How to prepare breakfast as a chef: Manu Feildel reveals the biggest mistakes people make – and why you NEVER have to crack eggs in water
- If you've wondered why your eggs end up in a disaster, you might be cooking it incorrectly
- Australian star chef Manu Feildel has cracked the secret of perfect eggs
- The judge of the My Kitchen Rules revealed common mistakes made by home cooks
- He also shared his tricks to take your egg play to the next level every time
If you've wondered why your poached or boiled eggs always end up in a disaster, you've probably been cooking the wrong way all your life.
But Australian star chef Manu Feildel has cracked the secret of the perfect eggs.
The judge of the My Kitchen Rules revealed the biggest mistakes home cooks make that are easy to fix – and are tricks to take your egg game to the next level every time.
Australian star chef Manu Feildel has cracked the secret of the perfect scrambled eggs
How to check if an egg is still fresh?
A quick test for the freshness of eggs is to drop them in a bowl of water. Fresh eggs stay at the bottom of the shell, while older eggs float because of the large air cell that forms in the base. If it floats, it's old or probably bad.
Fresh eggs can be kept refrigerated in their box for up to six weeks, there is also an expiry date on the box. It is best to put eggs in the fridge as soon as you have them at home.
The Australian eggs Ambassador said that one of the biggest mistakes in the kitchen is the use of old eggs to poach eggs.
& # 39; When poaching eggs, the freshest is always the best, & # 39; he said.
& # 39; Older eggs have white flakes, which means they cannot sit in the water that well.
& # 39; Test an egg for freshness by carefully placing it in a bowl of water. If it is on its side, it is fairly fresh; if it is set aside, it is less fresh; and if it floats, it is old or probably bad. & # 39;
Another common mistake was cracking the egg right into the water.
& # 39; Always crack your egg in a small bowl before dropping it gently into the water, as this helps keep its shape in the water, & # 39; said Manu.
He said that syrupy eggs in salt water are also his big no-no.
& # 39; Add a little vinegar to your syrupy water, this will help build up the white and stay together in a nice round shape, & # 39; said Manu.
& # 39; Never add salt to your poaching water; the salt breaks down the protein. & # 39;
When poaching eggs, the road must not be too cold or too hot.
& # 39; If the water is too hot and fizzy, even the freshest egg will tear apart. The trick is to let the water simmer gently at 90 ° C, to continue to cook gently with light bubbles massaging the white to surround the yolk, & Manu said.
The judge of the My Kitchen Rules revealed the most common mistakes home cooks make that are easy to fix – and are tricks to take your egg game to the next level every time
Manu Feildel shares his Eggcellent tips
1. Always cook over low to medium heat: One of the keys to getting the perfect eggs every time is to cook them at the right temperature. Eggs are delicate and require a gentle warmth no matter how you cook them.
2. Use eggs at room temperature during baking: At room temperature, eggs will always give better results with baked goods. A quick hack is to drop the eggs in a bowl of warm water (not hot) and let them stand for a few minutes.
3. Old eggs versus fresh eggs for meringues: Older proteins at room temperature are easier to beat and give slightly more volume, but they also have larger bubbles and the foam must be used in a straight way. This makes them great when making macaroons and meringues! Fresh cold proteins need a little more, but have smaller bubbles with a more uniform texture, which is great for pavlova.
Manu said one of the most common mistakes was the & # 39; dropping & # 39; of the eggs in the water.
& # 39; The delicate bowl must be treated with soft hands. The best way is to add your eggs one by one, using a pasta spoon or a slit spoon, & he said.
He said another mistake was cooking the eggs with an off-center yolk.
& # 39; If your eggs are not super fresh and you want your yolks to be centered when you cook them, then gently turn them into the pot of water for a minute or two, & # 39; he said.
Manu said the pot should remain overcrowded.
& # 39; It is best to add just enough eggs for one layer, & # 39; he said.
He said that another mistake is to avoid adding the eggs to fast boiling water.
& # 39; If the water is too fizzy, the eggs bounce around causing the bowl to crack and turn white to escape, & # 39; said Manu.
& # 39; Gently add your eggs to warm water, place them on a medium heat to simmer, and then lower the heat so that you simmer them gently until they are tender. & # 39;
Manu said you should never soak eggs in hot water after they come out of the fire.
& # 39; To prevent that dark gray ring on the yolk of your boiled eggs, after boiling, remove the eggs from the boiling water, immerse them immediately in very cold water and crack each bowl a little on one side, & # 39; he said.
To ensure that your dish comes off nicely, he advised not to let eggs peel too quickly.
& # 39; Cool your eggs in cold water, as a result the whites will contract and pull away white skin between the protein and the shell, & # 39; he said.
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