6 Types of Egg Preparations

Eggs play a significant role in cooking as they can be served as a main meal, as an accompaniment to other meals, or as an ingredient in a meal. Eggs are considered an essential ingredient in most food preparations due to their diversity in nature. Eggs also contribute moisture, richness, texture, and structure to the meals.

Unless otherwise stated in the recipe, all egg recipes are commonly referred to as chicken eggs. The following are some of the most common breakfast egg preparations.

Boiled Egg

1) Soft Boiled Egg

Soft boiled eggs have a firm white and warm, runny egg yolk. Prepared by cautiously placing the egg into boiling water for about 5 to 6 minutes. 

Soft boiled eggs are served in egg cups, with the top of the egg sliced off with a knife or spoon. The egg is then eaten by scooping it out with a teaspoon.

2) Hard Boiled Egg

Hard boiled eggs have a firm white egg yolk. To prepare, cautiously place the egg into boiling water for about 10 to 15 minutes.

A hard boiled egg can be served both cold or hot. It is commonly served to guests after peeling off the eggshell.

Fried Egg

1) Over Easy

The egg is fried until the white is set, then tossed over to cook until the white is solid but the yolk is runny.

2) Sunny Side Up

The egg is fried without tossing it over until the white is firm, the yolk is fried softly.

3) Hard Fried

Cook the egg until the white is set, then poke the yolk, flip it over, and cook until both the white and yolk are cooked firmly.

4) Basted

The egg is cooked without being flipped. The yolk is drizzled with hot fat or butter while the pan is covered to steam slightly. The egg yolk has been somewhat whitened, the white has been solidly set and the yolk has been properly cooked by soft.

Scrambled Egg

Scrambled eggs are a meal prepared from eggs that have been whisked or beaten together in a pan while being slightly heated, commonly with salt, butter, and a variety of additional seasonings.

Scrambled eggs can also be prepared with or without the presence of milk. Commonly served with bread toast, cooked ham, bacon, and toasted mushrooms, among other things.

Omelettes

Omelettes are a popular breakfast dish that is also available at other times of the day. Omelet can be served plain or with various garnishes such as ham, cheese, onion, tomato, sliced sausages, and so on, the possibilities are endless.

The process for making any type of omelette is the same. Eggs are either beaten in a separate bowl or started in a pan like you would for scrambled eggs, but when the egg sets up, stop stirring and shake the pan to allow the egg to set. When the eggs are just soft or runny, add the toppings and fold or roll, depending on the technique preferred.

Poached Egg

Poached eggs are pretty tough to make as it's difficult to retain the form of the egg during the cooking process. The easier it is to cook poached eggs when the eggs are fresh.

It is prepared by boiling a suitable amount of water in a pan and add a small amount of salt and vinegar to help maintain the white around the egg yolk. Bring the water to a simmer when it has boiled, and crack your eggs into a plate and place it in the simmering water. Cook the egg until it reaches the appropriate degree of doneness, then gently remove it from the water with a slotted spoon.

Shirred Egg

Shirred eggs are prepared in specialized plates made of chinaware or metal skillets in a range of sizes, and the completed egg is likewise served in the same plate.

Prepare by greasing the skillet and placing it on a hot stove top. Whenever the butter begins to turn brown, crack and place the egg into the shirred surface. Finish the egg in a hot oven until the egg white is firm, and thr yolk remains runny.

And there you have it, the 6 types of egg preparations.