Egg cookery includes a variety of preparation techniques: eggs boiled in the shell, baked eggs, poached eggs, fried eggs, scrambled eggs, three styles of omelets, and soufflés. The word "boiling," although commonly used, does not correctly explain the technique; "simmering" is more accurate.
Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés.
Let's have a look a the second question first: Culinary lore has it that the 100 folds in a chef's hat represent the 100 ways to cook an egg; although in Escoffier's standard tome of French cooking, “Guide Culinaire” from 1903, you'll find 143 ways to prepare an egg.
What is the most preferred method of cooking eggs?
Boiled eggs are one of the most widely used types of cooked eggs. This use, however, is not always at the breakfast meal. The hard-boiled egg is used as an ingredient in many dishes and as a garnish for many dishes.
Scrambled. Scrambled eggs are both the easiest and the hardest version of eggs to make. There may not be any expert flipping or swirling involved, but one misstep and you could up with something bouncy and rubbery. To avoid that, you'll want to keep the heat closer to low when attempting this style.
You will need 3 bowls to ensure there isn't a trace of yolk in your whites. The first bowl is where you will crack the eggs, the second is for the yolks and the third is for the whites. Crack the egg on a flat surface to get the most even break and avoid shell fragments.
A strong eggshell is about 0.3 millimeters thick and has between 7,000 and 17,000 tiny pores1. These pores work to allow oxygen, carbon dioxide and moisture to pass through, but to keep bacteria out.
