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Tools/Equipment Needed

The document provides instructions for making scrambled eggs. It lists tools and ingredients needed, which include a bowl, fork, pan, eggs, salt, pepper, milk or water, and butter or oil. The procedure involves beating the eggs in a bowl, seasoning with

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Ruthzel Mijares
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Download as docx, pdf, or txt
74 views2 pages

Tools/Equipment Needed

The document provides instructions for making scrambled eggs. It lists tools and ingredients needed, which include a bowl, fork, pan, eggs, salt, pepper, milk or water, and butter or oil. The procedure involves beating the eggs in a bowl, seasoning with

Uploaded by

Ruthzel Mijares
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
Download as docx, pdf, or txt
Download as docx, pdf, or txt
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Fried Eggs

Tools/Equipment Needed:
Sauté pan (preferably non-stick)
Dish, turner
Ingredients Needed:
Fresh egg
Oil or clarified or whole butter, as needed for frying
Salt, as needed
Ground black pepper, as needed
Procedure:
1. Select very fresh grade AA eggs for 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. Too much fat will make the
eggs greasy. Less fat will cause them to stick, unless a pan with the non-stick coating is used.
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 with the fat as they
cook.

Scrambled Eggs

Tools/Equipment Needed:
Stainless bowl Fork or egg beater Sauté pan, steam kettle or tilting skillets

Ingredients Needed:
30 Eggs
1 tbsp. /15g salt
1 tsp/2g ground pepper
5 floz. /50ml water or milk (optional)
2 ½ floz. /75 ml clarified butter or oil

Procedure:

1. Collect equipment and food items.


2. Break eggs into a stainless steel bowl and beat until well blended. Season with salt and pepper.
3. Add small amount of milk or cream about 1 to 1 ½ t, if desired.
4. Heat butter in a small sauté pan or heat non-stick pan over medium heat and add butter or oil, tilting
the pan to coat the entire surface. The pan should be hot but not smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the fork or wooden spoon until the eggs are
soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.
Perfect scrambled eggs

 2 large free range eggs


6 tbsp single cream or full cream milk
 a knob of butter

1. Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt
together until the mixture has just one consistency.
2. Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it
melt. Don’t allow the butter to brown or it will discolour the eggs.
3. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden
spoon, lifting and folding it over from the bottom of the pan.
4. Let it sit for another 10 seconds then stir and fold again.
5. Repeat until the eggs are softly set and slightly runny in places. Remove from the heat
and leave for a moment to finish cooking.
6. Give a final stir and serve the velvety scramble without delay.

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