different egg dishes

1. Coddled Eggs. Put cold eggs into
already simmering water and simmer
for 30 seconds.

2. Soft-Cooked Eggs. Put cold eggs into
already simmering water and simmer
for 3 to 4 minutes.

3. Medium-Cooked Eggs. Put cold eggs
into already simmering water and
simmer for 5 to 7 minutes.

4. Poached eggs are prepared by
slipping shelled eggs into barely
simmering water and gently
cooking until the egg holds its
shape. The fresher the egg, the
more centered the yolk, the less
likely the white is spread and
become ragged.

5. Eggs are most often poached in
water, though other liquids, such
as red wine, stock, or cream, can
also be used. Add vinegar and salt
to the water to encourage the egg
protein to set faster. Otherwise,
the egg whites can spread too
much before they coagulate.

6. Standard Qualities of Poached
Eggs and Cooked Eggs in the Shell
1. Bright, shiny appearance
2. Compact, round shore, not
spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks

7. Fried eggs call for
perfectly fresh eggs, the
correct heat level, an
appropriate amount of
cooking fat, and a deft
hand.

8. Sunny Side Up
Cook slowly without flipping until white
is completely set but yolk is still soft and
yellow. Heat must be low or bottom will
toughen or burn before top is
completely set.

9. Basted
Do not flip. Add a few drops of water to pan
and cover to steam cook the top. A thin film
of coagulated white will cover the yolk which
should remain liquid.

10. Over easy
Fry and flip over. Cook just until the
white is just set but the yolk is still
liquid.

11. Over medium
Fry and flip over. Cook until the yolk is partially
set.

12. Over hard
Fry and flip over. Cook until the yolk
is completely set.

13. Scrambled eggs can be made in
two ways: the eggs can be stirred
constantly over low heat for a
soft delicate curd and a creamy
texture, or stirred less frequently
as they cook for a larger curd and
a firm texture. Whether prepared
to order or to serve on a buffet
line, scrambled eggs must be
served hot, fresh and moist.

14. Scrambled eggs can be
seasoned with salt and
pepper, and/or flavored
or garnished with fresh
herbs, cheese, sautéed
vegetables, smoked fish,
or truffles.

15. Nonstick surfaces make it easy
to prepare scrambled eggs
with a minimum amount of
added fat. Pans used for eggs
should be reserved for that
use only, if possible. A table
fork, wooden spoon, or
spatula is needed for stirring
the eggs in cooking.

16. Do not overcook
scrambled eggs or hold
them too long.
Overcooked eggs are tough
and watery and will turn
green in steam table.
Scrambled eggs should be
soft and moist.

17. Scrambled egg

18. Omelets
The rolled, or French-style,
omelets start out like scrambled
eggs, but when the eggs start to
set, they are rolled over. A folded
or American style, omelet is
prepared in much the same
manner, though it is often cooked
on a griddle rather than in a pan,
and instead of being rolled, the
American omelet is folded in half.

19. There are two other
styles of omelets,
both based upon a
beaten mixture of
eggs, cooked either
over direct heat or in
an oven.

20. The fillings and garnishes are
incorporated at the
appropriate point to be certain
they are fully cooked and hot
when the eggs have been
cooked. Grated or crumbled
cheeses will melt sufficiently
from the heat of the eggs, and
are often added just before an
omelet is rolled or folded.

21. omelet

22. Two Factors for Making
Quality Omelets
1. High Heat.
This is an opposite to the
basic principle of low
temperature egg cookery.
The omelet cooks so fast that
its internal temperature
never has time to get too
high.

23. 2. A conditioned omelet pan.
The pan must have sloping
sides and be of the right size
so the omelet can be shaped
properly. It must be well
seasoned or conditioned to
avoid sticking.