Chicken eggs are incredibly the most nutritious and versatile of foods, widely used in a range of dishes; both savory & sweet, including baked goods.

Eggs are very important in most areas of the food industry and some of the common preparation of eggs include scrambled, fried, hard-boiled, soft-boiled, omelette and pickled.

Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.

Some Quick Health Facts about Eggs

  • Typically an egg has around 6 grams of high-quality protein and being energy packed, it is a popular breakfast food helping sustain mental and physical energy needs through the day.
  • The Choline in the Egg Yolk helps promotes normal cell activity, liver functioning and transportation of nutrients within the body.
  • Eggs have zero carbohydrates and no sugar which makes it a health food.
  • On the other hand, eggs could contain elevated levels of the Salmonella bacteria that cause severe food poisoning.

Here are some of the most popular Egg Dishes around the world...

1. Boiled Egg

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Boiled eggs are cooked by immersing the egg into boiling water with its shell intact and unbroken.

2. Coddled Egg

Coddled eggs are gently or lightly cooked eggs.

3. Fried Egg

Fried eggs are cooked by sautéing in oil or butter. When cooked lightly on one side only, it is called 'sunny side up' and when cooked lightly on one side and then turned over briefly is called 'over easy'.

4. Omelet

Omelets are beaten eggs that are quickly cooked with butter or oil, sometimes folded around fillings such as cheese, vegetables, meats, etc.

5. Poached Egg

Cracked eggs gently slid into a pan of simmering water, cooked until the egg white is mostly solidified with the yolk remaining soft.

6. Scrambled Egg

Scrambled eggs are beaten eggs poured into a hot pan and stirred frequently until it forms a moist curdled mixture.

7. Shirred Egg

Shirred eggs are baked in a gratin dish with a flat bottom. In this episode, you will be learning about popular egg dishes that came about through a variety of regional taste and textural compositions created by chefs in different restaurants & homes around the world.

Egg Recipe of the Day - Eggs Benedict

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About Eggs Benedict

One of the most famous stories behind this dish was from Chef Charles Ranhofer of Delmonico’s Restaurant in the US. He came up with this classic egg dish for one of his regular patrons, Mrs. Le Grand Benedict. He then published a recipe called “Eggs a’la Benedick” in his cookbook “The Epicurean” published in 1894.

Another story being from traditional French dish named œufs bénédictine, consisting of a brandade (a puree of refreshed salt cod and potatoes) spread on triangles of fried bread. A poached egg is then set on top and napped with hollandaise.

For most people, Eggs Benedict is a comfort food and we couldn’t agree more! It is all about textures and flavors coming together, from the English muffin to the crispy bacon and the Hollandaise sauce!

This Dish

The Eggs Benedict of today are English muffins with crispy bacon and poached eggs, topped with the Hollandaise sauce.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Eggs 4 pieces
Water 3 cups
Vinegar 2 tbsp
Salt as required
English muffins (split & buttered) 4 nos
Bacon 8 slices
For Hollandaise
Fresh egg yolk 1 piece
Butter 1 cup
Water 1 tbsp
Cayenne pepper a pinch
Salt as required
Lemon juice if required
Vinegar 2 tbsp
Peppercorn (crushed) 2-3 corns

Method of Cooking: Hollandaise

  1. To clarify butter: Melt the butter in a sauce pan on low heat, once it starts bubbling; skim the foam using a tablespoon and discard into a bowl.
  2. Make sure to skim only the whitest bubbles that are at the surface; continue until there are no more bubbles and all the fat is clear.
  3. In a small sauté pan on medium heat, add the pepper corns and vinegar, reduce to 1/3. Add 1 tbsp of water and simmer for 1 minute on medium heat.  Take off heat and strain the mixture using a tea strainer into a small mixing bowl, set aside to cool.
  4. Whisk the strained reduction along with the egg yolk in a clean bowl on a bain-marie until it doubles in volume. Take the mixture off the heat when it reaches a ribbon consistency.
  5. Emulsify the clarified butter into the whipped yolk mixture by adding little at a time and finish with lemon juice, cayenne pepper and salt to taste.

Method of Cooking: Poached Eggs 

  1. In a large, shallow pot, bring a mixture of water, salt and vinegar to a boil. Turn down the heat to poaching temperature.
  2. Break the eggs into a bowl one at a time, being careful not to break the yolks.
  3. Slide the eggs into the poaching water and poach until done, for 5 minutes.
  4. Remove the eggs carefully with a skimmer or slotted spoon.

To Serve 

  1. On a hot pan without using oil, pan fry the bacon and toast the split and buttered English muffin.  If toasting the muffin in the same pan as the bacon was fried, then butter is not required.
  2. Top each English muffin with sliced bacon.
  3. Then top with poached eggs.
  4. Spoon over warm Hollandaise sauce to cover the poached eggs and serve immediately.