Ways To Cook a Egg
Different Ways To Cook Eggs
Everyone loves eggs but if there is one thing everyone seems to be fussy about is how their egg is cooked.
There are many ways to cook and eat an egg, egg's have many uses and are one of the most popular foods in the world.
My guide will explain and teach you about all the different varieties out there to gain a better understanding of egg's.
Types of eggs:
Ostrich egg – a very large egg nearly the size of most melons and around 3 lbs. Ostrich eggs have a very strong flavour to them. They have a higher content of polyunsaturated fatty acids. They are not easily available and can be very expensive.
Duck egg - often used as a gourmet ingredient they have a richer taste than chicken eggs and a harder shell.
A duck egg is larger than a chicken egg and is often preferred to chicken eggs when baking, the duck egg has a higher yolk to white ratio perfect for cakes.
Recently promoted by a UK chef on TV, the sale of duck eggs rocketed in supermarkets overtaking sales of chicken eggs! It lasted only two weeks but awareness of the duck egg is now higher than ever and still remains a popular choice for baking.
Chicken egg - The most common egg used for cooking and eating. Easily available in most supermarkets and even more popular today than they have ever been in history.
Worldwide we consume over 62 million tons of chicken eggs each year and this trend has no sign of slowing down.
In 1998 the UK introduced the British lion mark stamp to improve standards due to a salmonella outbreak, this mark is now on 85% of egg's in the UK and salmonella is rarely an issue compared to the USA that has over 30 deaths every year.
Quail Egg - Often used as a gourmet ingredient, much smaller then the average chicken’s egg the quail egg contains more protein then the average chicken egg.
Quail egg's are not very common and tend to be found in specialist shops, these egg's have a very distinct shell with black and brown markings.
The quail egg is a delicacy in Europe and Japan, it's a very expensive egg price on average is four times that of a chickens egg.
Goose Egg - This egg is a seasonal egg available from February to June, It's often used as a gourmet ingredient or you can boil the goose egg to have the ultimate dippy egg.
The goose egg is over two times the size of an average chicken egg, The Shell is stronger and thicker then average chicken egg and contains a larger amount of b-12 per serving compared to a chicken egg.
Prices of goose eggs fluctuate every year, in 2012 the average goose egg cost £1.25 a rise of 8% compared to 2011.
How to cook eggs
Eggs Benedict is a dish consisting of egg, hollandaise sauce, toasting muffin and a type of ham or bacon. There are many different ways to make this dish but they all have one thing in common: the hollandaise sauce!
You will need:
3 tbsp white wine vinegar
4 large eggs
2 toasting muffins
Hollandaise sauce (recipe to follow)
4 slices of Parma ham/ Serrano or Bayonne
Boil water in a deep sauce pan about 2 litres and add your vinegar. Break the eggs into separate cups. Begin to toast your muffins now so that they will be ready immediately after the egg is cooked. This recipe taste best when it is ate straight from the pan. Swirl your vinegar water to form a whirlpool in the pan. Slide the egg in the whirlpool to form a perfect circular shape. Cook for 2-3 mins and remove with a slotted spoon.
Repeat for the rest of the eggs one at a time, swirling the water each time. Spread some Hollandaise sauce on top of your halved muffin, and then place the egg on followed by more sauce and serve.
Make your own hollandaise sauce
You will need: 50ml white wine vinegar
1 tbsp peppercorns
1 bunch of fresh tarragon
3 large egg yolks
200ml melted unsalted butter
1 squeeze from a lemon
Boil the peppercorns, vinegar, and chopped tarragon together until it reduces by half. Once reduced, strain the mixture and set to the side. Boil a large pan of water, and then reduce to a simmer. Wisk the egg yolks and 2 tsp of the reduced white wine vinegar mixture in a heatproof bowl, which will fit snugly on the pan, which is boiling, with water. Place your bowl over the pan of boiling water and whisk vigorously until the mixture forms foam. Do not allow any of the mixture to burn to avoid this you can take the bowl on and off the heat as necessary and being sure to scrap the sides of the bowl with a rubber spatula. Once you have achieved this airy foam whisk in a small amount at a time the warm, melted butter. To do this place one small ladle of butter, whish return to heat, mix and remove. Repeat this step until all the butter is mixed in. You should have a texture, which is similar in thickness to mayonnaise. Remove from heat and squeeze in the lemon. Salt and pepper to taste and if you think your mixture is too thick simply add a little warm water until it is to the consistency you desire.
Hard Boiled Egg
A hard-boiled egg is an egg that is cooked by submerging it in boiling water with its shell intact. There are several methods to cook an egg this way. The yolk and whites of a hard-boiled egg are cooked until both are solidified.
To cook a hard boiled egg
What you will need:
Pan with lid
Place the desired amount of eggs in a pan and add cold water until completely covered. Heat the pan until the water is boiling and remove from heat. Cover the pan and allow standing for 20 minutes. After the time is up remove from hot water and place into a pan with ice cold water to immediately cool them. You do not want them to cook any further.
Place your desired eggs in a pan and cover with cold water ensuring the eggs are completely covered. Heat until boiling. Once boiled turn down to a simmer and cook for an additional 10-12 minutes. A lid is not required for this method of cooking eggs. Once the time is remove from the boiled water into a bath of very cold water to allow the eggs to cool quickly. Your eggs are now ready to have the shells removed.
