Egg dishes are simply delightful creations. They can be straightforward and yet elegant when you want them to be. They are cheap, are a rich source of protein, and can even be eaten at any time of the day! These qualities of eggs explain the large number of recipes that center about them. Read on for an explicit guide on all the possible ways you can cook eggs.
The ideal soft-boiled egg has firm, custard-like whites and a warm, runny yolk that you can spoon. Getting this texture is a bit tricky, but what it requires is perfect timing.
First, boil water then lower it to a rapid simmer before lowering the eggs into it. If you're cooking one or two eggs, five minutes is perfect for a runny yolk.
You can cook for as long as seven minutes for a firmer but still spoonable yolk. However, any longer in the pot and you lose that quality.
For larger quantities of eggs, you should cook in batches. You can pair soft-boiled eggs with toast, bacon, or even vegetable dishes.
These are way easier to prepare than their much spoonable counterpart. To cook, submerge the eggs inside water, then bring it to a boil.
The perfect hard-boiled egg has no green ring around the yolk, and the innards are creamy and yellow. This should happen in about ten minutes of cooking.
Switch off the heat to let the eggs finish cooking. Dip them in cold water for about 30 seconds and peel. You can also pair hard-boiled eggs with toast or just about any dish you want!
Scrambled eggs are perfect for breakfast. They are easy to cook and only take about five minutes to prepare. All you need is eggs (of whatever quantity you'd like), milk, salt, and pepper (if you want).
First, beat the eggs then add milk, salt, and pepper. Heat the butter in a non-stick pan until it is completely melted. Pour in the egg mixture; as it starts to cook, gently pull the eggs across the pan with a spatula, forming large soft curds.
Continue to cook until the egg completely solidifies. When it is done, serve.
Remember not to stir it too much.
These are a yummy delight and can be used to augment any vegetable dish or be used to make recipes like the eggs Benedict. Fill a pot with water 2 inches deep. Add one-half teaspoon vinegar and bring to a simmer — NOT a full boil.
While doing this, break an egg into a small bowl. Just when the water is simmering, stir it gently to create a slow whirlpool in the center of the pan. Gently pour the egg into the water and let it cook for about 2 minutes for a runny yolk and 4 minutes for a firmer one.
Afterward, remove the poached egg with a slotted spoon and place on a paper towel to drain the excess water.
Eating your eggs cooked sunny side up is the perfect way to start the morning. It means that the egg is only cooked on one side in a frying pan and never flipped.
Heat the oil in a medium non-stick skillet over low heat for about 5 minutes. Crack an egg into a small dish and gently pour it in the skillet; you can cook more than one egg at a time, depending on the size of your pan.
Cover the pan with a tight lid and cook, uninterrupted, until the whites are completely set, but the yolks are still runny. This takes, on average, 2 to 2 1/2 minutes.
Slide the eggs onto a plate or toast and season with salt and pepper as you like.
This is very easy to do and can be modified to fit your preferences.
Preheat the oven to 350 degrees. For each serving, break two eggs and empty them into a greased earthenware bowl. Carefully spoon one tablespoon milk or cream over the eggs, making sure to cover them evenly, and sprinkle with salt and pepper to taste. Let it bake for about 15 minutes, or until the eggs are set and cooked as you want.
The best way to serve baked eggs is in the same small earthenware bowl it was cooked in. This way, the heat is maintained, thus ensuring optimum enjoyment while eating.
To prepare the classic deviled eggs, boil as many eggs as you want in a pot. After cooking to perfection, cut them in half lengthwise.
Separate the yolks from the whites. For a delicious mixture, mash these yolks, stir in mayonnaise, mustard, salt and pepper and any other spice you might like to add.
Spoon or pipe yolk mixture into egg white halves. Serve immediately.
The process of frying eggs is much like that of the sunny side up with the only difference being that fried eggs are flipped so that the other side also cooks.
In a non-stick pan, heat oil or butter, then add eggs already broken into a bowl. Lower the heat and let it cook. When the white sets, flip the eggs then cook for another 1 to 3 minutes until the yolk is firm enough.
To make the perfect omelet, in a mixing bowl, whisk together two eggs, two tablespoons of milk or cream, and one-quarter teaspoon each of salt and pepper until blended.
Beat the mixture well for a fluff-textured omelet. Heat 2 tablespoons of butter in a non-stick pan over medium heat until sizzling. Pour in the egg mixture and let it cook for a minute or two until it sets.
Use a spatula to spread the eggs evenly around the pan. If you want, you can add fillings like meat, veggies, cheese, etc., at this point. Then flip the empty half over the stuffing and serve immediately.
This is an alternative to cooking an omelet. Coat a ramekin with cooking spray and drop in egg with whatever filling you'd enjoy in an omelet.
Beat the mixture, then put the bowl in a microwave on high heat for about 30 seconds; stir; and give the dish another 30 seconds of microwaving so that the egg sets.
Handy Tips For The "Perfect" Eggs:
Always use a non-stick pan for the best results
Old eggs give beautiful results when hard-boiled or soft-boiled.
Cast-iron cookware can react chemically with egg whites and turn it green.
Use a timer: don't just stare at the time waiting. Using a timer is the best way to get consistent results.
Test the freshness of an egg by putting it in the bottom of a bowl of water. Fresh eggs rest on their sides, while questionable eggs float.
Have a good time cooking!