8 How To Cook Restaurant-style Eggs For Home Menu, Let It Be Various

Illustration of how to cook eggs in the style of a restaurant so that it is varied for the menu at home (Freepik/stockking)

YOGYAKARTA Eggs are the easiest to process. In addition, they contain a protein that supports your daily healthy diet. But cooking eggs is not only annexed, you just cook, you know. So you don't get bored, you can cook eggs in a variety of menus in the restaurant. Make references, here are the ways.

Make no mistake, boiled eggs have various variations. First, the whole boiled egg, where cooked in boiling water with a whole shell. This whole boiled egg, cooked until the white and yellow parts are completely cooked without having to make the outer yellow part greenish. This is a sign you cook it at too high temperatures.

Second, half cooked boiled eggs, in which part of the white and yellow are only half cooked. If boiled at the right temperature and time, you can get the perfect half cooked egg. For this cooking method, half cooked eggs can be enjoyed by sprinkling pepper or black pepper with a little fine salt so that the juice is delicious.

Third, it is called poached because it is boiled by being removed from the shell without having to destroy the yellow part. So, the white part will cover the yellow part. Usually, this poached cooked egg is used for sandwich filling, steak companion, or burger.

These ceplok eggs are also not just one variant cooked. First, by frying one side only with metega, butter, or vegetable oil. Without turning back, the top is half cooked. For half cooked ceplok eggs, they are usually served in bento or with vegetables. For cooked ceplok, fried back and forth so that cooked perfectly. Corrugated ceplok eggs, usually served with ramen, boiled noodles, or other warm souped foods.

Orak-arik eggs, known as the scralmbled eggs, are cooked on a pan with butter or butter, then solved with a shell. That is, cooked while gored so that they create a shape that looks messy but the texture is soft. Sometimes milk, cream, or cheese is added to make it more savory and create a taste-enriching softening.

These Bennedict eggs are how to cook eggs for open sandwiches, meaning that bread only exists on the one side of the bottom. Traditionally, actually eggs are cookedpoched. But they are usually served withmas, tomatoes, boiled spinach, grilled salmon, or lobsters in sandwich handles.

Omelet usually uses one or more eggs. The trick, the egg is shaken loose and then fried with butter or menega using pans. In Indonesia, at first glance, it is like an egg. But it is usually folded and then added filling, such as cheese, vegetables, meat, or fungi. Most restaurants will also offer egg white clothes, using only egg white, for low-fat versions.

Frittata is made by cooking a mixture of eggs until cooked. Launching The Spruce Eat, Tuesday, December 3, the eggs are shaken with cheese, vegetables, and meat. The mixture is then cooked with a small and reversed fire. Or it can also be cooked by roasting until it gets a beautiful brownish color.

These grilled eggs are a little unique, because they are usually served with grilled bread and become the cocol. So, the cooking method is half cooked. Eggs are broken from the shell, don't break the yellow. Then half cooked. The white part hardens while the yellow is still soft.

This food was once stirred up by a number of foodvloggers, called Shakshuka eggs from Tunisia. This dish, is a combination of cooked eggs with tomato, onions, and spices. Shakshuka usually wears side-up sunny eggs or half-cooked ceplok, then cooked with sauce.

Interested in trying how to cook eggs in the style of restaurants that are varied above? You can be creative with eggs that are economical but still rich in protein and nutrients.