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