-E15-
EGGS
TIPS AND HINTS (CONT.)
VARIETY WEIGHT/OR APPROXIMATE
NUMBER TIME (MINUTES)
PIECES
INTHE SHELL
SoftCooked 1- 12 Eggs 16-18
HardCooked 1 - 12Eggs 20-22
“EGGSIN A CUP”
CrackRaw Egg intoCustard
Cup,Season withSalt,
Pepperand Butteror
Margarine, ifDesired.
SoftCooked 1- 4 Eggs 10-12
HardCooked 1 - 4 Eggs 12-14
POACHED
StepOne: Pour 2 Cups 7-8
Waterin RiceBowl.
Steamto Heat Water.
Usemargarine,if Desired
StepTwo: CrackEgg in 7-8
Bowl,Slide intoHot Water
inRice Bowl. SteamUntil
Poached.
SCRAMBLED
BeatTogether6 Eggs and 20-22
2 Tablespoonsof Milk in
RiceBowl. Seasonwith Salt
andPepper.Stir Eggs Half
WayThroughCooking