Eggs are a nutritious source of protein and albumin. Who doesn’t love eggs? Pah, you mean fried eggs? You might want to skip out on that one – boring and unhealthy.
Let Goody Feed show you ten more interesting ways to cook your eggs; and you’ll probably be having them for all three meals. With all these, you can say goodbye to the fried egg! Leggo!
Add 1 teaspoon of salt and 2 teaspoons of white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around. Leave to cook for three minutes, take out with a slotted spoon, drain onto kitchen paper and cut off any wispy edges. Add a dash of Hollandaise sauce and there you have it, homemade Eggs Benedict!
Ever heard of the omelette?
Beat the egg until the yolk and the white are nicely mixed, and then pour the mixture into a heated pan lightly greased with oil. Add some chopped mushrooms/chicken/tomato to make it even more delicious!
Let it all (hard) boil over…
Drop the eggs into a water bath over the heat and let it go to a boil. Douse them with cold water after taking them out. The longer you leave them in, the harder they’ll be. 8 minutes tops is good enough. Drip some soy sauce into the yolk for a delicious treat.
…or do you want it soft?
Remember those insanely delicious soft-boiled eggs that Japanese restaurants like Ajisen always serve with their ramen? They’re known as ajitsuke tamago. Prepare enough water to just cover the whole egg, and carefully put the egg into the water. Turn on the stove, and keep stirring the egg, to keep the egg yoke in the middle, until the water comes to a boil. Once it boils, turn the heat off. Cover the pot with a lid and leave it for 10 minutes! Meanwhile, prepare a bowl of water with ice cubes in it. After the 10 minutes, take the egg out and cool it in the bowl then leave them, peeled, in a marinade of soy sauce and water.
Eat Ya Kun’s eggs right at home! Arrange the eggs in a single layer in a heatproof bowl or a pot, and pour boiling hot water over them, covering with a lid. After 6 mins, take them out and douse with cold water. Crack them in a bowl and watch the fun spill out. Serve with pepper and soy sauce!
Chinese restaurants always serve a sort of soup with a lot of feathery stringy bits— that’s actually egg! You can search up on how to cook this soup with a little bit of cornstarch and stock!
Scrambled eggs are milky and creamy, and are insanely delicious. They are paired well with toast and some milo and sausages!
How about a pudding?
This dessert is often found in Hong Kong-style restaurants and can be sweet or savoury, depending on what is mixed in, but is always nice to eat all the same.
Pronounced ‘mer-rang’, they are sweet and airy and a little bit crunchy. They involve whipping egg whites until they form stiff peaks. Look to your neighbourhood pastry shop or artisan bakers; maybe they’ll let you in on their secrets!
They usually taste better with a tomato or avocado, and the yolk stays nice and runny.
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