Basic Egg Cookery

Sure, we all know how to scramble an egg, but do we know where the fine line is between a “soft-” and “hard-cooked” egg? Below is the text from a 1978 handout created by the American Egg Board.

Soft-Cooked Eggs

Put eggs in saucepan and add enough tap water to come at least 1 inch above eggs. Cover; bring rapidly to just boiling. Turn off heat; if necessary, remove pan from burner to prevent further boiling. Let stand in the hot water 1-4 minutes, depending on desired degree of doneness. Cool eggs promptly in cold water for several seconds to prevent further cooking and to make them easier to handle.

Hard-Cooked Eggs

Put eggs in saucepan and add enough tap water to come at least one inch above eggs. Cover; bring rapidly just to boiling. Turn off heat; if necessary, remove pan from burner to prevent further boiling. Let stand in the hot water for 15 minutes for large eggs – adjust time up or down by approximately 3 minutes for each size larger or smaller. Cool immediately and thoroughly in cold water – shells are easier to remove and it is less likely you will have a dark surface on yolks. To remove shell: crackle is by tapping gently all over. Roll egg between hands to loosen shell; then peel, starting at the large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

Poached Eggs

Lightly oil a saucepan. Add enough water to make 2 inches deep. (Milk or broth may be used instead of water.) Heat to boiling. Reduce heat to hold temperature at simmering. Break eggs, one at a time, into sauce dish; then slip each egg into water, holding dish close to water’s surface. Simmer 3-5 minutes, depending on degree of doneness desired. When done, remove eggs with a slotted pancake turner or spoon; drain on paper towel and trim edges, if desired.

Baked (Shirred) Eggs

Break and slip 2 eggs into greased individual shallow baking dish or ramekin. Add 1 Tablespoon of milk or light cream, if desired. Season with salt and pepper. Bake in preheated 325°F oven for 12-18 minutes or until desired degree of doneness. Serve in baking dish. Makes 1 serving.

Advertisements

3 Responses to “Basic Egg Cookery”

  1. I love that you had to give directions on how to cook an egg! it still surprises me that some people can’t lol

  2. kymberg Says:

    Nice having them all together like this! I love poached eggs and would like to try them shirred sometime. Seems like it would be good for a day when the tum isn’t feeling so happy.

    Of course, there’s always hard-boiled eggs the Julia Child way! I’ve had this recipe for ages but can never be bovvered enough to fuss with it.

    http://www.recipesource.com/main-dishes/eggs/01/rec0137.html

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: