Few foods are as versatile and affordable as eggs. They’re (mostly) easy to prepare, they’re delicious, available virtually everywhere and take to a myriad dishes, both sweet and savoury. By now you get the picture: we could probably wax lyrical about eggs indefinitely, so without further ado, here’s how to crack it every time.
Let’s start with the basics. We recommend that you ALWAYS opt for free-range eggs. Why? Free-range practices, such as those employed by Woolworths, ensure that their free-range hens have access to food, water, protective shelter and the outdoors, among other necessary conditions, from birth to death. It’s an ethical issue, you know.
THE EGG TEST
To find out whether an egg is fresh or not, simply place it in a bowl filled with cold water. If it sinks to the bottom, it’s fresh. If it floats to the surface, it means it’s past its prime.
HOW TO BOIL THE PERFECT EGG
If you love boiled eggs, follow this simple method to ensure they’re always up to standard. Hint: it’s best to use eggs at room temperature.
Now make like Lucy Markowicz, chef-patron of Freedom Café, and make these soft-boiled eggs with garlicky beans.
HOW TO MAKE THE PERFECT FRENCH OMELETTE
Omelette lovers, allow Clement Pedro teach you the basics of the ultimate French omelette.
In the October issue of TASTE, four egg experts weighed in and shared some of their best-kept egg secrets. Here they are.
HOW TO MAKE THE CREAMIEST SCRAMBLED EGGS
Karen Dudley, owner of The Kitchen and and The Dining Room in Woodstock, shares her secrets to the creamiest scrambled eggs.
These are more of a soft omelette than scrambled eggs, says Dudley.
And if you’re brave enough, try making Karen’s glorious scotch eggs.
HOW TO POACH EGGS PERFECTLY
Eggs must be super-fresh (or the whites will turn ragged in the water).
Courtesy of Thomas Keller
HOW TO MAKE FOOLPROOF CUSTARD
Jason Lilley, owner of Jason’s Bakery and the man to thank for South Africa’s doughssant – and many other legendary creations – teaches us how to make the creamiest custard ever.
For the perfect brekkie-on-the-go, try Jason’s “eggies” recipe.
HOW TO MAKE CHEAT’S HOLLANDAISE
Owner of The Leopard, Andrea Burgener, reveals the secret to her cheat’s Hollandaise.
If you’re open to spicing up your eggs, try this recipe for cilbir: poached eggs with garlic yoghurt and paprika sage butter. You’ll never look at eggs the same again.