Different Ways to Cook Eggs
Eggs are a complete source of nutrition and a wonderful way to start your day. Granted, they are delicate and can be a little fussy and intimidating to cook. We try to lessen some of that intimidation here and provide you with the instructions you need to learn some of the many delicious ways of cooking eggs!
Prep Time1 minute min
Cook Time5 minutes mins
Total Time6 minutes mins
Servings: 1 serving
Calories: 243kcal
- 1 tablespoon butter
- 2 large eggs
- salt and pepper To taste.
Over Easy
Add butter to skillet or griddle over low-medium heat.
1 tablespoon butter
Crack eggs into a ramekin or teacup. (Cracking eggs into a cup first allows you to be sure that the yolks don't break and to pick out any shell that may have gotten into the egg.) Season with salt and pepper.
2 large eggs, salt and pepper
Carefully add eggs to skillet, and cook until egg whites just begin to set, about 2-3 minutes.
Using a wide non-stick spatula, carefully flip so yolks don't break. Cook for an additional minute.
Over Medium
Add butter to skillet or griddle over low-medium heat.
1 tablespoon butter
Crack eggs into a ramekin or teacup. (Cracking eggs into a cup first allows you to be sure that the yolks don't break and to pick out any shell that may have gotten into the egg.) Season with salt and pepper.
2 large eggs, salt and pepper
Carefully add eggs to skillet, and cook until egg whites just begin to set, about 2-3 minutes.
Using a wide non-stick spatula, carefully flip so yolks don't break. Cook for an additional 2-3 minutes.
Over Hard
Add butter to skillet or griddle over low-medium heat.
1 tablespoon butter
Crack eggs into a ramekin or teacup. (Cracking eggs into a cup first allows you to be sure that the yolks don't break and to pick out any shell that may have gotten into the egg.) Season with salt and pepper.
2 large eggs, salt and pepper
Carefully add eggs to skillet, break the yolks, and cook until the egg is solid throughout. To avoid scrambled eggs, do not disturb or move the egg around while cooking.
Using a wide non-stick spatula, flip, and cook for an additional 1-2 minutes.
Sunny Side Up
Butter the skillet.
1 tablespoon butter
Crack eggs onto skillet, season with salt and pepper, and turn heat to low-medium heat. Cook for about 3 minutes or until desired firmness. Do not flip.
2 large eggs, salt and pepper
Basted
Butter the skillet.
Crack eggs onto skillet, season with salt and pepper, and turn heat to low-medium heat. Add 1 tablespoon of water. Cover with a lid and cook for 1-2 minutes. Do not flip.
2 large eggs, salt and pepper
Poached
Fill a shallow pot or deep skillet with water about 2½ inches deep. Add 1 tablespoon of white vinegar.
Heat water to about 170 F. Water is hot enough when it appears that it is just about to simmer but not quite. Use a wire whisk to spin the water to create a whirlpool.
Crack eggs into the water one at a time.
2 large eggs
Cook over medium heat for about 3 minutes for a runny yolk. You can cook longer for a hard poached egg. Use a slotted spoon to remove eggs. Season with salt and pepper.
salt and pepper
Whipped
Add butter to skillet over low-medium heat.
Crack eggs into a blender or bowl. Blend or whisk for about 30 seconds.
Pour eggs onto skillet, season with salt and pepper, and cook until edges begin to set.
2 large eggs, salt and pepper
Take a heatproof spatula and push the egg toward the center of the skillet. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
For an omelet, fold one side over the other side or serve open-faced like a frittata.
Scrambled
Add butter to skillet over low-medium heat.
Crack eggs into a blender or bowl. Blend or whisk for about 30 seconds.
Pour eggs onto skillet, season with salt and pepper, and cook until edges begin to set.
Run a heatproof rubber spatula through the eggs and continue stirring and cooking until eggs are mostly set but still a bit runny. Remove from heat.
Hard (or Soft) Cooked in Shell
Add water to a saucepan 1 inch deep. Insert a steamer basket.
Place eggs (in the shell) in the basket. Cover and steam for 6-7 minutes for soft cooked and 12-15 minutes for hard cooked.
Meanwhile, prepare an ice water bath. After eggs are done cooking, use tongs to remove them from the steamer basket, and carefully drop them into the ice water bath.
Remove shell and season eggs with salt and pepper as desired.
Calories: 243kcal | Carbohydrates: 1g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 402mg | Sodium: 242mg | Potassium: 141mg | Sugar: 1g | Vitamin A: 890IU | Calcium: 59mg | Iron: 2mg