9 Ways to Prepare Eggs in Different Ways

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9 Ways to Prepare Eggs in Different Ways
9 Ways to Prepare Eggs in Different Ways
Anonim

Eggs are versatile protein foods that can be prepared in a variety of ways. The methods below are just some of the most popular.

Ingredients

Each recipe makes two to four servings

Scrambled eggs

  • Four eggs
  • Salt and pepper to taste
  • 60 ml of milk (optional)

Boiled eggs

  • four eggs at room temperature
  • Water

poached eggs

  • Four eggs
  • Water

baked eggs

  • 1/2 teaspoon (2.5 ml) of butter
  • Four teaspoons (20 ml) of heavy cream
  • Four eggs
  • Salt and pepper to taste
  • Two teaspoons (10 ml) of grated Parmesan cheese (optional)

Fried eggs with soft yolk

Four eggs

Fried eggs with a firm yolk

Four eggs

lightly fried eggs

  • Four eggs
  • Two tablespoons (30 ml) of butter or cooking oil

steamed eggs

  • Four eggs
  • Two cups (500 ml) of chicken or fish stock
  • One teaspoon (5 ml) of soy sauce (optional)
  • 1/2 cup (125 ml) of sliced ​​mushrooms (optional)

scrambled eggs in the microwave

  • Two eggs
  • Two tablespoons (30 ml) of milk
  • Salt and pepper to taste

Steps

Method 1 of 9: Scrambled Eggs

Cook Eggs Step 1

Step 1. Spray non-stick spray into a medium skillet

Put it on the fire and heat it at medium temperature for a few minutes.

You can use two teaspoons (10 ml) of butter or margarine instead of the non-stick spray if you wish, but the spray affects the taste of eggs less and is healthier

Cook Eggs Step 2

Step 2. Break eggs into a bowl and add milk, salt and pepper

Mix with a wire whisk until all ingredients are combined and the mixture feels slightly creamy.

  • Eggs are the only essential ingredients, so you can remove milk, salt and pepper if you wish. Milk enhances the flavor, however.

    Cook Eggs Step 2Bullet1
  • If you lightly beat the eggs, the end result will be quite thick. If you beat them more, however, air will enter the mixture and the scrambled egg will have a lighter texture.

    Cook Eggs Step 2Bullet2
Cook Eggs Step 3

Step 3. Pour the mixture into the hot skillet and let it cook until the edges are firmer

  • Cook the eggs over medium heat so as not to burn them.

    Cook Eggs Step 3Bullet1
  • Eggs must be slightly liquid on top before you can turn them over.

    Cook Eggs Step 3Bullet2
Cook Eggs Step 4

Step 4. Turn and fold eggs that are well cooked

Once their edges start to harden, use a spatula to turn them so that the liquid from the top contacts the hot surface of the pan.

  • Pull the eggs towards you by scraping the spatula under them and dragging them towards your trunk. This will turn the eggs over.

    Cook Eggs Step 4Bullet1
  • Turn eggs every 20 seconds as they cook. Don't move them too much or they may break into pieces that are too small to eat.

    Cook Eggs Step 4Bullet2
  • Continue turning the eggs in the pan until all traces of liquid are removed.

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Cook Eggs Step 5

Step 5. Serve immediately

Scrambled eggs are difficult to store and reheat, so consume them as soon as they are ready.

Method 2 of 9: Boiled Eggs

Cook Eggs Step 6

Step 1. Place the eggs in a medium saucepan and fill it with enough water to cover them completely

  • Eggs should be at room temperature before being cooked as this will prevent them from breaking during the process. You can use cold eggs, but they are more likely to crack.
  • Also know that older eggs are better for cooking than fresh ones. The shell will be removed more easily if the egg is a few days old. The closer to the expiration date, the easier it will be to remove the shell from the eggs.
Cook Eggs Step 7

Step 2. Heat the water at medium-high temperature until it boils

Do not salt the water as this will increase the time needed for boiling

Cook Eggs Step 8

Step 3. As soon as the water starts to boil, turn off the heat and cover the pan

Let the eggs cook for a few minutes until they are good. The exact time will depend on the size of the eggs and the level of cooking desired.

