A good egg

Boiled, scrambled, poached or fried, there is very little better than a good egg. A real simple pleasure. A meal in one. Some may say the original ready-meal.

I always maintain that should I be on Radio 4’s Desert Island Discs (one can dream) the food I would take with me would be the humble egg.

My real love of eggs began when Santa gave me Delia’s ‘How to Cook, Book One’, when I was young. (Interestingly, the Daily Mail revealed this to be one of this year’s least wanted Christmas presents – along with celebrity fitness DVDs and onesies.) Since then it I have become obsessed with finding and eating the perfect eggs.

These ones from my friend’s chickens at the Aigas Field Centre in Inverness-shire have come pretty close to top spot, perched up there with Hugh Grierson’s organic eggs, found in an ‘honesty’ trailer on the back road between Crieff and Perth. Aigas eggs have  incredibly dark and rich yolks, so I thought I’d share a couple of pics to whet your appetite.

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Delia’s instructions for the perfect soft-boiled egg:

First of all have a small saucepan (or the right sized saucepan depending on how many eggs you need) filled with enough water to cover the eggs by about 1cm.

Bring it up to the boil and when large bubbles are breaking on the surface quickly but gently lower the eggs (from room temperature) into the water, one at a time, using a tablespoon.

Now switch the timer on and give the eggs exactly 1 minute’s simmering time.

Then remove the pan from the heat, put a lid on it and set the timer again, giving the following timings:

6 minutes will produce a soft, fairly liquid yolk and a white that is just set but still quite wobbly.

7 minutes will produce a firmer more creamy yolk with a white that is completely set.

(Taken from Delia Online)

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