Food Science

Poached and Scrambled Eggs

Poached and Scrambled Eggs

Scrambled egg, easy. Poached egg, requires a bit more skill but have the egg whites removed from the egg yolk. Either way, eggs are great for breakfast or any time you crave one! You can keep it as simple as scrambling the eggs or make them fancy as poached eggs to woo off others with your fancy skills. Your call!

FEATURES

PREP TIME

2 Mins

READY IN

5 Mins

EXPEDITED

-

SERVINGS

1

TYPE

Protein

FEATURES

PREP TIME

2 Mins

FRIDGE TIME

-

READY IN

5 Mins

SERVINGS

1

TYPE

Protein

INGREDIENTS

  • 1 egg
  • 1-2 tbsp vinegar
  • Oil spray
  • Salt and black pepper to taste

DIRECTIONS

SCRAMBLED

  1. In a skillet, spray oil and medium heat
  2. Crack an egg and scramble
  3. Serve when egg has hardened into a semi sold sponge

POACHED

  1. Boil a pot of water
  2. Crack egg on a mesh over a bowl to sieve egg white from yolk
  3. Add vinegar to water and then add egg into the water. Cook for 3 minutes
  4. Remove egg, dab with paper towel and serve immediately
  5. Salt and pepper to taste.

TIPS

You can use as many eggs you as you want

You can make eggs in different ways such as boiling, tailored to your needs

Eggs are great binding, thickening and emulsifying agent in recipes

Egg whites can be used to add more protein to a recipe

Do you have more tips? Post in the comment below.

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