Did you know that chickens were first domesticated in Asia around 3,000 B.C.?
Place eggs into a saucepan of cold water and bring to a rolling boil. Reduce to medium and let egg boil for about 10 minutes. Never peel the shell until the egg is cold! Speed things up by dipping into a bowl of ice water. Fresh eggs are harder to peel than older ones but rolling helps loosen the membrane.
For a great poach use the freshest egg. Prevent the whites from spreading by cracking the egg in a dish before adding to simmering water.
For fabulous foam, tilt the bowl slightly and make sure to beat from the bottom up and not in a circular motion. For a creamier result, add two tablespoons of milk and cook slowly on low heat.
Keep it low-cal by cooking in a teaspoon of vegetable oil. Crack the egg on a flat surface (to prevent breaking the yolk). For sunny-side up, cover the pan for a couple of minutes until yolk jiggles slightly. Prefer over easy? Flip when the outer edges curl up and the whites are set.
A heavier skillet will heat the egg evenly and prevent brown spots. Add a pinch of cornstarch before beating for fluffier results.
Here are a few more egg-cellent tips from our friends at Steven & Chris:
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