The chicken and the egg

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Posted at 11:30AM, 08 February 2010 by Emily Boyce - Sub-editor, bbcgoodfood.com

It's often said of completely hopeless cooks that they can't even boil an egg. I'd like to think I'm reasonably competent in the kitchen. I can make meringues, whip up a batch of cupcakes, bake my own bread - but when it comes to eggs, I'm a disaster.

Delia may have been ridiculed for reminding the nation how to boil an egg, but as someone who always manages to get it just a little bit wrong, I'd be grateful to her - if I could ever remember her rules. I vary between the from-cold and from-boiling methods. My main issue is deciding when the timer needs to be set, obsessively inspecting the size of the bubbles to judge whether the water's reached a boil. The egg gives nothing away, and once you've knocked the top off, there's no going back. Last weekend I sat down to a feast of raw albumen. Luckily I was alone.

Last weekend I sat down to a feast of raw albumen

Unfortunately, the last time I roasted a chicken, I had company. I know there are 'foolproof' ways of checking it's done - the juices run clear, there's no pink meat, the leg comes away from the body. Whenever I pierce a chicken, the juices (if there are any), dribble out clearish - do they ever really run red? I poke about to see if there's any pink meat. This is tricky because the bit you can get to most easily, between leg and body, is always pinky brown. There's no other meat you can get to without ripping the whole thing open. And how loose should a loose leg be?

I was pretty sure I had satisfied all the necessary criteria, started carving and when the knife approached the ribcage... a gruesome sight. There was no putting it back in the oven - all the trimmings were ready and I'd already carved off most of the meat. We queasily ate the salvageable white bits. I was ashamed.

With chicken breasts I tend to go the other way - I'm so paranoid I'm going to poison my guests that I have a habit of incinerating them until they're tough as old boots, just to make sure they're done.

Are there any supposedly simple dishes you just can't cook?

Comments

Sarah

8 February 2010, 3:13PM
Sarah

Thanks to my trusty 'How to cook part 1' by Delia (handed down to me by my Granny) i can now successfully boil an egg. 1 minute in a boiling pan, and then 6 minutes with a lid on and heat off. Perfect every time.

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glynsage

8 February 2010, 5:31PM
glynsage

I found by trial and error the best way. Perfect eggs every time. Place your egg into a pan of cold water so that the water just comes to the top of the egg. Boil water and when the water comes to boil (lots of bubbles) start the timer and time for 2mins 45 seconds. As soon as the time is up, take the egg out and serve. Don't let the egg stand as the egg will continue to cook. If you are having two eggs, take one egg out after 2mins 15 second. This will be perfect to eat after your first egg.

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franti91

9 February 2010, 9:37AM
franti91

Please help! I'm making a fruit cake from one of the recipes on this site and have to make it nut free! What can I use instead of pecans and ground almonds!

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Kelly=)

10 February 2010, 7:50AM
Kelly=)

Instead of pecans or ground nuts use more fruit or simply leave them out, they are not a vital ingredient, they do not affect the overall baking of the cake. Candied peal perhaps! If the ground almonds are plentiful in the recipe try using coconut or is that still nut? I do get confused. The most simple thing I just get wrong every time is steamed broccoli. I just always make it far too al dente or absolute mush!! I NEVER cook broccoli for guests. Boiling eggs I am fine with as it is an essential in our house as we live next to a couple with chickens and egg mayonnaise is always in our fridge, wafting the ever pleasant smell every time we open the fridge door. I found your blog very amusing. But I am sure even Gordon Ramsey struggles with something simplistic! It took me a LONG time to cook pasta correctly! I cant make ginger snaps either....and how simple are they? You are not alone...

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miniminx

10 February 2010, 1:03PM
miniminx

rice. how to cook fluffy perfect rice without uncle ben's is just beyond me.

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annadg

10 February 2010, 5:22PM
annadg

When I cook basmati rice, I rinse it several times, to get the starch out. Ideally I then leave it in soak in cold water for about 30 minutes and then rinse it again (lots of faffing around but it's worth it). Then I weigh the rice, put in a saucepan with double the weight of water and as much salt as you would normally use. Stir once then bring to the boil then simmer until the water has virtually disappeared WITHOUT STIRRING any more. Take off the heat and cover with a clean tea towel until you are ready to dish up. Tip into your serving bowl, stir GENTLY with a fork to break up any lumps and ... voila ! enjoy.

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delia's deciple

11 February 2010, 12:46PM
delia's deciple

im afraid i agree with miniminx, uncle bens every time. i cannot be bothered with all the faff and subsequent disappointment! fluffy rice evades me, i just cannot do it, love cooking and can cook meat perfectly, pasta, pastry etc so im not incompetent. rice is evil.

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westy

16 February 2010, 3:13PM
westy

I don't get all the fuss about cooking rice; rinsing, straining, fluffing, soaking.....I choose easy cook rice whether it is basmati, long grain or whatever, I always do the same thing and totally ignore how to cook on the packet, shove it in water that is at a rolling boil and when back up to the boil, leave for 15 mins without stirring and I get perfect results every time. My friends always ask how I get my rice perfect without being sticky.

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stellar

19 February 2010, 1:21PM
stellar

is there a page on this website which allows you to ask a random food question or are we to stick to the given headings like good little cooks?

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Petal

16 March 2010, 7:45PM
Petal

yes i to get fluffy rice by putting in cold water to soak for 3min then rinse and bring to boil turn off heat cover with lid leave to stand 10min good every time good luck

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Petal

16 March 2010, 7:46PM
Petal

yes i to get fluffy rice by putting in cold water to soak for 3min then rinse and bring to boil turn off heat cover with lid leave to stand 10min good every time good luck

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SUE

20 March 2010, 3:10PM
SUE

If my chicken is undercooked, I have been known to stick it in the microwave to finish it off.

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