This document discusses various tools and methods for cooking eggs. It describes omelet pans, egg shakers, silicone rings for frying eggs, egg separators, egg crackers, and microwave egg cookers for hard boiling, poaching, and making omelets. It also discusses traditional methods for poaching eggs and lists several common types of egg dishes including boiled eggs, coddled eggs, omelets, poached eggs, and scrambled eggs.

1. EGG DISHES
(Group 4)

2. TOOLS AND UTENSILS NEEDED
IN COOKING EGGS

6. Egg: Frying
Omelet Pans
Usually non-stick, but plain stainless steel exists. Most look similar to
other skillets, but have sloping sides to slide the omelet around. Cephalon
dominates the top of the bestsellers. Some have covers. Some are two half-
moon shaped pans hinged together. You start cooking the mixture on both
sides. When almost done, fold short side over to put mixtures together for
final cooking. All the stove top ones of this design get terrible reviews. (The
microwave one like this listed below is liked.)
Egg Shaker
For up to three scrambled eggs. The shape in center separates and beats
the eggs. Most people find that a fork in a mixing bowl works well for
beating eggs. When above four eggs, or if you don’t want to see any blobs
of white, a spring coil egg whisk may be used. Or use a Food Chopper 3-
Cup

7. Egg Containments Ring
When frying eggs. Stay cool knock down handle. Silicone rings conform
to the bottom of pan to reduce egg ooze out. Perfectly shaped eggs are
generally only needed for non-paleo sandwiches.
Egg Separator
They are used to separate eggs. They hold the yolk while the white drips
through. Most rest across or clip on the edge of a bowl or mug. Longer
handles will stretch across larger bowls. Some include receptacles. You
have a choice of plastic or stainless steel. People like them. The only
problems are when the yolk is too big for some of the smaller ones, and
eggs which have the white strongly connected to the yolk can pull the yolk
through the side slits. Personally I can’t see why one would separate eggs.
The yolks are the best part.

8. Egg Cracker
From reading the reviews there are some people that have problems
cracking eggs and they get shell bits mixed in. This is for them. As shown
on TV it does work. You gently slam an egg down on a razor blade. Also
shown on TV (and sold at Amazon) is a scissor-type contraption that holds
eggs of a certain size and sometimes works. Avoid it.
Egg: Microwaving
There are three popular ways of cooking eggs in the microwave. You need
to experiment to learn your cooking times. All are dishwasher safe.
Microwaves can make:

9. Hard- or Soft- Boiled Eggs. Hundreds of people like this one, but some
people manage to blow up their eggs. You can find pictures of the mess.
People find the convenience to be worth the infrequent explosion. I find
seven of these scattered in this search of microwave boiled egg cooker.
Poached Eggs. Non-stick surface makes for easy cleaning. They come
in a range of sizes. You may need to poke the yokes and whites with a
fork before cooking to keep explosions to a minimum. They are also
helped by a half a teaspoon of water under and on top of eggs before
cooking.
Omelets. Holds up to 4 eggs at a time. You can eat right out of the
pan or slide onto a plate. You start cooking on both sides, then flip to
combine.

10. Egg: Poaching
To poach an egg, the egg is cracked into a small bowl, and then gently slid into a pan of
simmering water and cooked until the egg white has mostly solidified, but the yolk remains
soft. The following egg poachers are not really poaching an egg, but the term has been
expanded to include them.
Egg Poach Pods
Flexible silicone pods that float on the boiling water. Can also be used
for baking and molding. When done remove from water with slotted
spoon and flip pod inside out. Easy cleaning in dishwasher.
Egg Poachers
Specialized metal stove top pans have been around for a while. They are
basically double boilers with one to six depressions with fixed or
removeable pods. Pods are often non-stick.

11. Variety of Eggs Dishes
Boiled Egg
- includes boiling long enough for the yolk to solidify ("hard
boiled") or just long enough for the albumen (egg white) to solidify
(soft boiled).
Coddled Egg
- In cooking, coddled eggs are gently or lightly cooked eggs. They
can be partially cooked, heavily cooked, or hardly cooked at all.
Omelette
- A dish made from beaten eggs quickly cooked with butter or oil,
but not further stirred while cooking, in a frying pan, sometimes
folded around a filling such as cheese, vegetables, meat (often
ham), or some combination of the above.

12. Omelette
- An egg that has been cooked by poaching, in
simmering liquid. The term is also applied to a
method whereby the egg is placed in a cup,
suspended over simmering water, using a
special pan called an egg-poacher.
Variety of Eggs Dishes
Scrambled eggs
- A dish made from beaten egg whites and yolks
of (usually chicken eggs). Beaten eggs are put
into a hot pot or pan (usually greased) and
stirred frequently, forming curds as they
coagulate.