TIPical Mary Ellen host Mary Ellen Pinkham provides tips on making egg preparation both easier and better tasting.
- For a perfect, soft-boiled egg, bring water to a boil, drop eggs into water, then remove from heat. Let stand for four minutes.
- To make the perfect poached egg, start off with a eight- to 10-inch skillet filled with water, add a teaspoon of salt and two tablespoons of white vinegar, then bring to a boil. Once the water begins to boil, crack the eggs (singly) into a mug or some other small-handled cup. Swirl the water and gently pour the egg into the center. Cover and remove from heat. Poach until the yolks are firm (four to four-and-a-half minutes), then lift eggs out of the skillet with a slotted spoon and serve.
- To avoid having excess water on the plate from poached eggs, place them on a piece of dry toast before placing on the serving plate.
- Use a tuna can that has been opened on both ends or a cookie cutter to contain eggs when poaching or frying.
- If you hate making omelets because you can't seem to flip them all the way over, try making a frittata. Simply cook vegetables or meat that you would like to use, then lower the heat. Add mixed eggs and water, making sure to keep the ingredients flat in the pan. Once fully cooked, add cheese on top, or put into broiler for a minute or two to fully melt the cheese. Its an egg pizza.
