Eggs are a good source of protein and an easy fix for a quick meal.   

Eggs are also used as an emulsifier and the whites for aeration. 

Eggs are susceptible to salmonella poisoning and should be kept under refrigeration until use.

The yolk is high in cholesterol and is recommended to have fewer than 4 per week.

 

Some common cooking methods:

Poached- There are two ways to poach.  First, boil water and add 1 tsp of salt and 1oz of vinegar, bring the water to a simmer and add one egg at a time, cook eggs to desired doneness and remove with a slotted spoon.  Second (my favorite), using a poacher –add water to the base and place eggs in the tray cups with butter, cover with provided lid.  Cook to desired doneness.    

Basted (steamed)-to cook the egg whites fully, also the cheating way to make an over easy egg

Boiled –hard-soft – If available use older eggs; add salt to the water, when simmered add eggs.  Soft boiled eggs take approximately 3-5 minutes and hard 7 minutes or more.

Other methods: Over easy, Sunny side up and Scrambled

 

The following egg genres require a little more time and preparation:

Omelets-try adding smoked salmon or marinara sauce

Benedict-the key is the creamy hollandaise

Frittata, Meringue, Mousse, Quiche, Soufflé

 

My multi-layer Mousse recipe will be posted shortly…stay tuned!