eggs how to eat
1
2
eggs are simple. they’re made up of 3 components the shell the egg white the yolk
3
what to do... eggs can be prepared in multiple ways depending on what it is you want and what you will be eating them with.
1 you can eat them raw
4
2 3 4 you can put them in a pan
5
you can put them in the oven
you can put them in a pot
1 you can eat them raw
6
7
raw eggnog A drink made from a mixture of eggs, cream, and flavorings, often with alcohol.
ingredients
instructions
4 organic eggs 2 c. milk 1 c. cream Âź c. unheated honey 1 ts ground nutmeg
Separate eggs yolk and whites. Blend egg yolks with sweetener and a touch of cream. Separately blend egg whites until soft peaks are formed (whisk may be required). Egg whites are optional. You can also make creamy egg nog by blending the whites with a small amount of cream, this makes it less fluffy and adds a creamy texture to it. Combine everything together.
8
2 you can
put them in a pan
9
10
eggs in a basket Eggs in a basket is an egg fried in a hole of a slice of bread. The slice of bread can also be substituted with a waffle or bagel.
ingredients
instructions
6 sl. whole wheat bread 6 eggs pinch of salt and pepper - butter
Butter bread slices on both sides. Cut an approximately 2 inch circle in the middle of each slice, using a cookie cutter or small glass. Place buttered bread slices on a non-stick griddle pan, preheated over medium heat. Add a bit of butter to the center of the bread, and gently crack your eggs into the hole. Sprinkle eggs with salt and freshly ground pepper to taste. When the eggs begin to set around the edge of the hole, flip. Finish cooking eggs as you prefer (over easy or over medium). The buttered bread “centers� can be grilled or toasted as well to sop up the extra yolk!
11
fried Eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides.
ingredients
instructions
2 tbs butter or margarine 4 eggs pinch of salt, to taste
In a pan, heat the butter over medium heat until it begins to sizzle and look hot. Crack eggs, 1 at a time, into the pan. Reduce heat to low. You should still be able to see and hear the eggs sizzle as they cook. For Over easy: cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. flip and cook for another minute. For over hard: once flipped, cook for a little longer until yolk is set. For Sunny side up: Cook uncovered 5 to 7 minutes, frequently spooning butter from the skillet over the eggs, until the whites are set, a film forms over the yolks and the yolks are thickened. For Basted Eggs: cook until edges turn white. Begin basting eggs with butter from pan. cover pan between bastings and continue cooking until whites are completely set and yolks begin to thicken but are not hard.
12
fried: steam based Eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides.
ingredients
instructions
2 tbs butter or margarine 4 eggs pinch of salt, to taste 1 tsp water
For steam based eggs: cook as for Over-Easy or Over-Hard Eggs, but use 1 tsp. butter or a light coating of cooking spray. Cook until edges turn white. Add water to pan. Cover pan tightly. Continue cooking until whites are completely set and yolks begin to thicken but are not hard.
13
fritatta An Italian dish made with fried beaten eggs, resembling a Spanish omelet.
14
ingredients
instructions
1 ½ c. shredded zucchini 4 eggs, slightly beaten 1 c. bread crumbs ½ c. milk ¼ c. grated Parmesan 2 tbs butter, melted ¼ c. chopped onion pinch of salt and pepper
Combine ingredients. Pour into buttered shallow dish. Bake at 375 degrees for 25 to 30 minutes or until set. Cut into wedges. Serve as a main dish for lunch or brunch.
omelet Eggs beaten until frothy, often combined with other ingredients, as herbs, chopped ham, cheese, or jelly, and cooked until set.
ingredients
instructions
2 eggs 2 tbs whole milk 2 tbs butter pinch of salt and ground white pepper, to taste
Crack the eggs into a glass mixing bowl and beat. Add the milk, salt, and pepper to the eggs and whisk. Heat a pan over medium-low heat. Add the butter. When the butter is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set. With a spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. Your eggs should now resemble a bright yellow pancake. Gently flip. Cook until there is no uncooked egg left and spoon your filling (if you’re adding any) across the center. With your spatula, lift one edge of the egg and fold it across. Cook for another minute or so, but don’t overcook or allow the egg to turn brown.
15
puffy omelet A variation of the standard omelet, where after fried a little, it is placed in the oven to bake.
ingredients
instructions
6 eggs Âź ts cream of tartar 6 tbs milk 2 tbs butter 2 ts vegetable oil pinch of salt and pepper
In a large bowl, let egg whites warm to room temperature about 1 hour, and preheat the oven to 350 degrees F. On high, beat egg whites with mixer with cream of tartar just until stiff peaks form. In small bowl, using the same beaters, beat egg yolks until thick and lemon colored. Add salt, pepper, and milk gradually, beat until well combined. With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined. Slowly heat a 9-10� pan. Add butter and oil; heat until it sizzles briskly-it should not brown. Tilt pan to coat side with butter mixture. Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes. Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip. To serve, fold omelet in half.
16
scrambled eggs Eggs cooked in a pan while stirring, usually after the whites and yolks have been mixed together, sometimes with milk.
ingredients 8 ½ c. 2 tbs pinch
eggs milk butter of salt and pepper
instructions Crack eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Add the milk, salt, and pepper to the eggs and whisk. Heat a pan over medium-low heat. Add the butter and let it melt. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set. With a spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. If you’re adding any other ingredients, now’s the time to do it. Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.
