Puffy eggs on toast

To whisk eggs to greater volumes, beat room temperature eggs in copper bowls.

To get fluffier scrambled eggs, add 2 tsp of liquid (cream, milk or water) per egg.

Refrigerated eggs are easier to separate than eggs at room temperature.

A hard-boiled egg is easier to peel when hot.


Egg - Part 1.

The breakfast staple is given an interesting twist.

Ingredients (serves 2):
2 eggs
2 slices of bread
A bit of butter
Salt and pepper, to taste

Method:
1. Separate the egg whites and the yolks.
2. Put egg whites in a clean bowl, add a pinch of salt and pepper and whisk with an egg-beater until they form stiff peaks.
3. Divide the puffed whites on the bread slices, leaving a hollow in the middle.
4. Then, put an egg yolk in each hollow and place the bread in a toaster oven.
5. Toast for about 3 minutes (longer if you like your yolk firmer) and serve hot.

Tips:
Sprinkle some grated cheese halfway through the toasting process.

Recipe source: Simply Her magazine (Apr 2007)