Mary Berry, a cherished British chef, has shared her simple yet effective cooking tip for achieving the perfect ‘jammy egg’ – a key component of her favorite kedgeree dish. Kedgeree, a classic British recipe, comprises curried rice, flaked fish, and boiled eggs, resulting in a delightful and satisfying meal. While variations abound, Mary’s preferred version involves undyed smoked haddock, basmati rice, and those coveted ‘jammy eggs.’
In her book, *Mary Berry’s Highland Christmas*, she describes kedgeree as “one of my absolute favourite dishes.” This versatile dish, she suggests, is perfect for a crowd-pleasing breakfast or a satisfying lunch or dinner.
Mary’s approach to cooking the eggs to perfection is both gentle and straightforward. She boils the eggs for a mere six minutes, ensuring that they retain their golden hue and achieve that coveted jammy consistency.
Ingredients for Kedgeree with Jammy Eggs:
* 400g undyed smoked haddock, skin on
* A large knob of butter
* One lemon
* One tbsp olive oil
* Two onions, finely chopped
* One garlic clove, crushed
* One tsp ground cumin
* One tsp ground coriander
* One tsp turmeric
* 300g basmati rice
* 600ml vegetable stock
* Two bay leaves
* 75g spinach, chopped
* Four tbsp double cream
* One tbsp freshly chopped parsley
* One tbsp freshly chopped dill
* Four free-range eggs
* Salt and ground black pepper
Method:
1. Preheat the oven to 200C/180C Fan/Gas 6. Prepare the haddock by placing it on a large sheet of kitchen foil positioned on a baking sheet, skin-side down. Top with half of the butter and arrange six thin slices of lemon on top. Squeeze the juice from the remaining lemon half over the fish. Fold the sides of the foil to create a parcel, sealing the join. Bake for 15 to 18 minutes, or until the fish is cooked through and easily flakes. Remove the skin and retain the buttery juices within the parcel.
2. Heat olive oil in a large frying pan over high heat. Add the chopped onion and cook for two minutes. Then, add the crushed garlic, spices, and uncooked rice. Stir to combine.
3. Add the vegetable stock, bay leaves, and a generous amount of salt and pepper. Cover the pan with a lid and bring to a boil for two minutes. Reduce heat to a simmer and cook for 15 minutes, or until the liquid is absorbed and the rice is cooked. Aim for a slight crunch in the rice rather than completely soft. If it seems too dry, add a little more stock.
4. Now for the ‘jammy eggs’. Mary’s secret lies in cooking the eggs in cold water brought to a gentle boil on the hob instead of using a kettle. She recommends: “To boil the eggs, bring a small pan of water to a gentle boil and carefully lower in the eggs. Cook for about six minutes for a jammy yolk.”
5. Once cooked, carefully remove the eggs from the pan and immediately run them under cold water to stop the cooking process. When cool enough to handle, gently peel off the shell and cut each egg into quarters.
6. Quickly add the chopped spinach to the pan before removing it from the heat. Stir in the double cream and the buttery juices from the fish parcel.
7. Divide the mixture into warm serving dishes. Top with the flaked haddock and quartered eggs. Enjoy!
