Basic cooking methods

Hard-boiled or soft-boiled eggs | To remove a hard-boiled egg shell | Basic microwave cooking of eggs | Basic poached egg | Basic scrambled eggs | Meringues

Hard-boiled or soft-boiled eggs
Place the cold egg in a saucepan and cover it with cold water by least 1 in. (2.5 cm)
Cover the saucepan and bring it to a boil
Take it off the stove to stop it boiling
Let it sit in the water for 20 to 25 minutes for a hard-boiled egg or from 1 to 4 minutes for a soft-boiled egg
Drain and rinse in cold water


To remove a hard-boiled egg shell
Crack the shell and roll the egg in your hand to loosen the shell
Begin peeling the shell at the wide end
Hold the egg under cold water from the faucet or soak it in a bowl of water to make removing the shell easier.


Basic microwave cooking of eggs
Use a cup of coffee or a small dessert bowl for each egg
Melt 1/2 teaspoon of butter under high for 15 seconds
Break the egg into the bowl
Pierce the yolk using a toothpick or a fork
Cover the bowl with plastic wrap and fold over one corner to let the steam escape
Cook at medium-high (70%) for 45 seconds to 1 minute
Removal the plastic wrap after 1 or 2 minutes


Basic poached egg
Bring three inches (8 cm) of water to a boil. Reduce heat and let the water simmer
Gently break the cold egg and pour its contents into the water
Cook for 3 to 5 minutes in simmering water
Remove the egg and let drain


Basic scrambled eggs
Mix two eggs, 2 tbsp. of milk (30 ml) and seasoning (salt and pepper)
Heat a frying pan over medium-high heat and melt 1 tbsp. of butter (5 mm) in the pan
Pour in the eggs and turn the heat to medium low
As the egg mixture begins to solidify, scrape the bottom and sides of the frying pan to produce large tender pieces
Cook until the eggs thicken and there is no more visible liquid but do not let it dry out


Meringues
Mix 3 egg whites and 1/4 teaspoon of lemon juice (1 ml) and beat until the mixture becomes frothy
Gradually beat in 1/4 of a cup of sugar (50 ml) until small peaks appear. For harder peaks, continue beating
Spread over hot filling and cook in an oven at 425 degrees F. ( 220 degrees C) for 4 to 5 minutes until the surface turns golden
Sufficient to cover a 9 inch pie (23 cm)

Ref.: Les oeufs c'est tout naturel, Office canadien de commercialisation des oeufs.

General suggestions

Egg shelf life | Substitution des oeufs selon leur calibre | Calibrage des oeufs | Plusieurs petits conseils | «Oeufs-natomie»

Egg shelf life

Small tips

Do not be influenced by the color of the shell. Eggshell color does not affect the quality, taste, or nutritional value of the egg.
Eggshell color is determined by the breed of hen.

Eggs which have a small visible blood drop in the egg yolk can be eaten. If needed, you can use the tip of a knife to remove the blood drop.

If you want to serve stuffed eggs or other perishable items at a picnic, place them on ice or in a cooler to keep them cold.
Do not eat eggs which you find cracked or which have been left at room temperature for over 2 hours.

Always keep eggs in their original packaging. They will stay fresher and will not pick up odors from other foods being stored in the refrigerator.

To find out of an egg is fresh, place it in large bowl of water. If the egg sinks to the bottom and stays on its side, it is fresh.
The less the egg is fresh, the greater is the air cell inside. So if the egg floats or stands up in a bowl of water, it is not really fresh.

«Egganatomy»

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