If you wake up every morning with eggs on the brain, or if you are new to the world of scrambling, poaching and boiling, this guide has you covered. Eggs are not only fantastic little ovals of protein and healthy fat—they are an all-around delicious food that can be enjoyed a la carte as a quick snack, or, with a little effort, they can be an integral part of a gourmet dish. Below you’ll find a few basic tips and tricks for making great egg dishes. Whether it’s for a breakfast scramble, poached eggs on toast for lunch, or an egg salad to accompany your dinner (or all three!), this guide will help you up your egg game.

 

Scrambled

1.) Crack eggs into a bowl and whisk so the mixture is homogeneous and you can’t see the whites apart from the yolks. Season with salt.

2.) Add 1 tbsp of butter to a non-stick pan and heat on medium-low. Once the butter has melted add the eggs.

3.) Use a spatula to draw the eggs from one side of the pan to the other a couple of times so curds form (make sure to also sweep around the circumference of the pan).

3.) If you prefer your eggs to be on the softer side, then take them off the heat in about 2 minutes. Remember: the eggs will continue to cook in the skillet even after the heat has been turned off. For those who prefer their eggs hard scrambled simply cook them a little longer.

Serving suggestion: Scrambled eggs sit quite nicely either atop or next to a piece of toast. You can also add vegetables or other proteins to the egg scramble (just make sure your other ingredients are already cooked before you pour the eggs over them on the skillet).

Sunnyside Up and Over Easy

Sunnyside Up:

1.) Heat a non-stick skillet over medium-low heat and add 1 tbsp of butter (or whatever fat you prefer – coconut oil is great for that extra node of taste).

2.) Wait for the butter to start bubbling and then crack your eggs into the pan. Cook for a few minutes until the whites are set, then season with salt and pepper.

Over Easy:

1.)  If you’re making them over easy you’ll want to watch for the egg whites to start becoming opaque (you especially want to make sure that the edges of the whites are set).

2.) Take a spatula and carefully slide it under the eggs and flip them over, setting  them down gently and cooking for another minute or two.

Serving suggestion: Eat them with bacon and hash browns for a traditional greasy spoon breakfast or with some baked beans if you’re feeling particularly British.

Hard and Soft Boiled

Soft Boiled:

1.) Place the eggs in a pot of water.

2.) Bring them to a boil and then immediately lower the heat—bringing the water to a simmer.

3.) Set your timer and cook for 2-4 minutes, depending on how soft you want your eggs. Chill them in cold water for a few minutes before peeling.

Hard Boiled: The steps for making hard boiled eggs are the same as with soft boiled – you’ll just want to keep them in the water longer. If you want eggs with slightly soft yolks then take the eggs out after 6 minutes. If you prefer yolks that are absolutely hard and a little crumbly then you can leave them in for as long as 11 minutes. Tip: Older eggs are easier to peel, but you can also aid with the peeling process by adding a little bit of vinegar to the water in the pot.

Serving suggestion: The versatility of hard boiled eggs is pretty endless . Add a little salt or hot sauce, make deviled eggs, egg salad, or chop them up and add them to a leafy salad for an extra kick of protein. Soft boiled eggs (unless they’re just absolutely runny, in which case salt and spices are your best bet) can make a great addition to salad, too.

Poached

1.) Add a tsp of vinegar (though while vinegar will help your egg white be less feathery, you can do without it and the fresher your eggs the less feathery the whites will come out) and bring water (make sure there’s at least 2 inches) to a boil.

2.) Take the pot off the heat so that the boiling stops, then return the pot to the stove and turn the heat to low, letting the water simmer.

3.) Crack an egg into a bowl.

4.) Take a spatula and quickly run it around the edge of the pot, creating a whirlpool of water. Carefully drop the egg into the center of the whirlpool and cover. Let sit for about 3 minutes before taking the egg out.

Serving suggestion: Poached eggs are a great addition to just about any kind of toast, but try plopping them atop smashed avocado on toast and sprinkle with a little balsamic vinegar.

For places to find great Eggs Benedict Read More.

For places to find great eggs and breakfast Read More.

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