(Food) Egg Dishes - Modified

List of egg dishes
Fried egg
A style known simply as 'fried' eggs are fried on both sides with the yolks broken
until set or hard.
'Sunny side up' cooked only on one side; yolk is liquid; the egg white is set. This
is often known simply as 'eggs up'. Gently splashing the hot cooking oil or fat on
the sunny side uncooked white, i.e., basting, may be done to thoroughly cook the
white. Covering the frying pan with a lid during cooking (optionally adding a cover
and half-teaspoon of water just before finishing) allows for a less "runny" egg, and
is an alternative method to flipping for cooking an egg over easy (this is
occasionally called 'sunny side down').
Sunny side up Over easy Over medium / well Over hard Overcook
'Over easy' or 'over light' cooked on both sides; the yolk is a light runny and the
egg white is fully cooked. "Over easy" fried eggs are also commonly referred to as
dippy eggs or dip eggs by Marylanders, by Pennsylvania Dutch persons living in
central Pennsylvania and those living around them, mainly due to the practice of
dipping toast into the yolk while eating.
'Over medium' cooked on both sides; the yolk is of medium consistency and the
egg white is thoroughly cooked.
'Over well' cooked on both sides until the yolk has solidified.
'Over hard' or 'hard' cooked on both sides with the yolk broken until hard.
'Overcook' cooked on both sides until the egg white and yolk have hardened and
started to brown.
Omelette
In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with
butter or oil in a frying pan, sometimes folded around a filling such as cheese,
vegetables, meat (often ham), or some combination of the above. To obtain a fluffy
texture, whole eggs or sometimes egg whites only are beaten with a small amount of
milk or cream, or even water, the idea being to have "bubbles" of water vapor trapped
within the rapidly cooked egg. Some home cooks add baking powder to produce a
fluffier omelette; however, this ingredient is sometimes viewed unfavorably by
traditionalists. The bubbles are what make the omelette light and fluffy.
Omelettes may be only partially cooked on the top side and not flipped, even prior to
fold.
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List of egg dishes
Scrambled eggs
The whisked eggs are poured into a hot greased pan and coagulate almost immediately.
The heat is turned down to low and the eggs are constantly stirred as they cook. The pan
and the stirring implement, if kept in constant motion, will create small and soft curds.
The lower the heat and the more constant the movement, the creamier the finished dish.
Once the liquid has mostly set, additional ingredients such as ham, herbs or cheese may
be folded in over low heat, just until incorporated. The eggs should be slightly
undercooked when removed from heat, since the eggs will continue to set. If this
technique is followed, the eggs should be moist in texture with a creamy consistency. If
any liquid is seeping from the eggs, this is a sign of overcooking or adding under cooked
high-moisture vegetables.
Shirred eggs
Shirred eggs (also known as baked eggs) is a dish in which eggs have been baked in a
flat-bottomed dish; the name originates from the type of dish in which it was
traditionally baked. It is considered a simple and reliable dish that can be easily varied
and expanded upon. An alternative way of cooking is to crack the eggs into individual
ramekins and cook them in a water bath, creating the French dish eggs en cocotte.
Omelette Scrambled Shirred Boiled Poached
Boiled egg
Boiled eggs are eggs (typically chicken eggs) cooked by immersion in boiling water with
their shells unbroken. (Eggs cooked in water without their shells are known as poached
eggs, while eggs cooked below the boiling temperature, either with or without the shell,
are known as coddled eggs.) Hard-boiled eggs are either boiled long enough for the egg
white and then the egg yolk to solidify, or they are left in hot water to cool down, which
will gradually solidify them, while a soft-boiled egg yolk, and sometimes even the white,
remains at least partially liquid.
The egg timer was so-named due to its common usage in timing the boiling of eggs.
Boiled eggs are a popular breakfast food in many countries around the world.
Poached egg
A poached egg is an egg that has been cooked by poaching, that is, in simmering liquid.
This method of preparation is favored because a very consistent and predictable result
can be attained with precise timing, as the boiling point of water removes the
temperature variable from the cooking process.
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List of egg dishes
Coddled egg
In cooking, coddled eggs are gently or lightly cooked eggs. They can be partially cooked,
mostly cooked, or hardly cooked at all (as in the eggs used to make Caesar salad dressing,
which are only slightly thickened for a thicker end-product). Poached eggs are eggs that,
arguably, are coddled in a very specific way: they are very gently cooked, in simmering
water that is just below boiling point.

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List of egg dishes

Omelette Scrambled Shirred Boiled Poached

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