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| Poached Egg |
Ingredient:
1 Liter Water
5gm Salt
100ml Vinegar
2 Num Eggs
How to make Poached Egg:
1. Combine
water, salt and vinegar in pot and bring to a boil and keep at simmering point.
2. Break
the eggs into a clean cup or nappy and slide gently into water. Cook the egg
until the whites are set.
3. Remove
with perforated skimmer and drain well before placing on the butter toast.
4. Serve
with appropriate garnish.
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| Over Easy Egg |
Ingredients:
1 num Egg
Butter/
oil
How to make Over Easy Eggs:
1.
Break the egg into a container without damaging the yolks
2. Heat
the pan and the cooking fat on moderate heat.
3. Slide
the eggs into the pan.
4. Cook
the eggs to the appropriate doneness. Turn the eggs to be done “over” with an offset
spatula.
5. Serve
the eggs with the appropriate accompaniments and garnishes.
 |
| Omelette Eggs |
Ingredients:
2 num eggs
2 tbsp water
Tt salt, butter, crashed blackpepper
½ num Capsicum,
Holland Onion
Slices Cheddar
Cheese
How to make omelettes eggs:
1. Beat
eggs, water, salt and pepper in small bowl until blended.
2. Heat
butter in 7 – 10 inch omelette pan.
3. Pour
egg mixture. Gently push cooked portions from edges towards the centre with in
inverted turner so that uncooked eggs can reach the hot pan surface.
 |
| Scramble Eggs |
Ingredients:
2 num Egg
15gm Butter, Clarified
50 gm Fresh Milk
Seasoning
How to make Scramble Eggs:
1. Break the eggs into a bowl, add in milk
and seasoning. Mix them thoroughly.
2. Heat the clarified butter in a pan.
3. Add the mixture. Stir them with a
wooden spoon until they are soft and creamy.
4. Serve the scramble egg on toast with
appropriate accompaniment garnished.
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