|
|
| back to Glossary Index |
 |
|
|
|
|
Eggs cooked by frying them in a pan. Butter or cooking fat is heated in the bottom of the pan. Whole eggs are cracked and opened over the pan. The eggs are cooked until the whites are firm and the yolk is runny or firm, depending on how they are desired. There are several methods used to finish cooking the eggs. They can be left unturned and can be basted with the hot fat. A few drops of water can be added and the pan can be covered to steam cook the eggs. The eggs can also be finished by carefully turning them over using a spatula once they have firmed up on the bottom. The eggs are then cooked until the yolks are at a desired doneness, such as over easy (runny yolk), over medium (soft yolk), or over hard (firm yolk).
|
|
|
|
|
|
|
Fried Eggs term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry. Made from plastic ... |
|
|
|
|
|
|
|
| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
|
|
|
|
|
|
|
| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
|
|
|
|
|
|
|
| Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell. The Cutter, which may also be referred to as ... |
|
|
|
|
|
|
|
| Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs. Since all of the cholesterol of an egg is in the ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Method One: Traditional Methods | Method Two: Egg Ring Method
Method One: Traditional Methods
Frying is another popular method of cooking eggs and it is easy to ... |
|
|
|
|
|
|
|
|
A Frittata is an Italian version of the French omelet. It is open-faced and is not folded over like a French omelet and the preparation is also a bit different. A French ... |
|
|
|
|
|
|
|
|
An omelet is usually made with 2 or 3 eggs and is cooked very quickly in a sauté pan. The bottom of the pan should be about 7 to 8 inches in diameter so that the eggs will ... |
|
|
|
|
|
|
|
|
Tips| Substitutions
Tips
Scrambled Eggs: Scrambled eggs may turn slightly green if cooked at too high a temperature or allowed to sit in the pan for long periods. To ... |
|
|
|
|
|
|
|
|
Composition | Color | Size | Grades | Freshness
Composition
An egg is composed of several structures that all serve an important function its construction. Besides ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
| This delicious fried rice recipe features a tasty combination of sweet and savory flavors, and it’s a great dish for using up some of that leftover Easter ham. |
|
|
 |
|
|
|
| Fried rice is so easy to prepare and so flavorful. It makes a perfect main meal or accompaniment for a variety of dishes, and it’s a great way to use leftover rice. |
|
|
 |
|
|
|
| This is a great recipe that can be served as a sandwich or on baguettes as an appetizer. |
|
|
 |
|
|
|
| A seasoned sauce that goes well with many egg dishes but especially with Egg Foo Yung to add a savory flavor to the eggs. |
|
|
 |
|
|
|
| Topped with a savory sauce, this egg dish is great for morning meals or to serve guests for a brunch, lunch or dinner selection. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
