KIMBERLY JOY R.

PELAYO
10-BALTAZAR (SET A)
Ma’am Origenes
Recipe of 5 dishes of eggs

•Poached Egg Recipe:

Ingredients:
1 teaspoon vinegar
Large egg

Procedure:
1.Bring a pot of water to a gentle boil, then salt the water.
2.With a spoon, begin stirring the boiling water in a large,
Circular motion
3.When the water is swirling like a tornado, add the eggs.
4.Cook for about 2 ½ to 3 minutes.
5.Using a slotted spoon, remove the egg to a plate.
•Boiled Egg Recipe:

Ingredients:
Large egg

Procedure:
1.Place your eggs in a single layer on the bottom of you pot and cover with cold water.
2.Over high heat, bring your eggs to a rolling boil.
3.Remove from heat and let stand in water for 10-12 minutes
For large eggs.
4.Drain water and immediately run cold water over eggs until
Cooled

•Egg Omelette Recipe:

Ingredients:
Fresh egg
Butter
Salt
Black pepper
Procedure:
1.Beat the eggs
2.Melt the butter
3.Add the eggs in a pan
4.Fill the omelette
5.Fold and serve

•Scrambled Egg Recipe:

Ingredients:
1 tablespoon butter
Large eggs
1/3 cup milk
Salt

Procedure:
1.Whisk eggs, salt and pepper in small bowl. Melt butter
In non-stick skillet over medium heat.
2.Pour egg mixture and reduce heat to medium-low
3.Cook until eggs are thickened and no visible liquid egg.Remains,
but the eggs are not dry
•Fried Egg Recipe:

Ingredients:
Olive oil
Large egg
Salt
Ground black pepper

Procedure:
1.Select very fresh grade AA eggs for the best results
2.Break the eggs into a dish
3.Add about 1/8 inch fat to the sauté pan and set it to
a moderate heat.
4.When the fat is hot enough, slide the egg into the pan.
5.Tilt the pan, allowing the fat to collect at the side of the
Pan, and baste the eggs and with the fat as they cook.
6.Season the eggs with salt and pepper and serve at once.