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step 3.
Nutr. Assoc. : 5020 20024 4098 3360 0 2130706543 0
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Exported from MasterCook *
Excellent Eggs — Five Ways
Recipe By
Serving Size : 0
:
Preparation Time :0:00
Categories
: Chapter 4
Eggs
Amount Measure Ingredient -- Preparation Method
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Cooked Eggs
Hard-Cooked Eggs:
Place eggs in a saucepan. Add enough cold water until it is at least 1
inch above the eggs. Heat uncovered to boiling over high heat. Remove the
saucepan from the heat. Cover and let stand 18 minutes. Immediately pour
off the hot water from the eggs, then run cool water over them several
seconds to prevent further cooking; drain. Tap egg lightly on kitchen
counter to crackle the shell. Roll the egg between your hands to loosen
the shell, then peel. If shell is hard to peel, hold egg under cold water
while peeling.
Soft-Cooked Eggs:
Place eggs in a saucepan. Add enough cold water until it is at least 1
inch above the eggs. Heat uncovered to boiling over high heat. Remove the
saucepan from the heat. Cover and let stand 3 minutes. Immediately pour
off the hot water from the eggs, then run cool water over them several
seconds to prevent further cooking; drain. Cut eggs lengthwise in half,
and scoop eggs from shells.
Fried Eggs:
Fried Eggs, Sunny Side Up:
Heat margarine or butter in a heavy skillet over medium heat until it
begins to sizzle and look hot. Use enough margarine so when melted it is
about 1/8 inch deep in the skillet. Break each egg into a custard cup or
saucer. Slip the egg carefully into the skillet. Immediately reduce heat
to low. You should still be able to see and hear the eggs sizzle as they
cook. If they stop sizzling, turn the heat up a little. Cook uncovered 5
to 7 minutes, spooning margarine from the skillet over the eggs
frequently, until the whites are set, a film forms over the yolks and the
yolks are thickened.
Fried Eggs, Over Easy:
Follow directions for Fried Eggs, Sunny Side Up (above), but after cooking
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