Egg Recipes-An egg is rich in nutrients, of proteins, vitamins and minerals. Yolk containing cholesterol, fat soluble vitamins and essential fatty acids. Egg is a very good source of protein, it is inexpensive, high quality protein. In white egg we found half of the protein, vitamin B2 and less fat and cholesterol. Whites is rich sources of selenium, vitamin D, B6, B12 and also minerals such as iron, zinc, copper. yolk contains more fat and calories
Soft Cooked Egg
- Lower the egg gently with a spoon into a saucepan of boiling water deep enough to cover it.
- Put the lid on the pan
- Allow to stand for 4-5 minutes.
- Serve immediately after the egg is removed from the hot water.
- The water should not be allowed to boil after putting in the egg.
- Place egg in cold water and bring to a boil
- Let it boil for about ½ minute
- Remove with spoon
Hard Cooked Egg
- Lower the egg into hot water and keep at simmering temperature for 10-15 minutes according to the size.
- And how hard it is required.
- If the egg is to be used cold, it should be cooled immediately after cooking by placing in cold water.
- The shell may then be removed easily.
- Use a small pan with water coming about two-third up the pan.
- Add a level teaspoon of salt
- A teaspoon of vinegar to each 500 ml water used.
- This helps to set
- Bring the water almost to boiling point.
- Break the egg into a cup, taking care to keep it whole and slight it gently into the water.
- Tilt the pan, and with a tablespoon gently gather the white round the yolk.
- Simmer until the white is nicely set, (About three minutes) lift out it carefully
- Draining off the water and serve on hot butter toast.
Scrambled or Buttered Egg
- Beat the egg well
- Add salt and pepper and a tablespoon of milk.
- Melt just enough butter in a saucepan to cover the bottom of the pan.
- Put in the egg and cook slowly over a very gentle heat,
- Stirring rightly to prevent the egg from sticking to the pan
- The egg should be soft and creamy when cooked and should be served immediately
- Use a perfectly clean, smooth, flat frying pan.
- Beat two eggs lightly
- Just enough to ix the whites and yolk and season with salt and pepper.
- Heat just enough butter to cover the bottom of the pan
- And when very hot, pour in the eggs and cook quickly
- Stirring gently with a knife.
- As the egg sets, tilt the pan slightly to allow the uncooked egg to run down on to the hot pan.
- As soon as all the egg is set, roll the omelette over, turning in the edges and roll on to a very hot plate
- Serve immediately
- If the omelette is to be filled,
- Add the hot cooked filling, e.g., minced meat, chopped tomato, just before the omelette is rolled over.