Types of Egg Dishes :
- Boiled Eggs
- Fried eggs
- Poached eggs
- Scrambled eggs
- Omelet
- Quiche
- Shakshuka
1. Boiled Egg :
First Method
Place the eggs in a pot with water to completely cover them
Bring (or return) water to a simmer
Start the timing for cooking once the water reaches a simmer level and cook till the required doneness
Evaluate the quality of the cooked eggs
Seconds method
Place water in a pot
Bring water to boiling
Put eggs into boiling water and begin timing When done, scoop them out and into cold water (if you’re not eating them straight away) to stop them from cooking any longer .
Quality Criteria
Tender, fully cooked white
No green rim round the yolk
Yolk cooked to the required doneness
Served warm or cold
Boiled Egg
2. Fried Eggs :
The doneness of fried egg
Sunnyside up
Over easy
Over medium
Over hard
Method
Heat pan and cooking fat over moderate heat
Break th eggs in a small cups and slide into the hot fat
Cook egg to the required degree of doneness
Evaluate the standard of the finished fried eggs
Quality Criteria
Tender, fully cooked white
No color
No excess fat
Yolk cooked to the required doneness
Fried Eggs
Sunny found out , Over Easy, Over Medium, and Over Hard
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3. Poached egg :
The Popular dishes: Egg Benedict
Method
Bring water, vinegar, and salt to a simmer
Add the shelled egg to the simmering water
Remove eggs when done
Evaluate the standard of the poached egg
Quality Criteria
Tender, fully cooked white
The runny, yet the warm yolk
Delicately set
Compact, oval shape
Trimmed, if necessary
Poached Eggs
Egg Benedict and dropped egg with Toast Bread
4. Scramble Egg :
Scramble egg may be a dish made up of eggs (usually chicken eggs) stirred or beaten together during a pan while being gently heated, typically with salt, butter, and sometimes other ingredients.
Method
Whisk eggs until combin the yolks and whites ; add liquid, if using
Preheat pan and melt the butter
Cook eggs over low heat, stirring constantly
Season eggs, if desired
Evaluate the standard of the finished scrambled eggs
Quality Criteria
Small, soft creamy curds
Not runny
Not dried out
Serve warm
Scrambled Egg with Toast Bread, and dish Sandwich
5. Omelet :
The Most Common Omelet for Breakfast
- American Omelet: Folded in half
- French Omelet: Rolled, no color
- Italian Frittata: Open face
- Spanish Omelet: Open face
- Japanese Tamagoyaki: Rolled Omelet
- American Omelet
Method
Heat pan then add the oil or butter over medium-high heat
Add the eggs and cook the omelet until the eggs properly set.
While the eggs are still wet, topping has to be cheese and other toppings (don't overdo it). Leave alone until a crust forms along the edge.
Shake the pan very gently,the omelet has to be loose, then use your spatula to flip one side over the other into a half-moon. Transfer to a warm plate and serve immediately.
The Most Popular American Omelet: Denver and therefore the ingredients are Dice onion, diced red and green bell pepper, diced ham, crusted bacon, and American cheddar (additional)
American Omelet / Denver Omelet
- French omelet
Method
Start it very gently spreading or flattening the omelet in the pan to even it out for the best-looking folded omelets.
Roll the sting of the omelet nearest the handle toward the middle and loosen the omelet
Roll the omelet out of pan, completely encasing any filling (make sure the edges are caught neatly underneath the omelet), directly n the plate.
It can be necessary to shape the omelet with a cloth towel
How to make French omelet
Quality Criteria
Tapered shape to both ends
Little to no color
Interior like a scrambled egg
Exterior smooth - no folds or wrinkles
Stuffing cooked and warm if applicable
- Italian Frittata/ Italian Omelet
Frittata is a crustless quiche, enriched with additional ingredients like Potatoes, Cheeses, Tomatoes, Vegetables, Meats, or Pasta.aslo can be low carb breakfast ideas besides eggs.
Italian Frittata
- Spanish Omelet
Spanish omelet is English name of a traditional egg dish which is from cuisine of span called tortilla de patatas, tortilla española, or tortilla de papas.
this omelet made with eggs plus potatoes, sometimes also with onion and/or garlic or ; chives fried in oil
The basic version is make with potatoes & eggs, also possibly onion
It is a part of the cuisine of Spain and lots of South American countries, especially those within the area of the Rio de la plata.
Spanish Omelet
- Japanese Tamagoyaki
Tamagoyaki is a kind of Japanese omelet, which is made by rolling together several layers of cooked egg.
These are usually prepared during a rectangular omelette pan called a makiyakinabe.
There are several kinds of tamagoyaki.it is made from combination of eggs, and sometimes soy sauce or sugar. Additionally, sake and mirin are utilized in some recipes.
Japaneses Omelet
Tamagoyaki
Quiche may be a savory open tart or flan consisting of a pastry crust crammed with eggs, cream, and cheese, meat, seafood, or vegetables.
Quiche will be served hot or cold. it's a part of French cuisine but is additionally popular in other countries, particularly as party food
Lorraine region of France,Nmae of this region Quiche lorraine named come.this is a popular variant that was originally an open pie with eggs, cream, and lardons.
In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often getting used in British varieties), and therefore the lardons are replaced by bacon or ham.
The variants of quiche:
Quiche au fromage (quiche with cheese)
Quiche aux champignons (quiche with mushrooms)
Quiche florentine (spinach)
Quiche provençale (tomatoes, onion, black olive and courgettes).
7. Shakshouka (Middle East) :
Poached eggs in a sauce of tomatoes, peppers, onion, olive oil and garlic, and commonly spiced with cumin, cayenne pepper, paprika and nutmeg is a Shakshouka.
Shakshouka has existed in Mediterranean cultures for centuries.
Some variations of shakshouka can be made with mince lamb ,yogurt, feta cheese, toasted whole spices, and fresh herbs.
Benefits of Eating Eggs for Breakfast :
Eggs is a great source of protein.One of the most complete sources of protein Whole eggs are ,egg contain the essential amino acids that we must get from our food.
Eggs are aslo cheaper than many other breakfast dishes.
Eggs help to development our memory of the brain: Choline, an important nutrient found in eggs, stimulates brain development, and aslo the brain function.
Eggs protect the eyesight: Two antioxidants, lutein, and zeaxanthin are in eggs and have been linked to protecting the eyes from damage which are related to UV exposure.also been linked to reducing the possibility of developing cataracts in our old age health.
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