EGG PREPARATION

Whipped egg whites contain tiny air bubbles.

• Aerating

• Binding

• Clarifying

• Coating

This method is used for the following examples like stocks, consommé soups, and aspic.

• Aerating

• Binding

• Clarifying

• Coating

This method is used to enrich the flavours of foods, giving them colour along with the added nutritional value

• Enriching

• Emulsion

• Glazing

• Garnishing

Whipped egg yolks can hold other ingredients together that do not normally mix, such as oil and vinegar

• Enriching

• Emulsion

• Glazing

• Garnishing

Beaten whole egg or yolk brushed onto food items before baking will give it a gloss finish

• Enriching

• Emulsion

• Glazing

• Garnishing

An egg fried on one side only

• Sunny Side Up

• Basted Egg

• Over Easy

• Over Hard

An egg fried on both sides with a hard yolk

• Sunny Side Up

• Basted Egg

• Over Easy

• Over Hard

Eggs fried on both sides with a runny yolk

• Sunny Side Up

• Basted Egg

• Over Easy

• Over Hard

Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks

• Soft Cooked Egg

• Omelet

• Scrambled Eggs

• Hard Cooked Egg

Whole egg cooked in simmering water for twenty minutes

• Soft Cooked Egg

• Omelet

• Scrambled Eggs

• Hard Cooked Egg