Soft boiled eggs have semi-soft egg

Soft boiled eggs have semi-soft egg

Soft boiled eggs have semi-soft egg whites encasing a runny yolk.
You have to be very exact with soft boiled eggs, too short of a cook time and they'll be overly runny, too long of a cook time and they'll be hard boiled.

1) Boil water in medium sauce pan or pot
2) Reduce water to a simmer
3) Use a spoon to gently lower the eggs(s) into the boiling water
4) Cook between 3 1/2 and 4 minutes, depending on the size of the eggs (add 2 minutes of cooking time if the eggs are cold from the refrigerator).
5) Gently crack the shell with a spoon.
6) Eat it right out of the shell, or serve it in a small bowl or egg cup.

Hard boiled eggs have thick egg whites encasing a crumbly yolk.

There's a lot more room for error with hard boiled eggs than with the softer version. You can use the same method for soft boiled eggs, only instead of boiling the eggs for a few minutes, boil them for 15 to 18 minutes, depending on the size of the egg.

For an even easier way to cook hard boiled eggs, try the cold start method:

1) Put the desired amount of eggs in a sauce pan or pot
2) Cover them with 1 inch of cold water
3) Bring the water to a boil
4) Cook for 15 to 18 minutes
5) Rinse in cold water
6) Crack the shells and roll the eggs between the palms of your hands to loosen the shell, then peel the shell off

Sunny side up eggs are pan fried, cracked eggs with supper runny yolks.
Unlike other pan fried eggs, sunny side up eggs are only cooked on one side. Sunny side up eggs need a lot of butter to cook, so they're not as healthy as other types of eggs.

1) Melt 1/2 tablespoon of butter or margarine in a small frying pan (medium heat)
2) Crack the egg into the pan
3) Baste the cooking in egg on some of the butter or margarine (spoon it over if you don't have a baster) or cover the pan and cook until the whites are just barely firm

Over Easy, Medium, and Hard Eggs

"Over" eggs are cooked the same way as sunny side up eggs, but during the cooking they're gently flipped over to cook the other side.

You can use less butter for the pan as well. Just lightly grease the pan with butter or margarine.

Once you flip it, how long you leave it on the second side determines how "hard" the egg is. Generally, 3 minutes for over easy eggs, 4 for medium, and 5 for over hard eggs.

Over easy eggs still have a runny yolk, over medium is sort of gelled, and over hard has a crumbly yolk, like the sunny side up.

Soft and fluffy scrambled eggs are a breakfast time favorite.

1) Heat a medium, nonstick skillet on medium-low
2) Crack eggs into a bowl and beat with a fork or whisk until completely blended
3) For each egg, beat in a teaspoon of milk or cream cheese
4) Pour the eggs into the skillet and cook, stir while you cook
5) Cook for about 3 minutes
5) Remove the eggs from the skillet right before they're done, they'll continue to cook for about a minute

This fancy method of cooking an egg is easy once you get the hang of it. Don't be scared.

Poached eggs have a soft egg white with a runny yolk, like a soft boiled egg without the shell. Poached eggs are cooked in a simmering (barely boiling) liquid.

1) Bring about 3 inches of water to boil in a saucepan
2) Reduce the heat to simmer and add 1/2 teaspoon of salt and a tablespoon on vinegar
3) One at a time, break your egg(s) into a small bowl
4) Bring the bowl close to the water and carefully slide the egg into the simmering liquid
5) Cook for about 3 minutes, until the egg white is set
6) Remove the egg with a slotted spoon, drain and serve on toast, in an egg cup, or in a small bowl

Buying produce in season equals getting fresher fruit at a lower price. High cost organic fruit may be more reasonably priced when bought during optimal harvest times. Try cooking delicious meals, desserts, and snacks based on in season fruits.

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