ppt

1. Fried Eggs

2. Fried eggs call for perfectly fresh eggs, the
correct heat level, an appropriate amount
of cooking fat, and a deft hand. Fried eggs
may be served sunny side up (not turned)
or over (turned once). Fried eggs may be
basted with fat as they fry. Using very
fresh eggs is the only way to ensure a rich
flavor and good appearance of the finished
dish.

3. Standard
Qualities of
Fried Eggs

4. 1. White should be
shiny, uniformly set,
and tender, not
browned, blistered
or crisp at edges.

5. 2. Yolk should be set properly
according to desired
doneness. Sunny side-up
yolks should be yellow and
well rounded. In other styles,
the yolk is covered with a thin
layer of coagulated white.

6. 3. Relatively
compact, standing
high. Not spread
out and thin.

7. 5. A fried egg should
have a yolk covered with
a thin film of coagulated
egg white and still
remain slightly fluid.

8. 6. The egg white
should be opaque,
firm and tender, not
chewy, crisp or brown.

9. 7. A perfectly fried egg
is a glory to behold –
crispy edges and a
wobbly, pinkish yolk.

10. 8. It will provide a fried
egg with a slightly
crispy, frilly edge; the
white will be set and the
yolk soft and runny.

11. SUNNY SIDE UP

12. BASTED

13. Over easy

14. OVER MEDIUM

15. OVER HARD