Eggs | Frying, Basting & Poaching

1. The eggs shown in this image are referred to as:

• a)  over-easy.
• b)  sunny-side up.
• c)  basted.

2. Basted eggs are cooked with steam and flipped.

• a)  True
• b)  False

3. Eggs used for poaching should be:

• a)  very fresh and at room temperature.
• b)  older and very cold.
• c)  very fresh and very cold.
• d)  older and at room temperature.

4. Pan-fried eggs are generally cooked over _______ heat.

• a)  low
• b)  medium
• c)  high

5. To maintain the pristine color of eggs whites during pan frying, make sure to use:

• a)  butter.
• b)  clarified butter.
• c)  oil.
• d)  b) or c).

6. When cooking sunny-side up eggs, the eggs are done:

• a)  once they have been flipped.
• b)  once the whites have set.
• c)  once the whites turn opaque.
• d)  once the yolks are hard.

7. Which video demonstrates a properly-cooked sunny-side up egg?

• a) 
  
• b) 
  

8. When cooking over-easy, over-medium or over-hard eggs, it’s best not to use too much fat in the pan.

• a)  True
• b)  False

9. When pan-frying eggs, try to position the yolks close to each other.

• a)  True
• b)  False

10. Which image depicts the proper position of the egg yolks prior to flipping?

• a) 
  
• b) 
  

11. In which video below are the eggs ready to be flipped?

• a) 
  
• b) 
  

12. When cooking over-easy eggs, to prevent the yolks from breaking, make sure you do not touch the eggs immediately after flipping.

• a)  True
• b)  False

13. In order to create enough steam in the pan, basted eggs must be cooked over very high heat.

• a)  True
• b)  False

14. When basting eggs, add approximately _________ of water per egg.

• a)  one teaspoon
• b)  one tablespoon
• c)  1/4 cup

15. For hard-basted eggs, ____ water and ____ heat is required for proper cooking.

• a)  more / higher
• b)  less / higher
• c)  more / lower
• d)  less / lower

16. Which video demonstrates the proper cooking water for poaching eggs?

• a) 
  
• b) 
  

17. When poaching eggs, vinegar and salt help to speed the coagulation of the egg whites.

• a)  True
• b)  False

18. A variety of liquids can be used to poach eggs.

• a)  True
• b)  False