1. HARDS BOILED EGGS
For hard boiled eggs, keep the eggs in boiling water 5 - 6 minutes depending upon the size of the egg and initial temperature. Turn off the heat and let Stan for 2 - 3 minutes.
2. SOFT BOILED OR CODDLEDEGG
Slip the egg in boiling water with a spoon. Turn off the heat or set the pan off from the burner to stop boiling.
The second method is to put the in a deep sauce pan cover with water and hear rapidly, on boiling turn off the heat. Remove or let stand for 2 - 3 minutes for medium (boiled)
Eggs. Plunging egg in cold water for just a second makes them easier to handle.
3. POACHED EGGS
(Eggs of good and high quality can only give good result).
Pour water into a deep frying - pan or wide saucepan. Add 2 tsp of salt for fur cups of water, reduce the heat so that the water merely simmers, cover the pan and let stand until the white of egg becomes opaque and there is a white film over the yolk. Remove the egg with a perforated spoon or a pancake turner.
4. FRIED EGG
(A) Half Done: Break an egg into a saucer to see that is no blood. Add 2 - 3 tbsp of ghee or oil in a frying pan, slip the egg in it. Pour the heated ghee or oil from the sides of frying pan over chalaza (hard portion of egg, white which hold the egg yolk in place).When its turn opaque, remove the egg with perforate spoon or pan cake turner.
(B) Full Done: For full done fry an egg, turn the egg and cook from other side the yolk is hard. take it out with the perforated spoon or pancake turner.
5. PUFFY OMELETTE
Allow one egg, 1 tbsp water, 1/8 tsp, salt and few grain of paper for each serving. Separate the yolk of the egg from whites. Beat the eggs, whites until stiff but not dry.
Add water, salt and poorer to the yolk and beat with the same better until thick and light colored. Fold the yolk into the whites.
Grease the fry - pan with the little ghee or oil. Heat slightly, pour in the omelets mixed and spread completely cover the pan, cook slowly and move the pan occasionally so that the omelets may cook evenly. When the omelette has browned slightly on the bottom (test by lifting the edge with a spatula), set the pan in a moderate oven to cook the omelets on the top. When the surface will not adhere to the forefingers, remove the pan from the oven, fold, served immediately.
6. SCARMBLED EGGS
Allow 3 eggs for 2 serving, 1 tbsp of rich milk and 1/ 8 tsp. of salt for each egg. Place about 1 tbsp butter in a fry - pan, heat gently. Beat eggs until whites and yolk are mixed. Add salt an milk and beat again. Pour the egg into the heated pan, as the mixture cooks, stir with a spatula, and forming creamy flakes. Serve at once. The egg will continue to cook if left in the hot pan.
7. STUFFED OR DEVILLED EGGS
Cut hard cook eggs in halves, lengthwise or crosswise. Remove the yolk and mash them (yolk) with the fork, mix in it, stir in mayonnaise and chopped hunter beef or chicken livers or celery. Pile the second yolk slightly into the hollow whites.
8. SCOTCH EGG
Boil a medium potato, remove skin and mash with fork. Add 1 / 8 tsp. pepper 1 / 4 tsp salt and 1 tbsp. lemon juice with a little lemon rind.
Hard boiled an egg. Remove the shell and cover it with mashed potato. Apply beaten egg on it. Roll on crumbs and deep fry in medium hot fat till golden brown from all sides Cut in to two halves cross wise on a green bed of lettuce leaves.
9. FRENCH OR PLAIN OMELETTE
Beat 3 eggs, 3 tbsp milk 1/3 tsp salt and pepper if desired. Melt 1 tbsp of butter in to the frying pan Grease the pan .pour the egg mixture into the heated pan cook slowly. As the mixture cook on the bottom, run a spatula around the edge lift the omelets, tipping the pan, so that the un cooked portion will flow underneath. When the mixtures will no longer flow, increase the heat for a few second to brown the bottom. Run the spatula under the omelets to loosen it from the pan. Hold the handle under the pan with the left hand and folds the other half. Place a warm serving dish over the fry - pan and invert.
10. SPANISH OMELETTE
Serve the above French omelets with Spanish sauces around it for Spanish sauces take:
• 2 tbsp ghee.
• 2 cups stewed or fresh tomatoes.
• 1 tbsp finally chopped onion.
• 1/2 tsp salt.
• 1 tbsp shredded green pepper.
• 1/2 tsp chili powder.
Cook the onion, green pepper with the fat over low heat for about 5 minutes. Add the tomatoes, chili powder and salt; simmer until the sauce seems thick with pulp.