INGREDIENTS
Scrambled eggs
2 eggs
Salt flakes and pepper, to taste
60 ml (¼ cup) cream
10 g butter
Poached eggs
Eggs
1 tbsp white wine vinegar
Salt flakes and pepper, to taste
Fried eggs
Eggs
1 tbsp vegetable oil or butter
Salt flakes and pepper, to taste
METHOD
Scrambled eggs
- Whisk the eggs, salt and pepper together in a bowl.
- In a small saucepan, bring the cream to the boil on induction setting Boost. Reduce heat, Induction setting 8 and add the butter and melt.
- Pour the eggs into the saucepan. Cook on medium heat, Induction setting 5, stir gently until egg thickens.
- Remove the scrambled egg from the heat and serve.
Poached eggs
- Bring a pot of water to the boil on Induction setting Boost. Add the vinegar and reduce the heat to induction setting 5.
- Crack an egg into a small bowl, with a metal spoon, swirl the water to create a whirlpool effect. Drop the egg into the water and cook for 3 minutes, or to desired doneness.
- Remove the egg using a slotted spoon and drain on a paper lined plate. Season and serve immediately.
Fried eggs
- Heat a non-stick frying pan with oil or butter on medium-high heat, Induction setting 7.
- Cook for 2-3 minutes or until desired level of doneness.
Hints and tips
- Eggs can be served with your favourite breakfast accompaniments including crispy bacon, avocado, tomatoes and mushrooms.
APPLIANCE / FUNCTION
Miele
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