Cooking methods – Egg preparations

1. Poached eggs

Ingredients

1 Egg

1 tsp vinegar

Directions

  1. In a small sauce pan, heat 2 inches water over medium until bubbles cover the bottom and sides of pan( or bring it up to a simmer & reduce heat ). Put 1 tsp of vinegar in the water & stir.
  2. When a few bubbles have broken the surface of the water, gently pour each egg into the pan.Crack each large egg into a separate small bowl (do not use eggs with broken yolks).
  3. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a slotted spoon to gently release eggs from the bottom of pan, if necessary.
  4. Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

2. Hardboiled egg

Directions: Place one egg in a small sauce pan, cover with water. Bring the water to a boil and immediately remove pan from the stove. Let the egg sit in the hot water for 12-13 minutes. Remove the egg, crack on all sides gently roll on a flat surface and then peel off the shell. The yolk must be golden and not grayish green in color.

3. Over easy

Directions: Heat the pan: Place an 8-inch nonstick skillet over low heat and add 1,2tsp of butter and a few drops of oil.Swirl the butter around the pan.

Add the egg: When the butter stops foaming, pour the egg into the pan, then quickly lift the handle just enough for the eggs to pool slightly on the far side. This will prevent the thin egg white from running out all over the pan.

Flip the egg: After 10 to 15 seconds, smoothly lower the handle. Wait another 10 seconds, then lightly jiggle the pan just to make sure that nothing is sticking. Season with 1 pinch of kosher salt and 1 grind of black pepper and cook, still over low heat, for 1 to 11/2 minutes.

Jiggle again and examine the whites for opaqueness; when they're fully set but not hard, it's time to flip.

4.French scrambled egg

Directions: Use 1 egg – set up double boiler.

Melt 1 tsp butter in the top of a double boiler over, not in, boiling water.

Beat together eggs, cut butter, salt and pepper until the whites and yolks are completely combined. Pour the eggs into the double boiler and stir with a straight whisk as the butter melts. Continue stirring, scraping the bottom and sides of the bowl, until the eggs have thickened into soft, creamy curds, 5 to 10 minutes. Serve immediately.