Hi guys. I'm Jerry Mai.
I'm a Vietnamese chef in Melbourne.
Today we're gonna do some really simple things with eggs.
All it is, is timing,
timing, timing is the most important thing.
You know, six minutes, eight minutes,
10 minutes, four minutes.
So these are the really important things that you gotta remember.
By the time we're done this is gonna be so simple,
you're gonna laugh about it.
OK, so now the simple test to see if your eggs are OK.
Grab your egg.
I've just got cold water in here.
Drop the egg in.
It sinks to the bottom,
it means the egg is OK to go.
If the egg floats to the top, put it in the bin.
It means that the air bubble in there has gotten too big
and the egg's no good anymore,
so you've got to get rid of it.
OK, first we're gonna hit the easy one first.
We're gonna boil an egg.
You know you want a runny egg or a hard-boiled egg.
It depends on all the timing.
And a little trick that I have is a little pin here.
On the really curved side of the egg
I just put a little hole into it.
This will help release any pressures in the egg
when I put it into the water
and it won't crack or burst while it's in the water.
Six minutes in, guys, for a little soft boiled egg
these will come out over here.
Notice I've got some, just some ice water
'cause I want 'em to cool down really quickly, immediately,
so they don't get overcooked.
And then for a semi-hard-boiled egg
we've got it on eight minutes,
again, straight out, straight into some ice water.
And for those hard-boiled eggs we've got this in for 10 minutes.
Then cold icy water to stop it from cooking.
And then I'm gonna show you
how to peel the eggs really easily.
So straight out, guys, just a little tap.
Because we put it in ice-cold water,
it has shocked the shell
and we know the eggs are fresh, so should peel easy.
There's a little membrane there,
you need to get underneath that membrane like that.
And then should peel very nicely.
At six minutes here, we've got a really nice runny yolk —
really good with soldiers and toasties for little kids.
My son loves these.
This, see how the yolk is just sort of cooked through in there.
And that is perfect for Caesar salads,
eggs and mayo in sandwiches, also, my son loves that.
And this here,
I consider this a hard-boiled egg.
Do not cook the life out of it,
where you get that gray ring around the side there.
This is perfect.
So we've got six, eight, and 10 minutes, guys.
Poached eggs, very simple, just two basic rules:
You need white vinegar in there,
it helps the egg white coagulate and bind together,
and really fresh eggs.
So in here, I have boiling water.
A couple tablespoons of vinegar will go in here.
Then what I'll do, I'll give the water a little swirl.
I've got my egg in here in a bowl ready to pour in for it,
give it a swirl,
and then I'm just gonna drop the egg in.
And with that vinegar in there,
it's gonna help the egg bind.
And with that swirling
it's just gonna help the egg whites come together.
After about four minutes
we're just gonna fish the egg out.
If you have a look, the yolk is still really soft.
The whites are all cooked. Just drain it on some paper towel.
And that is a poached egg, guys.
Now on to the fun stuff, the fried stuff.
Let's hit it straight up first with a sunny-side fried egg.
But I’m gonna put a bit of a twist of a Vietnamese style.
Why you say Vietnamese?
It's 'cause we like our edges on the whites
really nice and crispy,
whereas a normal Western it's just a really soft white.
So pan on, high heat,
a little bit of vegetable oil on there.
Give it a good swirl.
I've already got the egg ready in the bowl.
Again, always crack your egg into the bowl.
It's easier to handle and to add into things.
And also you don't get those nasty little shelly bits in there as well.
I want this pan to be hot.
I don't want it raring hot, smoking hot.
I just want the oil to be hot,
so it seals the egg straight away.
If you're like me and you don't like your whites runny
just open the egg up
and this will help cook the whites through and cook faster.
So at this point
this will be great for a Western fried egg —
if you go normally to your breakfast cafes.
However, I like it a little bit more crispy like so,
see here how my sides here are getting a bit brown.
And then that is my fried egg.
Just a couple of things to add to it.
I only have my fried egg with soy sauce.
That on toast, you can't beat that.
OK, scrambled eggs, very simple.
I've got two eggs in here.
You can have as many eggs as you like.
I got a little bit of full cream milk,
a bit of luxury into it, whisk it up.
Now you can be really creative with this.
You can add chilli to this, you can add crab to this,
you can add all kinds of little things
to this little scramble.
Little bit of veg oil. If you like, extra virgin olive oil is great as well.
I always like to have a little bit of butter.
So little bit of oil, little bit of butter there.
Melt the butter.
And then eggs in.
With this, I'm working from the sides,
in getting the eggs onto the pan to cook.
And what I'm doing is I'm cooking it
on a medium-to-low heat.
So, guys, this is really nice and fluffy
and a really soft scrambled eggs,
and that's what you want.
A lot of times that when you cook scrambled eggs
I think you just, people just think
to put the egg in, mix it and scramble it in there,
and it becomes little chunky bits
and it becomes overcooked and really dry and rubbery.
You don't want that.
This, my friend, is a very good scrambled eggs.
A really simple breakfast all in all
is a cheese omelette.
Now I've just got two eggs in here again,
a little bit of milk.
If you like a bit of cream you can always
put a little bit of cream in here as well.
This is really all-important,
we don't want to burn the omelette.
We want it to get slowly cooked and really nice and fluffy.
So medium heat pan, knob of butter,
little bit of oil again, just a little bit.
And see how it's just still really nice and yellow,
hasn't burned, hasn't gone brown.
We're not making burnt butter,
we're just melting this butter in here.
And then, in we go.
We're taking the eggs from the side again.
Make sure your heat's not too high.
We're bringing the eggs in.
Unlike with the scramble eggs,
which I'm always bringing all the eggs in
to create the scramble,
I'm just slowly creating a little thick omelette here.
At this point where it's nice, just a little bit runny in the center.
I'm gonna add some cheese in.
What I’m gonna do is flip it in half like so.
Just gonna let that cheese melt out a little bit.
And when you're making an omelette, you know you can always add mushrooms in there.
You can add a bit of bacon in there,
onions, capsicums. So it’s quite a really good dish
to clear out the fridge with bits and pieces that you have
like from a salad from the night before.
So really nice and fluffy there.
Slide that off.
There you go, guys.
Perfect hangover food in the morning.
So, guys, it's that simple.
You know, we've got boiled eggs, we've got poached eggs,
fried eggs, scrambled, and an omelette with cheese.
All it is, it's timing.
Timing, timing is the most important thing.
And have really good fun cooking your eggs 'cause I did.