Students will be making Soft Scrambled eggs individually within their group, soft scrambled eggs, sometimes referred to as “wet.” The texture is10x better, and they play more nicely with other ingredients. The difference between soft and hard scrambled eggs is cooking time. If you want soft scrambled eggs, you need to keep in mind that eggs cook quickly. You can’t walk away from them. Whip your eggs (I add a little milk) in a separate bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook. Use the spatula to prevent them from spreading out, especially up the sides of the pan; when they spread too thin, they’ll over-cook quickly. I usually fold them until they no longer look runny, but still look wet (i.e. light is reflecting in them). Have your plate ready so you can remove them from heat immediately. 

Students will be making Sunny Side eggs, individually but within their own groups. Sunny side up means your egg yolk looks like a bright morning sun. To make: crack an egg directly into your greased frying device. Then fry it until the edges brown, WITHOUT flipping. Flipping your sunny side up egg turns it into an over easy egg. The yolk is runny, and depending on how long you fry it. We refer to these as runny or “dipping” eggs. The runny yolk is great for dipping toast into. 

Students will be making Over Easy eggs, individually but within their own groups. Over easy and sunny side up are often interchangeably, but they are different. You go from sunny side up to over easy by simply flipping your egg when the edges are brown. The “easy” doesn’t refer to the simplicity of turning over an egg, but the state of your yolk. “Over easy” means the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk – and some of the whites – are still runny. 

Students will be making Poached eggs, individually but within their own groups. Poaching is like boiling but without the shell. The white is cooked through and the yolk is warm and runny. Methods for poaching vary. 

1. • Heat your water just shy of a rolling point. Add a dash of vinegar. Crack the egg into a tiny bowl. Swirl the water in your pan to create a whirlpool, then carefully drop the egg into the center. The swirling pulls whites altogether in the center. Leave it in the water for about five minutes, then lift out with a slotted spoon. 

   • The Strainer. Heat water. Add vinegar. Crack the egg into a mesh strainer to let the most watery portion of the whites (it’s not much) drip out – this prevents danglers. Carefully decant the egg from the strainer into the water. Cook for about five minutes. Retrieve with slotted spoon. 

Students will be making basted eggs, individually but within their own groups. Generally basted means liquid or steam is used to thoroughly cook the egg white without flipping. For instance, while frying an egg in butter, you repeatedly scoop and pour the extra butter on top of the egg. This cooks the yolk and top whites without forcing you to flip it. Alternatively, you can also squirt some water into the pan and then cover the egg with a lid, to steam the whites. If you do this quickly, you can cook the whole egg before the edges start to brown, which seems to be the appeal of basted eggs (much like poached eggs).