  • Soft boiled eggs have a firm white and a soft yolk. For this result, cook medium eggs for four minutes, large eggs for four to five minutes, and very large eggs for five minutes.
  • Medium-boiled eggs have a firm white and a slightly firm yolk, with a little liquid. For this result, cook medium eggs for five minutes, large eggs for six minutes, and very large eggs for seven to eight minutes.
  • Hard boiled eggs have firm whites and yolks. For this result, cook medium eggs for 12 minutes, large eggs for 17 minutes, and very large eggs for 19 minutes.
Cook Eggs Step 9

Step 4. Once the eggs are cooked, remove them from the water and place them in a bowl of ice water

  • Let the eggs sit in water for ten minutes.

    Cook Eggs Step 9Bullet1
  • This is not mandatory, but it will interrupt the cooking process and make it easier to peel the eggs.

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Cook Eggs Step 10

Step 5. Peel the eggs and consume them

If you've prepared medium or hard-boiled eggs, break the shell against a hard surface and use your fingers to remove it from the white. If you have prepared soft eggs, remove one part of the shell and eat the egg with a spoon.

Method 3 of 9: Poached Eggs

Cook Eggs Step 11

Step 1. Fill half a pot with water and set it to heat over medium heat

Don't let the water boil

Cook Eggs Step 12

Step 2. Break the eggs and carefully place them in hot water

Break one egg at a time into a ladle and lower it into the pan until it reaches the bottom. Slide the egg so that it sticks to the bottom of the pan. Let it cook for a minute.

  • Add one egg at a time to the water.

    Cook Eggs Step 12Bullet1
  • Technically, it is possible to break eggs directly in water, but this will make it more difficult to control their final result.

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Cook Eggs Step 13

Step 3. After cooking the eggs for a minute, scrape them from the bottom of the pan using a spatula

Continue cooking for about three to five minutes.

The yolk will remain soft even after cooking

Cook Eggs Step 14

Step 4. Remove eggs with a slotted spoon and serve

Lift each egg out of the water, draining excess liquid with slots on the slotted spoon, and serve immediately.

Method 4 of 9: Roasted Eggs

Cook Eggs Step 15

Step 1. Preheat the oven to a temperature of 165º C

Simultaneously prepare two 180 ml ramekins, buttering them.

  • You can spray a non-stick spray on the ramekins if you wish.

    Cook Eggs Step 15Bullet1
  • If you don't have ramekins, use small molds or bowls that can be baked. A muffin tin should do, for example.
Cook Eggs Step 16

Step 2. Add the cream and eggs to the ramekins

Start with the cream and then break the eggs and pour their contents directly onto the cream.

  • Do not pop the yolk or mix the egg and cream.
  • Each ramekin should contain half of the cream from the recipe and two of the four eggs.
  • For the presentation, use a spoon to center the yolk in the ramekin.
Cook Eggs Step 17

Step 3. Add salt, pepper and cheese to taste, but don't mix them in the eggs

Cook Eggs Step 18

Step 4. Place the eggs in the oven and bake them for 12 to 15 minutes or until the whites are set

The yolk should remain soft, however.

Cook Eggs Step 19

Step 5. Remove the eggs from the oven and let them cool for two to three minutes so that the internal temperature drops and the cooking process stops

Method 5 of 9: Eggs Fried with the Soft Yolk

Cook Eggs Step 20

Step 1. Spray some non-stick spray into a skillet and place over medium heat

Let it heat up for a few minutes.

Ideally, the pan is hot enough for a drop of water to evaporate immediately when you touch it

Cook Eggs Step 21

Step 2. Gently beat the shells on the edge of the pan or on a counter, releasing the egg contents directly into the pan

  • Fry one egg at a time to prevent the whites from mixing.

    Cook Eggs Step 21Bullet1
  • Pour in the eggs carefully so the yolk doesn't burst.

    Cook Eggs Step 21Bullet2
Cook Eggs Step 22

Step 3. Fry the eggs until the whites set slightly

This should take about three minutes.

  • Do not turn or move the egg while cooking.

    Cook Eggs Step 22Bullet1
  • The yolk should be left soft and liquid.

    Cook Eggs Step 22Bullet2
Cook Eggs Step 23

Step 4. Use a spatula to remove the egg from the pan and serve it

Take care that the yolk does not burst.

Method 6 of 9: Eggs fried to firm yolk

Cook Eggs Step 24

Step 1. Cover a skillet with non-stick spray and place over medium-high heat

Leave the skillet on the fire for a few minutes. To check the temperature, pour some water into the pan. If the water evaporates when it touches the surface, it is ready

Cook Eggs Step 25

Step 2. Gently beat the shells on the edge of the pan or on a counter, releasing the egg contents directly into the pan

  • Fry one egg at a time to prevent the whites from mixing.

