Logan Hayes
Eggs are a breakfast staple, especially in America, and are often cooked in a variety of ways. Some of the most popular methods include frying, scrambling, poaching, and boiling. Fried eggs can be cooked sunny side up or over easy, while scrambled eggs can be made in a variety of ways, such as soft and creamy or with cheese and salsa. Poached eggs are also a popular choice, especially for those who want to add extra protein to their meal. For those who prefer boiled eggs, hard-boiled and soft-boiled eggs are the most common options. Other creative ways to cook eggs for breakfast include omelettes, frittatas, quiches, and huevos rancheros.
| Characteristics | Values |
|---|---|
| Most common ways to cook eggs | Boiled, Poached, Fried, Scrambled, Omelette, Frittata, Over easy, Soft-boiled, Hard-boiled, Sunny side up, French-style, Korean sauna eggs |
| Healthiest ways to cook eggs | Poached or boiled (to cut back on calories) |
| Popular egg recipes | Huevos rancheros, French toast, Shakshuka, Deviled eggs, Egg curry, Scotch eggs, Chilaquiles, Quiche, Egg sandwich, Egg salad, Biryani, Crepes, Cookies, Cake, Bread, Creme brulee |
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What You'll Learn
Fried eggs
First, choose the right skillet. Nonstick or well-seasoned cast iron skillets are best as they reduce the chances of your egg sticking to the pan. Crack your egg into a small bowl or ramekin to avoid any shell bits from falling into your pan and to reduce the risk of breaking the yolk.
Next, heat your skillet over medium heat and add a teaspoon of butter or oil per egg. This will prevent sticking and give your egg those desirable crispy edges. Reduce the heat to low and carefully slide the egg into the center of the pan. Season with salt and pepper to taste.
For a sunny-side-up egg, keep the egg undisturbed for about 3 minutes until the egg white is set on top but the yolk is still runny. If you prefer your yolk a little more cooked, cover the pan and continue cooking for another 2 to 3 minutes.
If you're feeling adventurous, try an over-easy or over-medium egg. To achieve this, carefully flip the egg with a spatula after the initial 3 minutes. For an over-easy egg, cook for an additional 15 seconds or so until the whites are just set. For an over-medium egg, cook for a bit longer, about 1 to 2 minutes, until the edge of the yolk feels firm but the middle is still slightly jiggly.
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Poached eggs
First, start by selecting the freshest eggs possible. Fresh eggs have firmer whites, which will help your poached egg hold its shape. Crack the egg into a ramekin to ensure the yolk remains unbroken and that there are no shell pieces in the egg. Then, carefully pour the egg into a fine mesh sieve or strainer. This step is crucial as it removes the thinner, more liquidy egg white, leaving behind the firmer white that will envelop the yolk neatly.
Next, prepare a deep pot of water, aiming for a depth of at least 4 inches. Bring the water to a gentle boil, just shy of simmering, at around 180°F (82°C). You can add a tablespoon of vinegar to the water, which won't affect the taste of the egg but will help keep the egg white together. Contrary to popular belief, creating a swirling vortex is not necessary and may, in fact, cause more agitation in the water, leading to unwanted bits of egg white floating around.
Now, gently lower the strainer with the egg into the water. Move it back and forth slightly to prevent the egg from sticking, and then carefully roll the egg out. Use a slotted spoon to flip the egg occasionally so that it cooks evenly. Depending on your desired doneness, a few minutes should be enough for the whites to set, while adding a few more minutes will give you medium-poached eggs with mostly set yolks. For hard-poached eggs, extend the cooking time to 10-15 minutes.
And there you have it! A perfectly poached egg, ready to be enjoyed as a healthy breakfast option. Remember, practice makes perfect, so don't be discouraged if your first attempt doesn't turn out exactly as expected. With a little patience and these helpful tips, you'll be a poached egg pro in no time!
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Scrambled eggs
Preparation:
First, crack the desired number of eggs into a medium-sized bowl. The fresher the eggs, the better, as this results in a sunnier, creamier, and more flavorful scramble. Next, add a splash of milk, plant milk, or water to the eggs. This extra moisture will make the eggs softer and creamier. If you're using milk or plant milk, opt for a neutral-flavored variety, such as unsweetened almond milk. Add a pinch of salt to the mixture, and whisk vigorously until the eggs are smooth and combined, with no streaks of egg white remaining.
Cooking:
For cooking, use a non-stick skillet or a smoking-hot wok. Brush the pan with extra-virgin olive oil or melt a little butter in it. Turn the heat to medium or medium-low. Pour the egg mixture into the pan and let it cook for a few seconds without stirring. Then, use a rubber spatula to gently scrape the bottom of the pan, forming large, soft curds of scrambled egg.