17
3 you can put them in the oven
18
19
crustless quiche A pie-like dish consisting of an unsweetened pastry shell filled with a custard and usually containing cheese and other ingredients, as vegetables, seafood, or ham.
ingredients
instructions
4 pearl onions 2 pieces of ham 2 eggs ½ c. heavy cream ½ c. milk pinch of salt and pepper
Chop up the pearl onions and shred the ham. Cook in a frying pan on medium heat for 5 min. Distribute amongst the 4 ramekins Finely cut up the muenster and sprinkle on top. Place eggs, milk, heavy cream, salt and pepper in a bowl and mix. Pour into the ramekins. Place ramekins in the oven and cook at 425F for 25 min. Once out of the oven, let it sit for a couple minutes before serving.
20
custard A dessert made of eggs, sugar, and milk, either baked, boiled, or frozen.
ingredients
instructions
4 egg yolks ½ c. sugar 1 tbs flour 2 c. milk ½ tsp vanilla extract ½ lemon rind, grated
This egg custard recipe makes approximately 2 cups of custard. Separate the egg yolks. Place yolks and sugar in medium saucepan and lightly whisk together. Using a wooden spoon, continue stirring and add the flour. Set aside. In a medium sauce pan, pour the milk, vanilla extract and grated lemon rind. Bring to a boil and remove from heat. Strain the hot milk mixture gradually into the pan with the egg and sugar mixture, stirring while you pour. Place the pan on stove and heat to a simmer, careful not to boil. Stir constantly for about 5 minutes. Remove and allow to cool for a few minutes. As the custard cools, stir occasionally to prevent a skin from forming on top. Once cooled, chill in refrigerator until ready to use.
21
meringue A sweet food made from a mixture of beaten egg whites and sugar, baked until crisp, typically used as a topping for desserts, esp. pies.
ingredients
instructions
4 egg whites 2 Ÿ c. confectioners’ sugar
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
22
shirred Egg cooked individually in cream or butter in a small ramekin
ingredients
instructions
1/4 ts softened butter 2 ts heavy cream 2 eggs pinch salt and pepper 1 ts minced fresh chives 1 ts grated Parmesan
Preheat oven to 325 degrees F (165 degrees C). Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese. Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.
23
souffle Puffy dish of cheese and eggs (whites beaten separately) and white sauce.
ingredients
instructions
3 tbs butter 3 tbs all-purpose flour Âź ts ground mustard 1 c. milk 1 c. shredded Cheddar 4 eggs, separated dash of cayenne pepper
In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly. In a mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350 degrees F for 20 minutes or until a knife inserted near the center comes out clean. Serve immediately.
24
strata Strata means layers: generally layers of egg-soaked bread and meat of some kind (ham, sausage, bacon) and cheese. It is similar to a baked casserole.
ingredients
instructions
1 lbs. pork sausage 6 slices bread, cubed 2 c. shredded Cheddar 6 eggs 2 c. milk 1 tsp salt 1 tsp ground dry mustard
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
25
4 you can put them in in a pot
26
27
boiled Egg cooked briefly in the shell in gently boiling water.
ingredients
instructions
6 large eggs Pinch of salt
Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. (8 minutes for soft-boiled) Drain and run under cold water.
28
deviled Halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white.
ingredients
instructions
6 large hard-boiled eggs pinch salt and black pepper 2 tbs mayonnaise 1 ts prepared yellow mustard 2 tbs sweet pickle relish paprika
Peel shells off cooled hard-boiled eggs; slice into halves lengthwise. Remove yolks from whites and place in a small round bowl. Mash yolks with a fork into fine pieces. Add 2 heaping tablespoons mayonnaise, yellow mustard, sweet pickle relish, and salt and black pepper to taste. Stir mixture until creamy. Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves. Sprinkle tops of filled deviled eggs with paprika. Chill in refrigerator 1 to 2 hours or until cold before serving.
29
egg salad Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. It is also often used as a topping on green salads.
ingredients
instructions
8 eggs ½ c. mayonnaise 1 ts yellow mustard Ÿ c. chopped green onion pinch of salt and pepper Ÿ ts paprika
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
30
pickled Pickled eggs are hard boiled eggs preserved by pickling.
ingredients
instructions
12 eggs 1 onion, sliced in rings 2 c. white wine vinegar 2 c. water ½ c. white sugar 1 ts salt 1 tbs pickling spice, wrapped in cheesecloth
Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs. Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved. Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top. Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
31
poached The egg is cracked into a bowl of any size, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft.
ingredients 4 1 tbs
eggs vinegar
instructions Always use fresh eggs. Always deliver the eggs to the pan with a custard cup or large spoon. When using a non-stick skillet cook in no more than an inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover for 7 to 8 minutes depending on their size. Always remove eggs with a slotted spoon.
32
sauces Eggs can be used as a base for sauces: for example hollandaise sauce.
ingredients
instructions
4 egg yolks 1 tbs freshly squeezed lemon juice ½ c. unsalted butter, melted Pinch of cayenne Pinch of salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
33
index boiled 24 crustless quiche 16 custard 18 deviled 25 egg salad 26 eggnog 7 eggs in a basket 9 fried 10 fried: steam based 11 fritatta 12 meringue 19 omelet 13 pickled 27 poached 28 puffy omelet 14 sauces 29 scrambled 15 shirred 20 souffle 21 strata 22
34
35
1 Large egg
36