FRIED EGG / 1. Heat a bit of butter in a frying pan.
2. Break eggs one at a time into a custard cup.
3. Carefully slip egg into skillet.
4. Reduce heat, cook gently.
5. Cook about 1-2 minutes. Flip. Cook 1-2 minutes or until desired consistency.
6. Season and serve with a piece of toast. / ü White is cooked
ü Yolk remained whole
ü Yolk is desired consistency
ü Light golden brown
SUNNYSIDE UP / 1. Heat a bit of butter in a frying pan.
2. Break eggs one at a time into a custard cup.
3. Carefully slip egg into skillet.
4. Reduce heat, cook gently.
5. Cook about 3-4 minutes or to desired firmness.
6. Season and serve with a piece of toast. / ü White is cooked
ü Yolk remained whole
ü Yolk is desired consistency
SCRAMBLED EGG / 1. Heat a bit of butter in a frying pan.
2. For each egg add 20 mL milk, and salt/pepper to taste.
3. Beat lightly with a fork until bubbly.
4. Pour egg mixture into pan and reduce heat.
5. Cook slowly lifting from the bottom and sides to allow uncooked part to flow to the bottom. Stir occasionally.
6. Cook about 3-4 minutes or until mixture is thickened but still moist.
7. Serve immediately with toast. / ü Fluffy
ü Large pieces
ü No browning
ü Moist, shiny surface
COOKED IN THE SHELL / 1. Fill small pot with water, just enough to cover the eggs. Bring water to a boil.
2. Gently place eggs into the water. Cover with lid.
3. Boil 5 minutes for soft boiled and 10 minutes for hard boiled.
4. Remove from each and drain water from pot. Run cool water over egg until cool. Peel. Serve with toast. / ü Shell is unbroken
ü White is cooked
ü Yolk is desired consistency
Eggs 5 Ways Lab Instructions:
1) Randomly draw from the jar the type of egg that you will need to prepare in today’s lab.
2) Re-read the instructions for that type of egg (above). Highlight the ingredients you will need.
3) Collect ingredients and prepare your egg and toast independently.
4) Show the teacher. Eat and enjoy!