Eggs

Simplest Cooking

1. Boil: boil eggs for 10 minutes. Boil the water first if you need it faster.
2. Pan fry: a little bit oil, pan fry cracked eggs until brown, turn once.
3. Scramble: beat eggs, add a little bit milk, pan fry with butter, stir occasionally and break into pieces. For the Chinese way, add salt and spring onion slices instead.
4. Poach: boil cracked eggs in 80-90 °C water for 3-4 minutes. Stir the water The egg yolk would be runny. If you want it firmer, cook for 5-6 minutes.

Tip

• Before poaching, stir the water with a spoon to create a small whirlpool. This helps the egg white wrap around the yolk.
• When poaching, add some vinegar to the water to help the egg white coagulate.
• Scrambling without breaking into pieces would form an omelette.

Classic Dishes

British & American

1. Egg Sandwiches: egg is a perfect ingredient for sandwiches.
   • BEC: bacons, eggs and cheese sandwich
2. Full English Breakfast: classic British food. Pan fry bacon, eggs, sausages, mushrooms, tomatoes, baked beans etc with toasts.
3. Omelette: beat eggs, add a little bit milk, pan fry with butter. Let it spread round and flat, don’t stir. Add fillings like cheese, ham or bacon, mushroom, vegatables etc. Fold it in half when the bottom is cooked.

Chinese

1. Stir-fried Tomato and Scrambled Eggs (西红柿炒鸡蛋): a very common Chinese home-style dish. It has many different versions but they are all basically to scramble eggs, and stir fry with tomato chunks. Very simple.

Japanese

1. Oyakodon (親子丼): a Japanese rice bowl dish. The name literally means “parent and child bowl”, which refers to the chicken and egg. Fry the chicken with onion, then add the sauce (broth, soy sauce, mirin) to braise. Roughly mix egg white and yolk, pour it on top of the braise to cook for a few minutes. Serve over rice.

Reference

Egg Info is a good site collecting recipes for eggs.