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Eggs

Boiled Eggs

4 large eggs from refrigerator

1 teaspoon DigestEasy OR 1/4 teaspoon Relief

Extra Relief and salt to season cooked eggs

Pierce the bottom of the eggs with an egg piercer or by putting a small cracked section in the bottom of the eggs by pressing the egg on a slightly pointed surface.  Do not break the membrane. Place the eggs in a saucepan (not much bigger than needed for the eggs). Cover them with cold water from the refrigerator so the water is about 2.5 cm above the eggs.  Add the DigestEasy or Relief into the water and leave for 10 minutes before putting the saucepan on a hotplate on high to bring water to boil.  As soon as the water boils, take the saucepan off the hotplate and let the water cool: (use timer for time)

For soft-boiled eggs: leave 4 minutes

For more hardness in white and yolk add extra 2 minutes up to a maximum of a total of 10 minutes for hard-boiled eggs.

At the selected time, remove eggs and put them in cold water to stop cooking.

For ease of removing the shell from other than soft-boiled egg, use the back of a spoon to break the shell all over the egg and leave in water from refrigerator for 10 minutes.  The shell should be easily removed. Season the eggs with salt.

Serves 2.

 

Fried Eggs

4 large eggs

½ teaspoon DigestEasy OR 1/8 teaspoon Relief

Rice bran oil

Salt to taste

Butter

Break eggs into cups.  Add a quarter of the ginger into each cup with a little oil.  Gently swirl the cup to ensure the ginger and oil covers the egg.  Season the egg with salt.

Butter the inside of the 4 egg rings and place in a non-stick frying pan, and heat the pan to medium.  Gently pour in the treated eggs.  When whites have set, remove the rings using a knife if necessary to separate the whites from the rings. Cook to your preference either on one side or easy-over.

Serves 2.

 

Poached Eggs

4 large eggs

½ teaspoon DigestEasy OR 1/8 teaspoon Relief

Rice bran oil if Relief is used

Vinegar

Salt to taste

Break eggs into cups.  Add a quarter of the DigestEasy into each cup OR quarter of the Relief plus a little oil into each cup.  Gently swirl each cup to ensure the ginger interacts with each egg without breaking the yolk. 
Season the egg with salt.

Add sufficient water to a deep frypan to ensure eggs are able to be off the bottom and fully covered.  Add a dash of vinegar and a pinch of salt. 
Bring the water to a simmer.  Stir the water with a spoon to create a whirlpool.  Slide an egg into the centre of this, and repeat for the other eggs and wait for 3-4 minutes until the eggs are cooked to taste.  Remove the eggs with a slotted spoon, and rest the spoon on a paper towel to remove any water.
Slide the eggs onto toast (refer to our bread recipes).

NB: the ginger enzymes digest the egg white proteins at the proline peptides and to stop the whites disintegrating too much, it is important to place the eggs in the middle of a little whirlpool so the egg white stays associated with the yolk.

Serves 2.

 

Scrambled Eggs

4 large eggs

½ teaspoon DigestEasy OR 1/8 teaspoon Relief

Rice bran oil

Salt to taste

Little milk treated with ginger

Butter (25g)

Parsley to taste (optional)

Break eggs into cups.  Add a quarter of the ginger into each cup with a little oil.  Gently swirl the cup to ensure the ginger and oil covers the egg. 
Season the egg with salt.

Whisk the eggs with a little milk.  Have your parsley ready to be added. 
Gently melt the butter on medium heat in a saucepan and when it begins to sizzle, pour in the whisked eggs continuously gently whisking the eggs. 
Before the eggs are fully set, remove the saucepan from the heat and sit for a moment to complete the cooking, gently whisking in the parsley if desired.

Serves 2.

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