Egg-Cellent Egg Recipe Collection (2024)

FAQs

What are the 100 ways to cook an egg list? ›

So the story goes that the 100 folds in a chef's hat represent the 100 ways to cook an egg, but is this true? Well, let's see... there's scrambled, over easy, over medium, over hard, poached, shirred, soft boiled, hard boiled, pickled, baked, sunny side up; in an omelette, quiche, or frittata; etc, etc, etc.

Ways to Cook with Eggs:

Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés. Eggs go into cake batters, quiches, breakfast burritos, toads-in-a-hole, and are used to make mayonnaise and hollandaise.

What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

In the early days of the toque blanche, it was said that the number of pleats would often represent how many techniques or recipes a chef had achieved. For example, a chef would have 100 pleats in his hat to represent 100 ways he could prepare eggs.

But the two approach that water very differently, with a poached egg being dropped directly into a swirling pot of water and a coddled egg cooked inside another vessel which is itself subject to a water bath.

What better way to start your morning than with a spread of coddled eggs in Mason jars, wafting the smell of cream, bacon, and caramelized onion around your kitchen? Unlike poached eggs, which are cooked directly in a liquid, coddled eggs are cooked in individual vessels or jars.

Coddled Eggs in the Oven

The steam produced by the water bath helps cook the surface of the egg. Note that coddled eggs are similar to baked eggs, with the difference being that baked eggs are cooked in a dish in the oven with no water bath.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

If you do not add eggs to a cake mix, the texture of the final product may be different. The eggs help to provide structure and stability to the cake, as well as contribute to the flavor and moisture. Without eggs, the cake may be denser and drier.

In the early days, the number of pleats in the chef's hat represented the number of recipes a chef knew for a given food item, like egg or chicken. Having a hat with 100 pleats meant he knew 100 recipes to prepare with an egg. The same applied to the height of the hat. The taller the toque, the more a chef knew.

How is a 100 year old egg prepared? ›

The production of century eggs involves a complex physico-chemical transformation, wherein eggs are preserved at room temperature in an alkaline pickling solution. This process converts the egg white into a transparent, yellow gel that exhibits distinctive optical and mechanical properties.

Scrambled, over-easy, poached, soft-boiled and so, so many more. By the time the server finishes the list, you've forgotten what was at the beginning of it. Not to mention, you don't actually know what half those ways of cooking an egg even are.