What are 5 ways to cook eggs?

1. Over-easy. One side of the egg is cooked in a pan with oil or butter. …
2. Sunny-side up. This style lets only one side of the egg cook. …
3. Hard boiled. A hard-boiled egg is a result of boiling egg for a long period of time. …
4. Soft boiled. …
5. Basted. …
6. Over-hard. …
7. Poached. …
8. Steam-basted.

• Fried. PIN IT. Photo by Susan Bean. …
• Hard Boiled. PIN IT. Photo by Susan Bean. …
• Omelette. PIN IT. Photo by Susan Bean. …
• Poached. PIN IT. Photo by Susan Bean. …
• Scrambled. PIN IT. Photo by Susan Bean. …
• Soft Boiled. PIN IT. …
• Sunny-Side Up. PIN IT.

there’s scrambled, over easy, over medium, over hard, poached, shirred, soft boiled, hard boiled, pickled, baked, sunny side up; in an omelette, quiche, or frittata; etc, etc, etc.

Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg’s nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don’t add any unnecessary calories.

Either way, there are three grades: Grade AA eggs: These eggs have the best appearance, with firm and thick eggs whites and round yolks with little to no defects. Grade A eggs: These are the same as grade AA eggs, except the egg whites are only considered “reasonably firm.” Grade B eggs: The shells might be stained.

• Enhances the nutritional value of. other foods. …
• Raising agent. Whisked egg white includes air to form fine foam. …
• Binding substance and coating. …
• Thickening agents. …
• Emulsifying agent. …
• Glazing and sealing. …
• Clarifying fluids. …
• Controlling crystallisation.

There a four basic styles of fried eggs—sunny side up, over easy, over medium and over well—indicating the level of doneness.

The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods.

1. Sunny-Side Up. For sunny-side up eggs, start with a hot nonstick skillet on medium heat. …
2. Crack the Eggs. Crack the eggs into individual bowls. …
3. Add the Eggs to the Pan. Add the eggs side by side in the pan.
4. Cover When the Edges Turn White. …
5. They’re Ready. …
6. Over Easy Eggs. …
7. Serve.

Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés.

• Eggs With Soldiers. Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4 to 5 minutes; drain. …
• Tarragon Egg Salad. …
• Breakfast Burritos. …
• Hash-Brown Eggs. …
• Nicoise Deviled Eggs. …
• Spring Frittata. …
• Smoked-Salmon Scramble.

• SOFT BOILED. Cookware: Pot. Preperation: Cover eggs with cold water, bring to boil, cover, shut off heat and let sit for 2-8 minutes. …
• HARD BOILED. Cookware: Pot. …
• POACHED. Cookware: Sauté Pan. …
• SUNNY SIDE UP. Cookware: Skillet. …
• OVER EASY. Cookware: Skillet. …
• Scrambled. Cookware: Nonstick Skillet.

• Peewee eggs: 15 oz.
• Small eggs: 18 oz.
• Medium eggs: 21 oz.
• Large eggs: 24 oz.
• Extra-large eggs: 27 oz.
• Jumbo eggs: 30 oz.

From proteins to fats to vitamins, eggs have them all. According to food experts, there are two types of edible eggs that include bird eggs and fish eggs. Have a look at these 6 varieties that you can eat.

Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc. as they help these ingredients adhere and also help to create browned appearance when cooked.

What are over easy eggs? Over easy eggs are cooked on both sides, but the yolk remains runny. Make sunny side up eggs, then flip and cook 30 seconds with the yolk side down. On the plate, the top of over easy eggs appear white. When punctured with a fork, the liquid egg yolk runs out.

• Grilling. Grilling is the method of cooking food over direct heat. …
• Steaming. For steaming, food is placed in a steamer which is kept over hot liquid. …
• Searing. Searing refers to browning of food. …
• Boiling. …
• Sautéing. …
• Poaching. …
• Broiling. …
• Baking.

1. Step 1: Sunny Side Up. For sunny-side-up eggs, start with a hot nonstick skillet on medium heat. …
2. Step 2: Crack the Eggs. Crack the eggs into individual bowls. …
3. Step 3: Add the Eggs to the Pan. …
4. Step 4: Cover When the Edges Turn White. …
5. Step 5: They’re Ready. …
6. Step 6: Over-Easy Eggs. …
7. Step 7: And Serve.

Any pan of any material is fine for frying eggs! If you’re concerned about eggs sticking or don’t want to use a lot of butter, choose a nonstick skillet or a well-seasoned cast iron skillet. Stainless steel skillets are just fine, but be sure to use an extra teaspoon or two of butter.

You start by adding a small amount of oil to the skillet and cracking in the eggs, just like you normally would. Then, about 30 seconds in, you add hot water to the pan, basting the eggs until the whites are set and the yolks are still runny. It creates tender, soft fried eggs with no overdone edges in sight.

There are 4 ways to fry an egg: sunny side up, over easy, over medium, and over hard.

Use cold, in-the-shell eggs right out of the fridge. Put eggs in a large saucepan; fill pan with cool tap water so that eggs are covered with water by 1 inch. Bring to a full simmer over high heat — not yet a rolling boil. Start timing at full simmer (many large bubbles in pan).

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods. … Eggs can be cooked by boiling, poaching, frying, microwaving, or baking and they are one of the most common ingredients used for a variety of recipes.

• USDA Grade AA – The freshest and highest quality eggs will receive a Grade AA.
• USDA Grade A – Very high quality eggs will receive a Grade A.
• USDA Grade B – Grade B eggs are usually used for breaking stock (liquid eggs) and baking, dependingon the number of defects.

Eggs are not a dairy product. … The definition of dairy includes foods produced from the milk of mammals, such as cows and goats ( 1 ). Basically, it refers to milk and any food products made from milk, including cheese, cream, butter, and yogurt. On the contrary, eggs are laid by birds, such as hens, ducks, and quail.

Peewee. Peewee eggs, the smallest weight class, are said to be the rarest size. They’re often known as pullet eggs, which means they’re laid by very young hens. Peewee eggs weigh in at minimum of 15 ounces per dozen.