The Incredible, Edible Egg Round-upposted in Eggs, Breakfast and Brunch by Kathy Maister Eggs, eggs and even more on eggs! I have written and filmed quite a bit about eggs. Today there is yet a new addition to the egg story – a video on How to Fry an Egg. The Egg Round-up The starting points for a new cook that I have already covered on this site are: Cracking and Separating and Egg (video) Buying, Storing and Boiling Eggs post Egg Origins – Does it Really Matter Technically speaking, a hard or soft “boiled” egg” should actually be called a (hard or soft) “cooked” egg. However, I intentionally used the term “boiled” since that is the term most beginner cooks will recognize.
Many people wrote in to ask me how to make a “soft-boiled” egg. I was so busy making the hard-boiled, I forgot all about the soft-boiled egg! Follow the directions in the video of How to Boil an Egg BUT after the water boils, turn the heat down to simmer and continue cooking the eggs for between 3-5 minutes. The size of your egg and how “runny” you like the yolk will determine cooking time. You will probably have to do a trial run to see what works for you! Separating the yolk from the white part of the egg is an important thing to learn, as many recipes call for just the white part of the egg and other recipes have you add extra yolks. For experienced cooks, cracking an egg is second nature. For new cooks, it can be a bit nerve-wracking. My video on Cracking and Separating Eggs has some great tips that will help the beginner. As for Scrambled Eggs, I really keep thinking I should re-do that post. The information is great but, that’s the post where I dropped my camera in the bowl of raw eggs! The photos work but they are a bit hazy.
Deviled Eggs and Egg Salad are both based on making hard-boiled eggs first. I am always amazed by the popularity of Deviled Eggs, but they are perfect for parties and both kids and adults love them!
My Quiche video and the Sausage and Egg bake video are recipes that never go out of style. Quiche is my very favorite thing to serve to company. All the different parts can get prepared in advance. Then it is just a matter of assembling it and baking it!
I’m presently working on even more egg dishes; a video on How to make an Omelet and a post for a Bread Pudding, so stay tuned! Cheers, Kathy If you are new to startcooking, or are a regular visitor here, please consider subscribing for free. 6 commentsseo | posted on Mar 10, 2008 seondesign.net : i am really feeling hungry after watching these pictures:P Kathy Maister | posted on Mar 13, 2008 Hi Andy – great question! A quiche is a pie with a pastry crust on the bottom and it is filled with a savory egg custard and baked in the oven. Originally fromFrance, the quiche is now found on menus throughout the world. The frittata is round and made in a frying pan with various vegetables, meats and cheeses mixed in. It is cooked very slowly on the stove top until it almost sets. Often times a recipe will then ask for it to get finished cooking in the oven. It does not have a pastry crust. The frittata is originally from Italy. Andy | posted on Mar 13, 2008 Very interesting....thank you. Veronica | posted on Nov 24, 2008 Hi, I was looking for a video on how to prepare eggs benedict... I found a recepie but sounds a bit difficult and I was hoping to find a video on your website... Hope you can help me. Cheers, Veronica. Kathy Maister | posted on Nov 24, 2008 Sorry Veronica, but have not yet filmed Eggs Benedict for startcooking.com. It is one of my favorites and I will add it to the list of upcoming shoots! Post a Comment0 trackbacksTrackback URL:http://startcooking.com/trackback.php?id=371 |
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Andy | posted on Mar 10, 2008
Great post. How does a frittata differ from a quiche? I've never actually made either, but I was considering making one sometime soon.