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-E15-
EGGS
TIPS AND HINTS (CONT.)
VARIETY WEIGHT/OR APPROXIMATE
NUMBER TIME (MINUTES)
PIECES
IN THE SHELL
Soft Cooked 1 - 12 Eggs 16-18
Hard Cooked 1 - 12 Eggs 20-22
“EGGS IN A CUP”
Crack Raw Egg into Custard
Cup, Season with Salt,
Pepper and Butter or
Margarine, if Desired.
Soft Cooked 1 - 4 Eggs 10-12
Hard Cooked 1 - 4 Eggs 12-14
POACHED
Step One: Pour 2 Cups 7-8
Water in Rice Bowl.
Steam to Heat Water.
Use margarine, if Desired
Step Two: Crack Egg in 7-8
Bowl, Slide into Hot Water
in Rice Bowl. Steam Until
Poached.
SCRAMBLED
Beat Together 6 Eggs and 20-22
2 Tablespoons of Milk in
Rice Bowl. Season with Salt
and Pepper. Stir Eggs Half
Way Through Cooking