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