Egg Week with Chef Dion Vengatass part 2
 
Tuesday 11 October
 
Egg Week continues in the Afternoon Express kitchen! We are joined once again by Chef Dion Vengatass.
 
Did you know that eggs age more in one day at room temperature than in one week in the refrigerator?
 
First up our chefs give us a tutorial on How to Boil the Perfect 6 Minute Egg. Pro tip: Shocking the eggs in a pot filled with ice water stops the cooking process to ensure the perfect soft boiled egg, and makes the peeling process easier.
 
Now that you know how to boil the perfect egg, we’re bringing you a fan favourite… say hello to our Spicy Curried Eggs. This recipe is perfect for a midweek dinner, but could also be enjoyed for breakfast.
 
First there were six and now only three remain. Lwazi Vidima, Lerato Motau and Modjadji Mulaudzi compete in the Excella Young Chef Semi Final.
 
Citrus and Thyme Bread Pudding is next on the menu. This moreish bread pudding is topped with Clover Classic Custard, which complements the flavours perfectly.
 
Our second last dish is Mini Meringue Nests! Made with the Kenwood Titanium Chef Baker XL, this recipe yields enough meringue mixture to make between 15-30 nests – depending on your desired size. It can also be used to make one large pavlova.
 
To finish off our week of fantastic egg dishes, we bring you Individual Fruity Dessert Cups. With a combination of Fruits of the Forest yogurt, cream and meringue, every mouthful is an absolute delight.