- Guide To Eggs: What Beginners Need To Know
- The Beginner’s Guide to Eggs
- How to Hard-Boil an Egg
- Easter Eggs
- Easter Eggs (The Other Kind)
- Jade Eggs
- Egg Babies
- How to Hatch an Egg
- Scrambled Eggs
- How to use an Egg to Egg-Something
- Perfect Scrambled Eggs (1 Minute Scrambled Eggs)
- Easy Poached Eggs
- Tip #1: barely simmering water makes the best poached eggs
- Tip #2: strain out some of the thin egg whites with a mesh strainer
- Make-Ahead Poached Eggs
- Video! Easy Way to make a poached egg
- Using a Fine Mesh Sieve
- Using an Egg Poacher
- How to Cook Eggs – These 6 Different Ways
- 1. Hard Boiled
- 2. Scrambled
- 3. Omelet
- 4. Baked
- 5. Fried
- 6. Poached
- What’s your favorite way to eat eggs?
- The Best Way to Cook Scrambled Eggs
- Step 1: Use good eggs
- Step 2: Use great butter.
- Step 3: Turn the heat down
- Step 4: Don’t beat it
- Step 5: Don’t add anything
- Step 6: Power down and plate
- The Perfect 5-Minute Omelet Is Easier Than You Think
Guide To Eggs: What Beginners Need To Know
Welcome to The Beginner’s Guide to [Blank], our recurring series where our experts provide everything you need to know about your new endeavor, regardless of what it is. Life is full of exciting opportunities, and while it’s fine to tackle a new adventure on your own, we here at Bunny Ears know that it’s better to have an experienced guide to help on your journey.
This week we’ll be taking you through:
The Beginner’s Guide to Eggs
There’s no wonder greater than that of the incredible (edible) egg. It’s so versatile, a day doesn’t go by that I don’t think “eggs, yeah, I’d be down with that.
” When I first started to write this article, I was going to pick one type of egg to focus on. But then I realized that would be a disservice to all of you kind readers.
So without further ado, I offer you my beginner’s guide to many of the types of eggs I hold near and dear to my heart (and frying pan).
How to Hard-Boil an Egg
Eggs are known for their gooey yolk, but by hard-boiling them, you whip up a tasty snack to throw in your purse and eat on-the-go. Get yourself a saucepan and some eggs. Place eggs in the bottom of the pan and then pour cold water over them. Heat the water and eggs until the water boils.
Once boiling, remove from the burner, cover the pan with a lid, and let sit for about 12 minutes. Then, drain those bad boys and you’re done. Oh, well, peel them first. We have not yet evolved as a species to be able to eat the shell of the egg. And a quick warning: avoid eating on public transport.
People get angry because they smell the eggs and are jealous that you have eggs to eat and they do not.
What would Easter be without the eggs? In Christianity the egg symbolizes the empty tomb of Jesus, so it’s fitting to show your love and decorate the heck it! Paint it, dye it, just make sure to hard-boil it first! Or, if you’re lazy me, buy the chocolate kind.
Easter Eggs (The Other Kind)
George Takei’s license plate from Heroes
These eggs can be a bit confusing because they’re literally not eggs! They’re fun hidden jokes or insights within film and television for those dedicated of viewers. For example, in The Simpsons, all the characters have four fingers but if you look closely at God in the show, you’ll see he has five! Again, don’t look for pictures of actual Easter eggs…
Now, I love me some eggs, but this takes it too far. They’re not your average white + yolk = shell-kind.
They’re made from the crystal jade and are meant to be shoved right up a lady’s vagina, or as those who follow the practice refer to it as, a woman’s “yoni.
” I don’t care what the supposed benefits of this are (namely taking away negative energy and cleansing you for a spiritiful detox), the only eggs I have in me, are the ones my mother repeatedly reminds me are dying at a rapid rate as I grow older.
I’ll carry a hard-boiled egg with me anytime for the hell of it, but in many high schools, they use them as a way to teach kids about parenthood.
By carrying around the egg all week, and not dropping it and/or losing it, the kids are shown just how much work it is to be a parent. Nevermind that eggs don’t shit, cry, or vomit every other minute… get ready to be disappointed kids.
Just because you nailed it as an egg-parent doesn’t mean you will as a real one.
How to Hatch an Egg
You didn’t think I could talk about eggs without giving credit where credit’s due. Let’s hear it for the chicken! If you plan to steal some of those eggs from the chicken and hatch them at home, here’s how ya do it. Buy an incubator.
