Breakfast and Egg Terms

Breakfast Terms:

Quiche - A classical breakfast or lunch item; eggs are beaten with milk or cream and typically combined with vegetables, meats and/or cheeses; the egg mixture is poured into a savory pie crust and baked.

Strata - A baked egg and milk mixture with vegetables, cheese, and/or meats; the mixture is poured over layers of bread before baking.

Frittata - A baked omelet of eggs and desired fillings; the omelet is cooked on the stovetop and then baked until set; sometimes pasta may be added as well.

Omelet - A classical French menu item; eggs are cooked in a saute pan and folded over any desired fillings.

Crepes - A very thin pancake-like batter that is cooked in a saute-like pan and wrapped with either sweet or savory fillings.

Basic Cooking Methods (Eggs):

Soft-boiled - Whole eggs boiled in water in the shell until white is cooked through and yolk is almost set.

Hard-boiled - Whole eggs boiled in water in the shell until cooked through with a firm yolk and white, about 20 minutes.

Fried - Whole eggs are fried in butter on a griddle; the yolks may be runny (over-easy) or cooked through (over-hard).

Sunny-side up - Whole eggs are fried in butter on a griddle; the egg is not flipped over in the cooking process, leaving the yolk, and sometimes the white, slightly runny.

Over-easy - Whole eggs are fried in butter on a griddle; egg is flipped once, but yolk is still runny.

Over-medium - Whole eggs are fried in butter on a griddle; egg is flipped once, and yolk is firmer, but still a little runny.

Over-hard - Whole eggs are fried in butter on a griddle; egg is flipped, but yolk is cooked until solid..

Poached/Coddled - Whole eggs are simmered gently in water; a small amount of vinegar may be added to keep the egg together.

Tables courtesy of the Eating Smart Cookbook