EGGS Simply Perfect At’S in an Eg Storage Wh ONE LARGE EGG G?
Total Page：16
File Type：pdf, Size：1020Kb
EGGS Simply Perfect at’s In An Eg Storage Wh ONE LARGE EGG g? 6g 5g 65mg 195mg 1g CHOLESTEROL CALORIES70 PROTEIN FAT SODIUM CARBOHYDRATES DID YOU KNOW? • Eggs are delivered to your grocery store shelves in 4 to 7 days. • In order to feed the more than 13 million people in the province, Ontario’s 500 egg farm families care for 8 million hens every day. • For each family that uses a dozen eggs each week, a local Ontario farmer houses, feeds and cares for two hens all year long. • The average hen will naturally lay approximately 340 eggs in one year. That is almost an egg a day! • Eggs in Ontario are produced according to the same Canada Grade A standard for quality, freshness and cleanliness. • Look for cartons with this symbol to ensure you are purchasing farm fresh, Canada Grade A eggs. HARD-COOKED Eggs HARD-COOKED EGGS 1. Place the eggs in a single 3. When time is up, drain and layer on the bottom of the pot immediately run cold water TIPS and cover with cold water, an over the eggs until cooled or To peel a hard-cooked egg, crack the shell all inch higher than the eggs. remove the eggs with a slotted over by tapping the egg on a hard surface, Cover and bring to a boil over spoon and place in an ice then roll the egg between your hands to loosen medium-high heat. bath to stop cooking. the shell. Begin peeling at the large end under running water to help remove the shell. 2. Once water boils, remove the pot from heat and let For easiest peeling, use eggs that are closer to DIRECTIONS stand, covered, for 18 to 23 their Best Before date. The less fresh the egg, minutes. For a softer yolk, reduce the time to 3 to 4 the easier it is to peel! minutes, and 11 to 12 minutes for a medium yolk. FRIED EGGS FRIED EGGS 1. Heat a fry pan over simply slide the egg onto medium heat. Coat your pan a plate. For over-easy, with cooking spray or add over-medium or over-well butter or oil. eggs follow the next step. HOW DO YOU LIKE YOUR EGGS? 2. Crack an egg into a bowl 4. Use a spatula to gently flip (if frying multiple eggs, you the egg over, making sure • SUNNY-SIDE-UP: The egg is fried with can either crack them each it’s under the yolk before the yolk up and is not flipped. into their own bowl or you you flip. Cook for about 30 DIRECTIONS can reuse the same bowl) and seconds more for over-easy, • OVER-EASY: The egg is flipped and the yolk is still runny. drop the egg gently into the 1 minute for over-medium pan. Season lightly with salt and a minute and a half for • OVER-MEDIUM: The egg is flipped and and pepper (optional). over-well. Flip once more and the yolk is only slightly runny. slide onto a plate. 3. Let the egg cook until the • OVER-WELL: The egg is flipped and the white is set and the edges yolk is hard-cooked. begin to curl, about 3 to 4 minutes. For sunny-side-up, POACHED POACHED EGGS 1. Fill a medium saucepan (The first egg in should be Eggs with 3 inches (8 cm) of the first egg out.) water and bring to a boil. 3 Meanwhile, crack each egg . Gently keep the water into its own small bowl so moving with a spoon while they’re ready to go when the eggs cook. the water reaches the right 4. Using a slotted spoon, temperature. remove the eggs after three DIRECTIONS minutes for soft-cooked or 2. When the water reaches a TIP boil, reduce temperature to a up to five minutes for a Poached eggs can be held in an ice bath for up gentle simmer. Holding the firmer yolk. to an hour. When ready to serve, place already bowl just above the simmering 5. Place eggs on a paper poached eggs in hot water until they are warm water, gently slip the egg into towel-lined plate and season (about 45 seconds). the water. Drop in the second with salt and pepper if egg , keeping track of the desired. order they went in. MICROWAVED EGGS TIPS FOR SOFT-COOKED EGG: Microwave on high (100% power) for 30 seconds, or on medium (50% power) for 50 seconds. Let stand for 30 seconds before removing the plastic wrap or lid. If it’s still undercooked, turn the egg over in the MICROWAVED container, cover and microwave for another EGGS 10 seconds, or until cooked as desired. 