Types of Egg Dishes 1. Boiled Eggs
2. Fried eggs
3. Poached eggs
4. Scrambled eggs
5. Omelet
1. Boiled Egg First Method Place eggs in a pot with enough water to completely submerge them
Bring (or return) water to a simmer
Start timing the cooking once the water reaches a simmer and cook to the desired doneness
Evaluate the quality of the cooked eggs
Second method Place water in a pot
Bring water to boiling
Put eggs into boiling water and start timing When done, scoop them out and into cold water (if you’re not eating them straight away) to prevent them from cooking any further.
Quality Criteria Tender, fully cooked white
Yolk cooked to the desired doneness
2. Fried Eggs Method Heat pan and cooking fat over moderate heat
Break eggs into cups and slide into the hot fat
Cook egg to the desired degree of doneness
Evaluate the quality of the finished fried eggs
Quality Criteria Tender, fully cooked white
No excess fat
Yolk cooked to the desired doneness
3. Poached Egg Method Bring water, vinegar, and salt to a simmer
Add the shelled egg to the simmering water
Remove eggs when done
Evaluate the quality of the poached egg
Quality Criteria Tender, fully cooked white
The runny, yet the warm yolk
Compact, oval shape
4. ScrambleD Egg Method Whisk eggs just until yolks and whites are combined; add liquid, if using
Preheat pan and melt the butter
Cook eggs over low heat, stirring constantly
Season eggs, if desired
Evaluate the quality of the finished scrambled eggs
Quality Criteria Small, soft creamy curds
Not runny or dried out
5. OMELETTE An omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
