Kitchen Basics : Cooking Eggs 3 Ways

By November 17, 2016Kitchen Basics

Cooking an egg may seem basic, but in many ways it can be an exercise in true patience. Mastering this basic skill is no doubt a fundamental element of a good chef, and a good chef who can wait. Yes, eggs require patience and waiting and a minute of distraction can mean the difference between burnt breakfast and a properly runny yolk. The beauty of eggs is their ability to be cooked in a variety of ways, eaten alone or added to complement a dish. Here are a few ways you can whip up eggs for a quick breakfast, or as an additional ingredient for a few of the recipes listed below.

Scrambled Eggs

How to:

You’ll want to start with a non-stick skillet sprayed with cooking spray (we like grapeseed oil) or greased with a little bit of melted butter (1 -2 tbs will do). Whip up your desired amount of eggs in a separate bowl in order to hunt for lingering eggshells. When the skillet is at medium heat pour the whipped egg mixture into the hot pan and allow to sit until the eggs become slightly white. Using a rubber or silicone spatula begin moving the eggs around in the pan. When thick curd forms begin to take shape, gently turn the eggs over until they are no longer runny (unless you prefer your eggs scrambled soft, then a little bit of movement in the eggs is good). When fully cooked remove from heat and serve on a warm plate. Optional: If you want to add a little bit of fluff to the eggs consider mixing in some milk. Season with salt and pepper after removing from heat.

Fried Eggs: Sunny Side Up

How to:

Here again a non-stick skillet is your friend, and you will want to add 1- 2 tbs of butter with the skillet on medium temperature. If you are confident with your egg cracking skills, go ahead and crack the eggs straight into the skillet, or if a little less confident, crack the eggs into smaller ramekins and when the skillet is hot, slowly slip the eggs into the skillet, using the edge of the skillet for guidance. Then you wait. You know your egg is ready to take off the heat when the edges of it are slightly browned, the whites are solid and the yolk is slightly jiggly. The longer you cook it the more firm the yolk will become. Sunny side up eggs don’t require flipping, but when the egg has reached this point, feel free to flip and cooking slightly on the other side for a fully fried egg.


How to:

A basted egg is like the poached egg’s easier to cook, less messy cousin. Using your non-stick skillet set on a medium heat, place 1-2 tbs of butter into the skillet. When the butter is melted, slip your egg into the skillet and allow to cook for about 30 seconds or until the egg white starts to change color just slightly. Then, add 1 tbs of water to the skillet and cover for 2-3 minutes.

Try adding some eggs to these AHO recipes!

Squash and Eggs

Fried Eggs in Bell Pepper Frame

Vegetable Frittata

Dilly Eggs with Lentils

Happy Eating!

Author Uncle Vern

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