Introduction
Eggs are a very nutritious type of food, despite their small size. There are many ways of cooking them. You can even find certain specific recipes related to different countries. No matter how you like to eat them, there is always a new recipe that you can try. It is important to know that these recipes allow changes to suit everyone’s personal preferences in their taste. Let’s see how eggs are cooked for savory and simple dishes.
How eggs are cooked:
1) Hard Boiled
Hard Boiled eggs are perfect and delicious. Put water on a pan and let it heat until it simmers. Add salt to prevent the white of a broken egg to mix with the water. Boil the egg for 12 to 15 minutes. After that, put it in a bowl with water and ice cubes so that it cools down and stops cooking. Peel off the shell with running water. The egg should be cooked all the way through the egg yolk.
Nutrition facts : 1 large hard boiled egg(50 g):
- Calories: 77.5
- Total Carbohydrate: 0.6 g
- Total Fat: 5.3 g
- Protein 6.3 g
- Vitamins: Vitamin A (293 IU), Vitamin E (0.5 mg), Folate (22.0 mcg)
- Minerals: Calcium (25.0 mg), (Magnesium 5.0 mg), Potassium (63.0 mg), Sodium (62.0 mg), Selenium (15.4 mcg)
- Water: 37.3 g
- Cholesterol: 212 mg
2) Soft Boiled
The procedure for this type of egg is almost the same as the previous one. The difference is that you only boil the egg for only three to five minutes. Once you peel off the shell of this egg, it should slightly loose its shape because of its lack of rigidity. If you open it, you will notice that the egg yolk is not fully cooked and still has liquid.
3) Hard-Scrambled
Put butter on a pan and let it heat up. Crack an egg and drop it in the pan. Let the egg whites cook a little bit. After that start stirring until the eggs are fully cooked. At the end of the process, there should be some white parts of the scrambled egg showing.
Nutrition facts : 1 large egg(61 g):
- Calories: 102
- Total Carbohydrate: 1.3 g
- Total Fat: 7.4 g
- Protein 6.8 g
- Vitamins: Vitamin A (321 IU), Vitamin E (0.7 mg), Folate (18.3 mcg)
- Minerals: Calcium (43.3 mg), (Magnesium 7.3 mg), Potassium (84.2 mg), Sodium (171 mg), Selenium (13.7 mcg)
- Water: 44.6 g
- Cholesterol: 215 mg
4) Soft-Scrambled
Crack an egg, drop it in a bowl, and stir until you get a homogeneous color in the egg. Some people like to add cream or milk to the egg at this stage. Put butter on a pan and let it heat up. Drop the egg from the bowl to the pan and stir until it is cooked. It should be less dry than a hard-scrambled egg.
5) Sunny Side Up Eggs
Sunny Side Up Eggs are so visually appealing. You put non-stick spray on the pan and let it heat. Crack the egg and drop it in the pan. Let it cook until the egg white is opaque and it moves freely on the pan. There should still be some egg white almost transparent on the top side close to the raw yolk when you serve it.
6) Over Easy Eggs
Put olive oil on the pan and let it heat up. Drop the egg inside the pan. If the edges of the egg white start to bubble, you have the heat too high. Once the egg white is opaque, flip the egg so that is cooks slightly on the other side. When you serve it, the egg yolk should be able to release its liquid as soon as you eat it.
7) Over Medium Eggs
Over medium eggs are so delicious. Put non-stick spray on the pan and get it hot with medium heat. Drop the egg inside the pan and season it while it cooks. When the egg white turns opaque, flip the egg so that it cooks on the other side (without breaking the egg yolk). The egg yolk should end up with a little solid, but with some liquid. Over medium eggs: The egg is flipped and the yolk is only slightly runny
8) Over Hard
Put non-stick spray on the pan and heat it. Drop the egg in the pan. Break the egg yolk and let it continue cooking without stirring. Add some salt and pepper. When the egg white turns opaque turn it over so that it cooks on the other side.
9) Poached
In order to cook this type of egg, start by putting some water on a pan and simmer lightly with low heat. When the water is simmering (not boiling), crack an egg, put it in a bowl, and drop it from the bowl to the simmering water of the pan. Don’t add vinegar to the water because the egg will taste like vinegar. Wait about three minutes. Get the egg out of the pan and touch the egg yolk (it should be soft). Serve it on a plate with whatever you want. You can put it on top of a slice of bread with butter.
Nutrition facts : 1 large egg(50 g):
- Calories: 71
- Total Carbohydrate: 0.4 g
- Total Fat: 5.0 g
- Protein 6.3 g
- Vitamins: Vitamin A (242 IU), Vitamin E (0.5 mg), Folate (17.5 mcg)
- Minerals: Calcium (26.5 mg), (Magnesium 6.0 mg), Potassium (66.5 mg), Sodium (147 mg), Selenium (15.8 mcg)
- Water: 37.8 g
- Cholesterol: 211 mg
Conclusion
There are many ways of cooking eggs like sunny side up eggs, poached, over medium eggs, over hard, etc. Some of these recipes can have variations in different countries. The important thing to consider is that eggs are very nutritious and their flavor can change a lot from one recipe to the next. This allows us to never get tired of their flavor and enjoy the benefits of eating them.
