Making them is simple. Fill a pot with enough water to cover your eggs by about two inches. Bring it to a boil and carefully drop in the eggs and leave them for minutes. For easier peeling, place the eggs immediately in an ice water bath after boiling, then gently tap and roll them on a counter.
Look it up on YouTube. Bonus: you can hard boil a bunch of eggs at a time and refrigerate them. Eat them with a sprinkle of kosher salt, or chop onto salads. Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking time roughly in half. This gets the egg white cooked while leaving the yolk runny. Sometimes soft boiled eggs are eaten in the shell, stood upright in little egg cups.
You can then daintily tap the top of the egg with a spoon and scoop out the insides. We also love dropping a couple on a thick black bean soup. The almighty scrambled eggs. Scrambled technically means that the whites and yolks are broken and mixed together. Hard scrambled eggs are cooked all the through. The difference between soft and hard scrambled eggs is cooking time. If you want soft scrambled eggs, you need to keep in mind that eggs. Whip your eggs I add a little milk in a separate bowl.
Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook. I usually fold them until they no longer look runny, but still look wet i. Have your plate ready so you can remove them from heat immediately. If you want super creamy soft scrambled eggs, there are a few different methods espoused by different chefs.
Scrambled eggs can be manipulated in many ways. A frittata is typically open-faced, whereas an omelet is folded over in half onto the additions. But the egg base remains the same except in egg white omelets, where yolks are separated out.
These preparations are pretty simple, as far as eggs go. A scramble usually means other ingredients are scrambled in the pan with the eggs. Sunny side up means your egg yolk looks like a bright morning sun. To make: crack an egg directly into your greased frying device. Flipping your sunny side up egg turns it into an over easy egg. The yolk is runny, and depending on how long you fry it, the albumen is completely or partially set.
The runny yolk is great for dipping toast into. Eggs over easy and sunny side up are often using interchangeably, but they are different. You go from sunny side up to over easy by simply flipping your egg when the edges are brown. When served, the yolk — and some of the whites — are still runny. Good for those like the dipping quality without a watery egg white. And over hard is the final step. Over hard is fried, flipped, and fried again — usually with the yolk broken — until both the white and the yolk are completely cooked.
Just tap the edge of your spatula into the yolk or poke it with a fork before turning it over. Be careful not to dribble the yolk when flipping. Poaching ties with soft scrambled as my favorite preparation.
The white is cooked through and the yolk is warm and runny. Just imagine it mixing with a bright hollandaise on an eggs benedict. Methods for poaching vary. Restaurants looking to poach in bulk will often immerse ramekins with raw eggs into boiling water, sometimes a whole tray full at a time. Baked eggs are cracked and baked in a dish. The white mixes in and gets cooked through, while the yolk is left soft.
For example: a tomato provencal dish pictured from Pistacia Vera , with eggs cooked into a bed of cream, tomatoes, cheese, and herbs.
The benefit of this preparation is that the egg really blends into the ingredients. Generally basted means liquid or steam is used to thoroughly cook the egg white without flipping. For instance, while frying an egg in butter, you repeatedly scoop and pour the extra butter on top of the egg.
This cooks the yolk and top whites without forcing you to flip it. Alternatively, you can also squirt some water into the pan and then cover the egg with a lid, to steam the whites. If you do this quickly, you can cook the whole egg before the edges start to brown, which seems to be the appeal of basted eggs much like poached eggs. These eggs come from hens that were provided feed that was nutritionally enhanced to include higher levels of certain vitamins ie: Vitamin D or Vitamin E.
As a result, the eggs laid by these hens contain corresponding higher amounts of the particular vitamin s. Liquid, frozen and dried egg products come from eggs that were broken by special egg breaking machines, and then pasteurized.
They often contain added ingredients ie: preservatives, flavouring or colouring and this process allows for special formulations ie: egg whites only. Home Healthy Eggs Types of Eggs. Types of Eggs. Standard White Eggs These eggs come from white hens that are typically raised in conventional housing systems. Little is known about how chickens who lay farm-fresh eggs are treated so it could very well be no different from how chickens who lay conventional eggs are treated.
So, what makes brown eggs so special?! The color of the eggshell actually varies depending on the chicken breed and it has little to do with their diet or the environment they were raised in. Certain breeds like red-feathered hens naturally produce brown-pigmented eggs, while others produce white and even blueish green-colored eggs.
Red-feathered hens usually weigh more and require more food than white-feathered hens, which makes them pricier for us at the store. Now that you know a little more about all of the different types of eggs, you can make a more informed decision about which kind you want to take home and enjoy with some sizzling bacon. Skip to content. Special Report. Colman Andrews.
October 3, pm.
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