Eggs are incredible for so many reasons! Where do we begin? They are definitely an easy source of protein, extremely cheap, and there are countless ways to cook them. It’s really how eggs are prepared that empowers even the most inexperienced cook to achieve not only out of this world flavors, but various textures that can please even the pickiest eater. When you really think about it, texture is a pretty important runner up to good taste when it comes to eggs don’t you think?
That’s why proper technique and the freshest eggs you can find will always make a huge difference as to just how good your own version turns out. So, rather than giving you specific recipes this time we decided to share six different ways to inspire and ensure that your own eggs turn out pretty darn perfect. After all, eggs can be simple, but it’s easy tips like these that can make your efforts look and taste just that much better…
THE PERFECT POACH (feeds 1)
Poaching is cooking an egg with simmering hot water so that it becomes almost like a tender little globe with a runny, but cooked yolk. Not your typical way to cook an egg, it can be a bit overwhelming for anyone, but you can breathe easy thanks to these fun and easy steps. We promise they will turn your eggs into little white pillows, bursting with buttery yellow yolks when you cut them open. They also taste amazing on top of toast or even compliment salads and vegetables if you crave something yummy for lunch.
You’re going to need a slotted spoon (one with holes for draining), a pot filled halfway with water, and a clean dish towel or paper towels. Fill your pot halfway with water and bring it to almost a simmer stovetop, steamy and hot with no bubbles!
Meanwhile, get a very small bowl or tea cup and line it with a piece of plastic wrap, cut it large enough that the edges can be tied together.
Crack one egg into the cup and over the plastic without breaking the egg. Add a teaspoon of lemon juice, salt and pepper if you want on top, then tie the wrap around the egg into a knot, creating a round shape no larger than an uncracked egg. Grab another egg and repeat the process.
Gently drop in your wrapped egg packets and let them cook for 5-6 minutes.
Remove the eggs and place on a plate, carefully cutting away the plastic without cutting into the egg. You should have a nice and round poached egg that is ready to serve.
Note: You can also poach an egg without the plastic, but to still get a nice shape by cracking an egg into a mesh strainer so the liquid parts come through. Then put the egg in a small cup or teacup with a 1 teaspoon of lemon juice before gently lowering into the simmered water. Let the eggs sit without moving for 4-5 minutes and remove with a slotted spoon, removing the excess water before serving.
Easy Tips for Reheating or Feeding a Crowd
If you plan to serve a group of people poached eggs later or even the next day, you can easily cool your poached eggs down in a bowl of ice water for a few minutes, then transfer them inside a sealed container, still in water to reheat later. When you’re ready to reheat, simmer a pot of water and gently float your previously poached eggs for one minute, remove and then carefully blot off any excess water before serving. Salt, pepper, fresh herbs or even a dash of salsa taste great on top!
THE AMERICAN SCRAMBLE (feeds 2)
Scrambled eggs are right up there with apple pie as a time-honored American classic. The funny thing is that people all over the world love scrambled eggs too, but the way they make theirs can be different when it comes to texture and even taste. The French love lots of butter in their version that comes out more smooth and wet.
Like any good thing, the American scramble requires just a little patience, along with a non-stick pan, rubber spatula, fork, bowl, five fresh eggs, 4 tablespoons of butter, and some salt and pepper.
Some people like to add cheese and even some fresh herbs to their scramble during or after the cooking process. That’s up to you, but this way is very simple and delicious. Milk or cream isn’t necessary at all because our technique make for creamy eggs all on their own.
Start by placing your non-stick pan on medium heat and drop in two tablespoons of butter. While the butter melts, crack your fresh eggs into a bowl and whip them up with your fork so they are completely mixed and smooth, sprinkling in ½ teaspoon of salt if you like. Now, turn the heat down to low and immediately pour your whipped eggs into the butter – keep whipping them with the fork while you do if they start to separate.
Let the eggs start to cook around the very edges of the pan and when they do, use your rubber spatula to gently drag the cooked edges in towards the center of the pan. The uncooked egg will run out to the edges and begin to also cook. Add two more tablespoons of butter and let it mix and melt into the eggs.
You will know your eggs are cooked when they become solid and puff up a bit. As the butter melts and the edges cook again, keep dragging the cooked eggs into the center, creating large curds of deliciousness.
Once all of the eggs have cooked and no longer run, immediately remove the pan from the heat. Keep in mind that eggs continue to cook for a while after you take them off the stove so removing them from the warm pan is important so as not to overcook them.
We think they look the best when you pile them high in a bowl or on a platter. Sprinkle a little more salt and pepper if you like before serving. A little shredded cheese adds another layer of flavor, but these scrambled eggs stand on their own anytime and anywhere as a classic dish you’re going to love.
