Content of the material
- What are Pickled Eggs?
- How to Eat Pickled Eggs (and Twists)
- 9. Poached
- 4b. Omelets Frittatas
- How can I share my experience and tips for How To Order Eggs Cooked?
- Other Methods of Preparing Eggs
- 13. Basted Eggs
- 14. Poached Eggs
- 15. Shirred Eggs
- Fried Eggs
- Eggs Benedict
- Hard Boiled Eggs
What are Pickled Eggs?
Pickled eggs enjoy the status of a popular delicacy in Germany, other Northern European countries, Pennsylvania and several other American states.
Pickled means preserved – in brine or vinegar. In the case of eggs the origins point to brine, but later on vinegar began to be added as an additional preservative and flavoring agent.
Hard boiled eggs require a strong saline solution (brine) and from there can be flavored with different vinegars, spices and other ingredients such as garlic, onions, chiles, red cabbage etc.
In addition to water and salt, the pickling liquid can be infused with the flavors of shallots, hot red chili pepper flakes, bay leaf, cloves, mustard seeds, beets, balsamic, apple cider vinegar, etc.
How to Eat Pickled Eggs (and Twists)
There are so many ways to enjoy this delicacy – from simply seasoning the eggs with a bit of salt to slicing them in circles and assembling an open faced sandwich with some mayo and finely chopped green onions.
- You can take bites from a whole egg, with a side of remoulade or you can present the eggs sliced in half lengthwise and top them with capers or thinly sliced onions and drizzle them with oil and vinegar, like a salad.
- In the case of red beet eggs, serve the sliced eggs along with the beet slices. You can season with salt and pepper, perhaps a drizzle of olive oil.
- Use your favorite deviled eggs recipe or make an egg salad with perhaps some fresh dill.
- Mustard is an excellent condiment for these. You can either place a dab of mustard onto egg halves or use the method from the German Rhur region where they take an egg half, carefully scoop out the yolk and fill the white with spicy mustard, a bit of oil and vinegar. They then eat the egg yolk and quickly chase it with the filled white.
Using slices of pickled shallots and a bit of Dijon mustard makes for a great garnish.
These ideas for twists on pickled eggs are worth considering:
- In Germany it is very much the norm to pickle the eggs with the crushed shells on. Individual eggs are later peeled, right before being consumed. This is the way of choice eight out of ten times – just browse German recipes for Soleier and you’ll be convinced. Depending on what other ingredients are used in the pickling liquid this method results in an irregular, webby appearance on the whites’ surface resulting from the colored liquid reaching in through the cracked shells.
- Add your favorite craft beer to the pickling liquid – similarly to these Beer Pickles. A balanced, citrusy IPA or a malty, sweet ale are suitable. Add the beer to the other ingredients of the pickling liquid before bringing them to boil. The alcohol and hops will help preserve the eggs. Use a 1:1:1 ratio of brine, vinegar and beer.
- Use caraway seeds and thinly sliced garlic cloves in the pickling liquid or your favorite pickling spice.
Needless to say – pickled eggs are excellent to pair with beer, especially highly carbonated, hoppy German pilsners or malty English ales.
Poaching ties with soft scrambled as my favorite preparation. It’s like boiling but without the shell, or like over medium that skips contact with the pan. These means you’re avoiding any hard edges. The white is cooked through and the yolk is warm and runny. Just imagine it mixing with a bright hollandaise on an eggs benedict.
Methods for poaching vary. Restaurants looking to poach in bulk will often immerse ramekins with raw eggs into boiling water, sometimes a whole tray full at a time. If you’re just poaching at home, it’s actually much easier than you may think. I haven’t perfected my personal method, but the two that have worked for me are:
- The Whirlpool. Heat your water just shy of a rolling point. Some recipes say add a dash of vinegar to help the whites set up faster, but it always ends up tasting slightly like acetic acid to me. 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 if desired.) 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.
And if you make a mistake… well, just look up some recipes for egg drop soup.