(So really, the first step is to google “what is an incubator?”) Set the incubator to the right temperature, check humidity, turn the eggs every 12 hours… to be honest, I’ve never done this so I’d recommend signing up for FarmersOnly.
com and then dating a farmer for the sole purpose of utilizing his knowledge of hatching eggs.
These are the easiest of eggs to make if you’re a screw-up in the kitchen. Crack the eggs in a separate bowl, whisk the eggs, and then pour them into a greased-pan. Stand over pan and mush them around with a spatula until they all look yellow and un-boogerized in texture. That’s it! You made breakfast or dinner if your bank account is empty.
How to use an Egg to Egg-Something
Eggs are the ultimate revenge when you want something a little more than the silent treatment and a little less than murder. Use your standard carton of grocery-store eggs to leave your mark. Toss eggs at any item you aim to damage: a car, a house, or an enemy’s face!
I hope you enjoyed this Beginner’s Guide to Eggs. I don’t know about you, but whenever I’m asked, “what came first, the chicken or the egg?”
I always reply, “It’s the egg that came first in MY BOOK!”
IMAGES: NBC Television, JadeEggs , zhouxuan12345678, Lynn
Perfect Scrambled Eggs (1 Minute Scrambled Eggs)
Tired of whisking and stirring eggs forever to achieve elusive perfect scrambled eggs? Well, worry no more!
Easy Poached Eggs
Poaching eggs couldn’t be easier. It’s also a great low-calorie way to prepare eggs—you don’t need to use added fat to cook them, as you would with scrambled or fried eggs.
Not only do eggs prepared this way make a great breakfast all on their own (with a little salt and pepper and maybe some toast), you can also use them to top a French salad Lyonnaise, bathe them in luxurious Hollandaise sauce in an Eggs Benedict, or go super healthy and serve them over sautéed greens.
My favorite breakfast is one or two poached eggs, served in a bowl (they’re easier to eat with a spoon, you can catch every bite!) and sprinkled with a little truffle salt.
Tip #1: barely simmering water makes the best poached eggs
The main trick I use when I make poached eggs is to use water that is barely simmering. Fewer bubbles means less agitation of the water that can break up and disperse the egg whites. I crack the egg into a cup first, then, when the water is at a bare simmer, gently slide the egg into the water.
Some people swirl the water and drop the egg into the center. I haven’t been able to get that method to work for me, but if it works for you, great!
Tip #2: strain out some of the thin egg whites with a mesh strainer
Cracking the egg into a fine mesh sieve first is another useful method. The sieve strains out some of the thinner whites that can make your poached egg look rather ragged.
Do you have a favorite way of making or serving poached eggs? Please let us know about it in the comments!
Make-Ahead Poached Eggs
If you want to make a bunch of poached eggs for a crowd–say, for making Eggs Benedict for the whole family on Easter Sunday–make them ahead of time.
Here’s what to do:
- Make your poached eggs as usual, up to five days before you plan to serve them.
- Immediately transfer the poached eggs to a bowl of very cold water. Top off with more cold water if needed until the eggs are cool.
- Transfer the eggs to an airtight container and refrigerate until needed.
- To reheat, transfer your eggs to a bowl of very hot tap water for 2 to 3 minutes. (Don’t use boiling water or your eggs might overcook). Top off the bowl with more hot water if needed.
- To serve, gently scoop the eggs the water with a slotted spoon, blot them dry on a paper towel, and serve immediately.
Video! Easy Way to make a poached egg
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Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate. But the vinegar does affect the taste. I usually skip it.
1 Heat the water: Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
2 Crack egg into a small bowl and gently slip it into the water: Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water.
If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them.
3 Turn off heat, cover pan, set timer for 4 minutes: Turn off the heat and cover the pan. Set a timer for 4 minutes (or count out loud to 60, four times). At this point the egg whites should be completely cooked, while the egg yolks are still runny.
Note that the timing depends on the size of the eggs, the number of eggs in the pot, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, want firmer egg yolks, or are poaching more than 4 eggs at once, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.
4 Remove eggs with slotted spoon: Gently lift the poached eggs the pan with a slotted spoon and place on a plate to serve.
Using a Fine Mesh Sieve
One way to help your poached egg whites stay together is to remove some of the thin wispy egg whites before you add your eggs to the hot water. An easy way to do this is with a fine mesh sieve.
1 Strain thin whites with a fine mesh sieve: Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve.
2 Gently add to hot water: Then gently ease the raw egg into your pot of simmering hot water.
3 Turn off heat, cover pot, cook 4 minutes: Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot (or just lower the heat to low), and cook for 4 minutes until the whites are cooked through. (You may need to add more time if cooking at altitude or poaching more than 4 eggs at once.)
Remove from the pot with a slotted spoon.
