Description: Eggs are cracked out of their shells and beaten together until the whites
and yolks are thoroughly mixed. They are then poured into a hot greased
skillet. As the eggs fry, they are mixed and chopped until the results are
medium sized cooked pieces of egg. Usually topped with salt and/or pepper
and served with toasted bread.
Also known as: Soft-cooked eggs, Coddled eggs, Jellied eggs
Description: Eggs kept in their shells are submerged into boiling water. The heat is
then immediately turned off to cease boiling. The eggs continue to cook in
the hot water just long enough to solidify the whites while leaving the
yolks anywhere from completely runny to mildly firm depending on the
duration.
Description: Eggs kept in their shells are submerged into boiling water and cooked until
the whites and yolks are completely hard and cooked through. Cooking the
eggs too long can result in a green or purplish ring forming between the
yolk and the white due to solidifying proteins.
Description: Eggs are carefully cracked out of their shells as not to break the yolks.
The Eggs are then gently placed into a pot of boiling liquid (e.g. water,
both, etc.) just until the whites are fully set. The yolks are often left
runny. Alternatives include baking the eggs by themselves or with other
food in an oven or in a skillet on top of the stove as if they were an
omelet, but the yolks and whites have not been mixed together before
cooking.
Description: Traditional Eggs Benedict consists of two poached eggs served on top of two
English muffin halves containing a meat such as ham or bacon. The whole
thing is then topped with hollandaise sauce.
There are many variations to Eggs Benedict that are made by substituting
the ham or bacon with just about any another meat including seafood or even
turned into a vegetarian dish by using a vegetable like spinach, tomato, or
onion with no meat at all. The bread could also be substituted for another
type of bread including a waffle or a biscuit, or even no bread by using a
hollowed out artichoke or avocado instead. Even the hollandaise sauce can
be changed to any number of other sauces or a gravy or a ''sweet
sauce'' such as maple syrup.
Description: Eggs are carefully cracked out of their shells as not to break the yolks.
They are then gently placed into a hot greased skillet. After the bottoms
of the eggs are cooked thoroughly, the eggs are carefully flipped and
allowed to cook for a brief moment on the tops.
Description: Eggs are carefully cracked out of their shells as not to break the yolks.
They are then gently placed into a hot greased skillet. The eggs are
flipped in the middle of cooking so that both the tops and bottoms of the
eggs get cooked equally.
Description: Eggs are carefully cracked out of their shells as not to break the yolks.
They are then gently placed into a hot greased skillet and covered with a
lid. The eggs aren't flipped, but instead rely on steady low heat and
the lid of the skillet to cook the whites thoroughly while keeping yolks
runny.
Description: Eggs are carefully cracked out of their shells as not to break the yolks.
They are then gently placed into a hot skillet with a little more grease
than usual. Instead of being flipped or covered with a lid, the chef will
continuously spoon the hot grease over the top of the eggs to cook the top
of the whites while the pan cooks the bottom. The yolks are kept runny.
Description: Eggs are carefully cracked out of their shells as not to break the yolks.
They are then gently placed into a hot skillet with a bit of water added to
create steam after being covered with the lid. The egg whites are
subsequently steam cooked while the yolks are kept runny.
Description: Eggs are cracked out of their shells and beaten together until the whites
and yolks are thoroughly mixed. They are then poured into a hot greased
skillet and allowed to cook firm on one side. The eggs are then either
flipped over or folded in half. They continue to cook until they are firm
all the way through.
Description: Eggs are cracked out of their shells and the whites and yolks are
separated. The egg whites are then beaten until they are very fluffy and
full of air. The yolk is beaten and sometimes mixed with a little milk or
water. The yolk is then folded into the whites and the mixture is placed
into a hot and greased frying pan and then promptly put into the oven. It
is then cooked until it just starts to get firm and then flipped over. The
omelet continues baking until cooked through. A variation is to tear small
pieces of bread (or use breadcrumbs that have been softened in a little bit
of milk) and mix them into the yolks before folding into the egg whites.
Description: Eggs are cracked out of their shells and beaten together with various
ingredients such as chopped vegetables or meat pieces and spices. The
mixture is then cooked in a hot greased skillet over the stove or in the
oven. Halfway though, it could either be flipped over to cook both sides
evenly or folded in half. It could also just be covered with a lid and left
alone to cook the full duration.
Description: Egg whites (sometimes mixed with sugar) are beaten until they form stiff
peaks and are then baked or dried in an oven. Also, they could be cooked in
a pan until forming a consistency similar to marshmallow fluff. The
resulting meringue is often used in desserts as a topping for cookies,
cakes or pie.
Description: Hard-boiled eggs are chopped up into pieces and then mixed together with
mayonnaise and an optional assortment of spices, vegetables, or other
sauces such as mustard. A common recipe for egg salad consists of chopped
hard-boiled eggs, mayonnaise, mustard, diced onion and celery, white
pepper, and salt. The mixture is then eaten by itself, in a bed of salad,
or spread onto bread.
