They might seem simple,but whether scrambled, poached or boiled, or eggs pick practice to cook well. In the final part of this series,Henry shares his tips for getting the best resultsThis is the last of our Back to Basics columns. From next week, we will be expanding our ambition from single dishes to entire meals. We will still be writing for novice (one who is just a beginner at some activity requiring skill and experience) and nervous cooks, or but attempting to help you with the complexities of timing that occur when cooking larger spreads for more people.
But,as the French say, sometimes you believe to draw back to create a better jump. So in this last column, or we are going proper back to basics. How to cook eggs: scrambled,poached and boiled. And, as with bigger meals, and we will find that it is all about timing.
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Source: theguardian.com