The best of EGGS
One of the most versatile ingredients, eggs form the backbone to so many dishes
This month, we take this store cupboard staple from behind the scenes and we’re letting it shine sunny side up!
Eggs are cheap, nutritious and indispensable in the kitchen. Not only are they amazing served very simply – either poached, boiled or scrambled – the proteins and fats in eggs form the foundations that so many cooking techniques and recipes depend on. Protein is a key component in eggs and it’s this that, when heated or cooked, sets and gives strength to cakes, stuffings and meatloaves for example.
When it comes to storing it’s best to keep eggs in the fridge in their cardboard boxes, as this protects them and prevents them from absorbing any odours from the fridge.
EGGS BENEDICT
Ready in 20 minutes
8 eggs
100g baby spinach
100g serrano or Parma ham
4 muffins, sliced and toasted
1 tbsp chopped fresh chives
For the hollandaise
3 egg yolks
1 tsp white wine vinegar
150g unsalted butter, melted
squeeze lemon juice
1 To make the hollandaise, place the egg yolks in a heatproof bowl, whisk in the vinegar and set over a pan of gently simmering water. Very gradually drizzle the butter into the egg yolks, whisking all the time. Add a squeeze of lemon, season well and set aside somewhere warm.
2 Meanwhile, poach the eggs in the same pan of water until cooked to your taste. Wilt the spinach and season well. To serve, place 2 muffin halves
on each plate, pile the spinach and ham on top and add an egg to each half. Drizzle with the hollandaise, scatter with the chives and serve straight away.
CHORIZO SCOTCH EGGS
Ready in 30 minutes
6 eggs
400g good quality sausages
150g cooking chorizo
50g plain flour
100g fresh breadcrumbs
rapeseed oil for frying
1 Place four eggs in pan of cold water, bring to the boil then simmer for 6 minutes. Remove from the water and place in iced water until completely cool. Carefully peel and set to one side. Beat the remaining eggs in one bowl, place the flour in a second bowl and the breadcrumbs in a third.
2 Skin both types of sausages, whizz
in a food processor until just combined. Divide into four equal balls. Flatten one out in your hand – having slightly wet hands will help here. Lightly flour one egg, place in the centre of the sausage meat and work the sausage meat around it until completely encased. Repeat with the other eggs.
3 Roll each in flour, then beaten egg and finally breadcrumbs. To cook, heat the oil in a large saucepan until it reads 160°C with a thermometer. Lower a couple of the eggs into the hot oil and cook for around 8 minutes until crisp and golden. Set aside to cool slightly before serving.
CHEF’S TIP
No thermometer? Drop a piece of bread into the hot oil – it should turn golden after 10 seconds when it’s at the right temperature.
Recipes by Catherine Hill. Photography by Terry Benson. Props by Luis Peral
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