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Chew’s Singapore Fresh Eggs – Cage Free
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| KEY INFORMATION | |
|---|---|
| – | • Laid by healthy hens which roam in spacious local barns |
| – | • Lower cholesterol |
| – | • Source of Vitamin E |
| – | • Singapore 1st locally produced cage-free eggs |
| COUNTRY/PLACE OF ORIGIN | |
| COUNTRY/PLACE OF ORIGIN | Singapore |
| PREPARATION | |
| – | Ways to cook an egg:• Hard boiled: |
| – | 1) Fill a pot of water and bring it to boil |
| – | 2) Submerge the eggs into the boiling water and leave it to boil for 10-12 minutes |
| – | 3) For easier peeling, place the eggs immediately in an ice water bath after boiling |
| – | 4) Gently tap and roll the eggs on the table to remove its shells• Soft boiled: |
| – | 1) Follow through step 1-3 but cut the boiling time to half – 5-6 minutes• Scrambled egg: |
| – | 1) Crack the egg white into a pan over medium-high heat together with some butter |
| – | 2) Stir using a spatula to prevent the eggs from spreading too thinly |
| – | 3) Mix the yolk together with the egg white and butter. Keep stirring for about 4-5 minutes |
| – | 4) Add a dash of milk and stir right before you turn off the heat |
| – | 5) Sprinkle with herbs or some salt and pepper• Poached |
| – | Whirlpool method: |
| – | 1) Heat the water to boil |
| – | 2) Add a dash of vinegar |
| – | 3) Crack an egg into a separate bowl |
| – | 4) Swirl the water in your pan to create a whirlpool and then carefully put the egg into the center |
| – | 5) Leave it to cook for about 4-5 minutes then retrieve it using a slotted spoonStrainer method: |
| – | 1) Follow through steps 1-2 from the Whirlpool method |
| – | 2) Crack the egg into a mesh strainer |
| – | 3) Carefully put the strainer into the water and leave it to cook for about 5 minutes 4) Retrieve it using a slotted spoon• Sunny Side Up |
| – | 1) Crack an egg directly into the cooking pan |
| – | 2) Fry it until its edges turn brown. Do not flip. |
| STORAGE INFORMATION | |
| – | • Store in a cool, dry place |
| – | • Refrigerate for maximum freshness |
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