Perfect Boiled Eggs – My Weekend Top Tip

Weekend Top Tip – Perfect boiled eggs. Spring is here. I can tell be the hail bashing against the kitchen window. As a family, we are all getting very excited about the arrival of the Easter Bunny and some delicious Easter Eggs. Our weekends, however, normally start with another type of egg. Honeysuckle calls them Dippy Dippy eggs or soft boiled eggs with lots of soldiers. In fact, next weekend the girls will be collecting fresh eggs every morning, at Lower Campscott Farm.

Some lovely freshly laid eggs ready to make perfect boiled eggs

Get the best Eggs

If you are not lucky enough to be collecting your own free-range organic egg down on the farm you can search out a supplier of fresh eggs on your doorstep. I promise you will not be disappointed and you will see the difference in your cooking and baking. Your cakes will be lighter and your poached eggs hold together better when you use fresh eggs. And most important is the delicious taste.

Here in Jersey, we use eggs from Happy Hens, based in Grouville, owned by
Allan McCaffrey. They keep around 8,000 hens that produce up to 6,000 eggs per day. The hens are kept in mobile houses. This allows them access to the surrounding fields, and they can come and go as they please. As Jersey has no predators such as foxes to threaten them the hens don’t have to be shut in at night like in the UK.

Happy Hens is situated next to the Jersey Oyster Company and has a ready supply of shells which are crushed and spread out for the birds to scratch in and forage. This is something hens do naturally, as grit is essential for their digestive systems. It also provides an additional source of calcium to help poultry to have strong bones and healthy feathers. Happy Hens sell all their eggs locally in the supermarkets, smaller shops and in farm shops. Restaurants and hotels can also purchase eggs by the tray. Usually, the eggs are delivered within 24 hours of laying.

How to cook perfect Boiled Eggs

Half fill a medium sized pan with water, enough to generously cover your eggs, and bring to a simmer. Carefully lower the eggs into the gently boiling water with a spoon and start your timer. For a soft-boiled egg, with the white just set cook for four minutes. Cook for a further minute if you like your eggs a little firmer and for the egg for this recipe cook for six minutes.

The Perfect Boiled Egg?

If you prefer your eggs hard-boiled, start them in cold water and bring up to the boil. Once the eggs are simmering set the timer for ten minutes. When your eggs are cooked to your personal preference, remove from the heat and quickly plunge into a sink full of cold water for one minute. This will arrest the cooking process. Crack the egg shells with the back of a spoon and carefully peel. They will still be very warm.

Ginger

How to Easily Peel Fresh Ginger – My Weekend Top Tip

One thing I really love about cooking is that you are always learning new recipes, techniques, and tips like the one I’m going to share today. I don’t know about you, but I always struggle with even the sharpest of knives to peel raw ginger without losing lots of the flesh alongside the skin. One of the chefs I work with made peeling look so easy with just a spoon. That’s right a spoon, watch this little demonstration and you will be doing this yourself, I’m certain.

Weekend Top Tip

Relax

I’m pretty sure Frankie wasn’t talking about sirloins and saddles of lamb but the important word here is RELAX. Every chef I know worth their salt* and every time you watch someone cook on television they will all tell you to let cooked meat rest or relax. It is just not important it is imperative! An impeccably sourced, correctly seasoned piece of meat will be dry and tough if not allowed to rest.

Roast Beef

It’s really simple, after cooking, keep a steak warm and covered with foil for 5 minutes before serving. For an average chicken or joint of meat cover with a foil tent and keep in a warm oven for 20 to 25 minutes, about the time it takes to boil the carrots and make the gravy. The core temperature will actually rise and the meat will reabsorb its natural juices making it tender and tasty. From a duck breast to a glazed ham to a whole side of beef, when allowed to relax the difference is truly amazing.

Weekend Top Tip

Rosemary Skewers

Bank holiday barbecuing for a truly  tantalizing taste bud treat use 12 – 15 cm pieces of woody rosemary stem to skewer meat or fish and vegetables for grilling and barbecuing. The skewers look great and add a fantastic flavour to your dish. Cut off the rosemary stems and pull off most of the lower leaves leaving around 2 cm at the top. Then soak the prepared stems in cold water for a couple hours, this will help prevent any skewer not covered with food from burning on the grill. Thread on your ingredients and cook.

Use marinated shoulder of lamb and peppers,  Monk fish and cherry tomatoes or king prawns and scallops wrapped in bacon.

Weekend Top Tip

Burger

As we are about to hit peak season for barbecues in the UK and everyone loves a char-grilled burger this is just a simple tip to help your delicious homemade burger keep its shape when cooking. All meat contracts slightly as it cooks and as the proteins in your burger heat up it will pull together. To keep a nice round shape simply press your thumb gently into the center of the burger as you put it on the grill leaving a slight imprint. As the meat contracts, the burger will not end up the shape of an orange but retain its perfect burger patty pattern.