26 ways to cook eggs that you must know


The egg is the most basic and universal food of the kitchen. Tortilla, frittata, shakshuka ... each country has its own recipes and techniques to showcase the egg. From the most famous to the most fashionable, here are 26 ways to cook the eggs you need to know.

The egg is the most basic and universal food of the kitchen. Tortilla, frittata, shakshuka ... each country has its own recipes and techniques to showcase the egg. From the most famous to the most fashionable, here are 26 ways to cook the eggs you need to know.

How to cook the whole egg with shell?

Simply dipped whole, with its shell, in a pot of boiling water, the egg, depending on the cooking time, can be your choice shell, calf or hard. The easy trick to remember to cook them is to remember the 3-6-9 rule. 3 minutes from boiling boiling, 6 minutes cooking for a boiled egg and 9 minutes for a boiled egg. Obviously, there are also in-between like the creamy egg, which is slightly less cooked than a hard egg, so the white is captured while the heart is creamy without being flowing.

HOW TO COOK THE WHOLE EGG WITHOUT THE SHELL?
If you prefer to prepare your egg by getting rid of the shell directly, different methods exist. Eggs poached , fried, casserole, white-eat, cloud eggs, or marinated, are all possible preparations to feast and diversify its dishes.

HOW TO COOK THE BEATEN EGG?
The last great technique to cook the egg is to beat it in omelette before seizing it in a scrambled version, omelette, frittata, or egg waffle . The difference between these last preparations and the previous ones is that the white and the yellow will be mingled now, and we will not have any more flowing yellow.

The following in recipes.

POACHED EGG
Poached egg

Oh, poached eggs! For some, the ultimate perfection. For others, the ultimate difficulty. Indeed, on paper, breaking an egg in a swirl of boiling water does not seem unachievable in itself, yet it takes a little help to get a perfect shape. But what does it matter in the end that the egg is perfect, or slightly disheveled, it will always be good!

Discover the recipe

POCHED EGG
Poched egg

Immersed for 6 minutes in a bath of boiling water, then shucked, the soft-boiled egg reveals a flowing heart and a white heat captured by the tasting. An on-the-not-more-healthy delight since it is made without any added fat. Combined with creamy polenta, garlic potatoes or roasted vegetables, it can be adapted to all accompaniments.

Discover the recipe

HARD EGG
Hard egg

To obtain a boiled egg, simply cook it in a saucepan of boiling water for 9 minutes after resumption of boiling. Once cooked, it is immersed in a container filled with cold water to stop cooking and can be shelled without burning. To serve hot or cold with homemade mayonnaise.

Discover the recipe

CREAMY EGG
Creamy egg

Slightly less cooked than a hard-boiled egg, but more cooked than a soft-boiled egg, the creamy egg is just that in-between that is alluring. Slipped into a sandwich, on a avocado toast, or with perfectly roasted cherry tomatoes, it brings creaminess to the whole.

Discover the recipe

MIMOSA EGG
Mimosa egg
The mimosa egg is the solution for an easy entry, an aperitif that does not explode the budget and especially a dish that appeals to both large and small. To realize it, it is enough to cut in two a hard egg, to take the yellow and to mix it with a little mayonnaise (if it is house, it is only better!), And one finishes by filling the white with this preparation. It goes without saying that this preparation can be embellished with spices, crushed avocado, tomato coulis or pepper, or even chopped condiments (gherkins, capers, horseradish, new onion, etc.).

Discover the recipe for eggs mimosa guacamole, pepper and hummus

SCRAMBLED EGG
Scrambled egg

Classic brunch Sunday, the scrambled egg with its creamy and generous texture, delights gourmets. To make it perfect, heat a pan with fat and add the beaten egg. The preparation is allowed to take a few moments, then the edges are brought back to the center, and the operation is continued until the desired result is obtained. If there is still some bright liquid, the egg will be creamy and slightly "drooling", if on the contrary the egg is matte color, then it is 100% cooked, and there will not be this effect "wet " in mouth. Good to know, there is no wrong way to prepare the scrambled egg, everyone cooks it to their taste!

Discover the recipe

FRIED EGG
Fried egg

As easy as decadent, the fried egg is the ba-ba of the egg, to understand the easiest and best method of cooking to feast with a minimum of preparation. A nonstick pan, a fat (oil, butter, or margarine) well heated, and a whole egg, this is enough for a successful fried egg.

Discover the recipe

EGG CASSEROLE
Egg casserole

Placed in a ramekin, then cooked for about fifteen minutes at 120 ° C / th.4, the egg casserole is bent to all fantasies: tomato coulis, ceps, grated cheese, etc.

Discover the recipe

FRIED EGG
Fried egg

The fried egg is the cooking stage just above the fried egg. To realize it, it is enough to make shine oil in a pan on high fire, then to add its egg, and to sprinkle the white with burning oil. Thus the white will become divinely crisp while the yellow will be flowing. A mix of textures that totally explains its success!

Discover the recipe

MICROWAVE EGG

Whether it is scrambled, poached, calf, hard, or omelette, the egg is very suitable for microwaving! As proof, this scrambled egg recipe perfectly slobbered, cooked in just 1:30.

Discover the recipe

BOILED EGG
Boiled egg

Basic, easy, and unmistakable, the boiled egg is a timeless cuisine. Slipped whole in a pot of boiling water, it only needs 3 minutes of cooking just before being tasted with buttered bread rolls. An essential recipe that has been proven for decades.
Discover the recipe for the boiled egg

MARBLED EGG
Marbled egg

To give the egg a powerful look and aroma, why not try to prepare a marbled egg? Step one, cook the whole egg until it is hard, or 10 minutes of cooking. Second step, we gently crack his shell with the back of a spoon, then we dive into a bath of boiling water with soy sauce, black tea, brown sugar, star anise, cinnamon, zest orange and ground pepper. We let marinate over very low heat for 3 hours. Then let it cool in the pan for at least 3 hours before shelling.

