Though poached eggs are my favorite way to eat eggs, cooking them is a whole different story. My favorite way to eat a poached egg is to fry a flour tortilla, spread it with a hearty layer of warmed refried beans, add cheese, sour cream, green chili or fresh salsa and top it off with a poached egg. The whites are cooked through and the yolk is warm and runny, perfect for topping off a bagel, English muffin, or a nice stack of crispy hash browns. Poaching an egg is like soft boiling an egg, but without the shell. Hands down my favorite egg is a poached egg. Poached A delicious poached egg is a tasty topper for toast, bagels, salads and more. Once the eggs no longer look runny andlook “wet” where the light reflects in them, they are ready to serve. Don’t let the eggs spread out in thepan, keep them pushed to the middle. Like the above, you need to keep an eye on them as they cookand consistently fold or stir the eggs. Soft scrambled, or wet, eggs aren’t cooked as long as hardscrambled eggs. Theone thing to watch out for when hard scrambling eggs is to not let themovercook to the point they are dry. Eggs cook quickly and if you aren’tconsistently stirring them with a spatula, they can burn and stick to the pan. Once you add thewhipped eggs to the pan, don’t leave. Hard scrambled are when both the yolk and whites are brokenand mixed together until they are cooked all the way through. The cream gives eggs a richness that pairs well when addingcheese and other ingredients.īasically, there are two types of scrambled eggs - hard andsoft scrambled. Personally, I like to add a bit of heavy whipping cream to myscrambled eggs. The citrus keeps eggs fluffy andbright yellow. Some people swear by adding a few tablespoons of orange,lemon or lime juice to the eggs while cooking. The great thing about scrambled eggs is that you can toss a variety of other ingredients into the mix such as onions, mushrooms, bacon, sausage, ham and cheeses. I always recommendcracking eggs into a bowl and whipping them together before adding them to a pan set to medium-high heat. Like fried eggs, scrambled eggs are cooked in a pan withbutter, non-stick spray or oil and your choice of seasoning. Scrambled Scrambled eggs are great wrapped up in a tortilla. Another version of basted eggs is to add about 2-3 tablespoons of water to the pan once the whites begin to set and then cover it with a lid. The difference is that once the whites begin to set, you spoon the extra butter or oil over the top of the egg, cooking the yolk and whites. Basted eggs start off like any fried egg, in a pan over medium-high heat. If you aren’t a lover of sunny side up or you have a hard time flipping eggs, then basted eggs are a good choice. The whites are set and the yolk - and some of the whites - are still runny. Over easy is when you take a sunny side up egg and flip itover. While the edges of the white get cooked, the yolk andsurrounding white area are runny. Sunny side up, or as they were called in my house growing up“the way dad likes eggs” or “slimy eggs,” is when you fry an egg in a pan anddo not flip it over. Dash or whatever pleases your palate, or just leave them plain. You can season them with salt, pepper, Mrs. Eggs can be fried in butter, non-stick spray or a light layer of oil in a pan over medium-high heat. (Greeley Tribune file photo)įried eggs can come in a variety of ways and it really depends on your yolk preference. Fried Frying is a common method for cooking eggs. So while you are stuck on stay-at-home COVID-19 watch, now is a great time to experiment and up your egg-cooking skills.īefore you delve into some of the more extravagant eggrecipes, first let’s look at the different ways to cook eggs. Though eggs tie breakfast together, with the dozens of different ways to cook them, they can be a great inexpensive, protein packed, quick meal for any time of the day. Everyone has their preferred way to cook eggs and as creatures of habit, we tend to stick to our first choice.
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