fried eggs.pptx

ppt

1. Fried Eggs

2. Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand. Fried eggs may be served sunny side up (not turned) or over (turned once). Fried eggs may be basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich flavor and good appearance of the finished dish.

3. Standard Qualities of Fried Eggs

4. 1. White should be shiny, uniformly set, and tender, not browned, blistered or crisp at edges.

5.   2. Yolk should be set properly according to desired doneness. Sunny side-up yolks should be yellow and well rounded. In other styles, the yolk is covered with a thin layer of coagulated white.

6. 3. Relatively compact, standing high. Not spread out and thin.

7. 5. A fried egg should have a yolk covered with a thin film of coagulated egg white and still remain slightly fluid.

8. 6. The egg white should be opaque, firm and tender, not chewy, crisp or brown.

9. 7. A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish yolk.

10. 8. It will provide a fried egg with a slightly crispy, frilly edge; the white will be set and the yolk soft and runny.

11. SUNNY SIDE UP

12. BASTED

13.   Over easy

14. OVER MEDIUM

15. OVER HARD