What are all the different types of eggs and how do you make them?

Question

Like Eggs Benedict, Scrambled Eggs, Omlets, eggs over easy/medium, sunny side up...

Answer 1

You want to know all the different ways of preparing eggs? There are probably a thousand ways. Too much info to list in this forum. Go get an egg cookbook.

Eggs Benedict: Split and warm and English muffin, and place on plate , cut side up. Onto each put a slice of sauteed (or just warmed) Canadian bacon. Onto that you gently lay two poached eggs. Then generously cover with Hollandaise sauce.

Poached eggs: in a small sauce pan boil enough water to come half way up the side. Then shut off the heat. With a spoon generate a vortex by stirring around the pan in one direction. With the water still spinning, gently drop your raw egg into th middle of the vortex. The water will cook the egg whites well and leave the yolk on the runny side. The spinning water causes the whites to form into a need little round package, rather than spread out and separate.

Scrambled: crack some eggs in a bowl. Add a splash of water (not milk). Salt and pepper. Whisk vigerously. Pour into a generously buttered pan (preferably non-stick). The pan should not be very hot!!! Medium low heat only. When they start to solidify a little, begin stirring with a wooden spoon. Also important: when they look like they need a minute or two to be done enough for you, TAKE THEM OFF THE HEAT. They will continue to cook on your plate as you carry it over to your table and be just right upon sitting.

Omelet: same as scramble, but don't stir. As they get firm add to one half your favorite toppings( cheese, ham, onions, peppers, anchovies, et.al.) Again, when it looks like it is almost done fold in half and slide onto your plate. It will cook more....really.

Over easy: gently heat nonstick pan laced with butter. When melted drop in your egg, and watch When white is nearly cooked around the yolk, you have to flip it. Be carfull. Don't break the yolk . 30 seconds later, slide onto plate.

Sunny side-up: same as over easy, but less heat. When white is cooked up to the yolk, slide off the pan.

There are hundreds more. Always remember that the egg is a delicate food item. Treat it with care and don't use high heat.

There are Spanish style, Eggs Florentine, Egg McMuffins, veggie scrables, and on and on. One of my favorite foods. I eat a dozen a week. To hell with what the doctors say.

Answer 2

There are eggs comprised of chickens which can be fed corn (even though there are not any carrot fed chickens). There are unfastened variety and there are pasture fed chickens. The excellent eggs are from pasture raised chickens (no longer unfastened variety). Free variety simply signifies that they aren't raised in a cage. Unfortunately, such a lot unfastened variety are raised in a warehouse. Pasture raised are probably the most humane (and the happiest chickens). Brown eggs or white eggs simply come from unique colour chickens (not anything to do with best)

Answer 3

Cheesy scrambled eggs-the trick is to add the cheese at the end of the cooking so it just melts and does not let the eggs become well done.

Answer 4

I had a friend once who raised Ostriches. He once gave me an Egg. Dang! That the biggest egg I ever did see! I scrambled it.
The link is to a picture. Second link tell a little about them as food.

Answer 5

I have an egg thing....never named it.
You will need: 4-5 tsp butter, 3-5 eggs,1 Tomato, 2-3 Fresh green onion (chive kind), french or deli bread.
Dice up fresh tomato. Dice up 2-3 fresh onions including the green part (chives). Put about 4-5 tsp butter in a frying pan with the cut up tomato and onion and cook and stir (on med heat) until the tomato and butter turn orange. Then add 3-5 eggs. Stir until eggs are fully cooked. It will feed about 2-3 people. Serve with french bread or deli bread. It is so good.
I have tried to add different things to it before and it just ruins it.
So simple is best in this one.
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My granma made this for herself when she wasn't cooking for anyone else...
She would pour veggie oil in a frying pan just enough to cover the bottom. She would add one egg to one piece of sandwhich cheese and stir until it was fully cooked. It tastes good too. I make it for me and my daughter. I use 1 cheese to each egg. Sometimes I have to use a little more oil to accomodate the extra egg. (med. heat)