Almost
everyone enjoys eating
eggs (except of course for
vegans or someone with an
allergy). And almost everyone has a favourite way of having their eggs: easy-over, soft-boiled, whatever. Except me. I love eggs soft-boiled, hard-boiled, easy-over, sunnyside, fried soft with runny
yolks, hard fried so that edges are lacy and black, as an omelette, scrambled, as a fritata, as a souflé, as a custard. In a sandwich, over eggs, with
shoyu, with chiles...
So just about any way that you could cook an egg for me would be gratefully received (itadakimasu). But there a few useful things to know about preparing eggs.
- More than anything, using fresh eggs is important.
- Break eggs just before using. Eggs lose their freshness rapidly.
- If you break eggs on a flat surface, the shell stays together in larger pieces. Breaking eggs on the edge of bowls is fine but can cause small pieces of shell to fall in.
- Straining beaten eggs enhances texture and flavour.
- Put a cloth under the lid when steaming eggs. This prevents water dripping on the stove.
- Use a strong fire for the first 1-2 minutes, reduce flame until done. To check if steamed eggs are finished, insert the tip of hashi (chopstick). If clear liquid is in the hole the eggs are done.
- Be sure not to overcook. Eggs become spongy, lose flavor and texture if over cooked.
- Allow eggs to warm to room temperature before boiling. Eggs used directly from the refrigerator crack when boiled.
- Boil eggs from cold water.
- To keep yolks in the center, roll eggs with hashi (chopsticks) until the water comes to a boil.
- Soft boiled eggs take 3-5 minutes. Hard boiled eggs take twice the time.
- Overcooking discolours yolk covering. Yolks solidfy without boiling if put in a pot of hot water for a long time. Whites remain half soft unless boiled. Traditional onsen tamago (Hot Springs eggs) are made this way.