Eggs

1. 4 classic (and delicious) ways to cook eggs  

1. Scrambled 

• Whisk eggs with a bit of salt and pepper, maybe some milk or cream for creaminess.
• Cook in a non-stick pan over medium-low heat, stirring gently until soft and fluffy.
  

[Dean Tim O'Donnell note]  

1. add butter when scramble eggs since butter protecting protein. When at high temperature,  protein twist and it becomes tight.  用小火，egg is light and flurry.

2. use butter not oil to cook eggs.

3. Crack on the surface because it creak easily.

4. mix eggs with fork not with whisk to avoid adding air

5. Better eggs in room temp.

2. Fried

• Crack the egg directly into a hot, lightly oiled or buttered pan.
• Cook sunny side up, over-easy, over medium, or over hard depending on how Funny you like your yolk. 

3. Boiled

1. Place eggs in boiling water and cook for:

• 6 minutes for soft-boiled (runny yolk)
• 9-12 minutes for hard-boiled (fully set yolk) 

2. Cool in ice water to stop cooking and make peeling easier.

 

How long to boil egg 

• 6 minutes: A liquidy yolk and soft white. This is perfect for eggs served in an egg cup
• 6  1/2 minutes: A soft, jammy yolk. This is my favorite for eggs on toast or soft boiled eggs on a salad 
• 8 minutes: A medium yolk that's slightly soft but firm enough to hold its own
• 10 minutes: The early stages of a hard boiled egg, with just a smidge of softness in the middle
• 12 minutes: A hard boiled egg with a lighter yolk.
• 14 minutes: Your traditional hard boiled egg with the lightest yolk and a firm white, but not overcooked

4. Poached

• Crack an egg into simmering water (with a splash of vinegar for better shape). [ my note: stir water before putting in eggs]
• Cook for about 3-4 minutes until the whites are set but yolk is still soft.
• Great on toast or for dishes like eggs benedict.

 2. Deviled Egg

https://en.wikipedia.org/wiki/Deviled_egg

Deviled egg: Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder.

served cold as a side dish, appetizer or a main course during gatherings or parties.

The English word "devil", in reference to highly seasoned food, was in use in the 18th century, with the first known print reference appearing in 1786.  The terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally use.

 

Information:

1. A green or greenish-gray ring around a hard-boiled egg yolk is a common occurrence and is not dangerous to eat. It's caused by a chemical reaction between the sulfur in the egg white and the iron in the yolk during cooking, resulting in the formation of ferrous 含铁的 sulfide 硫化物. This reaction is typically more pronounced when eggs are overcooked or cooked for too long.