1. Preparing Eggs Eggs – Eggs - Eggs The many different ways of egg preparation

2. 1.1. 2. Inner Thin White 3. 4. Yolk 5. 6. 7. 8. 9.

3. Preparing Eggs! Different ways to prepare eggs –Hard Boiled (hard cooked) - Soft Boiled –Scrambled –Microwave –Poached –Fried

4. Hard Boiled

5. How to Make a Hard-cooked Egg… 1.Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs. 2.Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for 12-15 minutes 3.Drain and quickly cool eggs with cold running water. Gently tap the eggs to crack the shell, and peel If the shell sticks to the egg, it is not cool enough. Cool eggs completely before beginning to peel.

6. Hard Boiled

7. Soft Boiled

8. 1.Use cold water and put the eggs in and bring to a boil. 2.Boil about 5-8 minutes depending on the yolk. 3.Can be served hot or cold.

9. Scrambled

10. Water vs Milk 1. Water helps to keep the egg stronger – makes it easier to fold the egg in products like omelets. 2.Milk makes the egg fluffier – the eggs will be lighter in texture.

11. Microwave 1.Using microwave safe container, scramble or remove shell and prick yolk. 2.For scrambled: cooked on high, stirring every 15 seconds until no more liquid is present. 3.For whole egg: put egg in container, prick the yolk and cook for 30-45 seconds on high or until desired doneness.

13. Poached 1.Let the water come to a boil, then turn down to simmer. 2.Add 1 t. vinegar 3.Can be seasoned with salt or flavorings. 4.Cook 3 minutes or until the egg is to the texture you like.

14. Poached - Carefully crack one egg into a teacup or large ladle

15. The egg white will coagulate in the water and turn white. Most eggs will take between two and three minutes for the white to cook but leave the yolk still runny. Remove the egg at this point with a slotted spoon or strainer.

16. Fried

17. 1.Use med-high heat 2.Heat the pan before adding the egg. 3.Butter or grease the pan before adding the egg. 4. Cook to desired doneness.

18. Baked Eggs Also known as shirred eggs

19. Definitions: Custard: A mixture of milk, eggs and sugar that is cooked until thickened.

20. Definitions: Omelet: a beaten egg mixture that is cooked without stirring and served folded in half. Soufflé: a fluffy baked preparation thickened with starch with folded in stiffly beaten egg whites. Meringue: Beaten egg whites with sugar added.

21. Preparing Eggs! Different ways to prepare eggs –Beaten –Poached –Fried –Boiled –Scrambled –Baked....