To remove the shells on cooked eggs many people have MANY theories. For me I find that if the egg is allowed to cool completely before the shell is removed this makes the process a whole easier. I begin by tapping the top and the bottom of the egg to find the “ air pocket". I then remove the shell in a straight line to either the top or the bottom depending on the side I am working from. Once this is achieved I simply peel the remaining egg off like a jacket. This method is quick and simple and doesn’t leave much of a mess. Another tip is to peel your egg under running water. The water helps remove some of the egg and while also assisting in the cleaning process. Finally the last method I use for removing eggshells is the rolling method. We have all done it at one point or another. Simply take your boiled egg and roll it along a hard surface until the entire egg is cracked and then begin peeling away the shell.
Soft-boiled eggs or Coddled Egg
A soft-boiled egg is an egg, which is cooked in boiling water although different cooking techniques are available. The egg is placed into the water with its shell intact. The yolk and whites of a soft-boiled egg remain runny when served.
How to cook a soft-boiled egg
There are many methods to cook a soft-boiled egg but I have listed one of the most common ways. Fill a small pan with enough water to cover the height of your eggs. Simmer the water first before placing the eggs in. Once simmering gently lower your eggs into the water with a spoon. Switch a timer on for 1 minute. After 1 minute remove the pan from the heat and place a lid on for:
- 6 minutes for an egg, which is soft, with a liquid yolk and whites, which are still slightly runny.
- Or -
- 7 minutes for an egg, which is firmer with a creamier yolk and whites that are completely set.
Remember to remove the eggs after whichever time you choose from the hot water into a bowl of ice-cold water to ensure the cooking process has stopped.
A scotch egg is a boiled egg, which is then wrapped in sausage and coated with breadcrumbs. It is then deep-fried.
You will need:
4 hard-boiled eggs
275g/10oz sausage meat
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
1 spring onion very finely chopped
Salt and freshly ground black pepper
125g/4oz plain flour seasoned with salt and freshly ground black pepper
1 free-range egg beaten
Vegetable oil for deep-frying
Mix the sausage meat with thyme, parsley and spring onion in a bowl and season with salt and pepper. Divide into four and flatten out into ovals. Take your boiled eggs and dredge each one in the flour. Place the egg onto the flatten meat and wrap until the entire eggs is covered. Next dip the coasted egg into the beaten egg. Then roll them into the breadcrumbs until covered. Heat your oil in a pan until a single breadcrumb sizzles and turns brown when it is placed in. Place each egg in the oil and fry for 10 minutes until golden brown. Remove with a slotted spoon and leave to drain on paper towel. You have now made a traditional scotch egg!
A Poached egg is an egg which is cooked until the whites of the egg have solidified but the yolk of the egg remains runny. This egg is cooked in a pot of boiling water with the shell removed.
To make a poached egg
You will need:
4 large eggs
A pan of boiling water
Using a wide but shallow pan fill with water and bring to a simmer. Swirl the simmering water into a whirlpool with your spoon. Crack an egg into the centre of the whirlpool and continue to make a whirlpool motion with the spoon while cooking. The whites of the egg will spin and produce a perfectly round poached egg. After 1-2 minutes or when the white of the egg is cooked remove with a slotted spoon and place on kitchen roll to absorb any water which was removed when the egg was taken out. You have now poached an egg!
A scrambled egg is an egg, which is cracked into a bowl with some milk and then whisked and placed into a pan. While the egg is cooking gently stir the egg with a spatula until the egg mixture is at your desired texture. Scrambled eggs are often mixed with vegetables or cheese to add more flavour.
An omelette is very similar to scrambled eggs but just cooked in a different method. A couple of large eggs are cracked and placed into a bowl with milk and then whisked. This mixture is then placed in a pan on low heat and left alone until the eggs are cooked. Because you are not mixing and moving the egg around like you do when you make scrambled eggs it is important to cook an omelette on low heat. Once the egg is nearly cooked add your favourite ingredients and to one side of the circular egg. Once cooked to the desired texture fold the egg in half forming a half circle in the pan. Your omelette is now ready to be served.
Sunny Side Up Egg also known as a Fried Egg or a Dippy Egg
A “ Sunny Side Up Egg “ or a “ Fried Egg” is an egg that is cooked in a frying pan and the yolk remains liquid. The top of the egg is splashed with the hot cooking oil to help cook the top of the egg. An alternative option is to add a small amount of water to the frying pan and placing a lid on top to help cook the egg.
In the Untied States and Canada how your egg is cooked is termed differently. A fried egg is one that is fried on both sides until the yolk solidifies. A Sunny side up egg is cooked without the yolk touching the pan. The whites of the egg solidify but the yolk remains runny. An over easy egg is cooked on both sides but the yolk is partially runny and the whites of the egg are still a little bit runny as well. An egg described as over medium has fully cooked whites of the egg and the yolk is slightly runny with most of it cooked. An over well egg is coked on both sides until both the yolk and the egg whites are completely cooked.
With so many ways to eat and enjoy eggs no wonder they are a family favourite for everyone!
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