Free-Cooking-Recipes.info

Cooking Eggs

Scrambled For each serving, whisk 2 eggs, 2 tablespoons milk, and salt and pepper to taste just until blended. In an 8-inch skillet, melt 2 teaspoons butter or margarine over medium heat. Add the eggs, and as they begin to set, with a heat-proof rubber spatula or a wooden spatula, push the egg mixture to form large soft curds. Continue cooking until the eggs have thickened and set.

Poached In a skillet, heat 112inches water to boiling. (For additional flavor, use broth, tomato juice, dry red wine, or milk instead of water.) Reduce the heat so the water gently simmers. For the best-shaped poached eggs, use cold fresh eggs. Break the eggs, one at a time, into a cup. Holding the cup close to the water, slip in the egg. Cook for three to five minutes, until the whites are set and the yolks begin to chicken. With a slotted spoon, lift out an egg and drain it, still held in the spoon, on paper towels. Repeat with the remaining eggs. If desired, trim away any uneven edges of white to give the eggs a neater appearance.

Fried In an 8-inch skillet, melt 1 tablespoon butter or margarine over medium heat. Break 2 eggs into the pan; reduce the heat to low. For "sunny-side up" eggs, cover and slowly cook until the whites are set and the yolks have thickened. For "over easy" eggs, carefully turn the eggs and cook on the second side.

Cooked in shell Place the eggs in a saucepan with enough cold water to cover by at least 1 inch. Heat just to boiling; remove from the heat and cover. Let the eggs stand for four to five minutes for soft-cooked eggs or fifteen minutes for hard-cooked eggs. To avoid an unattractive greenish ring around the yolks, do not boil or overcook the eggs. Carefully pour off the water and rinse the eggs with cold running water to cool them and stop the cooking. To peel, gently tap a cooled hard-cooked egg against a hard surface until the shell is cracked all over. Starting at the rounder end (where the air space makes peeling easier), peel the egg under cold running water. Unpeeled eggs keep in the refrigerator for up to one week.

Baked Preheat oven to 350°F. Generously butter a round baking dish or ramekin. Break 2 eggs into the dish. Top with 1 tablespoon milk or heavy cream and season with salt and pepper. Bake until the eggs are set to the desired doneness, fifteen to twenty minutes. Serve the eggs in the baking dish.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.