9. • POACHED EGGS – ARE PREPARED
BY SLIPPING SHELLED EGGS INTO
BARELY SIMMERING WATER AND
GENTLY COOKING UNTIL THE EGG
HOLDS ITS SHAPE.
10. • POACHED EGGS – CAN BE
PREPARED IN ADVANCE AND HELD
SAFELY THROUGHOUT A TYPICAL
SERVICE PERIOD TO MAKE THE
WORKLOAD EASIER DURING
SERVICE.
11. . FRIED EGGS – FRESS EGGS CALL FOR
PERFECTLY FRESH EGGS, THE CORRECT
HEAT LEVEL, AN APPROPRIATE AMOUNT
FAT, AND A DEFT HAND. FRIED EGGS MAY
BE SERVED SUNNY SIDE UP (NOT TURNED)
OR OVER ( TURNED OCE).
12. STANDARD QUALITIES OF FRIED EGGS
1. WHITE SHOULD BE SHIY, UNIFORMLY SET, AND
TENDER, NOT BROWNED, BLISTERED OR CRISP AND
EDGES.
2.YOLK SHOULD BE SET PROPERLY ACCORDING
TO DESIRED DONENESS. SUNNY SIDE-UP YOLKS
SHOULD BE YELLOW AND WELL ROUNDED. IN OTHER
STYLES, THE YOLK IS COVERED WITH A THIN LAYER
OF COAGULATED WHITE.
13. • 3. RELATIVE COMPACT, STANDING HIGH. NOT SPREAD
OUT AND THIN.
• 4. A FRIED EGG SHOULD HAVE A YOLK COVERED WITH A
THIN FILM OF COAGULATED EGG WHITE AND STILL
REMAIN SLIGHTLY FLUID.
• 5. THE EGG WHITE SHOULD BE OPAQUE, FIRM AND
TENDER, NOT CHEWY , CRISP OR BROWN.
• 6. A PERFECTLY FRIED EGG IS A GLORY TO BEHOLD –
CRISPY EDGES AND A WOBBLY,PINKISH YOLK.
• 7. IT WILL PROVIDED A FRIED EGG WITH A SLIGHTLY
CRISP, FRILLY EDGE; THE WHITE WILL BW SET AND THE
15. • 1. SUNNY SIDE – COOK
SLOWLY WITHOUT FLIPPING
UNTIL WHITE IS COMPLETELY
SET BUT YOLK IS STILL SOFT
AND YELLOW.
16. • 2. BASTED – A THIN FILM
OF COAGULATED WHITE
WILL COVER THE YOLK
WHICH SHOULD REMAIN
LIQUID.
17. • 3. OVER EASY – FRY AND
FLIP OVER . COOK JUST
UNTIL THE WHITE IS JUST
SET BUT THE YOLK IS
STILL LIQUID.
18. • 4. OVER MEDIUM –
FRY AND FLIP OVER.
COK UNTIL THE YOLK
IS PARTIALLY SET.
19. • 5. OVER HARD – FRY AND
FLIP OVER. COOK UNTIL THE
YOLK IS COMPLETELY SET.
20. • SCARMBLED EGGS – CAN BE MADE IN
TWO WAYS: THE EGGS CAN BE STIRRED
CONSTANTLY OVER LOW HEAT FOR A
SOFT DELICATE CURD AND A CREAMY
TEXTURE, OR STIRRED LESS
FREQUENTLY AS THEY COOK FOR A
LARGER CURD AND A FILM TEXTURE.
21. •OMELETS – A FOLDED OR
AMERICAN STYLE, OMELET IS
PREPARED IN MUCH THE SAME
MANNER, THOUGH IT IS OFTEN
COOKED ON A GRILLED RATHER
THAN IN A PAN, AND INSTEAD OF
BEING ROLLED, THE AMERICAN
OMELET IS FOLDED IN HALF.
22. • TWO FACTORS IN MAKING QUALITY
OMELETS
1. HIGH HEAT – THIS IS AN OPPOSITE TO
THE BASIC PRINCIPLE OF LOW
TEMPERATURE EGG COOKERY.
2. A CONDITIONED OMELET PAN – THE
PAN MUST HAVE SLOPING SIDES AND BE OF
THE RIGHT SIZE SO THE OMELET CAN BE
SHAPED PROPERLY.
23. • BAKED EGGS – ARE ALSO
QUICK AND EASY TO
PREPARE.
