Just imagine it. You are in a restaurant, having breakfast with a friend or a brunch. The server asks you how you would like your eggs and the choices are running off. Scrambled, oversimplified, poached, soft-boiled, and so much more. By the time the server finishes the list, you’ve forgotten what was at the start of it. Not to mention, you really don’t know what even half of those egg cooking methods are.
If you often find yourself flummoxed in restaurants or confused by the one way that you know how to cook eggs, we have good news for you. We’ve created a guide to show you all you need to learn about cooking eggs. Today, we’re going to talk about all the various egg cooks you’ve heard about, but maybe not even know about them. Not only that, but we’re going to go over the basics of cooking eggs in all these different ways too.
And what’s the right way to cook your eggs? Let’s take a look at some classics tried and true.
Hard boiled egg is cooked in boiling water in its shell. The “hard” refers to egg white (or albumen) and yolk consistencies. Making them is easy. Fill a pot with enough water to about two inches to cover your eggs. Bring it to a boil and drop it in the eggs carefully, and leave it for 10-12 minutes. Place the eggs immediately after boiling in an ice-water bath for easier peeling, then tap and roll them gently on a counter. (There’s even a trick to add a teaspoon of baking soda to the boiling water to help remove the shells, break the shells off both ends, and blow the egg out of the shell.
These plain, elegant eggs often make an appearance at brunches on holiday. A teaspoon of fresh lemon juice brightens up the spicy mustard and countless options are available when it comes to to toppings for deviled eggs.
Soft boiled eggs follow the same cycle as hard boiled eggs, but the cooking time is cut in half by about. This will get the egg white cooked while the yolk runny away. The “six-minute egg” is our favorite method, which sounds fancy. (“This is a pile of breadcrumbs and a six-minute egg.”) Six minutes is like it sounds: bring the water to a boil, gently lower in the eggs, set a six-minute timer, then remove the eggs and drop them in an ice bath.
Soft boiled eggs are often consumed in the shell, standing upright in tiny egg cups. Then press the top of the egg daintily with a spoon and scoop out the insides. Sprinkled with salt, pepper, and hot sauce, they’re perfect on toast! We love dropping a few on a rich black bean soup, too.
Hard Scrambled Eggs
Scrambled eggs are the product of the combining and cooking of the egg yolk and the whites. The term “hard” simply means that the eggs are cooked thoroughly, with no runny yolk left.
Although slightly tougher than boiled eggs, scrambled eggs are still quick enough to pull even an inexperienced home chef off. Crack as many eggs as you want into a cup, add a bit of milk and whisk together. Pour the mixture into a frying pan and let it sit down until it starts growing firm. Instead, it’s all about rubbing a spatula around it. Break the hardening mixture of eggs into tiny pieces are you pushing it around the pan continuously. Keep these movements repeated until the eggs no longer appear to have any liquid in them.
How flexible they are is one of the best things about those eggs. These can be eaten alone, add shredded cheese or mixed in other delicious treats such as sautéed onions, peppers and mushrooms. You can add salt, pepper, ketchup, hot sauce or whatever you like. You may eat them as a stand-alone dish or as part of a sandwich or stir-fry-your imagination is the only limit.
The texture is 10x better than the scrambled eggs and they play with other ingredients more perfectly. The difference in cooking time between soft and hard scrambled eggs is. If you want fluffy scrambled eggs, you need to keep these eggs in mind. Keep cooking. quickly. You can’t have them walk away. Whip the eggs in a separate bowl. Warm your pan no higher than the medium, grease it, pour in the eggs, then sit with a spatula close by. Flip them around and fold them over and over again while cooking. Use the spatula to prevent them from spreading, particularly on the sides of the pan; they will easily overcook when spreading too thin. Typically I fold them until they don’t look runny any more, but still look wet (i.e. light reflects in them). Have your plate ready so you can immediately remove them from the sun. They’re great for salt and pepper on buttered toast; try adding cheese slices or sauteed kale.
This traditional Israeli egg preparation cooked with tomatoes, peppers, and onions in a skillet is a gram-worthy dish that’s easier to make than it looks. The nice addition of cumin, paprika, cayenne pepper, harissa, and red pepper flakes gives you the opportunity to clean your cabinet of spices.
In a large saucepan, or deep skillet, heat 2 to 3 inches of water, milk, broth, tomato juice, wine or other liquid to boil. Adjust the heat to keep the liquid slowly simmering. Break the cold eggs into a custard cup or saucer, one at a time. Keeping the platter close to the surface of the liquid, drop the eggs into the bowl, one by one. Cook for about 3 to 5 minutes until the whites are fully set and the yolks begin to thicken, but are not firm. Do not stir it up. Take the eggs out with a slotted spoon. Drain the eggs on paper towels or in the slotted spoon. If you like, trim some rough edges. It is not necessary to add vinegar or salt to the water to enhance coagulation, and it can flavor the eggs. Use very new poached eggs. We hold their shape better and form less wispy threads in water, or “angel wings.”
(source: realsimple.com, breakfastwithnick.com, incredibleegg.org, and saudereggs.com)