Issue 031

November 2007

Scrambled Eggs

These are best done in a small saucepan with a wooden spoon. Do not add any milk, just some salt and pepper. Cook these gently, this being important. Eggs are very delicate and predominately proteins which cook very fast, the longer you cook these the firmer these will become, I prefer them a little bit softer. An easier method to cook these is in the microwave in a plastic container, stirring occasionally. 3 eggs should be done in under 2 minutes.

Omelette

This is my favourite post-training snack as it is full of protein, and hot and filling. I whisk my eggs in a bowl and season these with salt and pepper. Warm a frying pan on the stove and add a little bit of groundnut oil to coat the pan. When the pan is hot add the eggs and stir constantly with a spatula, this should take just over a minute to cook if the pan is at a good temperature. Once the eggs are setting and you can no longer stir these remove from the stove and use a spatula to fold over into a half crescent shape, now turn this out onto your plate. 

Poached Eggs

To poach eggs you want a tall saucepan full of water with some white wine vinegar in it (about 30ml). You need a tall pan as it maintains the temperature once the egg is in the water. The water must be hot but not boiling, around 70oc if you have a thermometer. The eggs should be very fresh or they will separate, they also work better from the fridge for this. Take a spoon or whisk and stir the water around to form a circular movement, once it has a slow movement you can now crack your egg into the centre of the pan and it should form its shape straight away. Cook for about two minutes and remove from the pan with a slotted spoon.

Notes

Eggs keep their residual heat very well as anything high in protein will. Remember when they are cooked to remove them from the pan straight away so they do not overcook.