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The Many Ways to Prepare an Egg

January 18, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

The Many Ways to Prepare an Egg

Eggs are one of the most versatile ingredients that any chef can keep on hand. From breakfast to dinner to dessert, eggs are an integral part of many meals. Not only do they provide a simple source of protein they also perform important functions in cooking and baking. Here are just a few of the many ways to prepare an egg. If you have a passion for the culinary arts consider enrolling in cooking classes to learn even more cooking techniques.

Hard Boiled Eggs

Whether you enjoy having eggs for breakfast, adding them to garden salads or making deviled eggs, knowing how to hard boil an egg is a good basic skill to have. For best results you will want to place a number of eggs in a single layer at the bottom of a sauce pan. Add cold water to your pan until the eggs are covered by about an inch of water. Next, cover your sauce pan and place over high heat. As soon as your water reaches a boil, turn off the burner and let your pot stand for 15 minutes. When your 15 minutes is up immediately cool off your eggs by submerging them in ice water or running them under a cold faucet, this will prevent your eggs from over cooking. Once cooled, your eggs are ready to peel. Roll eggs on a hard surface to break up the shell and remove; run under cold water again to remove any remaining shell fragments.

Poached Eggs

Poached eggs over toast is a nutritious and tasty breakfast classic but getting those eggs just right can be tricky. First off you will want to bring 2 or 3 inches of water, broth or milk to a boil. Make sure your pot is large enough to accommodate the number of eggs you wish to poach. Reduce heat until your liquid returns to a simmer. To prevent your yolks from breaking, first crack them one at a time into a small dish and then slip them into the simmering liquid. Cook for 3 to 5 minutes until the yolk has thickened and then remove gently with a slotted spoon.

Beating Egg Whites

Often times in baking you will be required to beat egg whites until they thicken. It may be hard to believe but that running white liquid can actually be whipped into stiff peaks perfect for meringues. Start with a very clean and dry glass or stainless-steel bowl and beaters. Start beating eggs at a low speed until they become foamy and then increase the speed of your mixer. Once the eggs are able to hold a stiff peak and no longer slide around in the bowl they are ready to be gently folded into the rest of your mixture. For best results set your eggs out at room temperature for about a half hour before beating.

These are just a few of the many ways that eggs can be prepared. If you have an interest in the culinary arts and would like to learn how to make everything from Quiche to gourmet omelets then you might want to consider enrolling in cooking classes in a city near you.

This article is presented by Le Cordon Bleu. Le Cordon Bleu offers culinary arts, pâtisserie and baking, hospitality and restaurant management training programs across the United States. To learn more about the class offerings, please visit Chefs.edu for more information.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.


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