There’s more than one way to crack an egg | Kitchen aide

theres more than one way to crack an egg kitchen aide

Eggs are my go-to for an easy lunch or dinner, but I always end up poaching, scrambling or frying them. What else can I do?James, Solihull

It is a truth universally acknowledged that if you’ve got eggs, you’ve got a meal. “You really can take them in any direction you fancy,” says fellow egg enthusiast and chef Selin Kiazim of Oklava in London. But with so many options, from shakshuka and frittata to chawanmushi (Japanese egg custard), it’s hardly surprising that so many of us fall back on the usual suspects.

Next time James fancies scrambled eggs, Kiazim suggests dicing and sauteeing lamb, a waxy potato and onion in olive oil, then scrambling in an egg. Turkish eggs are another good shout, she says: fry chopped peppers, onions and tomatoes in olive oil, add chilli and tomato paste (“Turkish pepper paste, if you can”), then scramble through your eggs. “It’s really silky and rich.”

Lara Lee, author of Coconut & Sambal: Recipes from my Indonesian Kitchen, deep-fries soft-boiled eggs, which is common practice in Indonesia. After boiling for six to six and a half minutes, she cools them under cold water, peels, then fries in a pan filled a third of the way up with 160C sunflower oil (if you don’t have a thermometer, drop in a cube of bread and it should turn golden in 25-30 seconds)…

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