EGG COOKERY

·        Boiled Egg

o       Soft Bioled Egg       : 3 Minutes

o       Medium Boiled egg : 5 Minutes

o       Hard Bioiled Egg     : 7 Minutes

They should be served on egg cup.

·        Fried Egg

o       Sunny side Up     : the eggs is fried with the yolk is facing up

o       Over Easy           : the egg is fried then turns it over slight

o       Over Medium      : fried egg then turn itover till egg yolk not too sunny

o       Over Hard           : is the egg fried than turn it over,and yolk cooked till firm

o       Basted : is fried egg being fried poured with a tea spoon of hot oil on it and can be added crea or milk

o       Scrambled Egg    : Sunny side up fried egg is added either creamer or milk while being fried

o       Poached Egg       : Egg bioiled without shell,then put into boiled water contain vinegar,and salt of needed.

·        Omelet

Mixed white and yolk egg,well beaten then fried with either oil or butter ,can be fried a round shaped than it’s folded,can be order and prepared according to the orders

Mixed Omelet

·        Plain Omelet      : Just egg omelet

·        Spanish Omelet  : Egg omelet mixed with vegetable (sliced tomatoes,green and red papper,onions) ,served with salsa sauce.

·        Ham Omelet      : Mixed with Ham cubed

·        Cheese Omelet  : Mixed with cheese

·        Western Omelet : mixed with vegetables and ham with it

Note : All kind of egg dishes supposed to be served with toasted (breads)

            Egg beater is substitute of egg (cholesterol free )

·        Egg Beater frittata

Based on egg white an article color (cholesterol free,and can be prepared as omelet or scrambled eggs

·        Egg Benedictines

Two poached on toasted enghlish muffins and Canadian bacon,and then covered with hollandaise sauce garnished with truffles (Chinese black mushroom).

·        Poached Egg Florentine

Two poached egg on crisp cooked spinach and cover with Mornay sauce.