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Principles of Cooking Eggs - Recipes

The document provides instructions for cooking various types of eggs, including fried eggs, scrambled eggs, boiled eggs, poached eggs, and omelets. It emphasizes that eggs should be cooked at moderate to low heat to prevent them from becoming tough or developing an unpleasant color and texture. Specific directions are given for frying, scrambling, boiling, poaching, and making an omelet, with notes on cooking times and techniques to achieve different levels of doneness for the eggs.

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Cristelle Joyce Ballicud
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791 views3 pages

Principles of Cooking Eggs - Recipes

The document provides instructions for cooking various types of eggs, including fried eggs, scrambled eggs, boiled eggs, poached eggs, and omelets. It emphasizes that eggs should be cooked at moderate to low heat to prevent them from becoming tough or developing an unpleasant color and texture. Specific directions are given for frying, scrambling, boiling, poaching, and making an omelet, with notes on cooking times and techniques to achieve different levels of doneness for the eggs.

Uploaded by

Cristelle Joyce Ballicud
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Fried Eggs: Provides a step-by-step guide on how to cook fried eggs, including temperature tips and frying techniques.
  • Scrambled Eggs: Details the ingredients and instructions for making scrambled eggs with specific mixing and cooking guidance.
  • Poached Eggs: Explains the procedure for poaching eggs, including preparation and technique for obtaining perfectly poached eggs.
  • Cooked-in-Shell (Boiled): Describes methods for achieving different levels of boiled eggs, including soft, medium, and hard-cooked eggs.
  • Omelet: Offers a recipe for preparing an omelet with optional additions, complete with illustrated instructions for each cooking step.

Principles of Cooking Eggs

General Directions: Use moderate to low temperature with exact timing. When eggs are
cooked at too high a temperature or for too long at low temperatures eggs whites shrink and
become tough and rubbery, yolks become toughened and the surface may turn gray-green. This
is because of the loss of moisture.
(Pan or griddle temperature 250°-275° or medium-low heat)

Fried Eggs
Directions:
1. Heat 1 tablespoon butter in a skillet until just hot enough to sizzle a drop of
water.
2. Break and drop 1 egg into the skillet.
3. Reduce the heat immediately.
4. Cook slowly to desired firmness, basting eggs with fat or turning to cook both
sides.
• Sunny side up – Do NOT flip. Inside will be runny.
• Over easy – Inside will be runny.
• Over medium – There will be a cooked ring around the yolk. Yolk will be
like a gel.
• Over hard –Once egg is in pan, break the yolk. Yolk will be fully cooked.
• Toad in a hole – Butter both sides of a slice of bread. Use a biscuit
cutter to cut a hole in the middle of the slice. Place buttered bread on hot
fry pan, and crack egg into the hole.

Steam Basted Fried


1. Start as a fried egg.
2. Reduce heat and add 1 -2 teaspoons of water to the pan.
3. Cover skillet tightly to hold in steam, which bastes the egg.
4. Cook to desired firmness.

Scrambled Eggs
Ingredients:
• 1 egg
• 1 tablespoon milk or water
• 1 teaspoon butter
• Seasoning, if desired (salt, pepper, seasoning salt)

Directions:
1. Put egg, milk (or water), salt and pepper in a glass measuring cup; beat together with a
fork mixing thoroughly for a uniform yellow color.
2. Heat butter in skillet (approx. 8-inch).
3. Pour in the egg mixture.
4. As mixture begins to set, gently draw a turner completely across the bottom, forming
large soft curds; continue until eggs are thickened. Avoid constant stirring.
5. Cook until eggs are thickened throughout but still slightly moist.
Cooked-in-Shell (Boiled)
Directions:
1. Place eggs in a pan and cover with water to at least 1 inch above eggs.
2. Cover with the lid.
3. Turn heat on high and bring just to boiling.
4. Turn off heat and remove pan from stove to prevent further boiling.

For Soft –Cooked Eggs


• Cover and let stand 1-4 minutes, depending on desired degree
of firmness.
• Cool eggs promptly in cold water for several seconds to prevent
further cooking and to make them easier to handle.
To serve:
• Break shell through middle with a knife.
• With a teaspoon, scoop egg out of each half shell and into
individual serving dish.

For Hard-Cooked Eggs


• Cover and let stand in hot water for 15 minutes or until hard-
cooked.
• Cool immediately and thoroughly in cold water- shells are easier
to remove and dark surface is prevented on yolks.
To serve:
• Crackle the shell by tapping gently all over.
• Roll egg between hands to loosen the shell; then peel, starting at the large end.
• Holding the egg under running cold water or dipping in a bowl of water helps to ease
off the shell.

Poached Eggs
(Poach is to cook in simmering liquid)

Directions:
1. Lightly oil a saucepan.
2. fill with about 2 inches of water, and bring water to the boiling point.
3. Reduce heat to hold water at the simmering point.
4. Break eggs, one at a time into a sauce dish; then the pour egg into the
water, holding the dish close to the water’s surface.
5. Simmer 3-5 minutes, depending on the firmness desired.
6. When done, remove egg with slotted pancake turner or spoon and
while in spoon, drain on paper towel and trim edges, if desired.
Omelet
In-Class Recipe
(not as fluffy - at home use the 2 or more eggs and add meat, vegetables,
cheese, etc.)

Ingredients:
• 1 egg
• 1 tablespoon milk (or water)
• 2 tablespoons cheese
• ½ tablespoon butter
• Seasoning, if desired (salt, pepper, seasoning salt)

Directions:

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