Types of Cooked Eggs / Types of Eggs Cooked

Soft or hard, fried or baked, poached or scrambled, eggs are perfect for serving at breakfast or any time of the day. They\’re one of the least expensive and most versatile sources of animal protein all over the world.

Due to the versatility, the egg is considered a primary ingredient in culinary preparation, provided moisture, structure and richness in dishes.

The egg is unquestionably one of the best food sources, yet it requires careful thought and consideration while preparing. Below is the list of different types of cooked eggs and their description.

1. Eggs Royale / Poached Egg with Smoked Salmon

Eggs Royale is a variation of Eggs Benedict. The only difference is, Ham/Bacon in Eggs Benedict is replaced with a thin slice of Smoked Salmon in Eggs Royale.

2. Eggs florentine

Eggs Florentine & Eggs Benedict have many similarities. The basic difference is, Ham/Bacon and hollandaise sauce in Eggs Benedict is replaced with Spinach and Mornay sauce in Eggs Florentine. In Florentine, however, eggs can be poached or scrambled or boiled. Anything with the name “Florentine” in it means one thing: it has spinach.

3. Fried Egg

Fried eggs are traditionally eaten for breakfast in many countries( Eg. American breakfast, English breakfast etc) but may also be served at other times of the day. Fried eggs are served either sunny side up or over easy. A la carte order of fried egg is served with hash brown, bread toast, Butter, Jam, Marmalade & Honey.

a) Over easy Fried Eggs – Egg is cooked until the white is set and then flipped over to cook until the white is firmly set but the yolk should be soft.

b) Sunny Side Up Fried Eggs – Egg is cooked without flipping until the while is set firmly and the yolk is cooked softly.

c) Hard Fried Eggs- Egg is cooked until the white is set then puncture the yolk, flip the egg over and cook until both white and/or yolk is cooked firmly or yolk is still soft.

d) Basted Fried Eggs – Egg is cooked without flipping and the yolk is basted with hot fat or butter and covered with pan to steam slightly. The egg yolk is slightly whitened and the white is firmly set and the yolk is thoroughly heated by soft.

4. Eggs Benedict

Eggs Benedict is an American breakfast or brunch dish. It consists of two halves of an English muffin, each topped with Canadian bacon,[1] a poached egg, and hollandaise sauce.

5. Japanese Omelette/Tamagoyaki

Tamagoyaki is made by rolling together several layers of cooked egg in a square pan which is called tamagoyaki or makiyakinabe. Tamagoyaki is consumed for breakfast and also served in a bento box.(Japanese lunch box)

6. Plain Omelette

Omelette or Omelet is a dish made from a beaten egg that is pan-fried either flator folded/rolled.

7. Masala Omelette / Indian Omelette

Masala Omelette or Indian Omelette, precisely, South Indian Omelette, is a spicy dish made by beating eggs with different ingredients of one choice (Eg. chopped – onion, tomato, green chilly etc), which is pan-fried either flat or folded/rolled.

8. Akuri (a Parsi egg dish)

Akuri is a spicy scrambled egg Parsi cuisine, served usually for breakfast. Eggs must be moist and runny. Do not overcook eggs in this preparation. Akuri is traditionally eaten with pav or paratha (Indian bread).

9. Soft Boiled Egg

Soft Boiled eggs have a firm white and warm, runny egg yolk. Prepared by gently lowering the egg into boiling water for around 5 to 6 minutes.

Soft-boiled eggs are served in egg cups, where the top of the egg is cut off with a knife or spoon and eaten by using a teaspoon to scoop the egg out.

10. Hard-Boiled Egg

Hard-Boiled eggs have a firm white and firm egg yolk. Prepared by gently lowering the egg into boiling water for around 10 to 15 minutes. The hard-boiled egg can be served both cold or hot and served to guests after peeling off the eggshell.

11. Scrambled Egg

Scrambled eggs is a dish made from eggs stirred or beaten together in a pan while being gently heated, typically with salt and butter and variable other ingredients.

Also, scrambled eggs can be prepared with or without the addition of milk. Served with bread toast, cooked ham, bacon, toasted mushroom etc.

12. Fried Egg

A fried egg is the top ordered type of egg preparation for breakfast. There are four types of fried egg preparation –

13. Poached Eggs

Poached eggs are difficult to prepare as keeping the form of the egg in the cooking process is difficult. The Freshest the eggs the easier to prepare poached eggs.

Prepared by boiling a sufficient amount of water in a pan and add a small amount of salt and vinegar as this would help to hold the white around the egg yolk. After the water is boiled bring it to simmer and crack your eggs into a dish and slide it to the simmering water. Cook the egg until the desired degree of doneness is reached and carefully remove it from the water using a slotted spoon.

14. Shirred Eggs

Shirred eggs are prepared in special dishes made with chinaware or metal skillets in a variety of sizes, the prepared egg is also served in the same dish.

Prepared by buttering the dish and placing it on a hot stovetop, crack and slide into the shirred dish when the butter begins to brown. Finish the egg in a hot oven till the egg white is set and yolk is still liquid.

15. Egg Curry or Anda Masala

Egg Curry is boiled and roasted eggs were cooked in a spicy onion-tomato gravy, this dish is a typical Indian dish. The sweetness from onion and tomatoes blends exotically with the Garam masala and spice powders. The more the onions were, the tastier the dish turns out to be. A wonderful mix of sweetness and spiciness leaves through the tongue at every spoonful of rice and curry.

16. Egg Chaat

A fresh spin on salads, this desi mix of boiled eggs, tamarind, ketchup, lime, roasted cumin and boondi will leave you wanting more! Super quick with no coking involved, egg chaat can be a unique addition to the snacks menu of your next dinner party.

17. Stuffed Egg

A little bit of effort and this recipe helps you tap your culinary potential. Hard-boiled eggs loaded with masalas, nuts, cheese and tamarind paste, dipped in a smooth batter and fried golden.

18. Uni chawanmushi (Japanese Cooked Eggs)

Uni chawanmushi is a traditional Japanese egg-based dish. Chawanmushi is a soft egg custard that\’s steamed until the texture becomes silky smooth. The eggs are often flavoured with dashi, soy sauce, or seafood stock. In this version, chawanmushi is topped with uni (sea urchin gonads) before serving, providing a nice textural contrast.

19. Ajitsuke Tamago (Japanese Cooked Egg)

Ajitsuke Tamago is a traditional Japanese dish consisting of soft-boiled eggs that have been soaked in mirin and soy sauce. The egg yolks should be custardy if properly prepared, and the eggs are eaten as a snack, a part of bento, or more commonly, enjoyed as a ramen topping.

20. Egg Drop Soup (Chinese Cooked Egg Dish)

Considered Chinese comfort food, egg drop soup is basically a chicken brothwith beaten eggs and spring onion. Some cooks prefer a more bland broth to allow the eggs and onions to shine through, but a chicken or vegetable broth makes for a nicely flavoured soup.

21. Dried Eggs

These are normally available as whole eggs, yolks or whites. They are normally used for baking purpose.

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