The egg is the most complete food that exists, as it has all necessary immediate early human organisms. Its easy maintenance and its multiple possibilities of preparation, and its ability to camouflage remains and fit all types of ingredients, sweet or salty food make this humble a treasure to use to advantage.

“Mollet” or Soft: Prepare like boiled, but lengthening the cooking time to 5 or 6 minutes, depending on size. Cool, peel and keep in warm water until ready to use, to keep cool. The clear well is consistent and the yolk soft.

Boiled: Put salted water to boil in a saucepan. Place the eggs in a strainer to prevent breakage and cook 3 minutes from time to break back to a boil. Are drawn together and cool under running cold water to cut the boil. To prevent burst on contact with boiling water, you should take a splash of vinegar in the boiling water.

Drives: eggs are cooked, 8 to 10 minutes from time when a boil). Cooling under running cold water to stop cooking. Peel and prepare as prescribed. If by overcooking the yolk is greenish enough drops of lemon juice to regain its color, used for filling, decorating, batter and fry.

By Dish: Prepare baked in individual ramekins. The clear must be white and soft yolk, usually with different side dishes such as eggs a la flamenco.

On the Plate: The eggs are placed directly on a hot griddle, greased. Breakfasts are taken in English.

Fried: One of the most common ways to prepare eggs. Immerse in hot oil until edges are browned clear the toes form, while the yolk remains liquid.

In coconut: The congealed baked in a water bath, in small bowls or custard cups. Put the eggs in small custard cups or greased coconut and baked in the oven, covered with aluminum foil and water bath, about 5 minutes, until set whites. They can carry different side dishes. They can be served in the same coconut or stripped in which case they are called shaped eggs.

Poached: Cooking takes place in a pan with water and some vinegar. The yolk is covered with a clear, forming a donut white and fragile texture. This preparation allows only very fresh eggs. Put a pan on the fire with 2 parts water and 1 of vinegar. When it reaches a gentle boil, almost imperceptible, are poured in the eggs one by one, previously cracked in a cup. Using a slotted spoon gradually becomes clear on the yolk until it is wrapped. Are removed and put to drain on a cloth. The edges are cut and served as prescribed.

Scrambled: They are beaten eggs and curdled at very low temperature, usually in a water bath, and enriched with butter or cream. They can be served alone, with triangles of fried bread, or adding fish, seafood, vegetables, etc…

Spanish Tortilla: Consists of a mixture of potatoes and sometimes onion, cooked in oil and studded with egg mixture into a greased pan. A basic ingredients can be incorporated, vegetables, meats, fish, in which case change the name of “Spanish” for the area in which it is prepared or the potato and the ingredient is added.

Royal Flan: Once beaten and mixed with the ingredients you want; it curdles in the oven, water bath, low and elongated into molds. Cut into tiny dice and the broth served as a garnish.

Omelette: It is made ​​with beaten eggs and golden on the outside and juicy inside. Generally, he joined the beaten egg, parsley, chives or other flavorings, making it in omelette aux fines herbs.