Cookery Egg

VARIETY OF EGG
DISHES
B Y: G E R A L D I N E M . D U P I TA S
VARIETY OF EGG DISHES
Although the term boiled may appear in the name, eggs

prepared in the shell should actually be cooked at a bare
simmer for best results. Eggs are cooked in the shell to make
hard- and soft-cooked and coddled eggs. They may be
served directly in the shell or they may be shelled and used
to make another preparation, such as deviled eggs, or as a
garnish for salads or vegetable dishes.
HARD BOILED
• A hard boiled egg is cooked in its shell in boiling water. The “hard”
refers to the consistency of the egg white (or albumen) and the yolk.
Making them is simple. Fill a pot with enough water to cover your
eggs by about two inches. Bring it to a boil and carefully drop in the
eggs and leave them for 10-12 minutes. For easier peeling, place the
eggs immediately in an ice water bath after boiling, then gently tap
and roll them on a counter.
SOFT BOILED
• Soft boiled eggs follow the same process as hard boiled

eggs, but you cut the cooking time roughly in half. This
gets the egg white cooked while leaving the yolk runny.
Our preferred method is the “six minute egg,”
HARD SCRAMBLED
• The almighty scrambled eggs. When they’re done right, they’re my favorite
preparation. I like that scrambled eggs can be made by accident: “Oops, I
dropped these eggs. I guess I’ll just mix them up over some heat.” Scrambled
technically means that the whites and yolks are broken and mixed together.
Hard scrambled eggs are cooked all the through. This is the default preparation
for scrambled eggs at most restaurants, and while they’re good, they border
dangerously on dry.
SOFT SCRAMBLED
• That’s why I prefer soft scrambled eggs, sometimes referred to as “wet.” The
texture is 10x better, and they play more nicely with other ingredients. The
difference between soft and hard scrambled eggs is cooking time. If you want
soft scrambled eggs, you need to keep in mind that eggs. cook. quickly. You
can’t walk away from them. Whip your eggs (I add a little milk) in a separate
bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then
stay close with a spatula. Turn and fold them repeatedly while they cook.
“PERFECT” SCRAMBLED EGGS
• If you want super creamy soft scrambled eggs, you can use the
method we learned from Gordon Ramsay (watch it here). Drop eggs
into a pan over medium-high heat, along with one, thin pat of butter
for each egg. Then start stirring with a spatula. Break the yolks, let
them mix with the butter and whites. And keep stirring. If the pan
gets too hot, lift it off the heat briefly. And keep stirring. Do this for
about 4-5 minutes, until the eggs start coming together.
OMELETS & FRITTATAS
• Scrambled eggs can be manipulated in many ways.

Ordering plain scrambled eggs means they’ll be mixed and
moved in the pan, whereas an omelet or frittata indicates
that the scrambled eggs are cooked until they’ve stabilized
into a usable form and topped with other ingredients:
cheeses, meats, vegetables, anything.
SCRAMBLES & HASHES
• These preparations are pretty simple, as far as eggs go. A

scramble usually means other ingredients are scrambled in
the pan with the eggs. This could include meats, cheese,
sauteed veggies, or diced potatoes (or, yes, hot dogs). Good
if you’re a fan of scrambled eggs and, well, everything else
breakfast has to offer.
SUNNY SIDE UP
• Sunny side up means your egg yolk looks like a bright morning sun.
To make: crack an egg directly into your greased frying device.
Then fry it until the edges brown, WITHOUT flipping. Flipping
your sunny side up egg turns it into an over easy egg. The yolk is
runny, and depending on how long you fry it, the albumen is
completely or partially set.
OVER EASY
• Eggs over easy and sunny side up are often using interchangeably,
but they are different. You go from sunny side up to over easy by
simply flipping your egg when the edges are brown. The “easy”
doesn’t refer to the simplicity of turning over an egg, but the state of
your yolk. “Over easy” means the egg is flipped and cooked just
long enough to make a film on the top of the yolk. When served, the
yolk – and some of the whites – are still runny.
OVER MEDIUM
• Over medium is the next step after easy: they’re fried,

flipped, and fried a little longer, enough to cook the whites
through and brown the edges slightly. You’ll develop a
thicker film on your yolk, but the inside is still runny. Good
for those like the dipping quality without a watery egg
white.
OVER HARD
• And over hard is the final step. Over hard is fried, flipped,
and fried again – usually with the yolk broken – until both
the white and the yolk are completely cooked. Just tap the
edge of your spatula into the yolk or poke it with a fork
before turning it over. Be careful not to dribble the yolk
when flipping.
POACHED
• Poaching ties with soft scrambled as my favorite

preparation. It’s like boiling but without the shell, or like
over medium that skips contact with the pan. These means
you’re avoiding any hard edges. The white is cooked
through and the yolk is warm and runny.
THE WHIRLPOOL .
• Heat your water just shy of a rolling point. Add a dash of

vinegar (some recipes call for a 1/2 cup, but that’s always
too much for me. I don’t like my eggs tasting like acetic
acid). Crack the egg into a tiny bowl. Swirl the water in
your pan to create a whirlpool, then carefully drop the egg
into the center
THE STRAINER
• Heat water. Add vinegar. Crack the egg into a mesh

strainer to let the most watery portion of the whites
(it’s not much) drip out – this prevents danglers.
Carefully decant the egg from the strainer into the
water. Cook for about five minutes. Retrieve with
slotted
BAKED OR SHIRRED
• Baked eggs are cracked and baked in a dish.

“Shirred” refers to the flat-bottomed dish in which
they’re frequently cooked. They’re almost always
mixed with other ingredients. The white mixes in
and gets cooked through, while the yolk is left runny.
BASTED
• I’ve come across some some eggs on restaurant menus that

are labeled as basted but are clearly poached. Generally
basted means liquid or steam is used to thoroughly cook
the egg white without flipping. For instance, while frying
an egg in butter, you repeatedly scoop and pour the extra
butter on top of the egg.

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VARIETY OF EGG

Although the term boiled may appear in the name, eggs

• Soft boiled eggs follow the same process as hard boiled

• Scrambled eggs can be manipulated in many ways.

• These preparations are pretty simple, as far as eggs go. A

• Over medium is the next step after easy: they’re fried,

• Poaching ties with soft scrambled as my favorite

• Heat your water just shy of a rolling point. Add a dash of

• Heat water. Add vinegar. Crack the egg into a mesh

• Baked eggs are cracked and baked in a dish.

• I’ve come across some some eggs on restaurant menus that

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