Our omelet-folding technique is not great. That’s why we always order an omelet at restaurants, to observe perfection in flipping and folding.
Thanks to Pampered Chef, we have a new technique: a baked omelet, no folding required.
It’s more of a frittata, but here’s the yummy recipe.
Next up: a whole menu of eggs for breakfast. Food fun: Go through them, in alphabetical order, for the next 21 Sundays.
Here are the best-known and less-than-well-known breakfast egg dishes in Western cooking. Perhaps you’ll find something new to try.
Baked Eggs: Also known as shirred eggs, the eggs are beaten, as with scrambled eggs, but then baked in a flat-bottomed dish. Other ingredients—herbs, meats, vegetables—can be added.
Basted Eggs: Sunny-side-up eggs that are slightly cooked on the top. This is accomplished by spooning fat from the pan onto the eggs. Some cooks turn them yolk side down for a few seconds.
Boiled Eggs: The eggs are cooked whole in their shell. Soft-boiled eggs are cooked just long enough for the egg white to solidify while the yolk remains soft. Hard-boiled eggs are cooked longer, until the yolk is solid.
Coddled Eggs or Eggs In A Nest: The eggs are gently cooked in a ramekin or other small dish, which is placed a hot water bath. The difference between a coddled egg and a poached egg is that a poached egg is made by cooking the egg directly in the cooking liquid, whereas a coddled egg is cooked in a small dish (usually a small ramekin) instead.
Creamed Eggs On Toast: A breakfast dish consisting of toast or biscuits covered in a gravy made from bechamel sauce and chopped hard-boiled eggs.
Egg in a Basket/Toad In A Hole: An egg fried within a hole in a slice of bread (photo #5).
Egg Sandwich: A sandwich with some kind of egg filling. Sliced hard boiled eggs, egg salad and scrambled eggs are popular options. Additional fillings such as various meats and cheeses abound. A common version is the fried egg sandwich. Also see Flat Egg.
Eggs Benedict: Poached eggs on Canadian bacon on top of toasted English muffin halves covered with hollandaise sauce (photo #2).
Eggs Neptune: A variation of Eggs Benedict with crab meat replacing Canadian bacon.
Eggs Royale: A variation on Eggs Benedict replacing the ham with smoked salmon.
Flat Egg: A single beaten egg with salt and pepper added prior to cooking (but no other ingredients). It is cooked in a dry pan, or with minimal fat. The egg is cooked until brown on both sides, then served on bread, sandwich style.
Fried Eggs: Eggs that are removed from the shell without breaking the yolk, placed in a pan, and fried in fat. It can be served “sunnyside up,” or flipped in the pan and cooked to different stages of firmness: over easy, medium or hard.
Frittata: An Italian egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta (photo #3).
Hangtown Fry: A type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs and fried together.
Huevos Divorciados: A Mexican dish of two fried eggs separated by a column of chilaquiles,. Each egg is covered by a different salsa.
Huevos Rancheros: Eggs either poached in salsa or fried, served on top of corn tortillas and frijoles. Toppings may include avocado slices, melted cheese, sour cream, cilantro, etc.
Omelet: Beaten eggs are fried with butter or oil in a frying pan. Often, the omelet is folded around cheese, chives, mushrooms or other vegetables, meat or fish (e.g. smoked salmon). A combination of ingredients can be used.
Poached Eggs: The eggs are cracked into a bowl and then slid into a pan of simmering water. The result is a delicate texture delicately cooked eggs than cooking at higher temperatures such as with boiling water.
Scrambled Eggs: Eggs are cracked into a dish and beaten, often with milk or cream. In the heated pan, they are stirred until plump “curds” of eggs form. They can be scrambled “soft”—looser, or “hard.”
Shakshouka or Shakshuka: A Middle Eastern dish of eggs poached in a sauce of tomatoes, chiles and garlic, commonly spiced with cayenne, cumin, nutmeg and/or paprika (photo #4).
Shirred Eggs: See Baked Eggs, above.
Steamed Eggs: These are made in an cup egg steamer, and often called poached, but this is not accurate. To be poached, the egg is cooked directly in the water. When steamed, the eggs are placed in a cup or a special steaming device and suspended in or over simmering water. Often, an outer lid holds in the steam, so the heat surrounds the eggs completely.
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