CLASSIC OMELETTE (feeds 1)
An omelette is one of those things that can and should be stuffed with anything your heart desires, but before you start dreaming of sprinkling in some ham or cheese, it’s really important to master the foundation. This classic omelette turns out just right every single time when you use the right tools, fresh eggs and this simple technique….
Starting off with a non-stick, omelette-sized pan is always the way to go, along with a flat spatula, 2 eggs, 2 tablespoons of butter, salt, and pepper. Melt the butter in your pan at medium heat and then turn it down low once it has melted and before it starts to brown. Meanwhile, crack the 2 eggs and whip them up well so that they are smooth, then pour them immediately and let them run evenly over the pan.
As the edges start to cook, drag them in toward the middle of the pan and let the uncooked egg run to the rest of the pan to cover it evenly, continuing to let it all cook off slowly on low heat. This is when you can add cheese or any other fixings you wish to flavor your omelette with.
When the egg turns opaque, gently loosen the edges of the omelette and lift the pan from the burner. The omelette should slide around as you tip the pan over a plate. Let half of the omelette slide on to the center then fold the other half over the first half. Sprinkle a little salt, pepper, cheese, and even fresh herbs if you like. Serve and enjoy!
SUNNY SIDE UP (feeds 1)
Sunny side up eggs are a big people-pleaser! Here is the way to cook them evenly without browning the edges, keeping them tender with bright yellow yolks that definitely live up to their name. As usual, you want to start off with non-stick pan that is large enough to hold at least two eggs without touching. A stiff non-stick spatula and 2 tablespoons of butter will also be needed.
Bring your pan to low heat after melting two tablespoons of butter. Crack one egg, carefully without breaking the yolk into one side of the pan. Let it cook slightly for about 30 seconds before adding the second egg to the other side, carefully making sure the second egg doesn’t run into the first. If it does, just coax it away, back toward the yolk with your spatula.
Put 2 tablespoons of water on the surface of the pan then place a lid (preferably clear so you can see) over the eggs. Let them cook until the whites are opaque and bright white. This shouldn’t take more than 2-3 minutes. Remove the lid and gently use your spatula to lift or slide the eggs to a plate. Sprinkle with salt and pepper then serve and enjoy!
OVER EASY EGGS (feeds 1)
This cooking technique is very similar to sunny side up, but there are some people who prefer for both sides of their egg to be evenly cooked. For those of you who do, read on for super easy instructions….
Start off with your trusty non-stick pan – one that is large enough to hold at least two eggs without touching. A stiff, non-stick spatula and 2 tablespoons of butter will also be needed.
Bring your pan to low heat after melting two tablespoons of butter. Crack one egg, carefully without breaking the yolk into a small bowl then lower the egg into one side of the pan. Let it cook slightly for about 30 seconds before adding the second egg with the same technique into the other side, carefully making sure the second egg doesn’t run into the first. If it does, just coax it away, back toward the yolk with your spatula.
Put 2 tablespoons of water on the surface of the pan then place a lid (preferably clear so you can watch) over the eggs. Let them cook until the whites are opaque and bright white. Once they are, remove the lid and carefully flip the eggs over.
Let the second side cook on low for 1-2 minutes more – be careful not to let the yolk solidify and overcook, then carefully slide or lift them to a plate. Sprinkle them with salt and pepper, serve and enjoy!
CRISPY FRIED EGGS (feeds 1)
Sometimes, you really want that crisp, lacy golden outer texture on an egg and this technique gives you just that. It requires oil and high heat so you will want to wear long sleeves and be careful when handling the oil. It can bite. Proper tools are essential, so pull out your longest, metal spoon that will put some distance between you and the pan. Crack an egg in a small bowl without breaking the yolk.
Heat about 1/2 inch of oil in a pan that can take high heat and turn up the burner. Vegetable, canola, or even peanut oil for those without allergies will be best. Once the oil starts to shimmer like a lake, but isn’t so hot it’s smoking, it’s time to cook!
Gently pour your egg into the hot oil, keeping a safe distance from any potential spatters. Carefully tip the pan allowing the egg to slide into a deeper well of hot oil still on the burner. With your long metal spoon, ladle hot oil just over the whites of the egg until it turns opaque.
With the same spoon, fold one half of the white over to the other side of the egg and roll it over, continuing to ladle oil only onto the white. Once the whites start to brown and crisp, before the yolk turns solid, remove the egg to a plate. Gently pat off most of the excess oil, then season with salt and pepper and enjoy!
So, there you have it! Six ways to make an egg and we have only just scratched the surface. Sometimes, cooking eggs can feel complicated but these simple steps can elevate your cooking skills with very little effort. Follow our lead and you too will have perfect eggs that will leave everyone at your table impressed and asking for more!SKM: below-content placeholder