Using an Egg Poacher
If you don't want to futz around with trying to keep the eggs from spreading or bumping into each other, the easiest way to make poached eggs is with an egg poacher.
The “poacher” is actually coddling the eggs, not truly poaching them, but if what you want is an egg with a cooked white and runny yolk, this is an easy way to do it.
To use an egg poaching pan, remove the cups from the pan that you intend to use.
Fill the pan with only 1/2-inch of water and bring it to a low boil. Put a drop or so of olive oil in each of the egg cups you are using and spread around. (The cups are stick-free, but the oil helps.)
Crack the eggs into the egg cups, one egg per cup. Place the egg filled cup back in the slot for it in the pan.
Cover the pan and cook for 4 minutes.
Remove from heat and carefully lift the egg cups the pan. Slide the cooked eggs the cups onto serving plates or bowls.
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How to Cook Eggs – These 6 Different Ways
Learning how to cook eggs doesn’t have to be a difficult task. They’re fairly inexpensive and a good source of protein. You can even purchase eggs amped up omega 3’s! But most importantly, eggs are extremely versatile for beginner chefs. Here are 6 different ways to prepare eggs!
1. Hard Boiled
This method is probably one of the simplest ways to cook an egg! All you have to do is gently place the egg in a pot of water. Ensure that water fully covers the egg and bring to a boil. Once the water begins to boil, reduce the heat to low and simmer for one minute. Cover the pot and remove from heat. Let sit for 10-12 minutes. Strain excess hot water and place eggs in cold water.
Crack and serve or refrigerate for up to 7 days. With hard-boiled eggs both the yolk and white are fully cooked with a slightly thicker consistency than jello. Hard-boiled eggs make great additions to salads or sandwiches to pump up the protein.
This is a great way to introduce people to eggs! Crack eggs into a bowl. Factor about two eggs per person for a healthy sized serving. Add about a tablespoon of milk/almond milk or water per egg and whisk eggs vigorously in bowl until combined, along with any herbs you want to include.
Heat a skillet over medium heat, pour on egg mixture, and reduce to medium low. Let eggs set briefly, then using a wooden spoon or spatula, push eggs from the outer edges into the center forming curds. Continue to scrape the bottom of the pan to scramble eggs as they cook. Eggs are done when they appear moist, but not liquid.
Diced meats, veggies, and herbs complement scrambled eggs quite nicely. Incorporate these additions after pouring liquid egg mixture into the heated pan.
The basic prep for an omelet is exactly scrambled eggs. However, once the eggs are combined with water or milk, whisk vigorously some more to incorporate air into the eggs. Pour into a hot skillet, similar to scrambled eggs.
Let the eggs cook for about a minute, or until the bottom is set. Lift one side of the eggs with a heat resistant spatula, tilting the pan to allow liquid eggs on top to flow underneath. Do the same on the other side.
Then flip egg pancake over too cook remaining liquid eggs.
If “doctoring up” your omelet, spoon ingredients onto the center at this time. Fold one side over and line up edges. The most important part is not to overcook your eggs – so don’t let your omelet brown.
Baked eggs are also a great way to use up leftover sautéed vegetables or marinated meats. Simply start by buttering the bottom and sides of a ramekin or muffin tin. Layer in desirable ingredients and seasonings at the bottom of the vessel. Crack an egg or two on top!
Finally, place the muffin tin or individual ramekins in the oven at 400 °F. Bake for about 12 minutes or until the whites of the eggs are set and the yolks remain runny.
We could write an entire blog post solely on how to fry an egg – there are that many versions. For now we’ll teach you how to make a fried egg with a crispy white and runny yolk. Heat ½ tablespoon of butter in a non-stick skillet over medium heat. Crack an egg into the butter upon sizzling.
Once brown and crackly, flip the egg using a heat resistant spatula. Press down on whites nearest the yolk to allow them to cook. Once whites have set, your fried egg is ready! This may not be the healthiest way to consume eggs, so we recommend this method in moderation!
One of the most difficult to master has to be poached eggs. This egg is often associated with eggs Benedict and can be the most scrumptious if done properly.
According to Alton Brown, you’ll want to start with fresh eggs. Bring a pot of water (no salt) to a rolling boil. While the water is heating you’ll want to prepare your eggs by placing each into a small bowl. After the water reaches a boil, lightly swirl the water before placing your egg into the water. Tip: you’ll want to get the egg close to the water before lightly placing it in.
It’s hot on the bottom, so while your eggs cook make sure to keep the whites in tact by lightly moving the egg around. Cook for about two minutes if you a runny yolk to about four minutes if you them with some firmness.
What’s your favorite way to eat eggs?
