7 Types of Breakfast Egg Preparations done at Hotels | Resorts
Eggs play a major role in cooking as it can be served as a main dish, as an accompaniment to other dishes or as an ingredient in an item. Due to its versatility in nature eggs are considered as a primary ingredient in most of the culinary preparations, Eggs also provide moisture, richness, texture and also structure to the dishes.
A basic rule for egg used in breakfast cooking is freshness, one the freshest egg should be used for cooking because as an egg age the white begins to win and the egg yolk begins to flatten.
1. Soft Boiled Egg:
Soft-boiled eggs are served in egg cups, where the top of the egg is cut off with a knife or spoon and eaten by using a teaspoon to scoop the egg out.
2. Hard Boiled Egg:
Hard Boiled eggs have a firm white and firm egg yolk. Prepared by gently lowering the egg into boiling water for around 10 to 15 minutes.
A hard-boiled egg can be served both cold or hot and served to guests after peeling off the eggshell.
3. Scrambled Egg:
Scrambled eggs is a dish made from eggs stirred or beaten together in a pan while being gently heated, typically with salt and butter and variable other ingredients.
Also, scrambled eggs can be prepared with or without the addition of milk. Served with bread toast, cooked ham, bacon, toasted mushroom etc.
4. Fried Egg:
The fried egg is the top ordered type of egg preparation for breakfast. There are four types of fried egg preparation:
1) Over easy - Egg is cooked until the white is set and then flipped over to cook until the white is firmly set but the yolk should be soft.
2) Sunny Side Up - Egg is cooked without flipping until the while is set firmly and the yolk is cooked softly.
3) Hard Fried - Egg is cooked until the white is set then puncture the yolk, flip the egg over and cook until both white and/or yolk is cooked firmly or yolk is still soft.
4) Basted - Egg is cooked without flipping and the yolk is basted with hot fat or butter and cover the pan to steam slightly. The egg yolk is slightly whitened and the white is firmly set and yolk is thoroughly heated by soft.
Omelettes are popular breakfast items and also served at other times of the day. Omelet can be served plain or with different garnishes like ham, cheese, onion, tomato, sliced sausages etc. the combinations are never-ending.
Whichever type of omelette is prepared the method remains the same. Eggs are either beaten in a separate bowl or begin as you would for scrambled eggs in a pan but as the egg set up stop stirring and shake the pan to let the egg set. When the eggs are just soft or like a runny stage adds the toppings and then either fold or roll etc. as per the technique used.
Different Types of Omelettes:
1. Plain Omelette: is prepared plain only with seasonings.
2. Flat Omelette: Add garnish to the egg before making the omelette, turn out without folding, coloured side uppermost. Spanish TORTILLAS and Italian FRITTATAS are examples of this open-faced pancake style omelette.
3. Stuffed and folded Omelette: Place fillings in the centre of omelette before folding.
4. Folded and stuffed: Slit the turned out omelette along with the centre of the top surface, place in the fillings.
5. Folded Omelette: Add garnish to the egg before cooking and then folded after making it.
6. Poached Eggs:
Poached eggs are difficult to prepare as keeping the form of the egg in the cooking process is difficult. The Freshest the eggs the easier to prepare poached eggs.
Prepared by boiling a sufficient amount of water in a pan and add a small amount of salt and vinegar as this would help to hold the white around the egg yolk. After the water is boiled bring it to simmer and crack your eggs into a dish and slide it to the simmering water. Cook the egg until the desired degree of doneness is reached and carefully remove it from the water using a slotted spoon.
7. Shirred Eggs:
Shirred eggs are prepared in special dishes made with chinaware or metal skillets in a variety of sizes, the prepared egg is also served in the same dish.
Prepared by buttering the dish and placing on a hot stove top, crack and slide into the shirred dish when the butter begins to brown. Finish the egg in a hot oven till the egg white is set and yolk is still liquid.