January 25, 2022

Acqua NYC

Fit And Go Forward

Tips and tricks for perfect eggs every time


How many times do we despair about a failed meringue, rubbery scrambled eggs or chewy omelets? It’s time to ditch the myths and over-complicated rules and regulations about how to cook eggs. From breakfast to dessert, our tips and tricks will help to ensure you achieve perfect results every time.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


Making the perfect fried egg is essential to a great fry-up. As always, ensure your eggs are at room temperature before frying. The fat is up to you but most prefer butter. Heat your fat, around 2tsp, in a small frying pan so it covers the base, crack your egg into a ramekin to slide it in, then allow the egg to set, tilting and swirling the pan so the egg doesn’t stick and the fat helps to cook the top. After a minute or so, remove with a fish slice and serve.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


Two to three eggs will make an omelet for one, but if cooking for two it’s better to make two separate omelets to avoid overcooking and a good non-stick pan can make all the difference. Add a tsp of oil and get it as hot as you can. Beat the eggs with a fork then add to the hot pan. Allow to set a little then pull away the sides with a fork and swirl the egg around. When there’s just a little liquid left, fold over the omelet with a palette knife and tip onto a plate.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


You’ve mastered the poached egg, now it’s time to show your confidence in the kitchen and make a hollandaise. The trick is never to overheat the eggs or you’ll end up with a pan of scrambled. Also, be patient. If you rush it, you’ll be back to the scrambled eggs again. You also need to add the melted butter really slowly as the yolk mixture can only take a little at a time.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


What would a really great steak be without béarnaise sauce (and the fries, of course)? The same base and method are used as hollandaise in the previous slide, but with a reduction of fresh tarragon, shallots and vinegar. The acidity helps the egg yolks to absorb the butter. The knack is not to let it overheat, so treat it gently.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


Homemade custard is simple to make and far less sweet than shop-bought versions which tend to be too sugary. Allow six egg yolks to 600ml double cream or whole milk. Adding a level tbsp of cornflour to the egg yolks (with 2-3tbsp caster sugar) will stabilize the mixture and prevent curdling. You can add the seeds from a vanilla pod or alternatively use pure vanilla extract. Just slowly add the heated cream on a very low heat to the egg yolks, stirring constantly.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


31/31 SLIDES

Source News