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Mary Berry's 60-Second Secret To Perfectly 'Jammy' Boiled Eggs

Mary Berry's 60-Second Secret To Perfectly 'Jammy' Boiled Eggs
Mary Berry on the left:jammy eggs on the rightFor something so seemingly simple, making truly perfect eggs at home can be an incredibly tricky feat. Poached eggs are notoriously hard to get right, but even the “easy” stuff – like scrambled eggs – requires insider knowledge to get pro-perfect. And while boiling the breakfast staple should be the simplest method of all, for some reason, mine always turn out either chalky in their centres or gluey in their whites (occasionally, I end up with the sulphurous green ring of doom). So it’s a good thing Mary Berry has come to our rescue; her kedgeree recipe included in Mary Berry’s Highland Christmas promises perfectly “jammy eggs” atop fluffy rice and smoked haddock.  How does Mary Berry cook jammy boiled eggs?The Cordon Bleu-trained chef begins by bringing a small pan of water to a “gentle boil.” Once the bubbles appear, “gently” lower your eggs into the water to prevent their shells from cracking. I like to do this with a pasta server, but Mary doesn’t specify one utensil over another – she just stresses the importance of going easy at this step. Then, she lets the eggs boil for exactly six minutes for a “jammy yolk.” But her steps following it are what really keep them at the perfect texture. She removes the eggs and runs them under cold water to stop them cooking in their shells, which gives you better control of their doneness. How long exactly should I run boiled eggs under cold water?Only peel their shells (which, by the way, will be easier to remove following the shock of the liquid) once they’re cool enough to handle easily, Mary says. But if you’re after something more specific, Australian Eggs says that 60 seconds is enough to half the cooking process.For the more extreme egg fans, Minimalist Baker recommends leaving them in an ice bath for three minutes – but for cooks in a rush, I reckon Mary’s approach is a lot more sustainable. Related...Scrambled Eggs Come Out Fluffier If You Add 1 Simple Ingredient Chefs Swear BySo THAT's Why Restaurant Strawberries Taste So Much BetterMary Berry Warns Against Baking Mistake That Leads To Flat, Dry Cake

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