BOILED EGG DEVILLED EGG

PROCEDURE: Steps
How to Hard Boil Eggs
1. Peel off shell then slice each hard-boiled egg
Why does this method of hard-boiling eggs work? Because by bringing the
eggs just to a boil, you can't overcook them. You'll never have to deal with lengthwise. Carefully separate the yellow yolks
dry, chalky, overcooked eggs with weirdly greenish yolks again. Nothing from the egg whites and place the yolks in a
but beautiful bright yellow yolks and amazing texture for you! So good, mixing bowl. Mash the yolks together with a
you'll want to eat them with just a sprinkle of salt.
fork to remove clumps.
There are 4 steps to hard-boiling eggs: 2. Add in the Lady’s Choice Real Mayonnaise and
mustard. With a fork, whip the mixture
1. Place eggs in a saucepan or pot and cover with cold water. Eggs together, removing as many small clumps as
first, then water. Why? Because if you put the eggs in second, they possible. Add in remaining ingredients,
might crack as they fall to the bottom of the pan. It's no fun to learn
this the hard way. excluding the paprika.

2. Put pan over high heat and bring water to a rolling boil. Remove pan 3. Using a dessert decorator tool or pastry bag,
from heat and cover. pipe the yolk mixture into the hollowed egg
whites.
3. Let the eggs stand in the hot water for 14-17 minutes.

4. Drain eggs and put in a bowl filled with ice water. 4. Garnish the finished products with a hint of
paprika
 SUNNY SIDE UP EGG POACHED EGG
PROCEDURE PROCEDURE:

Crack an egg into a small ramekin and slowly add it to the Step 1: Boil Water
Use a nonstick skillet and bring about 2 inches of water to a boil.
skillet; repeat with the other egg, adding it to the
other side of the skillet. Cover with a tight lid and cook, Step 2: Add Vinegar
uninterrupted, until the whites are completely set but the Next, add a little vinegar. This keeps the whites from spreading too thin.
It also adds a little seasoning. Then, reduce to a simmer. 
yolks are still runny, 2 to 2 1/2 minutes.
Step 3: Prep the Eggs
Get small bowls ready for your eggs; this way the eggs will keep their
shape and you'll be able to cook them all at the same time. Crack the eggs
carefully into separate bowls and check for bits of shell.

Step 4: Slip the Eggs Into the Water

Now, slip the eggs into the water one at a time. Work your way around
the pan clockwise, so you know which eggs are done first.

Step 5: Cover the Pan and Use Gentle Heat

Cover the pan and turn off the heat. The key to poaching is a gentle heat
that will give your eggs a firm white and a loose yolk.

Step 6: Time to Serve

In just 4 minutes, the eggs will be delicate and delicious — ready to
serve. Carefully scoop them out of the pan, drain them and transfer them
to serving plates. Watch our how-to video for more.

OMELETTE EGG SCRAMBLED EGG

 PROCEDURE SCRAMBLED EGG PROCEDURE:

Whisk the eggs: Crack both eggs into a mixing bowl. Whisk the eggs until
completely combined, and season with salt and pepper. If you're adding cheese or 1. BEAT eggs, milk, salt and pepper in medium bowl until
other fillings, make sure they are prepped and nearby. blended.
2. HEAT butter in large nonstick skillet over medium heat until
1. Warm the skillet and melt the butter: Place an 8-inch skillet over hot. POUR IN egg mixture. ...
medium-high heat and melt the butter. Tilt the skillet as the butter melts to
evenly coat the bottom. When the butter stops sizzling, the pan is heated and
ready. CONTINUE cooking – pulling, lifting and folding eggs – until
thickened and no visible liquid egg remains. Do not stir
2. Pour the eggs into the skillet: Pour the whisked eggs into the skillet. constantly
Immediately tilt the pan so the eggs coat the entire bottom. The eggs should
sizzle on contact; if not, continue cooking, but remember to heat the pan a little
longer next time.

3. Drag and push the eggs to form waves: Use a spatula to gently drag and
push the cooked eggs from the edges toward the center of the pan, making space
for the uncooked eggs and forming waves in the omelette. Tilt the skillet so that
the uncooked eggs flow into the open spaces.

4. Cook the omelette for 1 to 2 minutes: The omelette will finish cooking in

1 to 2 minutes. When done, the bottom will be set and the edges will look crisp.
The top of the omelette should still look fairly wet and uncooked, but there will
no longer be any loose, easily flowing liquid egg — the omelette will continue
cooking off the heat, so finish when you think the top still seems a bit underdone.

5. Top with cheese and fillings: If using, sprinkle the cheese and fillings
down the center of the omelette.

6. Fold the omelette: Fold the bottom third of the omelette over the center,
and then fold the top third down. Alternatively, fold the omelette in half.

7. Slide the omelette onto a plate: Gently slide the omelette onto a plate
and garnish with parsley. Eat right away while still hot.

KITCHEN TOOLS AND EQUIPMENTS