Eggs. Probably egg is the most common product that we all have in the fridge. An egg is a savior. If you want a fast but nutritious breakfast or a quick protein snack, or if you are planning to arrange a fancy Sunday brunch egg dish is always the first choice. These 5 egg recipes will help you to cook eggs perfectly every time. Make sure to include them in your next brunch!
Sunny Side Up
Sunny Side Up eggs are a staple of breakfasts for a reason. They’re easy to make, delicious and ready to eat in minutes!
For the perfect Sunny Side Up eggs, you’ll need:
Firstly, get your frying pan heating on a medium to low heat. Add in your tablespoon of olive oil and use your tuer to lightly coat the bottom of your non-stick pan.
Next, crack your eggs into the pan. If the pan is too hot, you’ll see a little bit of oil spatter, but simply tuing down the heat will fix that. With your eggs in the pan, let them cook until the outer egg tus white and the yolk is still soft and runny.
Finally, grab your spatula and remove the eggs from the pan. Finish them off with your sea salt and black pepper to taste and pair them with some lightly toasted bread.
Scrambled eggs are endlessly versatile. They can be served alongside salmon, toast, avocado or simply on their own. It’s all about timing with scrambled eggs, but with this recipe, you’ll get delicious, scrambled eggs every time.
For the perfect scrambled eggs, you’ll need:
Firstly, crack your eggs into a bowl. Add your sea salt and black pepper, then grab your whisk and beat the eggs until you get it bubbly (remember, bubbles make the eggs fluffier!).
Next, get your pan heating at a low temperature and with your knife, cut off a generous piece of butter and drop it in.
As the butter is melting, use your tuer to get it covering your pan. Once it’s melted, grab your whisked eggs and put them in your pan.
Timing is key here. Stir the eggs with your tuer and make sure you’re getting the mixture off the edges of the pan and on to the heat. Once your eggs are looking thick but slightly runny, they’re ready to serve. Remember, the eggs will continue to cook once they’re off the pan, so taking them out ‘early’ is key! If you’re feeling especially adventurous, serve with a wedge of lemon and smoked salmon.
For the perfect poached eggs, you’ll need:
Start with half-filling a pot with water and placing it on medium heat then add in a pinch or two of your sea salt.
Once the salted water is hot, crack your eggs (one at a time) into a cup and place them slowly into your hot water. The key here is to be gentle when placing your eggs in the water! They will begin to cook almost immediately and will only need 2-3 minutes at most.
Next, grab your skimmer and scoop your poached eggs out of the hot water, and that’s it; they’re ready to serve! Pair with lightly toasted bread and hollandaise sauce for a stunning breakfast or brunch.
A rich, filling dish that’s ideal for any meal of the day, an omelette is easy to make and you’ll nail it with our recipe below.
For the perfect omelette, you’ll need:
2 large, free-range eggs
Parmesan Cheese (grated)
Crack your eggs into a bowl and, using your whisk, beating them with some sea salt and black pepper.
Grab your parmesan cheese and your grater and grate a half a cup of cheese.
Get your pan heating at a low temperature and pop in a generous slice of unsalted butter. Once that’s melted, add in your beaten eggs, making sure that it covers the base of the pan.
Once the omelette begins to firm up (you’ll notice this on the edges first), using your tuer, gentle move the edge of the omelette, making sure it’s not sticking to the pan. Once it’s free, fold the omelette over on itself. Now wait until each side is a golden-brown colour and then it’s ready to serve! Feel free to use tomato, mushroom or spinach instead or with the cheese!
Shakshuka is a simple one-pan dish that’s aromatic and full of flavour, once you taste it, it’s sure to become a favourite at home!
For the perfect Shakshuka, you’ll need:
3 tablespoons Olive Oil
6 large, free-range eggs
3 cloves of Garlic, thinly sliced
2 Onions, thinly sliced
2 Red pepper, thinly sliced
2 tins of chopped Tomatoes
½ teaspoon of cayenne pepper
½ teaspoon of cumin
½ teaspoon of caraway seeds
Freshly ground pepper, to taste
For Shakshuka, there’s more preparation involved than the previous recipes, but it’s quick and easy. Firstly, grab your knife and chop your garlic, onion and red pepper into thin slices.
Next, add your olive oil to the pan and get it on a medium heat. Add in your onion, red pepper (salt and pepper here too!). When your ingredients have softened, add your garlic and cook for another 2/3 minutes.
Now you’ll want to sprinkle in your cayenne, cumin, and caraway seeds. Mix them up nicely and get an even spread, then add your tinned tomatoes and a half-cup of water. Let that simmer for 9/10 minutes!
During this cooking period, if your sauce gets too thick or dry, add another splash of water or two.
Grab a spoon now and make 6 small pockets in the sauce for your eggs. Crack each egg into a cup and gently place it into your sauce pocket until each egg is in the sauce. Let this cook for 3 to 4 minutes to ensure your eggs are cooked but the yolk is still creamy.
And there you have it! Five simple recipes for sensation eggs! Be it a simple classic like scrambled eggs or something a little more adventurous like shakshuka, these recipes will guarantee a delicious and flavourful breakfast or brunch every time.