4b. Omelets Frittatas
Scrambled eggs can be manipulated in many ways. Ordering plain scrambled eggs means they’ll be mixed and moved in the pan, whereas an omelet or frittata indicates that the scrambled eggs are cooked until they’ve stabilized into a usable form and topped with other ingredients: cheeses, meats, vegetables, anything.
A frittata is typically open-faced, whereas an omelet is folded over in half onto the additions. But the egg base remains the same (except in egg white omelets, where yolks are separated out).
How can I share my experience and tips for How To Order Eggs Cooked?
Besides the available experiences of the team, Howtolinks also welcomes the contribution of all people. Usually, we give users helpful solutions for How To Order Eggs Cooked based on the real experience of experts, but once receiving a better one for it, we will be gladly receptive.
With a sunny-side-up (also called a fried egg), the egg is broken into a skillet or frying pan, carefully leaving the yolk intact. A fried egg is never flipped or cooked yolk-side down. The white cooks until completely or partially set, while the yolk remains liquid.
Other Methods of Preparing Eggs
13. Basted Eggs
Basting is a method of cooking where juice or fat is continuously poured over a food (typically meat… think of a basted turkey) while it is cooking to keep it moist.
One easy way to baste an egg is to fry it in melted butter and continuously scoop the butter on top of the egg. This makes it so you can cook the top of the egg without flipping it as you would with an over-easy egg.
If you pour the butter over the egg quickly enough, you can cook it all the way through before the whites start to brown. This result can also be achieved by poaching the egg. Speaking of which…
14. Poached Eggs
Poaching an egg is similar to boiling an egg, except t it is cooked without its shell in simmering water (around 185-190 degrees). Poaching an egg is slightly more involved than other preparation methods, but with enough practice, it is rather easy as well.
Start by cracking your egg into a custard cup, and heat around one-and-a-half inches of water in a non-stick saucepan to a simmer.
Once the water is bubbling ever so slightly, gently pour your egg from the custard cup into the saucepan and allow it to float in the water and cook for around five minutes. After the five minutes is up, use a slotted spoon to carefully remove the poached egg from the saucepan.
The result should be similar to an over-medium egg but without the browned edges. You can either eat the egg immediately or place it in ice-cold water and store it in the fridge for up to eight hours.
Poached eggs are often served with ham or bacon on top of a toasted English muffin slathered in hollandaise sauce to create the endlessly popular eggs benedict.
Eggs florentine is a less meaty version of eggs benedict that substitutes the ham for spinach. Or you can have your cake and eat it too by simply adding the spinach beneath the ham. Both are totally acceptable (we would never judge anyway).
15. Shirred Eggs
Shirred eggs are also referred to as baked eggs. They are typically baked in a flat-bottomed dish alongside butter and other ingredients until the whites are cooked through and the yolks are still runny. Most of the time, shirred eggs are served in the dish they were baked in.
Fried eggs are cooked in a skillet or frying pan. Once one side fries, the egg is flipped so the other side can cook. Fried eggs can be prepared 3 ways, easy, medium or hard, depending on how long the egg is cooked for.
Over easy: the yolk and some of the whites are still runny
Over medium: the yolk is slightly runny
Over hard: the yolk and whites are completely cooked
Eggs Benedict is an open-faced egg sandwich. Traditionally, a poached egg is served on top of an English muffin with ham or Canadian bacon and Hollandaise sauce. Twists on this traditional version may replace the ham with tomato, spinach, smoked salmon, crab cakes, or even lobster.
Hard Boiled Eggs
Similar to poached eggs, hard boiled eggs are cooked in water. The main difference is hard boiled eggs are cooked in the shell. You place the eggs in water, bring the water to a boil with the eggs in it, and then turn off the heat and let the eggs continue to cook for 10-12 minutes. The best part about hard boiled eggs is that unlike other styles of eggs, they can keep in the fridge for a few days after they are cooked.
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