Black Dog Cafe, Tunbridge Wells, Kent

Egg love – simple tips for the perfect breakfast

Mrs Anke’s recent review of breakfast in TW hit the nail on the head about our love and care for food, particularly how we treat eggs. Eggs are a perfect nutritional package, a true privilege that deserves a little effort & respect. Here are our simple egg tips to make sure your breakfast tastes as good as The Black Dog’s:

  1. Obvious, but you would be surprised how many claim to use free range eggs but don’t. We have strict principles on this. Happy hens make tasty, fresh eggs.
  2. All eggs that are to be eaten hot should be served as soon as they are ready.
  3. Don’t be afraid to poach the classic way – it’s so simple and results in a much more appetising egg than the anaemic ones which come out of a poaching pod. Use a deep pan of simmering water (aim for 2-3 litres) and add 3 tablespoons of white wine vinegar to every litre of water – the vinegar coagulates the egg white turning it into a perfectly poached egg. 2-3 mins and you’re done.
  4. Salt is the raw egg’s enemy; it breaks down the white and makes it sloppy. When scrambling, add salt and pepper to the butter in the pan rather than to the eggs.
  5. Overcooked scrambled eggs become watery because the protein has been destroyed so that it can no longer hold the water. This makes the toast soggy and the eggs taste slightly tinny, rather than rich and creamy.  Cook your scrambled in melted butter over a low heat, stirring gently in one direction. When it looks like thick, lumpy custard (yum!) remove from the heat and stir a little more.

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