Did you know eggs come in different varieties? Yes, they do and it can be a little daunting for you to make out the difference while shopping for them. So, here is how to differentiate between the varieties along with some scrumptious recipes to make egg meals even tastier.
Kinds of Eggs
1. White eggs and Brown eggs
This one is easy to spot; white eggs are laid by white-feathered breed hens called White Leghorn, whereas brown eggs are laid by the red-feathered breed large hens called Rhode Island Red.
2. Free Run Eggs
These eggs come from hens that are raised cage-free, however, kept indoors.
3. Free Range Eggs
These eggs are laid by hens that are raised cage-free. These are raised either outdoor or have complete access to the outer areas of the farms.
4. Omega-3 Eggs
These eggs come from hens that take feed which comprises of 10% to 20% flaxseed. These eggs contain increased amounts of both Omega-3 fatty acids and polyunsaturated fats compared to regular eggs.
5. Organic Eggs
These eggs come from hens that are restricted to nutrition free of fungicides, commercial fertilizers, pesticides, and herbicides. These are labeled as “organic”.
How you can cook these eggs
You can use these directions to prepare four servings of sunny side-up, poached, and over-easy eggs for one egg per person. However, if you are using scrambled eggs, then you must count 2 eggs per person.
1. Sunny Side-up Eggs
Melt two teaspoon i.e. 10ml of butter into a large non-stick skillet over medium heat. Now, break 4 eggs one by one into the skillet. Fry the eggs until the whites set. You should cook the mixtures for about 3 minutes at least.
2. Poached Eggs
Fill water in a deep, large skillet to a depth of 5cm (2inches), and add one teaspoon (5 ml) white vinegar, and allow simmering over medium heat. Break 4 eggs one at a time into a small bowl and then slide them into the water. Now poach the eggs until the yolk is done and the whites are set. However, if the yolks are runny, you should cook the eggs for about 3 minutes at least. Now remove them using a slotted spoon.
3. Scrambled Eggs
Beat ¼ cup milk, 8 eggs, 1/4 teaspoon pepper, and ½ teaspoon of salt together. Melt 2 teaspoons of butter in a large nonstick skillet over a medium heat. Add the egg mixture and cook until they begin to set. Now, draw the spatula across the bottom of the pan to create soft, large curds. Cook and stir until the mixture thickens and there are no traces of liquids. This should take no more than 3 minutes.
4. Over-Easy Eggs
The process for this recipe is same as for the sunny side-up eggs; however, continue frying until eggs whites are all set. Now, turn the eggs and fry until the white film over the yolks forms properly. Second frying should take 30 seconds only.