60 Ways to Put An Egg On It - MyRecipes (2024)

FAQs

What are the 100 ways to prepare an egg? ›

So the story goes that the 100 folds in a chef's hat represent the 100 ways to cook an egg, but is this true? Well, let's see... there's scrambled, over easy, over medium, over hard, poached, shirred, soft boiled, hard boiled, pickled, baked, sunny side up; in an omelette, quiche, or frittata; etc, etc, etc.

144° for 60 Minutes: Soft White, Runny Yolk

This is the perfect example of an egg texture that you can't achieve using a traditional cooking method; even a mere two minutes in a pot of boiling water would create a noticeably firmer egg white. (Just take a look at the one in our Home Cook's Guide to Boiling Eggs).

The production of century eggs involves a complex physico-chemical transformation, wherein eggs are preserved at room temperature in an alkaline pickling solution. This process converts the egg white into a transparent, yellow gel that exhibits distinctive optical and mechanical properties.

One particular hack that caught my attention was freezing eggs before cutting them into thin slices to make miniature fried eggs. Since I love eggs, this seemed like the perfect cooking experience.

Carefully break eggs into the skillet, season with salt, and cook until the whites are nearly set on top and the yolks are still runny, about 2 minutes. Using a flexible spatula, gently flip the eggs one at a time, season with salt, and let cook another 5 to 10 seconds.

In typical scenarios without bird flu outbreaks to consider, the USDA says that "everyone is advised against eating raw or undercooked egg yolks, whites or products containing them" — namely to avoid food poisoning caused by the bacteria salmonella, which can linger inside eggs and on outer shells.

A 63-degree egg is placed in a water bath at 63°C for around 40-45 minutes, to the point at which the egg white is just cooked, but the yolk is still deliciously creamy and runny. It's also known as an onsen egg, as the eggs were traditionally gently poached in Japanese onsen hot springs.

So, 5 dozen eggs is equal to 60 eggs.

The slow-cooked egg, 63-degree egg, or 60/60 egg, is cooked slowly at a consistent temperature, leaving the consistency of the whole egg a lot runnier. The white is like thin custard, and the yolk thick and smooth. As well as at breakfast, slow-cooked eggs work well with Japanese food.

What is the egg rule? ›

FDA's Egg Safety Rule requires those transporting eggs to maintain an ambient temperature of 45 °F beginning 36 hours after laying of the eggs.

Ways to Cook with Eggs:

Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés. Eggs go into cake batters, quiches, breakfast burritos, toads-in-a-hole, and are used to make mayonnaise and hollandaise.

Just like eggs cooked in other ways, fried eggs are rich in nutrients and can contribute towards a healthy diet when eaten as part of a balanced meal. However, the type of fat used in the pan is important.

In the early days of the toque blanche, it was said that the number of pleats would often represent how many techniques or recipes a chef had achieved. For example, a chef would have 100 pleats in his hat to represent 100 ways he could prepare eggs.

In the early days, the number of pleats in the chef's hat represented the number of recipes a chef knew for a given food item, like egg or chicken. Having a hat with 100 pleats meant he knew 100 recipes to prepare with an egg. The same applied to the height of the hat. The taller the toque, the more a chef knew.

Ways to Cook with Eggs:

Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés. Eggs go into cake batters, quiches, breakfast burritos, toads-in-a-hole, and are used to make mayonnaise and hollandaise.

A strong eggshell is about 0.3 millimeters thick and has between 7,000 and 17,000 tiny pores¹. These pores work to allow oxygen, carbon dioxide and moisture to pass through, but to keep bacteria out. Eggshells with larger pores or thinner shells have less protective power.