how to prepare
made with whole or egg whites, cooked over low/medium heat while gently stirring
Scrambled
egg is turned over while cooking, named by the yolk consistency
3 answers
Over easy
Over medium
Over hard
Largest egg size
Jumbo
lowest quality
B
sold in shell, or pooled
fresh
Whisked eggs prior to cooking and can be filled with vegetables, cheese, and/or meats
omelets
open faced omelets of Spanish origin, the hearty fillings are mixed directly into the eggs, cooked on the stove and transferred to oven or broiler to finish cooking through, cut into wedges for serving
Frittata
smallest egg size
Peewee
Middle quality
A
high quality fresh, whole eggs that are pasteurized and frozen
frozen
yolk unbroken, egg is not flipped during cooking, the white is firm, yolk is runny
Sunny-Side up
best to use very fresh eggs that will hold their shape, eggs are removed from the shell and cooked in gently simmering water, white shoulc be firm and yolks runny
Poached
Standard size for recipes
Large eggs
highest quality
AA
used mostly for baked goods and commercial use
dried
Simmered in shell, to the desired doneness, cool quickly to avoid discoloration 4-6 min
soft
Simmered in shell, to the desired doneness, cool quickly to avoid discoloration 12-15 min
hard
The weight of large eggs
Approx 2 oz per egg
This determines the grade or quality of the egg
has no impact on taste or nutrition of eggs purchased, determined by breed of chicken that lays it
color
an egg custard and filling baked in a crust
Quiche
prepared in individual ramekins. The whites shold be set while the yolks are soft and creamy
Shirred
This determines size of eggs
Weight per dozen
grade ____ with age
decreases
Eggs last about this long after being placed in the refrigerator
3-5weeks