Hard Cooked Eggs
(cold water method)
Place eggs in a saucepan, and cover completely with cold water.
Bring water quickly to a boil, and remove saucepan from heat.
Cover pan, and let stand 15-20 minutes.
(boiled method)
Place eggs in saucepan, and cover completely with water. Bring water to a boil, turn down heat to medium low and continue to boil for 12 minutes.
Cool eggs quickly in cold water. This makes eggs easier to handle, makes the shell easier to remove, and helps prevent the yolks from darkening.
Hint: To remove the shell, the shell against the side of pan to crack the shell. Peel it using the thumb. In peeling – if the shell tears the egg – hold egg under cold running water.
Fried Eggs
Heat a tablespoon of butter or bacon drippings in a skillet until moderately hot. (a low fat option would be to spray pan with cooking spray).
Break eggs one at a time, into a cup or sauce dish, (to make sure you do not have shells in the eggs) and then slip eggs gently into skillet.
Sunny side up -Cook for 3-4 minutes. Do not flip. Yolk will be runny.
Sunny side medium – Cook for 6-7 minutes. Do not flip. Yolk will be firm.
Over easy – Cook for 3-4 minutes. Flip over once half way through.
Over medium – Cook for 6-7 minutes. Flip over once half way through.
Scrambled Eggs
2 eggs
2 T. Milk
In a bowl combine eggs (whites and yolks) and milk. Whisk or use a fork to beat. Pour into a skillet and cook slowly. As the eggs cook, lift and fold with a spatula to stir eggs. Allow eggs to cook slowly. They should be soft and fluffy with a creamy appearance and no browning.
Poached Eggs
Fill a skillet with water to a depth of 2 inches. Bring just to a boil. Reduce the heat. Break eggs one at a time into a cup or dish (to make sure you do not have shells in the eggs). Slip eggs gently into the skillet.
Cover; and cook 3-5 minutes or until the whites are firm and a film covers the yolks. Another option is to spoon hot water from skillet gently constantly over the eggs.
Using a pancake turner, cut edges apart and lift eggs from water, one at a time. Drain.
Serve at once on hot buttered toast.
Omelets
In a bowl, mix 2 eggs with a fork until whites and yolks are blended. Mix in 1-2 Tablespoons of milk.
In a 6-8” skillet, heat about a 1 teaspoon of margarine over medium high heat. Move pan around so the margarine coats the bottom of the pan. When margarine JUST begins to brown, skillet is hot enough.
Pour eggs into pan all at once. Cover and cook until some of the egg mixture has “set”. Add toppings to one side of the omelet. Fold omelet in half and cover until omelet is “set”. Slide onto a plate.
French Toast
In a bowl, mix 2 eggs with a fork until whites and yolks are blended. Mix in 1-2 Tablespoons of milk. (Some people like to put in a sprinkle of cinnamon or nutmeg). In a 10”-12” skillet, heat about a 1 teaspoon of margarine over medium high heat. Move pan around so the margarine coats the bottom of the pan. When margarine JUST begins to brown, skillet is hot enough.
Dip bread into the egg mixture, coating the front and back with egg. Do not let the bread soak in the egg mixture. Quickly place into the hot skillet. Cook until toast in browned on one side. Flip the toast over and cook the other side. Serve with maple syrup or sprinkled with confectioner’s sugar.