There are six basic cooking methods for eggs: BAKING Food is baked when prepared in an oven with heat radiating from the elements or conducted from a heated container to the dish. To ensure that eggs and egg dishes coagulate evenly, they are usually baked in a container called a "baine-marie", in hot water. Dishes usually prepared in this fashion are baked eggs, baked custard and soufflés. Owing to the difference in composition, it is not necessary to bake pies and casseroles in a "baine-marie". Eggs are baked in custard dishes covered with tin foil to prevent the egg yolk from drying out. For an interesting variation, the dishes can be lined with creamed mashed potatoes, tomato puree or fried chopped bacon. BOILING During the boiling process, the heat is transmitted through the water. The firmness if the yolk is determined by temperature reached within. When eggs simmer slowly at 96°C the heat penetration is most effective and coagulation can be achieved evenly. When eggs are boiled at 100°C the whites set earlier and become rubbery before the heat can be transmitted to the yolks. Eggs at room temperature and which are placed in cold water are less liable to crack. Cooking time is calculated from the time the water starts simmering. Boiling time: - Soft 3 - 4 minutes - Medium 6 - 7 minutes - Hard 9 - 45 minutes When overheated, a green-blue ring forms around the yolk, because the iron in the yolk reacts with the sulphur in the egg white to form Ferro sulphide. Once the eggs have been boiled they must be cooled immediately and the shells should be cracked to prevent overheating. FRYING During this process, food is prepared by means of direct heat from the saucepan. The fat in the saucepan prevents the egg from sticking to it. Eggs should be fried over medium heat to prevent the egg protein from shrinking too much or becoming tough and brown around the edges. POACHING Poached food is cooked by means of heat that is transmitted through slow boiling water. The eggs should be broken into poachers and slipped into water flavoured with a little bit of lemon juice. Cover and simmer for 10-12 minutes. When removed, the eggs should be trimmed into neat circles. It is important to use only fresh eggs for poaching. Eggs can also be poached in milk, wine, tomato juice, meat stock or thin soup. Poached eggs can be prepared beforehand and reheated just before serving by placing them back in the hot liquid for a few minutes. Eggs steamed in poachers over water are actually steamed eggs. SCRAMBLING Scrambled eggs are cooked with a little bit of milk in a greased saucepan over direct heat while being stirred until soft and creamy. Scrambled egg should be prepared over low heat and removed from the heat while still moist and creamy. When scrambled eggs become too dry, a raw beaten egg can be folded into the set egg mixture. THE PREPARATION OF EGGS IN THE MICROWAVE: When food is cooked in the microwave the microwaves penetrate the food and activate the food molecules to vibrate at a very high speed. The vibration generates heat, which cooks the food within a few minutes. An egg cannot be cooked in its shell in the microwave because pressure builds up and the egg could explode. All other dishes can be prepared in the microwave, provided that the following be kept in mind: 1. Egg dishes should not be cooked higher than medium-high or at approximately 70% power. 2. It should be borne in mind that the cooking process continues after the actual cooking time has expired. Eggs are very heat sensitive and a resting period should be allowed. 3. The egg yolk sets first because the fat molecules are more easily attracted to the microwaves. To ensure that an egg cooks evenly, a browning dish can be used or the yolk can be covered with tin foil. 4. Egg whites sets more evenly when cooked in a small dish, which prevents the white from spreading. Otherwise the microwaves penetrate only the outer ring of the white. 5. The membrane surrounding the egg yolk should be pricked to prevent it from exploding in the microwave. Basic cooking methods like poaching, frying, scrambling and the preparation of a soufflé omelette as well as other egg dishes are very successful in the microwave. The microwaves instruction booklet should be followed.