1. Coat a small microwave- 2. Break an egg into the FOR HARD-COOKED EGG: Microwave on safe container or ramekin container. Pierce the yolk and high (100% power) for 40 seconds. Let stand for with cooking spray, butter white with a fork 4 or 5 times 30 seconds before removing the plastic wrap or or oil. (If using a microwave to prevent exploding during lid. If it’s still undercooked, turn the egg over in egg cooker, no coating is cooking. Cover with plastic the container, cover and microwave for another necessary.) Sprinkle a few wrap, pulling back a small 10 seconds, or until cooked as desired. grains of salt into bottom of area for venting. (If using a container. microwave egg cooker, simply FOR SCRAMBLED EGGS: Add 1 tbsp (15 DIRECTIONS close the lid.) mL) of milk to the container and salt and pepper if desired. Stir well. Microwave on medium- high (70% power) for 90 seconds to 1 minute 45 seconds, stirring several times during cooking. SCRAMBLED Eggs SCRAMBLED EGGS 2 eggs 1 tbsp (15 mL) butter or oil 2 tbsp (30 mL) milk Salt and pepper (optional) 1. To prepare a single serving and reduce the heat to of scrambled eggs, crack 2 medium-low. eggs into a bowl and whisk TIP 3. Gently move the eggs with in milk. Season with salt Try adding a bit of your favourite shredded a spatula, forming soft curds. and pepper, if desired. cheese or some chopped fresh herbs, such as Continue stirring until there chives, to your eggs just before serving. 2. Heat pan over medium is no more liquid egg in the heat. Coat your pan with pan. Immediately remove eggs DIRECTIONS cooking spray or add butter. and serve. Pour the eggs into the pan CLASSIC OMELETTES TIP OMELETTES Make sure whatever you’re filling your omelette with is already cooked, as it will not have time to cook in the pan. Use ingredients 2 eggs Desired fillings (e.g., that are not going to produce a lot of water cheese, mushrooms, green 2 tbsp (30 mL) water peppers, ham, bacon) when warmed—wet ingredients, such as Salt and pepper (optional) tomatoes, can create a watery filling. 1. Using a whisk or a fork, 3. Once the pan is hot, pour beat the eggs and water in the egg mixture. As the together. Season with salt and mixture sets around the edge 4. Fold the omelette in half pepper (optional). Be sure to of pan, use a spatula to gently with a spatula and let the incorporate the yolk and the push cooked portions toward bottom brown slightly before white together well. the centre of pan. Tilt and sliding onto a plate. If you rotate pan to allow uncooked 2. Heat a pan over medium- have any leftover filling, pour egg to flow into empty spaces. the rest on top of the omelette. DIRECTIONS high heat. Coat your pan with When the surface of the egg cooking spray or add butter looks moist but does not move or oil. when the pan is jiggled, it’s ready for filling. Add your filling sparingly. BASIC Quiche VARIATIONS QUICHE LORRAINE: Combine 6 slices crumbled crisp bacon, 1 cup (250 mL) shredded 1 Swiss cheese, /4 cup (60 mL) minced green 1 onion, /4 cup (60 mL) each green and red 1 QUICHE pepper strips, /4 tsp (1.25 mL) ground nutmeg 1 Salt and pepper (optional) and /4 tsp (1.25 mL) dry mustard. 4 eggs Desired fillings (cheese, Pre-baked pie shell mushrooms, peppers, ham, MUSHROOM QUICHE: Combine bacon) 1 cup (250 mL) sautéed sliced mushrooms, 1 2 cups (375 mL) milk 1 / 1 /2 cup (125 mL) shredded Cheddar cheese and 3. Carefully pour the mixture 1 tsp (5 mL) dried thyme. 1. Preheat oven to 350°F into the pie shell, over the fillings. HAM AND CHEESE QUICHE: Combine (180°C). Spread cheese and 3 3 other fillings into the bottom /4 cup (175 mL) shredded Swiss cheese, /4 cup 4. Bake for 35 to 40 minutes 1 of your pie shell. (175 mL) diced cooked ham, /4 cup (60 mL) or until the top turns golden chopped red or green sweet pepper and 2 tsp 2. Whisk together the eggs brown. To check doneness, (10 mL) finely chopped fresh chives. and milk in a bowl until well insert a knife into the centre blended. Season with salt and of the quiche. If it comes out clean it’s done! Let stand for DIRECTIONS pepper (optional). 10 minutes before serving. VERSATILE FRITTATAS FRITTATAS 1 12 eggs /4 tsp (1 mL) pepper 2 cups (500 mL) filling 1 3 ingredients (chopped and /4 cup (250 mL) milk /4 cup (125 mL) shredded cooked vegetables, meat, 1 cheese /4 tsp (1 mL) salt poultry, etc.) 1. Preheat oven to 375°F 3.