When it comes to cooking eggs, most of us have our own routines down. Since eggs are often the foundation of quick meals, it’s easy to keep preparing them the same ways every time—but it never hurts to revisit the basics.
Take, for example, frying and scrambling. Do you baste your sunny-side-up eggs while they’re frying? How often are you stirring your scrambled eggs? There are simple techniques you can add to your repertoire to make the process easier and the results more delicious. Keep reading below to see our step-by-step guides and pick up a few tips.
 Melt the butter
Place a 7- or 8-inch nonstick fry pan over medium heat and add about 1/2 tablespoon unsalted butter. Crack an egg into a small bowl and check for shells. |
 Add the eggs to the pan
When the butter is melted, carefully slide the egg into the pan. Repeat to add another egg. Reduce the heat to low and cook until the whites are firm and the yolks begin to thicken, about 3 minutes. |
 For sunny-side-up eggs:
Tilt the pan and spoon the pooled butter from the edge. Drizzle the butter over the eggs to base them. Slide the eggs onto a plate and serve right away. |
 For over-easy or over-hard eggs:
Use a nonstick spatula to flip the eggs over gently. Cook for about 20 seconds for over-easy eggs and about 1 to 1 1/2 minutes for over-hard eggs. Serve right away. |
 Beat the eggs
Break the eggs into a bowl, check for shells and add a pinch each of salt and pepper. Some recipes may call for other ingredients, like water or cream, to be added. Beat the eggs with a whisk or fork until will blended. |
 Pour the eggs into the pan
Place a nonstick fry pan over medium heat and add a small amount of unsalted butter. When the butter is melted, pour in the beaten eggs and reduce the heat to low. |
 Cook the eggs
Cook the eggs, stirring with a silicone spatula. As you cook, push the firmer eggs toward the center of the pan, letting the liquid eggs run to the side. The more you stir the eggs, the smaller the curds will be. |
 Check the consistency
If you like soft-textured, moist eggs, cook them for 4 to 5 minutes. For firmer, drier eggs, cook them for 7 to 8 minutes. Serve right away. |
1 comment
[…] How to cook the perfect eggs. This is serious business, people. Please, no more rubbery-over-cooked scrambled eggs. That’s not how they’re meant to be! It’s called low and SLOW. I sometimes like adding a bit of dijon mustard to my scrambled eggs (prior to cooking). I may even have plans in the near future to have beautifully cooked eggs with my neighbor’s spring asparagus. […]