Continue cooking, folding, and stirring the eggs every few seconds. Ensure you scrape the sides and bottom of the pan to prevent the eggs from drying out and to form more curds. If you prefer smaller curds, stir the eggs more frequently. For large, fluffy curds, as often seen in American diners, keep stirring to a minimum.
Serving:
Remove the pan from the heat when the eggs are mostly set but still a little runny. The residual heat will finish cooking the eggs to perfection. Season with salt and pepper, and garnish with fresh herbs like chopped chives or dill.
For a heartier meal, serve your scrambled eggs with toast, a bagel, avocado toast, breakfast potatoes, or fresh fruit. You can also add meats, cheese, or vegetables towards the end of the cooking process or serve them on the side.
Tips:
- If you like your scrambled eggs on the drier side, pre-salting the eggs will keep them tender.
- For a French-style soft scramble, start with a cold pan and remove the eggs from the heat just before they are done.
- You can also make scrambled eggs in the microwave, perfect for a lazy breakfast!
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Boiled eggs
First, buy the eggs a few days in advance and store them upside down. Fresh eggs tend to be more difficult to peel after boiling, so older eggs are preferable.
Next, fill a pot with water and bring it to a rolling boil. The water should be about an inch deep or enough to fully submerge the eggs. It is recommended to add a teaspoon of vinegar to the water to prevent the egg whites from running out if an egg cracks while cooking. You can also add half a teaspoon of salt to prevent cracking and make the eggs easier to peel.
Once the water is boiling, gently lower the eggs into the pot using a spoon. Be careful not to crowd the pot, as this will affect the cooking time. Adjust the heat to a gentle boil or rapid simmer to avoid cracking the eggs.
For runny yolks, cook the eggs for about 6 minutes. For soft-boiled eggs with fully cooked whites and slightly jammy yolks, boil for 8 minutes. If you prefer your eggs hard-boiled with firmer whites and fully cooked yolks, cook for 10 minutes. Avoid boiling the eggs for more than 12 minutes, as this can result in overcooking and the formation of an unappealing greenish ring around the yolks.
When the eggs are done to your desired level of doneness, turn off the heat and remove them from the hot water. Prepare an ice bath by filling a bowl with ice water, and let the eggs sit in it for at least 14 minutes to stop the cooking process and make them easier to peel.
Finally, peel the eggs and enjoy them as a nutritious breakfast option. You can serve them as they are or use them in recipes like egg salads, sandwiches, or salads.
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Omelettes
Preparation:
First, gather your ingredients and utensils. You'll need a bowl, a fork or whisk, a small non-stick pan, and a flexible spatula. For a basic omelette, start with two eggs, a pinch of salt, and some butter for the pan. If you'd like to add fillings, you can prepare them ahead of time. Popular options include cheese, herbs, vegetables, meat, or a combination of these.
Cooking Process:
Start by combining the eggs with a pinch of salt and a few grinds of pepper in a bowl. Use a fork or whisk to beat the mixture vigorously until it's well combined and frothy, with no visible egg whites. This step is key to achieving a light and fluffy texture.
Next, heat your non-stick pan over medium-low heat. Add butter and swirl it around to coat the entire surface of the pan. Once the butter is melted and bubbly, pour in the egg mixture. Let the eggs cook undisturbed until they start to set around the edges.
Use a rubber spatula to gently lift the cooked portions of the egg from the edges, allowing the raw egg to run underneath. Continue this process until the eggs are about 75% set. At this point, you can add your fillings. Sprinkle cheese, herbs, or any other desired toppings over the eggs.
Finally, use your spatula to gently fold the omelette. You can either fold it in half or in thirds, depending on your preference. Tilt the pan over a plate and slide the omelette out seam-side down to help it hold its shape. The entire cooking process should take no more than 3 to 4 minutes to ensure a soft, velvety texture.
Customization:
Tips:
- Temperature control is crucial when making an omelette. Avoid high heat, as it can toughen or brown the eggs.
- For a fluffier omelette, use whole eggs instead of liquid eggs, and whisk by hand to create a more even mixture with microbubbles that help the omelette rise.
- To make your omelette extra buttery, run a fork with a bit of butter over the top before serving.
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Frequently asked questions
Eggs are a versatile breakfast option and can be cooked in a variety of ways, including frying, scrambling, poaching, boiling, and making an omelette or frittata.
Fried eggs can be cooked sunny side up, which means frying the egg on one side, or over easy, which means frying it on both sides. For a runny yolk, fry the egg on a mild heat without browning.
For creamy scrambled eggs, cook the eggs over medium-high heat and stir minimally. For softer scrambled eggs, turn down the heat and stir frequently.
