Preparing egg dishes

Have a firm white and warm, runny egg yolk.

• Soft boiled eggs

• Hard boiled eggs

• Sunny side up

• Scrambled eggs

Have a firm white and firm egg yolk.

• Soft boiled eggs

• Hard boiled eggs

• Sunny side up

• Scrambled eggs

A dish made from eggs stirred or beaten together in a pan while being gently heated.

• Soft boiled eggs

• Hard boiled eggs

• Sunny side up

• Scrambled eggs

Egg is cooked without flipping until the while is set firmly and the yolk is cooked softly.

• Soft boiled eggs

• Hard boiled eggs

• Sunny side up

• Scrambled eggs

Difficult to prepare as keeping the form of the egg in the cooking process.

• Soft boiled eggs

• Hard boiled eggs

• Sunny side up

• Poached eggs

Gives shape to the egg and holds the inner contents.

• Shell

• Membranes

• Air cell

• Egg white

Act as a protective layer in case the shell cracks.

• Shell

• Membranes

• Air cell

• Egg white

This is formed by contraction of the contents as soon as the egg is laid, due to the difference in the outside temperature.

• Shell

• Membranes

• Air cell

• Egg white

Consists of three parts – the outer thin albumen, the middle thick albumin and the inner thin albumin.

• Shell

• Egg yolk

• Air cell

• Egg white

Separated from the white by a membrane called the vitelline membrane.

• Shell

• Egg yolk

• Air cell

• Egg white