Tag: Egg cooking encompasses a variety of methods that transform this versatile ingredient into delicious meals or snacks. Boiled Eggs: Boiling eggs can be done soft or hard. Soft-boiled eggs have a runny yolk and a tender white, often served in an egg cup, while hard-boiled eggs are fully cooked, with a firm yolk and white, perfect for salads or deviled eggs. Scrambled Eggs: Scrambling involves whisking eggs together with a splash of milk or cream, then cooking them over low heat until they are soft and fluffy. They can be enhanced with cheese, herbs, vegetables, or meats for added flavor. Fried Eggs: Fried eggs are cooked in a skillet with a little oil or butter. They can be prepared sunny-side up (with a runny yolk), over-easy (flipped once with a slightly runny yolk), or over-hard (cooked through). The edges are often crispy, adding texture to the dish. Poached Eggs: Poaching involves gently simmering eggs in water, creating a delicate texture with a runny yolk and tender whites. They’re often served on toast or with dishes like Eggs Benedict. Omelettes: An omelette is made by beating eggs and cooking them in a pan until they set, then folding in various fillings like cheese, or meats. They can be fluffy or thin, depending on personal preference. Baked Eggs: Baked eggs, or shakshuka, involve cooking eggs in a sauce, often made with tomatoes and spices. The eggs are cracked directly into the sauce and baked until set, resulting in a hearty and flavorful dish. Each method showcases the egg's unique ability to absorb flavors, adapt to different cuisines, and be enjoyed at any meal of the day.