1. Cooking with Eggs

2. Scrambled  Break into bowl and beat with fork or whisk until blended  Pour into lightly greased skillet  The thickened egg into large clumps is called coagulum  Liquid can be added for variety

3. Fried  Add egg to moderately hot skillet with cooking spray or small amount of fat  Cook until the white is set and the yolk begins to thicken. (Sunny-side up)  You can also turn and cook the upper surface

4. Poached  Poached eggs are cooked in some type of liquid  Break into custard cup and slip into saucepan of simmering liquid  Cook until white is firm & yolk is thickened  Remove with a slotted spoon

5. Baked (Shirred)  Break into individual, greased baking dish  Place dish in shallow baking pan with 1 inch warm water  Bake at 350 for 12- 15 minutes

6. Soft-cooked  Place eggs in deep saucepan and cover with cold water, to 1 inch above eggs  Cover pan & bring to boil  Remove from heat  Leave in water for 4-5 minutes  Cool eggs immediately in cold running or ice water

7. Hard-cooked  Use same method as soft-cooked but keep eggs in water longer, 12-18 minutes depending on size

8. Microwaved  Can be scrambled, poached, fried, or hard-cooked  Cook more rapidly; have to be watched carefully  Need to be removed from shell & yolk punctured to prevent bursting

9. Omelets  Need to cooked without stirring  Served folded in half  Beat eggs with small amount of liquid (water or milk) and seasonings  Pour into hot skillet; cook slowly over medium heat  Omelet is done when top has set but is still moist

10. Soufflés  Fluffy & baked  Made from starch- thickened sauce that is folded into stiffly beaten egg whites  Egg yolks are beaten into a basic white sauce  Sauce is baked in soufflé dish at 350 for 30-40 minutes  Serve immediately

11. Meringues  Fluffy white mixture of beaten eggs whites & sugar  Weeping-layer of moisture that can form between meringue & filling  Beading-golden droplets on the surface of meringues

12. Custards  Mixture of eggs, milk, sugar & flavorings that is cooked until thickened  Can be soft (shirred); used as a dessert  Baked, is firmer & served with caramel, fruit, coconut