8 Types of Egg preparation or Recipes - Food and beverage - fnbknowledge.info

Types of Egg preparation
Types of Egg preparation 

 8 Types of Egg preparation done at restaurant kitchen |food and beverage |


Eggs are common food and one of the most versatile ingredients used in cooking. Chicken egg are widely used in various type of dishes, both sweet and savory. Egg can be pickled, hard boiled, scrambled, fried and refrigerated.
The basic principle of Egg preparation is to use a medium to low temperature and time carefully. When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and turns tough and rubbery. Yolks turns tough and there surface may turn gray-green.

The following are the basic methods for cooking eggs:

1) BAKED:-
For each serving, break and slip 2 eggs into a greased ramekin, shallow baking dish or 10 ounce custard cup. Spoon 1 tablespoons half and half, light cream or milk over eggs. Bake in pre-heated oven at  325°F until egg whites are totally set and yolks start to thicken but are not hard, about 12 to 18 minutes, depending on number of servings being baked.

2) COOKED IN THE SHELL -
Place eggs in single layer in a saucepan and add enough water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. To prevent further boiling remove the pan from the burner, if required . Let the eggs covered in the hot water at the proper amount of time.

 3) HARD-BOILED -
It is another type of Egg preparation. Boil the eggs in water for about 15 minutes (for large eggs). Adjust time about 3 minutes  according to size of Egg. Like if egg is smaller than boil 3 min less or if larger boil 3 min more. To prevent egg yolk to turns into a dark surface, immediately run cold water over the eggs or place them in ice water until completely cooled.



 4) SOFT-BOILED -
This type of Egg preparation is widely used in Hotels. Boil the eggs for about 4 to 5 minutes depending on desired doneness. Instantly, place them in ice water or run cold water over the eggs  until cool enough to handle. To serve, break the shell through from knife. With a teaspoon, scoop out  the egg of each shell and half into a serving dish.

5) FRIED(SUNNY-SIDE UP) -
 Popular types of egg preparation. Egg cooked in a small amount of fat in a pan. In a 7- to 8-inch omelet pan or skillet over medium-high heat, heat 1 to 2 tablespoons butter until just hot enough to sizzle a drop of water. Break and slip 2 eggs into the pan. Immediately reduce the heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, covering with lid, spooning butter over the eggs to baste them, or turning the eggs to cook both sides.

6) STEAM-BASTED VARIATION (a lower-fat version of fried eggs)
Use simply enough butter to grease a 7" to 8" omelette pan or frypan or substitute a lightweight coating of
vegetable pan spray and vegetable pan and/or a nonstick pan. Over medium-high heat, heat the butter or the coated pan till simply hot enough to sizzle a drop of water. Break and slip the eggs into the pan. Immediately reduce the heat to low. Cook until the edges tum white, about 1 minute. Add concerning one teaspoon water for every a pair of eggs.
(Decrease the proportion slightly for every further egg being deep-fried.) cover the pan tightly to carry in steam.
Cook till the whites are completely set and therefore the yolks begin to thicken but don't seem to be hard.

7) POACHED (eggs cooked out of the shell in hot water, milk, broth or other liquid)
In a saucepan or deep omelet pan, bring 1 to 3 inches of water or other liquid to boiling. Reduce the heat to stay the water gently simmering.
Break cold eggs, one at a time, into a custard cup or saucer or break many into a bowl.
Holding the dish near to the water's surface, slip the eggs, 1 by 1, into the water. Cook until the whites are completely set and the volks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs.

8) SCRAMBLED (yolks and whites beaten together before cooking in a greased pan).
For each serving, beat together a pair of eggs, two tablespoons milk and salt and pepper to taste till blended.
In a 7" to 8" pan or frypan over medium heat, heat two teaspoons butter till just hot enough to sizzle a drop of water, Pour within the egg mixture.
As the mixture begins to set, gently draw an inverted pancake turner fully across the bottom and sides of the pan, forming large soft curds.
Continue till the eggs are thickened and no visible liquid egg remains.This types of egg preparation is widely known in the world


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