it’s less messy than whisking them in a bowl with a fork or whisk. The shaking also incorporates the yolk and white much better than whisking does. 2. Melt 1 tablespoon of butter in a skillet or frying pan over medium-low heat until frothy. 3. Pour the eggs into the pan and let them cook until the edges start to set, about 30 seconds. Then gently move them around in the pan with a spatula, pulling the egg from the edges of the pan toward the center. The more you move the liquid around, the smaller the resulting curds will be. 4. Cook the eggs for another 2 to 3 minutes. Remove the pan from the heat while the eggs are still glistening and look wet but aren’t runny. They’ll continue to cook on the plate, and it’s best to remove them from the heat before they’re set, so they don’t overcook. Season with salt and pepper.
OVEN - C O O KED EG GS Although not as common a preparation as stove-top-cooked eggs, baked eggs are an effective way to prepare large numbers of eggs at the same time. During the holidays, when you’re entertaining guests from out of town, or on other occasions when you need to cook eggs for a crowd, why not try baking them? There are several methods you can use for fun and unique serving presentations.
Shirred Eggs Like coddled eggs, shirred eggs are baked in individual dishes or ramekins, but the egg is whisked before it’s poured into the ramekin. Cream, herbs, and meats and cheeses can be added along with seasonings before baking the eggs in a 325-degree oven for 14 to 15 minutes. Shirred eggs are ideal for feeding a large crowd, using up leftovers, or when you need some comfort food.
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