Egg cookery
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Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs are graded based on quality from AA to C and come in different sizes based on a dozen weight. Brown and white eggs have the same nutritional value. Storage and freshness tips are provided, along with common cooking methods for eggs like scrambled, fried, poached, and hard boiled. Eggs are also used in many recipes and have various functions like as a coating, thickening, binding, or leavening agent.
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Prepare egg dishes
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
Sauces
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Power point prepare egg dishes
This document discusses tools and equipment for cooking eggs, the nutritional value and components of eggs, and characteristics of quality fresh eggs. It lists various utensils for serving, boiling, scrambling, frying, separating, and cracking eggs. Eggs provide high-quality protein and many vitamins and minerals. As eggs age, the air cell gets larger, the yolk flattens and breaks more easily, and the thick white becomes thin and watery. Eggs are graded A, B, or C based on qualities like yolk shape, air cell size, and shell condition.
Preparing Vegetable Dishes
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
Salads & salad dressing
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Eggs can be sold fresh, frozen, or dried. They are also sold processed as bulk whole eggs or separated whites and yolks, pasteurized, or dried powdered eggs. Eggs can be cooked in many ways - boiled, poached, fried, scrambled, or made into an omelet. Heat causes egg proteins to coagulate and can cause a greenish discoloration between the yolk and white if overcooked due to a reaction between iron in the yolk and hydrogen sulfide in the white. Immediate cooling after cooking prevents this discoloration. Eggs are used in cooking for their emulsifying, binding, thickening, gelling, coloring, flavoring, and foaming
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- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
- Guidelines for making different salads including cutting vegetables close to serving, thoroughly chilling ingredients, and marinating some
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This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
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Prepare egg dishes
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
Sauces
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Power point prepare egg dishes
This document discusses tools and equipment for cooking eggs, the nutritional value and components of eggs, and characteristics of quality fresh eggs. It lists various utensils for serving, boiling, scrambling, frying, separating, and cracking eggs. Eggs provide high-quality protein and many vitamins and minerals. As eggs age, the air cell gets larger, the yolk flattens and breaks more easily, and the thick white becomes thin and watery. Eggs are graded A, B, or C based on qualities like yolk shape, air cell size, and shell condition.
Preparing Vegetable Dishes
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
Salads & salad dressing
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Eggs can be sold fresh, frozen, or dried. They are also sold processed as bulk whole eggs or separated whites and yolks, pasteurized, or dried powdered eggs. Eggs can be cooked in many ways - boiled, poached, fried, scrambled, or made into an omelet. Heat causes egg proteins to coagulate and can cause a greenish discoloration between the yolk and white if overcooked due to a reaction between iron in the yolk and hydrogen sulfide in the white. Immediate cooling after cooking prevents this discoloration. Eggs are used in cooking for their emulsifying, binding, thickening, gelling, coloring, flavoring, and foaming
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This document provides information on preparing salads and dressings, including:
- Defining salads as dishes consisting of vegetables like lettuce, tomatoes, and cucumbers covered in dressing, and dressings as sauces like oil and vinegar mixtures used on salads.
- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
- Guidelines for making different salads including cutting vegetables close to serving, thoroughly chilling ingredients, and marinating some
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This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
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This document discusses how to determine the freshness of eggs by placing them in water, where fresher eggs will sink and older eggs will float. It describes how eggs are graded based on the appearance of the yolk and whites when a light is shone through the shell. The grades range from AA to B, with C eggs not suitable for human consumption. The size of an egg depends on the age of the chicken, with pullets laying smaller eggs than mature hens, though larger eggs do not indicate better quality.
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This document discusses vegetables and their cooking properties. It begins by defining vegetables and describing how they are served. It then covers the different types of vegetables including roots, bulbs, tubers, flowers, leaves, fruits, and stems. The document discusses how cooking affects vegetables, explaining how different pigments are impacted by acidity, alkalinity, and overcooking. It provides tips for retaining nutrients and colors when cooking vegetables. Overall, the document provides a comprehensive overview of vegetables and factors to consider when cooking them.
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2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
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This document provides instructions for cooking various types of eggs:
1. Coddled, soft-cooked, and medium-cooked eggs are made by putting cold eggs in simmering water and simmering for different time periods.