Image sources: Sharon Drummond | vidalia_11 | Night Owl City | RosieTulips | Food Thinkers | Guillaume Ferrari | pietroizzo
The Best Way to Cook Scrambled Eggs
I’ve eaten at least two eggs almost every day of my adult life. Eggs are good for you. They’re high in protein, low in calories, and contain a host of essential vitamins and minerals.
I’ve eaten eggs many different ways, but I usually eat them scrambled. Poached eggs are wonderful, but making them undercaffeinated is a terrible way to wake up. Over-easy eggs are also good, but sometimes you will break a yolk and then ultimately you will make scrambled eggs, which is also why I usually eat scrambled eggs.
I’ve cooked scrambled eggs many different ways—both in adapting chef recipes for Men’s Health and experimenting for my cookbook, A Man, A Pan, A Plan. What I’ve come to understand is the there’s only one right way to cook scrambled eggs.
Fortunately, it is also very simple. You hardly even need any caffeine to do it.
Step 1: Use good eggs
This is important.
Generic supermarket eggs, as my grandmother says, have no taste. Farm-fresh (or at least farmers’-market-fresh) eggs taste, well, eggs. They are bright, clean, and substantive. The yolks sit high and have a tinge of carrot-orange to their yellow. They resemble the morning sun.
Step 2: Use great butter.
This is very important.
Generic supermarket butter, as my grandmother also says, fucking sucks. Higher-end butter (and I’m only talking a buck or so more here, cost-wise) tastes rich and creamy. It possesses a certain heartiness. The color is a deep yellow, an ear of summer corn. It resembles good eggs.
Step 3: Turn the heat down
Most diners don’t cook eggs well. That’s because the short-order cooks are blasting all the food over a high-heat griddle. That means you get your eggs fast, but they’re often as dry as the paper placemat.
I could go all science-y here and explain how egg proteins coagulate, but the big reason you should use medium-low heat is because it’s harder to screw up your eggs that way.
Scrambled eggs can quickly move from uncooked to that weird wet dog smell off-gased by overcooking. You can minimize your risk of wet dog eggs by a gentler approach and a closer eye.
Step 4: Don’t beat it
HERE WE GO INTERNET.
I don’t beat my eggs separately in a bowl. It’s a waste of time. It’s a waste of a bowl and a whisk and minute of your morning.
I add a thumb-sized amount of butter to a small non-stick pan, allow it to melt, swirling to coat, and then just crack the eggs into the pan.
Then I don’t do anything until I begin to see the egg whites begin to cook. At this point, I take my spatula (I prefer rubber, but whatever) and stir the eggs. I will continue to stir the eggs not continuously, but frequently.
Step 5: Don’t add anything
People do weird things to scrambled eggs as they cook. They add cream. They add salt. For some reason they add pepper or chives. Stop all that.
Amazing scrambled eggs do not require any additional ingredients in order for them to taste better, turn out fluffier, or become moister.
After you’re done scrambling the eggs, you can candy them in ketchup or smother them in hot sauce for all I care, but during the cooking process don’t fuss with them.
Step 6: Power down and plate
The last minute of egg scrambling, I’d argue, is the most important.
How you will know you’ve entered the last minute: Your eggs will begin to resemble the consistency of folded satin. There will be the appearance of solids forming, yet the eggs will still look smooth.
During this last minute, turn off the burner and allow the residual heat of the burner and pan to coax the eggs to doneness. Continue to stir, more frequently now, until the eggs pillow. They should glisten.
Now, gently transfer them to a plate.
The Perfect 5-Minute Omelet Is Easier Than You Think
You should always make an omelet in a nonstick pan. The best choice for a 2-egg omelet is an 8-inch omelet pan, especially when you're first learning. But any nonstick sauté pan will do as long as it's round with sloped sides and between 6 inches and 10 inches in diameter.
- 2 eggs
- 2 tablespoons whole milk
- 1 tablespoon clarified butter (or whole butter)
- Salt and ground black or white pepper (to taste)
- Filling of your choice (options are below)
- The Spruce
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed 6- to 10-inch nonstick sauté pan over medium-low heat (see note below on pan sizes). Add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
If you're adding any other ingredients, now's the time to do it (see below.) Spoon your filling across the center of the egg in straight line.
With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
- When making omelets, make sure to use a round nonstick sauté pan with sloped sides. It should be between 6 inches and 10 inches in diameter.
- You'll want to use an 8-inch omelet pan for a 2-egg omelet and a 10-inch omelet pan for a 3-egg omelet.
There's no limit to the number of fillings you can use with this basic omelet recipe. Some filling suggestions include:
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