Eggs are part of our essential diet plan that comes from a resourceful and productive family. Just like the mother hen. Full of healthy amount of nutrients, they provide the energy, fat, minerals and vitamins needed for growth and repair of the body, it is useful as a main dish. The egg white is made up of protein and water. The sizes ranges from
- Small - around 50grams
- Medium -50gr — 60grams
- Large -60gr to 70grams
- Very large eggs are around 75grams and above
There are at least 7 types of Eggs, ranging from Turkeys, geese, ducks, guinea fowl, quail, ostrich and hen which is commonly used.
Eggs are versatile commodity. There are countless ways to use and cook eggs.
So, today i have made a list of Egg dishes and how they are best made and can be served.
- Boiled Egg
Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw.
Be careful not to use high temperature or cook your eggs for too long as the yolk and egg white release iron and sulphur compounds to form unsightly blackish ring around the yolk.
Soft boiled eggs are cooked for 4–5minutes.
Hard boiled eggs are cooked 10–12minutes.
Ideal for Breakfast and salads.
Also called sunny side up. To prepare an excellent fried egg, it is essential to use fresh high quality egg, maintain low heat and use a quality fat in cooking.
To make an over easy fried egg. Flip the egg and cook for 10 seconds, if you want a well done fried egg leave for a minute.
Omelettes are eggs beaten and cook in a frying pan on a low heat. You can make it plain, Spanish (tomato, green peppers, onions, potatoes and chilli) or you can get creative with it and fill it with your favorite veggies, cheese or meat.
You can have it on it own or with salad, vegetable or, and toast.
4. Poached egg
A poached egg is an egg that has been cooked, outside the shell, by poaching, as opposed to simmering or boiling liquid.
High quality fresh eggs should be used for poaching because they have the tendency to spread in the simmering water.
A well prepared poached egg has firm, tender white surrounding the slightly thickened unbroken yolk. The use of an acid (vinegar, lemon juice) helps to set the egg white, so preventing it from spreading. Avoid using colored vinegar and it might alter the color of the egg, instead use white vinegar.
Poached eggs can be served with a wholegrain bread or toast. Is also used for the popular Eggs Benedict.
Fritatta is an egg base Italian dish, just like quiche but without the crust. Filled with vegetables and sometimes cheese and or meats. Add little cream for a taste of awesomeness. Fritattas is mostly served at breakfast. But guess what. Is allowed to be served at lunch or dinner too.
6. Scrambled eggs
Basically, all you need for this creamy egg dish is just 3 to 4 ingredients (eggs,salt,pepper,butter or oil) but I like to add a little cooking cream and 1 tablespoon grated parmegiano cheese for a creamier taste and it works wonder even with my guests.
Cook scrambled eggs on low heat with a fork. Over cooking scrambled eggs will toughen the protein hence the change of colour. Remove the pan from the heat before the egg is cook and let it carry over heat (the heat from the pan) cook the eggs. Once water starts coming out of the egg, this is a sign of over cook (you should just add tomato, onions pepper; turn to egg sauce and forget you’re having a scrambled egg.
Try this method and enjoy your egg dish even better.!
8. Egg sauce
Our favorite breakfast since forever. Sauce is made from sauteed onion, tomato and peppers then added well beaten eggs. To make it more interesting, you can add corned beef or sardines.
Serve with Bread, yam, potatoes, boiled or fried plantain.
How do you like your eggs? Don’t forget to share with me!
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