Eggcooking

Eggcooking refers to the culinary process of preparing eggs by applying heat. This method transforms the raw, liquid state of eggs into a solid or semi-solid form, altering their texture and flavor. Various cooking techniques exist, each yielding a different result. Boiling is a common method where eggs are submerged in simmering water. Soft-boiled eggs have a runny yolk and firm white, while hard-boiled eggs have fully cooked yolks and whites. Frying involves cooking eggs in a pan with oil or butter. Fried eggs can be prepared sunny-side up, over easy, or over medium, depending on how long they are cooked on each side and whether the yolk is flipped. Scrambling involves whisking eggs with a liquid, such as milk or water, and then cooking them in a pan while stirring to create small curds. Poaching involves gently cooking eggs in simmering liquid, typically water or broth, without their shells, resulting in a delicate texture with a liquid yolk. Omelets are made by cooking beaten eggs in a pan, often with added ingredients, and then folding them. Baking eggs, often in a ramekin or other dish, is another method, sometimes referred to as shirred eggs. The cooking time and temperature are crucial factors in achieving the desired doneness for any egg preparation method.