2. Poached eggs are made by gently cooking eggs in barely simmering water until set, using vinegar and salt to help the whites set faster.
3. Fried eggs are cooked with the appropriate heat level and fat until the yolks are soft, hard, or partially set depending on whether they are sunny side up, basted, over easy, over medium, or over hard.
4. Scrambled eggs can be softly or firmly cooked with constant or less frequent
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Soups
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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egg_cookery.ppt
Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs come in various grades based on the quality of the yolk and whites, and sizes based on their weight per dozen. The color of the shell does not impact the nutritional value. Eggs should be refrigerated for up to 5 weeks, stored in their carton blunt side up and not washed until ready to use. There are many different culinary preparations for eggs like scrambled, fried, poached, and baked goods. Eggs can also be used as a binding, thickening, coating or leavening agent in various dishes.
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Eggs are composed of several parts including the shell, inner and outer membrane, egg white, egg yolk, and air cell. Eggs provide protein, fat, and various vitamins and minerals. They are graded based on quality from AAA to C and sized based on weight per dozen. Eggs can be prepared and cooked in many different ways such as fried, poached, scrambled, and hard boiled. Eggs are also used in baking, as a thickening agent, and in other applications beyond just eating.
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3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
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1. Coddled, soft-cooked, and medium-cooked eggs are made by putting cold eggs in simmering water and simmering for different time periods.
2. Poached eggs are made by gently cooking eggs in barely simmering water until set, using vinegar and salt to help the whites set faster.
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Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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This document provides information on preparing and cooking seafood dishes. It begins by defining seafood and its classifications, including finfish and shellfish. It then discusses the parts of fish, checking freshness, and proper handling and storage of both fresh and frozen seafood. The document outlines various cooking techniques for different types of fish and shellfish, emphasizing that lean fish is best served with sauces to retain moisture while fat fish can withstand higher heat methods. It also provides step-by-step instructions for scaling whole fish and filleting techniques. The overall document serves as a lesson plan to teach students how to properly prepare, handle, and cook different seafood dishes.
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2. The different types of meat are defined by the animal it comes from, such as beef from cattle, pork from hogs, and lamb from sheep. Each meat has distinguishing characteristics like color, texture, and flavor.
3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
Variety of hot or cold appetizer
This document provides information on hot and cold appetizer recipes. It discusses 7 types of hot appetizers - brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, chicken wings. It also discusses 7 types of cold appetizers - bleu cheese and sundried tomato dressing, veggie pizza, zesty party snack mix, pita salad, baba ganoush, traditional salsa with baked chips, and blue cheese-pistachio grapes. The document emphasizes food safety practices like keeping preparation areas clean and separate from other areas, thoroughly washing hands and produce, and properly storing foods.
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Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs come in various grades based on the quality of the yolk and whites, and sizes based on their weight per dozen. The color of the shell does not impact the nutritional value. Eggs should be refrigerated for up to 5 weeks, stored in their carton blunt side up and not washed until ready to use. There are many different culinary preparations for eggs like scrambled, fried, poached, and baked goods. Eggs can also be used as a binding, thickening, coating or leavening agent in various dishes.
EGGS.ppt
Eggs are composed of several parts including the shell, inner and outer membrane, egg white, egg yolk, and air cell. Eggs provide protein, fat, and various vitamins and minerals. They are graded based on quality from AAA to C and sized based on weight per dozen. Eggs can be prepared and cooked in many different ways such as fried, poached, scrambled, and hard boiled. Eggs are also used in baking, as a thickening agent, and in other applications beyond just eating.
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This document provides information about poultry and eggs. It defines different types of poultry like chicken, turkey, duck and goose. It describes how poultry is classified based on age and gender. Key points about poultry nutrition, purchasing, handling and cooking are covered. Eggs are also discussed, including nutrition facts, grades, storage and different cooking methods. Common egg dishes are listed at the end.
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This document provides information and recipes for preparing various egg dishes. It begins with an introduction to eggs, their composition, grading, and storage. It then describes several common egg dishes like soft boiled, hard boiled, scrambled, fried, poached, and omelettes. Standard recipes are provided for deviled eggs, eggs benedict, and ham and cheese omelettes. The document explains techniques for boiling, poaching, frying, scrambling and making omelettes. It concludes with instructions for preparing shirred eggs.
