LESSON 2:

TYPES OF COOKED EGGS

HARD – COOKED EGGS
 Hard-boiled eggs are boiled for longer than
soft-boiled eggs, long enough for the yolk to
solidify.
 Commonly sliced, particularly for use in
sandwiches.
 Hard-boiled eggs should be used within two
hours if kept at room temperature or can be
used for a week if kept refrigerated and in the
shell.
Must be cooked at least 12-15 minutes.
CODDLED EGGS
 Coddled eggs are gently or lightly cooked
eggs.
 Can be partially cooked, mostly cooked or
hardly cooked at all.
Simmer for 39 seconds into simmering
water.
SOFT – COOKED EGGS
 The yolk, sometimes the white, remain at
least partially liquid.
 Can be steamed
 Commonly served in egg cups.
 Commonly eaten at breakfast.
 Cooked for a shorter period
Simmer for 3 to 4 minutes into simmering
water.
MEDIUM – COOKED EGGS
 Medium-cooked eggs are eggs that boiled in
their shells until the whites are firm and the
yolks are partially firm but not completely
firm.
Simmer for 5 to 7 minutes into simmering
water.
POACHED EGG
 Poached egg is an egg that has been cooked,
outside the shell, by poaching or steaming, as
opposed to simmering or boiling liquid.
 It can give more delicately cooked eggs than
cooking at higher temperatures such as with
boiling water.
Must be cooked at least 3 to 5 minutes.