The Ultimate Egg-Cooking Guide: 8 Essential Techniques

The 8 Essential Methods for Cooking Eggs (All in One Place)

Ingredients:

-Eggs
-Butter or oil
-Salt and pepper

Instructions:

1. Scrambled Eggs: Heat a non-stick skillet over medium heat. Add butter or oil to the pan. Crack eggs into the pan and season with salt and pepper. Use a spatula to scramble the eggs until they are cooked through.

2. Fried Eggs: Heat a non-stick skillet over medium heat. Add butter or oil to the pan. Crack eggs into the pan and season with salt and pepper. Cook until the whites are set and the yolks are still runny.

3. Poached Eggs: Fill a saucepan with 2-3 inches of water and bring to a simmer. Crack eggs into a small bowl. Create a whirlpool in the water with a spoon and gently drop the eggs into the center. Cook for 3-4 minutes until the whites are set and the yolks are still runny.

4. Baked Eggs: Preheat oven to 350°F. Grease a baking dish with butter or oil. Crack eggs into the dish and season with salt and pepper. Bake for 15-20 minutes until the whites are set and the yolks are still runny.

5. Omelette: Heat a non-stick skillet over medium heat. Add butter or oil to the pan. Crack eggs into the pan and season with salt and pepper. Use a spatula to scramble the eggs until they are almost cooked through. Add desired fillings and fold the omelette in half. Cook for an additional 1-2 minutes until the omelette is cooked through.

6. Hard-Boiled Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 10 minutes. Remove from heat and transfer eggs to an ice bath to cool. Peel and enjoy.

7. Soft-Boiled Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 6 minutes. Remove from heat and transfer eggs to an ice bath to cool. Peel and enjoy.

8. Deviled Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 10 minutes. Remove from heat and transfer eggs to an ice bath to cool. Peel and halve the eggs. Scoop out the yolks and mash with desired fillings. Pipe or spoon the mixture back into the egg whites. Enjoy.