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An egg can do much more than just be hard or soft. There are countless ways to prepare them to make you happy in the morning - we'll introduce you to the classics and also have some creative upgrades in store. Exciting seasoning ideas are of course on top.
If you don’t follow a vegan diet, you’ll know at least one of the staples of every breakfast: the egg. One of the most versatile foods in the kitchen, it is not only an excellent source of protein but can also be prepared in many ways. Whether as a fluffy omelette, a creamy egg dish or elegantly poached – there are almost no limits to creativity.
The essence of eggs
An evergreen is, of course, the hard or soft-boiled egg. Cooking one is not rocket science, but rather a matter of proper time management. Even though there are many experts who calculate the perfect cooking time based on the altitude of the kitchen, there is one rule of thumb: a medium-sized egg needs around four and a half minutes to turn into a perfectly soft egg. If it is larger, you should cook it in boiling water for five minutes, while a small egg is ready to be enjoyed after just four minutes.
If you want to serve it peeled in a glass, we recommend rinsing the egg in ice-cold water immediately after cooking. The shell will then come off easily.
By the way: not sure if an egg is still good? Put it into a bowl of water, if it sinks to the bottom, you can cook it. If it rises to the surface, you’d better throw it away. If it sinks to the bottom but stays upright, you shouldn’t wait much longer and only enjoy it cooked completely, for example for baking.
The juicy omelette
Sometimes the simplest is the best. This motto also applies to dishes with eggs. A fluffy omelette, for example, is a versatile and customisable breakfast speciality. Simply beat three to four eggs and add salt and pepper. Melt two spoons of butter in a pan and make sure that the entire surface is coated with butter. Just before the butter turns brown, pour the mixture into the pan.
As soon as the egg starts to set, use a wooden spoon to push the mixture inwards from the edge in a circular motion so that the egg sets evenly. Make sure you don’t wait too long – the omelette should still be juicy and will continue to cook even when it is no longer in the hot pan! If you want to add other ingredients, such as mushrooms, vegetables or cheese, do so when the egg is still juicy on the top. Then you can gently fold the egg.
Alternatively, you can flip the omelette. It’s best to use a plate for this so that nothing goes wrong!
KOTÁNYI TIP: A touch of paprika or turmeric gives the omelette a pleasant warmth and colour. For a Mediterranean flavour, you can mix dried herbs such as thyme, oregano, or basil into the mixture.
The finest egg dish
Nobody likes an egg dish that is too dry. It is therefore always better to take them out of the pan too early rather than too late, as the egg will continue to cook afterwards. As far as creaminess is concerned, you should not use whipped cream or similar, but rely on the special ingredient butter. It is best to mix a few cubes of cold butter into the egg mixture. They thaw in the pan and ensure a moist consistency and a delicate flavour.
KOTÁNYI TIP: A pinch of nutmeg adds a special flavour to your egg dish. Refine your egg dish with fresh herbs that you have to hand: chives, coriander or parsley add freshness to the dish. To add a cheesy flavour to the egg dish, you can add grated Parmesan to the mixture.
The supreme discipline
Poached eggs have been a staple on every brunch menu for several years. Many people don’t dare to poach eggs at home, using plastic bags and other aids. With a little practice and the right tricks, it’s not that difficult to poach eggs yourself.
We recommend taking eggs out of the fridge. Crack the egg, place it in a small cup and squeeze in a few drops of lemon juice just before adding it to the water – this will make the egg contract a little. Add a good dash of vinegar to the water as well as salt and heat until only very small bubbles appear. The water should be very still, we want to avoid turbulence! Some people recommend stirring the water to create a whirlpool into which you can slide the egg – but you can do without.
In any case, let the egg slide into the slightly boiling water as carefully as possible. It takes about four minutes at 90 degrees Celsius before you can remove the egg from the water with a slotted spoon. Drain it briefly and salt it. Then it’s ready to be the star of your breakfast. We would now like to present one of our favourite variations.
A creamy masterpiece
Turkish cilbir – often known as “Turkish eggs” – is internationally renowned. We have adapted the recipe so that you can make it almost any time, as you usually have the ingredients at home: As a base, you can slightly warm yoghurt and mix with garlic powder and salt. Then melt a good portion of butter in a pan and add spices of your choice to the hot butter. Chili, oregano, basil: whatever you like is allowed. The butter should foam up when you add the spices.
Now pour the warm sour cream or warm yoghurt into a bowl and place a fresh poached egg on top. Then pour the liquid spiced butter over the dish. Add a piece of fresh white bread for dipping, and this simple brunch treat is ready to be savoured! Enjoy your meal!
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