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This document provides information on egg cookery, including:
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This document discusses different types of eggs, including chicken eggs, which are the most commonly consumed worldwide. It also describes organic eggs, free-range eggs, barn eggs, and quail eggs. Various egg qualities like shell texture and air cell size are outlined. Eggs are graded and come in different sizes. Fresh eggs and frozen eggs are common market forms, while dried eggs are used mainly for baking. Proper refrigeration is important for maintaining egg quality. Finally, the document lists various culinary uses of eggs as a binder, coating, thickener, emulsifier, preventer of crystallization, and clarifier.
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Eggs provide many nutrients and can be prepared in various ways due to their functional properties. They are a good source of high-quality protein and contain all essential amino acids. Eggs can act as emulsifying agents, help incorporate air to create foams and thicken foods, bind ingredients, and inhibit ice crystal formation. The document discusses the nutrient content of eggs and their roles in various recipes like mayonnaise, cakes, sauces, and more. It also provides tips for preparing different egg dishes and describes grades of eggs and tests for freshness.
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Heat always moves from warmer to cooler objects. There are three main types of heat transfer: conduction, convection, and radiation. Conduction involves direct contact and heat transfer through solids. Convection involves the transfer of heat by fluid movement, such as air currents in an oven. Radiation uses electromagnetic waves to transfer heat over distances without physical contact.
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View the Power Point Presentation on diet-related health problems in the Caribbean. Think of additional ways in which these health problems can negatively impact Caribbean citizens.
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◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
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3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
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一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
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如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
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1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
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办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
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Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
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Egg cookery
- 3. Shell Membrane Egg White Egg Yolk White Chords Air Cell Eggs are composed of several distinct parts … (Chalaza)
- 4. • belong to the meat group • contain nutrients • protein • fat • vitamins A, B, D, K • iron EGGS • two large eggs equal a serving • each egg contains approximately 80 calories
- 5. Eggs are graded for quality using a process called candling. The four grades used for eggs are: AA A B C
- 6. AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white A - yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk B - the yolk is flattened and there is about as much or more thin white as thick white C - not sold in stores; may be used in prepared mixes
- 7. The six sizes of eggs are based on weight per dozen. Egg Size ……
- 8. Brown shelled eggs have the same nutritional value as white shelled eggs; The color of the shell is dependent on the type of chicken that laid the egg.
- 9. Seven Cents Key to Buying Eggs … If there is less than 7 cents difference between two sizes of eggs, the best buy is the larger size.
- 10. Egg Storage • Store in the refrigerator for 4 to 5 weeks • Store in the original carton with the blunt side up • Do not wash until ready to use
- 11. Egg Freshness Test • Check date on the carton • Shell should be rough and dull • Fresh eggs sink in a dish of cold water
- 13. An egg fried on one side only …… Sunny Side Up
- 14. An egg fried on one side with hot grease spooned over the top …… Basted Egg
- 15. Eggs fried on both sides with a runny yolk …… Over Easy
- 16. Over Hard An egg fried on both sides with a hard yolk ……
- 17. Raw egg cooked in hot water or in an egg poacher …… Poached Eggs
- 18. Shirred Eggs Raw egg baked in the oven ……
- 19. Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks …… Scrambled Eggs
- 20. Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve …… Omelet
- 21. Whole egg cooked in SIMMERING water for three to five minutes …… Soft Cooked Egg
- 22. Whole egg cooked in SIMMERING water for twenty minutes …… Hard Cooked Egg
- 23. Egg and cheese mixture baked in a pastry shell …… Quiche
- 24. Egg and white sauce mixture placed in a dish and baked …… Soufflé
- 25. Drink made using raw eggs …… Egg Nog
- 26. Egg and milk mixture baked in custard cups …… Custard
- 27. Chopped hard cooked eggs blended with mayonnaise …… Egg Salad
- 28. Fried eggs and bean sprouts …… Egg Foo Yung
- 29. Poached egg on an English muffin topped with sauce …… Eggs Benedict
- 31. Coating Agent French Toast Fried Chicken
- 33. Binding Agent Chicken Croquettes Meatloaf
- 34. Leavening Agent Angel food Cake Soufflé
- 36. Other uses for eggs …… Shampoo Meringue