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Perfect Eggs

It’s no secret that we love eggs. We poach them, scramble them, fry them, hard boil them, peel them, bake them, use their yolks, their whites, their shells. We eat them for breakfast, lunch and dinner.

Below we’ve enlisted the help of the eggs-perts to give you the insiders guide to cooking the perfect egg…

egg-pick
Poached

Poached

Whether you like yours with bacon, salmon or spinach… a well poached egg is the crowning glory of any eggs bennie breakfast.  Don’t let any convoluted instructions and unnecessary gadgets scare you off… poaching eggs is a breeze with happy eggs and some simple instructions.

HOW TO…

Fried

Fried

Fried eggs are a stalwart of Kiwi flats and backyard barbies… there’s something brilliant about the sunny runny yolk and crunchy frilly edges that lends itself so well to burgers and sandwiches, or on toast with a smashed avo.  Fire up the frying pan…

HOW TO…

Scrambled

Scrambled

Perfect scrambled eggs are the stuff of legend… steer clear of the dry lumpy creation your grandma used to serve up though and follow our ol’ mate Gordon’s great advice for velvety smooth eggs that will wow the missus… or yourself!

HOW TO…

Soft-Boiled

Soft Boiled

We’ve recently discovered the humble soft boiled egg can ignite fierce debate among Kiwi foodies… the purists approach the breakfast treat with modest teaspoon, while others belive marmite toast soldiers are requisite in devouring their egg. What team do you bat for?

HOW TO…

Hard-Boiled

Hard Boiled

It doesn’t matter if you’re whipping up an egg sandwich, devilled eggs, scotch eggs or have something fancier in mind… these tasty and nutritious oval-shaped gems are hugely versatile in a healthy kitchen.

HOW TO…

Omelette

Omelette

What sort of omelette floats your boat… a delicate French roll-up, a hearty English half moon or a full Spanish-style circle? The Farmer’s wife knows a good omelettte is the ultimate supper… light in texture, big on flavour and quick as a flash… there’s a good reason it’s popular the world over!

HOW TO…