Pams Prep Kitchen: All About Eggs

Versatile, nutritious and always delicious, eggs are a great addition to any meal. But how do you get them just right? Whether it's poached, scrambled, fried or boiled, we're here to help you nail the perfect egg.


Breakfast, lunch, and even dinner, an egg will never really go astray! Cost effective and good value for money keeps them a staple in Kiwi homes, making them an unstoppable meal addition. Cooked in every form, eggs are great for fueling your body and adding to a healthy lifestyle!

We know how much you love eggs, so here at the Pams Prep Kitchen we have tried and tested your favourite eggs to ensure a fail-safe solution to café-style eggs at home!

Perfect Poached Eggs 

 

Silky, runny yolks and firm whites - the perfect poached egg can be a touchy subject for some.

From overcooking, losing their shape or falling apart, this version of your classic egg can be tricky if you don’t have the right technique. But there’s no need to get overwhelmed - nailing the perfect poachie isn’t as difficult as it may seem. The basics are purely; keep your eggs at room temperature, and fresh is best!

1. Fill a saucepan with at least seven centimeters of waters and bring to the boil. Once rapidly boiling, add 2 tablespoons of white vinegar and reduce heat slightly, allowing the water to come to a rolling simmer (small bubbles appearing). 

2. Gently crack your eggs directly into the water. Or, if you’re a poachie beginner, try using a Pams Egg Poaching Pod for easier access. Try creating a whirlpool in the water by using a spoon and circling the water. This can help your poachies stay in a round shape. Crack your eggs directly into the centre of the whirlpool. 

3. If you’re poaching a few eggs at a time, make sure there’s some distance between them in the pot. 

4. Poach your eggs for 3 minutes until the whites have just set and the yolks are still runny.  Note that the cooking time may vary slightly depending on the size and freshness of your eggs.

5. Once cooked, remove from pan with a slotted spoon and allow to dry off on a paper towel before serving.

You can poach eggs ahead of time – this is perfect for when you’re feeding a crowd or keen to do some weekly meal prep! Just submerge your perfect poachies into an ice bath when they have finished cooking (and store in the fridge for up to 2 days!) and when you’re ready to serve, gently place your poachies in a bowl of boiling water and allow to re-heat for 30 seconds.      

 

Now that you’re a pro at the perfect poachie, why not try them alongside our Mini Hashbrown Eggs Benedict, or pop one on top of our Balsamic Mushrooms with Whipped Feta

Ultimate Scrambled Eggs

 

Scrambled eggs are a fail-safe, delicious breakfast that can be whipped up in no time.

The classic scrambled on toast (maybe with a cheeky smear of vegemite) is a simple meal-solution that we all know and love, no matter the style of cooking or the variation.

The perfect scrambled eggs are a matter of taste, so if you’re after a creamy soft texture, or a looking for firmer folds that hold together, it’s all about the heat you’re cooking with. Temperature is a delicate thing, so make sure to make note of it even when you’ve taken your eggs off of the heat! 

1. Pop a Pams Non-stick Pan on medium low heat and melt about a teaspoon of butter or oil per serving of eggs. We recommended 2 eggs per person for a standard serving size.

2. Crack the eggs into a mixing bowl, season with salt & pepper, and beat with a fork until well combined. 

3. When the butter starts to bubble in the pan, pour in the eggs.

4. Using a spatula so you can gently fold the eggs, slowly stir them around the pan.

5. Continue stirring until the eggs are silky and slightly underdone to your liking – the heat of the pan will keep cooking them even when off the element.

6. Remove and serve on lightly buttered toast. 

We love serving our soft scrambled eggs with Pams Hot Smoked Salmon & avocado or served in a warm buttered croissant and topped with sizzling, crispy Pams Bacon!

 

Weekend Fried Eggs

 

A classic fried egg is a wonderful thing. Golden, crispy edges and runny yolks atop of hot buttered toast is a match made in heaven.

Whether you’re a sunny-side up fan, or prefer your egg over-easy, there’s magic in each method and the simple act of frying an egg can start your day off on the right foot. A Pams Non-stick Pan is also an essential when it comes to cooking eggs to avoid any unnecessary sticking. Cooking with great produce on great equipment means more chance of success!

1. Add a glug of olive oil to your Pams Non-stick Pan and turn onto medium high heat. 

2. Once the oil is shimmering slightly (about 1 minute of heating up), crack in your eggs.

3. When the egg is slightly set, tilt the pan to redistribute the oil and get the edges crispy.

4. For sunny-side up fried eggs - once the yolk is cooked to your liking and the whites are completely cooked, take it off the heat and immediately remove from the pan.

5. For over-easy fried eggs, flip the egg after 2 minutes of cooking, and leave for 30 more seconds before removing from the pan.

 

Easy Boiled Eggs

 

Quick to cook and great to keep stored in the fridge - boiled eggs are a treat for all ages!

Pop them in the kid's lunchbox, take to the office as a snack, or to the gym for some protein on-the-go. Buttered toast soldiers dipped in a runny yolk is also the ultimate comfort breakfast, or top a beautiful salmon niçoise salad with freshly hard-boiled eggs. This style of egg has such variety, just adjust the cook time based on your preference. 

We always recommend using fresher eggs as they’re best, but in this case, older eggs are actually easier to peel! Just pop an egg in a glass of water and if it doesn’t float, you're good to go.

1. Bring a large pot of water to the boil over medium-high heat. Using tongs or a slotted spoon, gently lower the eggs into the water one at a time. 

2. If you like your eggs soft-boiled with a runny yolk, boil for 4 minutes. If you prefer a jammy yolk, boil your eggs for 6 minutes. If you’re looking for a harder yolked egg, boil for 8-10 minutes. 

3. Once cooked to your desired consistency, remove eggs from the pot and place in a bowl of water with ice to stunt the cooking time. 

4. Once cooled, dry and gently tap the egg against a hard surface and peel away the shell.

We love popping hard-boiled eggs in our Classic Fish Pie, or adding them to our Salad Niçoise