Discover the recipe

AVOCADO CASSEROLE
Avocado casserole

Because avocado and egg are definitely two stars of the web, why not bring them together in a cocotte egg avocado recipe to fall? In 13 to 15 minutes, it's ready, and customizable at will. Here it is smoked salmon that has been favored by the cook but feta, bacon or even grated Comté are equally conceivable.

Discover the recipe

SHAKSHUKA
Shakshuka

To prepare a shakshuka, nothing easier, just prepare a nice tomato and pepper compote, in which you will add eggs at the end of cooking. By lowering the fire to a minimum, it will be enough to leave more or less long on the fire, depending on the desired cooking (yellow more or less flowing). Of course, if the classic recipe for shakshuka is tomato and pepper, there are many variations on feta cheese, chickpeas, spinach and chorizo.

Discover the recipe

OMELETTE
Omelette

Preparing an omelette is always a good idea! Generous, gourmet, and customizable at will, it allows all fantasies, and reconcile even the most recalcitrant with eggs! Beaten eggs and a greased stove put to heat, this is enough to prepare an omelette that is all good.

Discover the recipe

CHEESE OMELETTE
Cheese omelette

The cheese omelet is a classic of the bistro cuisine that is found in the map throughout the country. Can be decorated with ham, herbs or mushrooms, it is the easy solution to meals without making headaches. If the cheese can be directly added to the beaten eggs, you can also add the grated cheese on the omelette when it starts to be taken in the pan before folding it. Thus, at the tasting, the omelette reveals a deliciously "cheesy" heart!

Discover the recipe

BLOWN OMELET
Blown omelet

For an ultra-air dish, why not try the omelette soufflé? To realize it, nothing is very complicated, it is enough to beat its whites in snow with to add them to the yolks of eggs. We then cook like a classic omelette, and it's won!

Discover the recipe

SPANISH TORTILLA
Spanish tortilla

Can be eaten both warm and cold, the tortilla based on potatoes and eggs is a classic of Spanish cuisine, ultra-easy to prepare at home. The secret of success? Prepare the tortilla in two steps, first boiling the potatoes with water before adding them to the beaten eggs to ensure a perfect texture. Once the potatoes are mixed with eggs, the whole is poured into a greased pan and warmed up to catch the bottom of the tortilla (beware of the fire, to avoid burning the bottom), then place a plate on the top, we turn the tortilla, and slip it again in the pan to perfectly cook the other side. It takes a little preparation time, but the game is well worth the effort!

Discover the recipe

FRITTATA
frittata

The Italian frittata is a transalpine derivative of the non-folded omelet, or Spanish tortilla. Packed with vegetables, cold cuts and seafood, it is easy to prepare and customize.
Discover the recipe of spinach and ricotta frittata

WHITE-EATING EGG
White-eating egg

For a dish that changes and bluffs for sure, we opt for a white egg eating. We mount the whites in firm snow, we line the bottom and the edge of a cookie cutter high, we add the yellow in the center, and we cover with white snow. Smooth the top, then bake for 4 minutes at 120 ° C / th.4.

Discover the recipe

CLOUD EGGS
Cloud eggs
With their airy look, cloud eggs are a new way to eat eggs. The must ? They are very easy to prepare! The whites are whipped, seasoned, dome shaped on a baking tray, a central well is bored, and baked at 230 ° C / th.7.5 for 3 minutes. The yolks are added in the center, the cooking time is extended by another 3 minutes, and served.

Discover the recipe

EGG WAFFLE
Egg waffle
Among the various recipes that can be made with a waffle maker, there is this: the omelette waffle ("egg waffle" or "omelet waffle" in VO). The concept ? Pour beaten eggs into greased and heated waffle maker, close, and cook for 3 minutes. A simple base like hello, adaptable to his desires of the day.

Discover the recipe

EGGS BENEDICT
Eggs Benedict
© Edouard Sicot
Eggs Benedict are poached eggs with lemon hollandaise sauce. It is this sauce that will give pep to the dish. To prepare it, heat beaten egg yolks in a bain-marie with a little water, then add butter in parcels and finish with lemon juice. A delight to serve with grilled bacon, roasted vegetables or smoked salmon.
Discover the egg recipe Benedict with hollandaise sauce

EGG CUP
Egg cup
The good idea of ??this recipe is to use a muffin pan to prepare demoldable casserole eggs. A round of bread in the bottom, a slice of bacon to create the edge, an egg, and 15 minutes at 200 ° C / th.6,5, and it is already ready!

Discover the recipe

MARINATED EGG WITH SOY SAUCE
Marinated egg with soy sauce

Soy sauce is perfect for any occasion, marinating a chicken breast, seasoning a poké bowl, raising a salmon tartare, etc. But it can also be used to "cook" an egg yolk without any source of heat. The idea? Immerse an egg yolk in a ramekin of soy sauce, and let it sit for 4 hours. We drip and serve with a bowl of white rice for example.

Discover the recipe

TOAST WITH EGG
Toast with egg

Also known as "egg-in-a-hole", literally "the egg in the hole", this is an ultra-easy and very greedy way to make egg toasts. In concrete terms, what should you do? Easy, just dig a central hole in the middle of a slice of bread, country bread, brioche or a bun burger, add a raw egg in the middle before garnish with envi. After 12 to 15 minutes at 200 ° C (checking the cooking to avoid having a yellow too cooked), it's ready!

Comments

Popular posts from this blog

How to make the best hard boiled eggs

What is the cooking time for a hard egg?