It’s Easter time, and eggs are never more popular than they are now, even the ones that aren’t made of chocolate
Give your family a break from the trust sunnyside up and try poaching your eggs at home. It’s easier than you think with these egg-celent hacks.
Forget about the water and making a mini tornado in a hot water pot. This poaching method means you never end up with eggy water and always have a perfectly shaped poached egg when you want one.
Boil then poach
To make sure your eggs hold their shape and don’t get lost in the poaching water, boils your eggs a little before poaching. This will give you firmer eggs before they hit the water.
One of the most common reasons people’s poached eggs go horribly wrong is that the egg falls apart in the water and you end up with watery scrambled eggs or chunky eggs soup.
Bag your eggs before you poach them so your eggs and the water are never really in contact and your eggs stay in shape for as long as you want to cook them.
Cook it in a sieve
Put a sieve in your pot of boiling water before you crack your egg into it. This way your egg is cooking in the water but can be easily removed from the water with very little watery mess landing on your plate.
If you’re feeling brave and trust your egg cooking skills then you can try the traditional whirlpool methol that creates a whirlpool in your pot that keeps your egg intact.
Follow these tips to clean your hands after cooking to avoid smelling, tasting and looking like the food you’ve been preparing all-day
Give your family a break from the trust sunnyside up and try poaching your eggs at home. It’s easier than you think with these egg-celent hacks…
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