Cooking and Using Eggs in Your Kitchen

By Marissa Alderwood

Making scrambled eggs is often the first thing people learn to make in the kitchen. It is fairly basic and simple with a hot pan, oil and raw eggs. There are many other different ways to make eggs however. They are a great food to have on hand because they last in your refrigerator for quite a while. Eggs can be made in many different ways to produce different textures. Spiced or used with cheese they can make a hardy meal.

Here are some basic ways to make eggs:

1) Hard or soft boiled

2) Egg salad

3) Scrambled, poached or fried

4) Omelets

5) Frittatas

6) Souffles

7) Quiche

One of the easiest ways to make an egg is to drop the whole thing, shell and all, into a pot of hot water. You can make either hard boiled eggs or soft boiled depending on the amount of time you leave it in. It is easier to peel a boiled egg after it has cooled. Usually you peel it from the large end first, rolling it in your hands to loosen the shell. You can use a soft boiled egg in a traditional British “egg cup” by removing the top of the shell point. Egg salad is another common tradition in egg eating, which also uses hard boiled eggs mixed with mayonnaise to create a thick spread for sandwiches.

Omelets are a great way to use the egg for breakfast lunch or dinner. They can include all kinds of fillings, like cheese, cooked vegetables, herbs, and meat. It takes a bit of technique to get omelet making down, but once you get it you are set for life. One secret is to use butter, the other is to use a non stick omelet pan or skillet. The butter should be hot and foamy when you place in the beaten eggs. The edges will set immediately. Another secret to good omelet making is too gently pull the cooked edges toward the center to allow the liquid portions to run to the bottom of the hot pan. This may involve tilting the pan slightly. Add any ingredients to one side and gently flip the other side over and press down with a spatula.

Frittatas are an Italian dish, similar to omelets, that is pretty simple to make. A frittata incorporates all the ingredients like cheese, vegetables, meat and herbs into the egg mixture before it is heated. The end result looks more like a pan cake and is finished in a broiler.

Souffle’s are a bit tricky and intimidating at first. They are sensitive to collapsing when you take them out of the oven, so this makes some beginning cooks nervous. You need to use an appropriate soufflĂ© baking dish so that it can rise properly above the rim of the dish. So the correct size is key. You can make soufflĂ©s sweet or savory.

There are several other ways to use raw eggs in baking and dessert recipes, when making cakes, custards, or meringue. So keep those all important useful eggs in your fridge, you never know when you may need them!

Marissa Alderwood is a gourmet cook, author, yoga instructor, and internet entrepreneur. Come visit her latest website over at http://www.wusthofknifesets.org providing info, styles and sources for Wusthof knife sets because good cooks need good knives!

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