when your guests arrive the eggs can be quickly reheated and even cooked through by adding them back into simmer water for 2 minutes or so.
When cooking eggs in any form always add salt after the egg is cooked to prevent the toughening of the white.
Always clean the poaching pot as soon as you can. The stray strands of white will dry on to the pot as will any foam that has formed. If you don’t clean it right away it will become very difficult to clean later.
Conclusion
Poached eggs are delicious and a great alternative to fried or hardboiled eggs. Follow the above tips and you will be eating perfectly poached eggs whenever you want.
A well cooked boiled egg is a thing of beauty. It is the definition of simplicity, yet to master it can be difficult. It takes practice to get the timing just right. And there are as many techniques for cooking a boiled egg as there are people who enjoy them. I think that the technique I am about to lay out for you is the most consistent. So keep reading if you want to know how to cook a perfect boiled egg.
First of all, let’s clear something up. Eggs shouldn’t really be boiled. The high heat toughens the white and makes them chewy and rubbery. So, these are more simmered eggs than boiled eggs. Also, the times I am about to give are for large to extra large eggs, cooked at sea level. If you are in the mountains your cooking time is going to vary slightly.
A lot of people will start their eggs in cold water and then slowly bring the temperature up. I find that cooking eggs like this is an unreliable method. Instead, we are going to start with boiling water. So, bring a pot of water to a boil. Before you add your eggs to the pot give them a quick rinse under hot water. I find that this kind of tempers the shells and makes them less likely to explode from heat shock. Also, check the shell for any cracks or weak spot. Carefully lower the eggs into the pot using a slotted spoon. Once the eggs are in the pot bring the water back up to the boil and then turn down to medium-low immediately.
Often when people cook hardboiled eggs they end up with a green ring around the yolk. This green ring has a sulfur smell and doesn’t look great. This just means that egg is overcooked. Reduce the cooking time by a minute or two and you will be able to avoid the green ring of death.
How do you like your boiled egg?
Now that the eggs are cooking it just comes down to how you like them. If you like them soft 4-5 minutes of cooking is what you are aiming for. For medium eggs, 6-7 minutes. For hard-boiled eggs, you are aiming for 8-10 minutes. No matter how you like your eggs you should shock them with cold water once their done cooking. The eggshell acts as an insulator and will retain heat for a long time. If you don’t shock the eggs, they will continue to cook and a perfect will quickly become an overcooked egg. It’s important that you just quickly run them or immerse them in cold water, otherwise, you will cool them to the point where the whole egg is cold, which probably isn’t what you want.
A few Tips on Peeling boiled egg.
The fresher the egg the more difficult to peel. If you are finding that your eggs are really difficult to peel you can leave them out on the counter at room temperature for an hour or two before you cooking. This will artificially age the egg and cause the membrane around the white to loosen from the shell. Some people say that adding a tsp of baking soda to the cooking water will make the eggs easier to peel but I have not tested this and it seems unlikely to work.
I also find that breaking the shell into a lot of little pieces makes it much easier to peel. I find that doing this works better than trying to peel off big pieces of shell. The big pieces are more likely to get stuck on the membrane and tear the white of the egg apart.
I like soft boiled eggs on toast with a touch of butter and salt and pepper. How do you like your eggs?
Eggs can be scary things. They have yolks which can be broken and whites that can contain bacteria. Some people say they are good for you, some say they aren’t. They can be cooked a thousand different ways. They can be intimidating. Eggs are just like you, they are much tougher than people think.
The key to frying anything is temperature. Just to be clear we are not talking about deep frying, we are talking about pan frying in a little oil or butter. Like I said, the key to frying is temperature. For eggs, you want a moderate temperature. So, if the dial for your burner goes up to ten you want to cook the egg on four or five.
The first thing you are going to do is heat up your pan. The time this takes depends on the type of stove you have, and the type of pan you have. Usually, it will take three to four minutes. Once the pan is hot (which you can tell by splashing a few drops of water on it) you want to add either a small spoonful of butter or oil to the pan. If you are using butter, swish it around the pan. Wait until all the butter is melted and it begins to foam. Now, crack your eggs into the center of the pan. If you are using oil, add it to the pan swish it around and then crack your eggs.
Preheating a pan is how you make sure something doesn’t stick. If you are cooking a steak or something and it is sticking let it cook another minute then try to flip it. It will release from the pan when it is ready. Same goes for BBQing.
While the bottom of your eggs are cooking season the top with a little salt and pepper. You will flip your egg after two or three minutes. The clear white will start to turn white white, then take your spatula, carefully and quickly slide it under the egg and flip it with a quick flick of your wrist. Let the eggs cook for one minute on that side. Turn the pan off, put the eggs on a plate and enjoy perfectly cooked over easy eggs.
This is pretty much how you fry anything. Hot pan, bit of oil, time. If you are frying meat wait until the edges start to brown and juice starts to rise to the surface. Then flip. Cook for another few minutes.
Stir-fry is done the same way but with a higher heat and instead of just leaving it alone for a few minutes, you keep it moving by constantly stirring it.
It is very, very rare that you will use the highest temperature setting on your stove for anything but boiling water. For most things a medium heat is all you need. I recommend that you never go above 7 on your stoves dial.
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minutes of cooking is what you are aiming for. For medium eggs, 6-7 minutes. For hard-boiled eggs, you are aiming for 8-10 minutes. No matter how you like your eggs you should shock them with cold water once their done cooking. The eggshell acts as an insulator and will retain heat for a long time. If you don’t shock the eggs, they will continue to cook and a perfect will quickly become an overcooked egg. It’s important that you just quickly run them or immerse them in cold water, otherwise, you will cool them to the point where the whole egg is cold, which probably isn’t what you want.
