How Do You Want Your Eggs Eleven Ways To Cook An EggHow do you want your eggsHow many times have you been asked that at a restaurant and not known exactly how to answer it Whats the way where its fried but the yolk is still runny Arent sunny side up and over easy the same thing Whats the difference between over easy and over medium What the heck are basted eggsEggs really tie breakfast together. Theyre great in so many ways inexpensive, easy to prepare, cook quickly, and offer a solid source of protein. So how do you answer the next time a server asks how youd like your eggs Here are 1. How to Boil Perfect Eggs The simple and classic boiled egg full of natures most perfect form of protein. At one time people were concerned about eating eggs. Discover the teethhardening, plus other, benefits of eating crushed egg shells. Tips on How You Can Make the Perfect HardBoiled Egg. Together with the guide on how to successfully boil eggs, The Food Lab column also featured some excellent tips. Hard Boiled. A hard boiled egg is cooked in its shell in boiling water. The hard refers to the consistency of the egg white or albumen and the yolk. Making them is simple. 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 1. For easier peeling, place the eggs immediately in an ice water bath after boiling, then gently tap and roll them on a counter. Theres also the gimmick of adding a teaspoon of baking soda to the boiling water to help loosen the shells, cracking the shells off both ends, and blowing the egg out of its shell. Look it up on You. Tube. Bonus you can hard boil a bunch of eggs at a time and refrigerate them. Eat them with a sprinkle of kosher salt, or chop onto salads. 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. Our preferred method is the six minute egg, which sounds way fancy. This is a pile of breadcrumbs and a six minute egg. Ooooooo The six minute is just like it sounds bring your water to a boil, gently lower in the eggs, set a timer for six minutes, then remove the eggs and drop them in an ice bath. Sometimes soft boiled eggs are eaten in the shell, stood upright in little egg cups. GOLDEN-600x900.png' alt='How Long Do You Boil An Egg For' title='How Long Do You Boil An Egg For' />How do you want your eggs How many times have you been asked that at a restaurant and not known exactly how to answer it Whats the way where its. You can then daintily tap the top of the egg with a spoon and scoop out the insides. Theyre great on toast, sprinkled with salt, pepper, and hot sauce. We also love dropping a couple on a thick black bean soup. Hard Scrambled. The almighty scrambled eggs. Actually, all kettles have the heating element in the bottom. The tube you have highlighted is actually a steam cut off tube. Once the kettle gets the boil steam. Learning how to hardboil eggs perfectly is not as difficult as you think. Find out more tips for making hardboiled eggs from the Incredible Egg. When theyre done right, theyre my favorite preparation. I like that scrambled eggs can be made by accident Oops, I dropped these eggs. I guess Ill just mix them up over some heat. Scrambled technically means that the whites and yolks are broken and mixed together. Hard scrambled eggs are cooked all the through. This is the default preparation for scrambled eggs at most restaurants, and while theyre good, they border dangerously on dry. Soft Scrambled. Thats why I prefer soft scrambled eggs, sometimes referred to as wet. The texture is 1. The difference between soft and hard scrambled eggs is cooking time. If you want soft scrambled eggs, you need to keep in mind that eggs. You cant walk away from them. 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. Use the spatula to prevent them from spreading out, especially up the sides of the pan when they spread too thin, theyll over cook quickly. I usually fold them until they no longer look runny, but still look wet i. Have your plate ready so you can remove them from heat immediately. Theyre perfect on buttered toast with salt and pepper try adding slices of cheese or sauteed kale. Perfect Scrambled Eggs. If you want super creamy soft scrambled eggs, you can use the method we learned from Gordon Ramsay watch it here. Drop eggs into a pan over medium high heat, along with one, thin pat of butter for each egg. Then start stirring with a spatula. Break the yolks, let them mix with the butter and whites. And keep stirring. If the pan gets too hot, lift it off the heat briefly. And keep stirring. Do this for about 4 5 minutes, until the eggs start coming together. Right before you take them off the heat, add a dash of milk, sour cream, or creme fraiche. Stir that in, then ladle the eggs onto toast and sprinkle with herbs chive, dill, green onion or salt and pepper. The result is some of the creamiest, softest eggs youve ever tasted. Omelets Frittatas. Scrambled eggs can be manipulated in many ways. Ordering plain scrambled eggs means theyll be mixed and moved in the pan, whereas an omelet or frittata indicates that the scrambled eggs are cooked until theyve stabilized into a usable form and topped with other ingredients cheeses, meats, vegetables, anything. A frittata is typically open faced, whereas an omelet is folded over in half onto the additions. But the egg base remains the same except in egg white omelets, where yolks are separated out. Scrambles Hashes. These preparations are pretty simple, as far as eggs go. A scramble usually means other ingredients are scrambled in the pan with the eggs. This could include meats, cheese, sauteed veggies, or diced potatoes or, yes, hot dogs. Ham Sauce. Good if youre a fan of scrambled eggs and, well, everything else breakfast has to offer. 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. Flipping your sunny side up egg turns it into an over easy egg. The yolk is runny, and depending on how long you fry it, the albumen is completely or partially set. We refer to these as runny or dipping eggs. The runny yolk is great for dipping toast into. 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. The easy doesnt refer to the simplicity of turning over an egg, but the state of your yolk. 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 Medium. Over medium is the next step after easy theyre fried, flipped, and fried a little longer, enough to cook the whites through and brown the edges slightly. Youll develop a thicker film on your yolk, but the inside is still runny. Good for those like the dipping quality without a watery egg white. 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. Just tap the edge of your spatula into the yolk or poke it with a fork before turning it over. Be careful not to dribble the yolk when flipping. Poached. Poaching ties with soft scrambled as my favorite preparation. Its like boiling but without the shell, or like over medium that skips contact with the pan. These means youre avoiding any hard edges. The white is cooked through and the yolk is warm and runny. Just imagine it mixing with a bright hollandaise on an eggs benedict. Methods for poaching vary. Restaurants looking to poach in bulk will often immerse ramekins with raw eggs into boiling water, sometimes a whole tray full at a time. If youre just poaching at home, its actually much easier than you may think. I havent perfected my personal method, but the two that have worked for me are 1. The Whirlpool. Heat your water just shy of a rolling point. Add a dash of vinegar some recipes call for a 12 cup, but thats always too much for me. I dont 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. The Strainer. Heat water. Add vinegar. Crack the egg into a mesh strainer to let the most watery portion of the whites its not much drip out this prevents danglers.