Hard Boiled
A hard boiled egg is cooked in its shell in boiling water. Fill a pot with enough water to cover your eggs by about two inches. Bring it to a boil and carefully drop in the eggs and leave them for 10-12 minutes.
Soft Boiled
Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking time roughly in half. This gets the egg white cooked while leaving the yolk runny. One preferred method is the “six minute egg,”.
Poached
The two that have worked are:
1.) The Whirlpool. Heat your water just shy of a rolling point. Add a dash of vinegar (some recipes call for a 1/2 cup, but that’s always too much for me. I don’t like my eggs tasting like acetic acid). Crack the egg into a tiny bowl. Swirl the water in your pan to create a whirlpool, then carefully drop the egg into the center. The swirling pulls whites altogether in the center. Leave it in the water for about five minutes, then lift out with a slotted spoon.
2.) The Strainer. Heat water. Add vinegar. Crack the egg into a mesh strainer to let the most watery portion of the whites (it’s not much) drip out – this prevents danglers. Carefully decant the egg from the strainer into the water. Cook for about five minutes. Retrieve with slotted spoon.
And if you make a mistake… well, just look up some recipes for egg drop soup.
Sunny Side Up
Sunny side up means your egg yolk looks like a bright morning sun. To make: crack an egg directly into your greased frying device. Then fry it until the edges brown, WITHOUT flipping.
Over Easy
Eggs over easy and sunny side up are often using interchangeably, but they are different. You go from sunny side up to over easy by simply flipping your egg when the edges are brown. “Over easy” means the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk – and some of the whites – are still runny.
Over Hard
And over hard is the final step. Over hard is fried, flipped, and fried again – usually with the yolk broken – until both the white and the yolk are completely cooked.
Scrambled
Whip your eggs (I add a little milk) in a separate bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook. I usually fold them until they no longer look runny, but still look wet.
Whip your eggs (I add a little milk) in a separate bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook. I usually fold them until they no longer look runny, but still look wet.
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