Cooking with Eggs
Scrambled Break into bowl and beat with fork or whisk until blended Pour into lightly greased skillet The thickened egg into large clumps is called coagulum Liquid can be added for variety
Fried Add egg to moderately hot skillet with cooking spray or small amount of fat Cook until the white is set and the yolk begins to thicken. (Sunny-side up) You can also turn and cook the upper surface
Poached Poached eggs are cooked in some type of liquid Break into custard cup and slip into saucepan of simmering liquid Cook until white is firm & yolk is thickened Remove with a slotted spoon
Baked (Shirred) Break into individual, greased baking dish Place dish in shallow baking pan with 1 inch warm water Bake at 350 for minutes
Soft-cooked Place eggs in deep saucepan and cover with cold water, to 1 inch above eggs Cover pan & bring to boil Remove from heat Leave in water for 4-5 minutes Cool eggs immediately in cold running or ice water
Hard-cooked Use same method as soft-cooked but keep eggs in water longer, minutes depending on size
Microwaved Can be scrambled, poached, fried, or hard-cooked Cook more rapidly; have to be watched carefully Need to be removed from shell & yolk punctured to prevent bursting
Omelets Need to cooked without stirring Served folded in half Beat eggs with small amount of liquid (water or milk) and seasonings Pour into hot skillet; cook slowly over medium heat Omelet is done when top has set but is still moist
Soufflés Fluffy & baked Made from starch- thickened sauce that is folded into stiffly beaten egg whites Egg yolks are beaten into a basic white sauce Sauce is baked in soufflé dish at 350 for minutes Serve immediately
Meringues Fluffy white mixture of beaten eggs whites & sugar Weeping-layer of moisture that can form between meringue & filling Beading-golden droplets on the surface of meringues
Custards Mixture of eggs, milk, sugar & flavorings that is cooked until thickened Can be soft (shirred); used as a dessert Baked, is firmer & served with caramel, fruit, coconut