SIX MINUTE PERFECT BOILED EGG

My mum has taught me how to cook perfect eggs, now this you might think is easy peasy, sure cooking a egg is but to cook the perfect egg to order is not as easy as you might think.  

To cook the perfect runny egg where the white is just set and the yolk really runny or to have a soft boiled egg where the yolk is still soft, thick and gooey, (often confused with a hard boiled egg) and then there is the hard boiled egg where the yolk is set but still soft and squidgy without the grey/blue ring around the yolk, that colour ring means the egg was cooked too long and it makes for a rubbery squeaky when eaten egg. 

Mollet Eggs

This is my favourite way to eat eggs, I love the white to be just set and the yolks to be soft thick and gooey, not runny runny, but the yolk will have just wanted to start to set and will very slowly run like thick honey, perfect.

The All Important Method

This is the key to success every time, my mum says I have to follow the instructions like a military operation and five seconds over time will make the difference between the yolk setting that little bit more making all the difference between a runny or soft boiled egg!  You know the ones where your soldiers go in and come out clean!

The Perfect Mollet Egg

Bring a small but deep saucepan of water to a simmering boil, add your room temperature eggs and immediately set the timer for 6 minutes, if your eggs are large the add a further 20 seconds.  Leave to simmer and now this is the important bit, as soon as that timer goes off you have to take the pan immediately to the sink drain off the hot water and place the saucepan under the running cold water tap, leave the saucepan in the sink and allow the cold water to run in and over the top of the saucepan for a further 10 seconds, then turn off the tap and leave the eggs in the cold water for another 20 seconds, it is these seconds that make the difference between a more fluid yolk or a further slightly set yolk, you can adjust this to your own likin.  

Sometimes I do not leave the eggs for the further 20 seconds in the cold water and this just stops the setting a little bit more and gives me a thick yolk sauce without a hint of setting.  A perfect solider dipping egg as this yolk coats the solider so thick it is rich and divine.

My 1st Cream Legbars egg, this is sooooo exciting...

This is my Great Grandad's egg cup that my Grandma also used to eat her eggs in growing up and then my mum had her eggs in this egg cup throughout her childhood and now it is mine, that is FOUR generations, and I think how amazing that I have two pet pigs and this is a pig egg cup !!!

CHOCOLATE HOT FUDGE BROWNIE SUNDAE

This is one of those puddings that my dad loves and always moans that he has eaten too much every time he has this!  Home made double chocolate brownies layered with home made double chocolate fudge sauce, layered with chocolate brownie and fudge ice cream with a handful of chopped nuts and finished off with thick whipped double cream...

Ingredients

Chocolate fudge brownie ice cream

2 tbsp chopped walnuts

2 tbsp chopped hazelnuts

200ml double cream whipped

The Brownie

2 egg

225g caster sugar

85g butter

70% coco powder

self raising flour

The Hot Fudge Sauce

150g 70% chocolate

1 tbsp golden syrup

250ml double cream

I got mum to Pre heat the oven 170 degrees, meanwhile mum placed the butter in a saucepan on a low heat to melt, in a large bowl I helped beat the eggs and sugar together, mum finished off beating to a light and fluffy consistency.  Next I asked mum to add the coco powder to the melted butter and stir in well, I got mum to add this to the egg and sugar mix, stir in well and then to fold in the flour.  This brownie mix is now ready for a greased lined baking tin.  Cook in the oven for 15-20 minutes.  I got mum to leave to cooked brownies in the tin while they cooled and then cut them into 8 portions.

Next I got mum to heat the cream on a medium heat and to add the chocolate and golden syrup then remove from the heat and stir until you have a wonderful hot chocolate fudge sauce.

Now to assemble, take a tall glass and swirl 2 tbps of hot chocolate sauce around the inside of the glass, sprinkle in a few chopped nuts, then take one brownie and tear off chunks add half to the glass, top with a scoop of ice cream, a dollop of cream and tsp of chocolate sauce, repeat again and again and finish off with lots of whipped cream on the top, I also decided to ask mum to grated some chocolate over the cream, enjoy.

RICH RICE CUSTARD PUDDING

I made this for my dad as he loves all puddings, I got mum to read an article about the best ever rice pudding on line and then we went to dad and asked him which of the three recipes he would like, of course dad choose the richest creamiest rice pudding recipe.

Ingredients

(makes enough for two, except my dad says one)!

5 egg yolks

250ml double cream

250ml milk

90g sugar

1 tsp vanilla bean paste

90g pudding rice

First I got mum to put the egg yolks, vanilla paste and sugar in a large jug and then let me whisk them together, I did as much as I could do and then enlisted my dad's muscles to finish whipping the yolks to a light fluffy mixture. 

My dad finishing my whisking for me...

Meanwhile wash the rice several times, then I got mum to put the rice, milk and cream in a saucepan and bring to a gentle simmer for approx twenty minutes, by this time the rice should be soft and cooked.  Next I had to enlist the help of dad as mum had to go to the farm, so dad took two ladles of the hot rice milk and added to the egg yolk mix, whisked to a smooth paste and then added the rest of the rice milk, mixed it well and returned it all to the pan, this following the instructions I told dad to cook gently for two minutes and then the rice pudding is ready.

While me and mum were doing our research we learnt that this recipe does not give you that old fashioned school baked on skin, Yuuukkk!!!!!  My dad loves skin on rice pudding and custard!!!  So next time I am going to make him a old fashioned oven baked rice pudding.