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Egg Cooking Chart

Egg Cooking Chart

Use this handy chart to cook eggs any way you like them.


Egg Cooking
Type Other Ingredients Directions Success Tips
Soft-cooked Cold water at least 1 inch above egg(s) Heat to boiling in saucepan; remove from heat. Cover; let stand 3 min. Immediately cool briefly in cold water to stop cooking. Cut lengthwise in half; scoop from shells. Before cooking, pierce large end of eggs with a pushpin to keep them from cracking.
Hard-cooked Cold water at least 1 inch above egg(s) Heat to boiling in saucepan; remove from heat. Cover; let stand 18 min. Immediately cool briefly in cold water to stop cooking. Tap egg to crack shell; roll between hands to loosen, then peel. If shell is hard to peel, hold egg in cold water while peeling.
Poached 1 1/2 to 2 inches water Heat water to boiling in skillet or saucepan; reduce to simmering. Break each egg into custard cup or saucer; carefully slip into water. Cook about 5 min or until whites and yolks are firm, not runny. Remove with slotted spoon. Hold cup or saucer close to water to keep shape and avoid splashing. Use chicken or beef broth for the water.
Fried Butter, margarine or bacon fat Melt enough butter in heavy skillet over medium heat until 1/8 inch deep and hot. Break egg into custard cup or saucer; carefully slip into skillet. Immediately reduce heat to low. Cook 5 to 7 min, spooning butter over eggs, until whites are set, a film forms over top and whites and yolks are firm, not runny. For over-easy eggs, gently turn over after 3 min and cook 1 to 2 min longer. Cut fat by using nonstick skillet sprayed with cooking spray before heating. After cooking eggs 1 min, add 2 tsp water for each egg. Cover and cook about 5 min longer or until a film forms over top and whites and yolks are firm, not runny.
Baked
(Shirred)		 Butter or margarine, softened Heat oven to 325ºF. Butter custard cups. Carefully break 1 egg into each cup. Sprinkle with salt and pepper. Top each with 1 Tbsp milk or half-and-half. Dot with butter. Bake 15 to 18 min or until whites and yolks are firm, not runny. Instead of dotting with butter, sprinkle each egg with 1 Tbsp shredded Cheddar or grated Parmesan cheese.

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Comments
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CTPope74 said: Posted: 4/29/2012 6:13 PM
It is sad most restaraunts do not know how to cook eggs correctly. Half the time I order eggs over easy they are either over medium or not done. If I order over medium they are usually over hard. Same thing goes for poached and scrambled. This is a really poor chart because Fried Eggs is either Sunny Side Up, Over series(such as over easy), or Scambled(which is also "Fried"). There is 3 type of boiled eggs, 3 types of Poached eggs, 3 types of Over series eggs and 3 types of scrambled eggs. That is your basic type eggs then you get into baked and Quiches.
 
CookKa said: Posted: 12/17/2011 10:58 PM
Thanks for the chart. It reasured me I'm not loosing it. I hard-boil my eggs like the chart says and never had a problem for many, many years,with peeling them until the past couple of years. Before, they peeled perfect.Never had to peel them under running water, until now too,and that's a water waster I'm not happy with. Now, the shells seem either too thick, or too thin, and suctioned tight to the egg..It's driving this cooking oldie up the wall.
 
Glacierlvr said: Posted: 4/7/2011 5:42 PM
Thanks for the chart. I printed it for my recipe box.
 
tony218 said: Posted: 4/7/2011 12:52 PM
I do the same way for boiled eggs except I leave the eggs in the water 20 minutes. Never a green yolk or runny white! How long it takes the water to boil depends on how many are in the pan. Don't stack the eggs, just do one layer at a time. I didn't have trouble seeing the chart.
 
HardCandyBeads said: Posted: 4/7/2011 8:47 AM
Eggs are less likely to crack if you leave them sit out at room temperature for about an hour. Or start them in warm water. It's the shock of the cold egg and the hot water that cracks them (and be careful not to drop them into the pan). Vinegar in food coloring enchances the color of egg dyes.
 
jenkins1946 said: Posted: 12/16/2010 12:03 PM
I want to bake a cake, it takes 3 eggs, I only have 1 egg
 
AdaHa said: Posted: 4/3/2010 7:51 PM
All I waned to do was find out how to boil egss for coloring. "how to boil eggs". It took over 15 minutes after I registered to find it. I think if I enter a search for how to boil eggs the program should take me right to the page on how to boil eggs. Once I got to the right page, the information did not give an estimate on how long it might take for the pan of eggs to reach boiling. I know there are a gazillon variables, but a WAG would have been nice.
 
bzmama6 said: Posted: 4/2/2010 12:23 PM
hmmm I do see a chart...maybe try another browser if you have that option:)
 
bigmcred said: Posted: 3/31/2010 6:51 AM
Where's the chart Betty?
 
HarleyGrl03 said: Posted: 3/28/2010 4:13 PM
I just want to know if I use vinegar or water with my food dye to color my eggs. Can't find anything anywhere!!
 
1 - 10 of 20 Comments Previous  1 2  Next 
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