SIRIUS Cooking Skills

Info

EGGSBOILEDWhether you’re a runny, squidgyPOACHED FRIED SCRAMBLEDPoaching is arguably the trickiest Knowing how to fry an egg is You can make some pretty whizz-or hard yolk lover, follow themethod of cooking an egg. But ifa serious life skill. A fried eggbang scrambled eggs, but this is asteps below to cook your perfectyou follow these seven specific, butcan be a great breakfast, lunch,guide to the simple style. Feel freeboiled egg.simple steps, we guarantee you’lldinner or snack. And maybe mostto add any vegetables, herbs or1. Place your eggs in a pothangover that currently exists.have a poached egg to be proud of.importantly, the closest cure to aspices you fancy.and cover them with cold water.1. Cracking the egg straight into--------------------------------The water should about an 1nchthe pan is too rough. Instead, crack--------------------------------higher than the eggs.your egg into a small bowl so you1. Get cracking2. Bring the water to a boil.milk, salt & pepper (if you desire)can gently slide it in.Here’s how it’s done:Crack your eggs into a bowl, addOnce your water is boiling, turn2. You’ll need at least 6cms of1. Choose your frying fat/oiland beat until combined.it down to a simmer and set awater in your pan. Make sure theWe think extra virgin olive oil istimer with your desired cookingwater isn’t bubbling like crazy, as ita fantastic choice. It can handle2. Choose your frying fat/oiltime.will break your egg. Just a few littlehigher heats and adds a subtleFor scrambled eggs, we think butterbubbles rising to the top is a gooddeliciousness to the eggs.works best.------------------------------sign your water is good to go.2. FRY YOUR EGGS3. Scramble your eggsThe below times indicate how3. Add a dash of vinegar.Get your pan very hot and crackBring your pan to medium-highlong you’ll need to cook youryour egg/s towards the centre.heat and add butter. Once buttereggs for:4. Stir the water gently to cOnce you see the edges of the eggis forming, pour in your eggs. Letreate a little whirlpoolbegin to turn white, pop a lid on thethe mixture sit for about 40-60- 2 minutes: Your egg white willpan.seconds before beginning to gentlystill be runny and your yolk will5. Slide your egg into the centrepush the outside of the egg mixturebe very runny.of the pan- Runny Yolk: 4 minutesinto the middle. Continue untilFrom 4 minutes onwards, you’ll- Squidgy yolk: 5 minutesthere’s no liquid. Remove your eggshave a fully set egg white. But6. Cook for about 3.5-4- Hard yolk: 6 minuteswhen they look to be just slightlyyour yolk will look like this:minutes, or until you can see theunderdone, as they’ll continue to- 3 minutes – A very runny yolkwhite has setcook.- 4 minutes – Yolk is set aroundthe edges, but still a little runny7. Use a slotted spoon to remove--------------------------------in the middleyour egg from the pan and transfer- 5 minutes – Your yolk is setto a plateScrambled Eggs for Twobut still squidgy4 eggs- 8 minutes – A fully set yolkthat’s a little crumblyTip: Pop your eggs in a bowl ofcold or ice water straight afteryour take them out of the potto stop them from continuingto cook.THE BEST WAY TO PEEL A BOILED EGG?There’s nothing more satisfying than peeling a perfectlysmooth egg. Here’s the fool proof method:1. Roll your egg along the bench to crack the shell.2 Peel off the cracked shell under running water. The watergets under the membrane and makes it easier to slide it off.1/2 cup milkSalt & pepper
VEGETABLESVegetableRoasting TimeNotes Steaming Time NotesAubergine20 - 40Halves - cut sidedown: 30 - 40.Slices - flip halfway: 20 - 2520 - 25Steam covered.Cut into cubes.Asparagus10-15Ends trimmed5 - 6Steam uncovered.Ends trimmedBell Pepper23-30Cut into halves6 - 8Steam covered.Halved or cut intochunksBeetroot20 - 6020 - 30 minutesfor slices, 1 hourfor whole beets20 - 25Steam covered.Cut into quartersBroccoli20 - 25Cut into florets5 - 6Steam covered.Cut into floretsBroccolini15Ends trimmed5 - 6Steam covered.Ends trimmedBrusselsSprouts20-25halved6 - 8Steam covered.Large oneschopped in halfButternutSquashCarrot35-4020-25Cut into chunksWhole or cutinto chunks10 - 156 - 10Steam covered.Cut into cubesSteam covered.Whole or cut inpiecesAll roastings times are for220c/425f/Gas 7.Oil: Extra Virgin Olive Oil
Page 1 and 2: cookingskillsguidewww.siriusconsult
Page 3 and 4: CONTENTSIntroduction: P.4THE FIVE K
Page 5 and 6: Save money andtime by cookingin bul
Page 7 and 8: So, you’re committedto staying aw
Page 9 and 10: GRAINSPASTAThere’s a thin spaghet
Page 11: DRESSINGSStore bought salad dressin
Page 15 and 16: VEGETABLESVegetableRoasting TimeNot

SIRIUS Cooking Skills

Create successful ePaper yourself

Delete template?

Save as template?