1. Cooking Eggs The term hard-boiled egg is not a good one to use because eggs should be simmered instead of boiled. Eggs may be simmered in water to the following stages: Soft-cooked Medium-cooked Hard-cooked 1 Simmering in the Shell

2. Cooking Eggs Standards of Quality for poached eggs: Bright, shiny appearance Compact, round shape, not spread or flattened Firm but tender whites; warm, liquid yolks 2 Poaching

3. Cooking Eggs Fried eggs are an especially popular breakfast preparation. They should always be cooked to order and served immediately. The choice of cooking fat is a matter of taste and budget. Butter has the best flavor. Margarine or oil may be used. Use bacon fat only if that flavor is desired by the customer. 3 Fried Eggs

4. Cooking Eggs 4 Lift the handle of the pan and slide the eggs to the far edge with a quick jerk. With a quick flip of the wrist turn the eggs over. Do not flip the eggs too hard, or the yolks may break when they land. Fried Eggs

5. Cooking Eggs 5 Fried Eggs When frying eggs on a griddle: Turn them with one smooth motion of the spatula. The left corner of the egg never actually leaves the surface of the griddle.

6. Cooking Eggs Sunny side up White is completely set but yolk is still soft and yellow. Basted Thin film of coagulated white will cover the yolk, which should remain liquid. Over easy Cook just until the white is just set but the yolk is still liquid. Over medium Cook until the yolk is partially set. Over hard Cook until the yolk is completely set. 6 Fried Eggs

7. Cooking Eggs Standards of Quality for Fried Eggs 1.White should be shiny, uniformly set, and tender. Not browned, blistered, or crisp at edges. 2.Yolk should be set properly according to desired doneness. Sunny-side-up yolks should be yellow and well rounded. In other styles, the yolk is covered with a thin layer of coagulated white. 3.Relatively compact, standing high, and not spread out and thin. 7 Fried Eggs

8. Cooking Eggs Baked eggs are baked in individual serving dishes. They are also called shirred eggs and eggs en cocotte. They may also be baked with or garnished with a variety of meats and sauces. 8 Baked Eggs

9. Cooking Eggs Should be undercooked if they are to be held for volume service. They will cook more in the steam table. Do not overcook scrambled eggs or hold them too long. Overcooked eggs are tough and watery. They eventually turn green in the steam table. Scrambled eggs should be soft and moist, unless the customer requests “scrambled hard.” 9 Scrambled Eggs

10. Cooking Eggs Two elements are necessary for making omelets: 1.High heat The omelet cooks so fast that its internal temperature never has time to get too high. 2.A conditioned omelet pan The pan must have sloping sides and be the right size so the omelet can be shaped properly. It must be well seasoned or conditioned to avoid sticking. 10 French Omelet

11. Cooking Eggs 11 Making a French Omelet As soon as the eggs are added to the hot pan, shake the pan back and forth with one hand and stir the eggs in a circular motion with a fork. When the eggs are almost set, tilt the pan and shake the eggs down to the opposite side of the pan. Rapping the handle sharply helps move the eggs. French Omelet

12. Cooking Eggs 12 Making a French Omelet Spoon the filling, if used, across the center. Fold over the side of the omelet to make an oval shape. French Omelet

13. Cooking Eggs 13 Making a French Omelet Grasp the handle of the pan with your palm underneath and tilt the omelet onto a plate. The finished omelet should have a neat, oval shape. Some chefs prefer omelets that are lightly browned. Others feel they should not be browned at all. French Omelet

14. Cooking Eggs American-Style Omelet It is made somewhat like a French omelet, except low heat is used and the eggs are not stirred or agitated. The edges of the cooked portion are lifted with a fork or spatula, allowing the uncooked portion to flow underneath. Soufflé Omelet Made by beating the egg whites separately and folding them into the beaten yolks, which may have some milk added. The mixture is poured into a hot, buttered omelet pan. Omelet is finished in the oven. It is folded in half for service. 14 Frittatas and Other Omelets

15. Cooking Eggs Frittata A frittata is a flat omelet that originated in Italy. Flat omelets are made by mixing beaten eggs with a variety of ingredients and cooking the mixture over low heat without stirring. To finish, it is either flipped over or run under the broiler or into the oven until the top is set. 15 Frittatas and Other Omelets

16. Cooking Eggs A standard entrée soufflé consists of three elements: Base: usually a heavy béchamel sauce. Flavor ingredient: cheese, vegetables, seafood, etc. Egg whites, beaten. 16 Soufflés

17. Cooking Eggs Custard is a liquid that is thickened or set by the coagulation of egg protein. There are two basic kinds of custard: 1.Stirred custard, which is stirred as it cooks and remains pourable when done. 2.Baked custard, which is not stirred and sets firm. One basic rule governs the preparation of both custards: Do not heat custards higher than an internal temperature of 185°F (85°C). Quiche is a custard baked in a pastry shell. 17 Custards

18. Breakfast Breads, Cereals, and Meats Made from pourable batters. Pancakes are made on a griddle, while waffles are made on a special tool called a waffle iron. Batters may be prepared ahead and are often mixed the night before. 18 Pancakes and Waffles

19. Breakfast Breads, Cereals, and Meats Basic French toast consists of slices of bread dipped in a batter of eggs, milk, a little sugar, and flavorings. French toast is cooked on a griddle like pancakes. The most common fault in making French toast is not soaking the bread long enough to allow the batter to penetrate. 19 French Toast

20. Breakfast Breads, Cereals, and Meats Hot cooked cereals are of two types: 1.Whole, cracked, or flaked cereals. 2.Granular cereals, such as farina and cornmeal. Cold Cereals Cold, dry cereals are purchased ready prepared and need no preparation by the kitchen. 20 Hot and Cold Cereals

21. Breakfast Breads, Cereals, and Meats Bacon Low-temperature cooking applies to bacon. Ham 3 to 4 oz (90 to 115g) portions need only be heated and browned slightly on a griddle or under the broiler. Canadian bacon is boneless pork loin that is cured and smoked like ham. Sausage Breakfast sausage is simply fresh pork that has been ground and seasoned. It is available in three forms: patties, links, and bulk. 21 Breakfast Meats

22. Recipe Pronunciations Huevos Rancheros (p. 819) Summer Squash, Spinach, and Leek Frittata (p. 823) Cheese Soufflé (p. 824) Quiche au Fromage (p. 825) 22