Common egg cooking techniques such as poaching, soft boiling, and folding an omelet, one technique per card.
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- Soft-boiled egg
- Boil for 4-6 minutes until the white is set but the yolk remains runny
- Hard-boiled egg
- Boil for 10-12 minutes until both the white and yolk are fully cooked
- Coddled egg
- Cook slowly in hot water in a small cup or cocotte until just set
- Sunny-side up
- Fry in a pan without flipping so the yolk stays runny
- Over easy
- Fry and flip once briefly so the yolk remains soft and runny
- Over medium
- Fry and flip once so the yolk is partially set but still slightly runny
- Over hard
- Fry and flip once so the yolk is fully cooked and set
- Scrambled eggs
- Stir constantly in a pan over medium heat until cooked through with soft curds
- Soft scrambled
- Stir gently and slowly over low heat with butter until barely cooked and creamy
- Poached egg
- Cook in simmering water without its shell until the white is set and yolk is runny
- Baked or shirred egg
- Bake in a buttered dish, often with cream, until the white is set
- Steamed egg
- Cook in a steamer basket over boiling water without direct water contact
- Frittata
- Start cooking an omelet on the stovetop, then finish in the oven until set, served unfolded
- Shakshuka
- Poach eggs in a spiced tomato sauce until the whites are set
- French omelet
- Cook a thin omelet with gentle constant stirring, then roll tightly
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