Types of Egg Dishes For Breakfast

Breakfast Knowledge: Breakfast Egg

Types of Egg Dishes

1. Boiled Eggs
2. Fried eggs
3. Poached eggs
4. Scrambled eggs
5. Omelet
6. Quiche
7. Shakshuka

Types of Egg Dishes

Read: 10 Types of Amuse-Bouche

1. Boiled Egg

First Method

1. Place eggs in a pot with enough water to completely submerge them
2. Bring (or return) water to a simmer
3. Start timing the cooking once the water reaches a simmer and cook to the desired doneness
4. Evaluate the quality of the cooked eggs

Seconds method

1. Place water in a pot
2. Bring water to boiling
3. Put eggs into boiling water and start timing When done, scoop them out and into cold water (if you’re not eating them straight away) to prevent them from cooking any further. 

Quality Criteria

• Tender, fully cooked white
• No green rim around the yolk
• Yolk cooked to the desired doneness
• Served warm or cold

Boiled Egg Cooking Time

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2. Fried Eggs

The doneness of fried egg

• Sunnyside up
• Over easy
• Over medium
• Over hard

Method

1. Heat pan and cooking fat over moderate heat
2. Break eggs into cups and slide into the hot fat
3. Cook egg to the desired degree of doneness
4. Evaluate the quality of the finished fried eggs

Quality Criteria

• Tender, fully cooked white
• No color
• No excess fat
• Yolk cooked to the desired doneness

Fried Eggs
Sunny Set Up, Over Easy,  Over Medium, and Over Hard

Read: Baking Method

3. Poached Egg

• The Popular dishes: Egg Benedict

Method

1. Bring water, vinegar, and salt to a simmer
2. Add the shelled egg to the simmering water
3. Remove eggs when done
4. Evaluate the quality of the poached egg

Quality Criteria

• Tender, fully cooked white
• The runny, yet the warm yolk
• Delicately set
• Compact, oval shape
• Trimmed, if necessary

Poached Eggs
Egg Benedict and Poached Egg with Toast Bread

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4. Scramble Egg

• Scramble egg is a dish made from eggs (usually chicken eggs) stirred or beaten together in a pan while being gently heated, typically with salt, butter, and sometimes other ingredients.

Method

1. Whisk eggs just until yolks and whites are combined; add liquid, if using
2. Preheat pan and melt the butter
3. Cook eggs over low heat, stirring constantly
4. Season eggs, if desired
5. Evaluate the quality of the finished scrambled eggs

Quality Criteria

• Small, soft creamy curds
• Not runny
• Not dried out
• Serve warm

Scrambled Egg
Scrambled Egg with Toast Bread, and Scrambled Egg Sandwich

Read: BBQ and Smoking Method

5. Omelet

The Most Common Omelet for Breakfast

• American Omelet: Folded in half
• French Omelet: Rolled, no color
• Italian Frittata: Open face
• Spanish Omelet: Open face
• Japanese Tamagoyaki: Rolled Omelet

a. American Omelet

Method

1. Heat pan and then add the oil or butter over medium-high heat
2. Add eggs and cook the omelet until the eggs are properly set.
3. While the eggs are still wet, top them with cheese and other toppings (don't overdo it). Leave it alone until a crust forms along the edge.
4. Shake the pan gently to make sure the omelet is loose, then use your spatula to flip one side over the other into a half-moon. Transfer to a warm plate and serve immediately.
5. The Most Popular American Omelet: Denver and the ingredients are Dice onion, diced red and green bell pepper, diced ham, crusted bacon, and American Cheddar Cheese (additional)

How to make American Omelet

Denver Omelet

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b. French Omelet

Method

1. Start by gently spreading or flattening the omelet in the pan to even it out for the best-looking rolled and folded omelets
2. Roll the edge of the omelet nearest the handle toward the center and loosen the omelet
3. Roll the omelet out of the pan, completely encasing any filling (make sure the edges are caught neatly underneath the omelet), directly onto a heated plate
4. It may be necessary to shape the omelet with a clean towel

French Omelet
How to make French Omelet

Read: Blanching Method

Quality Criteria

• Tapered shape to both ends
• Little to no color
• Interior like a scrambled egg
• Exterior smooth - no folds or wrinkles
• Stuffing cooked and warm if applicable

French Omelet

Read: Boiling and Simmering Method

c. Italian Frittata/ Italian Omelet

• Frittata is an Italian egg omelet or crustless quiche, enriched with additional ingredients such as Meats, Potatoes, Cheeses, Tomatoes,  Vegetables, or Pasta.

Italian Frittata

Read: Types of Bread

d. Spanish Omelet

• Spanish omelet is the English name for a traditional dish from Spanish cuisine called tortilla española, tortilla de patatas, or tortilla de papas.
• It is an omelet made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil
• The basic version is made only with eggs and potatoes, and possibly onion
• It is part of the cuisine of Spain and many South American countries, especially those in the area of the Rio de la Plata.

Spanish Omelet

Spanish Omelet

Read: Broiling Method

e. Japanese Tamagoyaki

• Tamagoyaki is a type of Japanese omelet, which is made by rolling together several layers of cooked egg.
• These are usually prepared in a rectangular omelet pan called a makiyakinabe.
• There are several types of tamagoyaki. It is made by combining eggs, and sometimes sugar or soy sauce. Additionally, sake and mirin are used in some recipes.

Tamagoyaki

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6. Quiches

• Quiche is a savory open tart or flan consisting of a pastry crust filled with eggs, cream, and cheese, meat, seafood, or vegetables.
• Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food
• Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream, and lardons.
• In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon or ham.

The variants of quiche: 

• Quiche au fromage (quiche with cheese)
• Quiche aux champignons (quiche with mushrooms)
• Quiche florentine (spinach)
• Quiche provençale (tomatoes, onion, black olive and courgettes).

Quiches

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7. Shakshouka (Middle East)

• Shakshouka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg.
• The dish has existed in Mediterranean cultures for centuries.
• Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt, feta cheese, and fresh herbs.

Shakshouka

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Benefits of Eating Eggs for Breakfast

• Eggs make you feel full longer than cereal or toast: Protein and fat in eggs help maintain your energy level
• Eggs are a great source of protein: Whole eggs are one of the most complete sources of protein, meaning they contain all the essential amino acids that we must get from our food.
• Eggs are cheaper than other breakfast dishes.
• Eggs help the development and memory of the brain: Choline, an important nutrient found in eggs, stimulates brain development, and function. It has also been linked to increased memory retention and increased alertness.
• Eggs protect your eyesight: Two antioxidants, lutein, and zeaxanthin are in eggs and have been linked to protecting the eyes from damage related to UV exposure. They have also been linked to reducing the possibility of developing cataracts in old age.

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