Content

• Steps
• Method 1 of 4: The Basics
• Method 2 of 4: Heat Treat Eggs for Sweet Meals
• Method 3 of 4: How to Cook Eggs for Soup
• Method 4 of 4: How to heat-treat eggs for noodles
• Tips

Many recipes, including custards, soups, and various noodles, require the eggs to be cooked, which means that the temperature of the egg must be gradually raised and cooked unpeeled. A cooked egg looks like a raw egg and can be used as a binder or to thicken ingredients. You can learn the basics of cooking eggs and how to use them for specific dishes in this article. See below for further information.

Steps

Method 1 of 4: The Basics

1. 1 Collect the necessary fixtures. Regardless of the type of food you cook, cooking eggs is actually easier than you might think. If you do everything quickly and add a small amount of hot liquid to the eggs, you can thermally process the eggs in no time. To do this, you need the following:
   • Heat resistant bowl. It is very important to break the eggs into a heat-resistant or ceramic bowl that does not heat up the bottom. The liquid has to do the cooking process, but not the surface, or the eggs will cook.
   • Corolla. This technology involves beating the eggs vigorously with the addition of hot liquid, so a whisk is needed. A fork will also work.
   • Scoop. You will need something to scoop the hot liquid out of the pot. It is advisable to use a scoop with a spout to control the amount of liquid added.
2. 2 Begin beating the eggs in a bowl. Depending on the recipe, you may need 1 to 6 eggs that can be cooked, but the process is the same regardless of the number of eggs. Crack the eggs into a heat-resistant bowl, then beat until dissolved.
   • Continue beating the eggs until the foam appears. As with making an omelette, beaten eggs are more likely to curl as the consistency will be denser. You should achieve the consistency of omelet eggs. When the foam appears, the eggs have reached the required condition.
   • Wait until the eggs have reached room temperature. During this time, prepare other ingredients for your recipe. It is much more difficult to heat-treat very cold eggs, for this reason you need to wait until they reach room temperature.
3. 3 Add some hot water to the eggs and continue beating. Regardless of which dish you are preparing, the next step is the same for all dishes. You should add a little water and continue beating the eggs. If it is clear that the eggs are not curdled, add some more water. Continue doing this until the eggs are completely processed.
   • Start with one or two tablespoons, and if the eggs don't curl, add more. Some recipes require a deviation from the instructions; they need to add a whole scoop of boiled milk. It is best to start small and gradually reheat the eggs. Continue adding hot liquid until the eggs are at least half the volume.
4. 4 Pour the cooked eggs into the hot liquid when done. The eggs are ready when steam comes out and when you can feel the heat from the bowl. At this point, the eggs should be ready. You can pour them all at once and stir. You don't have to worry that they might curl up.
   • The mixture helps to thicken various creams and other sauces. The liquid into which you pour the eggs will thicken and take on a yellowish tint.
5. 5 Remove curled pieces. If you are in a hurry and notice that the eggs have begun to curl, don't panic, just stop adding hot liquid and stirring the eggs. Use a spoon to scoop out the curled pieces of eggs and strain the eggs through a sieve, then continue the process. If all the eggs are curled, discard them and start over.
   • You can also ignore curled pieces if texture is not important to you. Continue whisking the mixture and the curled pieces will not be visible.

Method 2 of 4: Heat Treat Eggs for Sweet Meals

1. 1 Heat milk to a boil on the stove. If you are making a cream, pudding, ice cream, or egg drink, the milk must be boiled. Beat the eggs in a heat-resistant bowl and continue to reheat the milk on the stove as per recipe.
2. 2 Stir the eggs with the required amount of sugar. For some recipes, you will need to measure the sugar before adding it to the eggs. In this case, follow the recipe. Then mix the ingredients thoroughly while the milk is heating.
3. 3 Start with a few tablespoons of milk. Remove the milk from heat and add a very small amount of milk to a heat-resistant bowl with eggs and sugar. Using a scoop, pour a tablespoon of milk into the beaten eggs and mix thoroughly. Try not to curl the eggs.
   • You can also count to ten between servings of added milk to make sure you're not in a rush. This is enough to keep the eggs from curdling.
4. 4 Continue adding milk until all milk runs out. Continue adding milk gradually. Depending on the recipe, you can add this mixture to dry ingredients to cool and make ice cream later. Either way, you can heat the eggs and follow the rest of the recipe instructions.

Method 3 of 4: How to Cook Eggs for Soup

1. 1 Don't season the eggs. Adding salt to beaten eggs destroys the proteins, promotes moisture release and creates a less consistent consistency. This means the eggs will not be processed as uniformly. Season the mixture after the eggs are cooked and added to the soup.
2. 2 Start with a little broth. Scoop up a small amount of broth and pour it into a bowl of eggs. Stir well and continue adding liquid. Count to ten before adding more liquids to help the temperature rise gradually.
   • Try to use only broth. Depending on the type of soup, it may be more difficult for you to avoid getting small pieces of vegetables or meat. It's okay if this happens. But it is best to beat eggs only with broth; in this case, they will be processed faster.
3. 3 Continue adding broth until steam appears. Continue adding a small amount of broth, then try the edge of the bowl with your hand to check the temperature. Look carefully for steam. If you do everything right, the eggs will still be runny, but they should be warm and steam should be coming out. If you see steam, the eggs are ready.
4. 4 Pour the mixture back into the soup pot. When steam comes out of the bowl, you can transfer the eggs directly to the soup. Stir the eggs until they dissolve well in the broth. The broth should thicken a little and acquire a slightly yellowish milky hue.

Method 4 of 4: How to heat-treat eggs for noodles

1. 1 Process eggs for long vermicelli dishes. One way to do this is common in Italian cuisine. It involves adding raw eggs directly to hot noodles to create a rich sauce. Even more common is the technology of making vermicelli by mixing vermicelli, eggs and bacon and adding a large amount of pepper.
   • Carbonara is made with spaghetti, but it can also be made with other types of noodles. This is an easy way to handle eggs to add them to long noodles so they don't stick to the bottom of the pot. But you can use any kind of vermicelli.
2. 2 Add the grated cheese to the egg mixture. While the noodles are cooking, break 2 eggs into a bowl and add the grated Parmesan cheese to increase the amount. You can add half a cup of grated Parmesan cheese. You can also use other types of cheese, similar in texture to parmesan, but drier; they usually mix more easily with the eggs and dissolve faster.
   • If you are making carbonara, you should add a lot of black pepper to your eggs and noodles. It is from black pepper that the name of the dish comes from, as pepper looks like "coal".
3. 3 Heat the noodles in a skillet. Most recipes require a variety of meats, onions, garlic, and other spices to be used before removing the food from the heat. Cook the noodles separately and then add the other ingredients to the skillet. Place a skillet on low heat and stir in the meat and vegetables.
   • The goal is to reheat the eggs on the vermicelli before they reach the bottom of the pan and are likely to curl. It is necessary to control the temperature and mix the mixture well.
4. 4 Mix the noodles thoroughly with the addition of eggs. Pour the eggs over the noodles in a skillet, using a wooden spoon to mix. Continue stirring the vermicelli. It will cook very quickly and the eggs should not curl up. Remove the skillet from the heat when steam appears and transfer the noodles to a separate bowl.
   • Eggs cook a lot faster than most people think, so reheat the noodles gradually, with the eggs covering the noodles with a thick cheese sauce. Season the dish with chopped parsley and serve immediately.

Tips

• Using a warm bowl and fork or whisk will help process the eggs faster.
• Warming your eggs to room temperature will reduce the chances of eggs clotting.