    Cook Eggs Step 25Bullet1
  • Pour in the eggs carefully so the yolk doesn't burst.

    Cook Eggs Step 25Bullet2
Cook Eggs Step 26

Step 3. Allow the egg whites to harden completely for about two to three minutes

It should be firm at the base and surface.

  • The yolk will still be soft.

Cook Eggs Step 26Bullet1

Step 4. Place a spatula under the egg and turn it over so that the yolk contacts the surface of the pan

Simmer for another minute or two, or until yolk is set.

Do this carefully so as not to pop the yolk when turning the egg. Even if it does, however, the egg will still be edible, even though it doesn't look as good anymore

Cook Eggs Step 27

Step 5. Remove the egg from the skillet with a spatula and serve

Method 7 of 9: Lightly Fried Eggs

Cook Eggs Step 29

Step 1. Pour two tablespoons (30 ml) of butter or oil into a skillet

Heat over medium-high heat.

  • The butter should completely melt. If you are using oil, wait until it is shiny and very malleable.
  • Non-stick spray will not work with this method.
Cook Eggs Step 30

Step 2. Gently tap the shells on the edge of the pan or on a counter, releasing the egg contents directly into the oil or butter

  • Cook one egg at a time to prevent the whites from mixing.
  • Pour in the eggs carefully so the yolk doesn't burst.
Cook Eggs Step 31

Step 3. Let the egg whites cook for two to three minutes or until it is completely set on the base and relatively firm on the surface

The yolk will still be soft

Cook Eggs Step 32

Step 4. Put some hot oil over the egg

Use a spoon to scoop up some of the butter or oil from the pan and pour over the egg. Let it cook for another minute.

  • Egg yolks will be partially firm, but not completely solid.

    Cook Eggs Step 32Bullet1
Cook Eggs Step 33

Step 5. Carefully remove the egg from the pan with a spatula and serve it

Consume immediately.

Method 8 of 9: Steamed Eggs

Cook Eggs Step 34

Step 1. Mix eggs with soy sauce

Break the eggs into a medium saucepan and gently stir them with a wire whisk. Gradually add the sauce while stirring the eggs to mix them.

Cook Eggs Step 35

Step 2. Distribute the mushrooms evenly into four ramekins

  • Shiitake mushrooms are the most traditional ones, but they can be substituted according to your preference or budget.
  • You can also add up to 250 ml of chicken stock or chopped fish if you wish.
Cook Eggs Step 36

Step 3. Pour the egg mixture over the mushrooms, filling the ramekins

Cover half or 3/4 of the ramekins with the mixture

Cook Eggs Step 37

Step 4. Boil 2.5 cm of water in a steamer

As soon as the water starts to boil, turn the heat down to keep it warm without evaporating.

A large, deep pot will work as a replacement for the steam cooker

Cook Eggs Step 38

Step 5. Place the ramekins in the pan, arranging them in a single, even layer

Cover and cook for 12 minutes.

  • If you have a steam tray, place the ramekins in it so they don't come into contact with water. Otherwise, put them in water as long as it doesn't come in contact with the eggs.
  • When finished, the eggs should have a firm but smooth texture, similar to tofu.
Cook Eggs Step 39

Step 6. Remove the ramekins from the pan and serve immediately

Method 9 of 9: Microwave scrambled eggs

Cook Eggs Step 40

Step 1. Mix the ingredients

Break the eggs into a microwaveable bowl and beat them by hand with a wire whisk. Add milk, salt and pepper and continue beating until well combined.

  • You can use a coffee mug (375 ml) or two ramekins (180 ml) instead of a large bowl.

    Cook Eggs Step 40Bullet1
Cook Eggs Step 42

Step 2. Heat the mixture in the microwave for 45 seconds on high power

Eggs should have a creamy consistency.

  • Mix the eggs so that the solid portions change places with the liquid ones.

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Cook Eggs Step 43

Step 3. Heat in microwave for another 30 or 40 seconds

Eggs should be done or almost done.

  • Cook first for 30 seconds. If the eggs are not solid enough, cook them for another 15 seconds.

Cook Eggs Step 44

Step 4. Serve immediately

Scrambled eggs are difficult to store and retain their taste, even when cooked in the microwave.

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