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Egg Cookery Techniques
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Omelet
Beaten eggs cooked without stirring and folded around a filling.
Scrambled
Eggs beaten and then cooked until curds form, often resulting in a fluffy texture.
Boiled
Eggs cooked in their shells in boiling water.
Baked (Shirred)
Eggs cracked into a dish and cooked in an oven until the whites are set.
Basted
Eggs cooked sunny-side up, then a little water is added and covered until the whites are fully cooked.
Fried
Eggs cooked to desired doneness on a hot surface with fat.
Steamed (Egg Custard)
Beaten eggs mixed with a liquid, often seasoned, and cooked to a custard consistency.
Poached
Eggs simmered in water without their shell until the whites are set but the yolk remains runny.
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