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Basic egg recipes

How To Cook A Perfect Egg

Learn how to make perfect eggs - every time - with tips from the Eggland's Best kitchen.

  1. Scrambled Eggs
  2. Fried ("Sunnyside Up") Eggs
  3. Over-Easy Eggs
  4. Hard-Cooked Eggs
  5. Poached Eggs
  6. Omelet

Scrambled Eggs

In a medium bowl, beat 3 eggs with 1 tablespoon of water until frothy. Meanwhile, in a small skillet, melt 1 teaspoon butter over medium heat. Add the eggs to the skillet and cook just until they begin to set around the edges of the pan. With a wooden spoon or a rubber spatula, scramble the mixture until the eggs are cooked soft and fluffy and no longer runny.

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Fried ("Sunnyside Up") Eggs

Coat a skillet with nonstick cooking spray or melt 1 teaspoon of butter per egg in a skillet over medium heat. Crack eggs into the heated skillet and cook for 4 to 5 minutes or until cooked to the desired doneness and the egg whites are set and the yolk begins to harden.

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Over-Easy Eggs

Coat a skillet with nonstick cooking spray or melt 1 teaspoon of butter per egg in a skillet over medium heat. Crack eggs into the heated skillet and cook for about 3 minutes. Carefully flip the eggs with a spatula and cook for 1 or 2 minutes more or until cooked to desired doneness.

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Hard-Cooked Eggs

Bring eggs to room temperature then place the eggs in room temperature water; bring to a boil then turn down to a low boil for 12 minutes. Quickly chill the eggs in ice cold water before peeling. Click here for tips on how to peel a hard-cooked egg.

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Poached Eggs

In a saucepan or deep omelet pan, bring 1-3 inches of water to a boil. Reduce the heat to keep the water gently simmering. Break cold eggs, one at a time, into a custard cup or bowl. Holding the dish close to the water`s surface, slip the eggs one by one into the water. Cook the eggs until the whites are completely set and the yolks begin to thicken but are not hard, approximately 3-5 minutes. With a slotted spoon, lift out the eggs. Drain.

* Note: Adding a teaspoon of white vinegar to the water will help keep the egg whites together.

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Omelet

Heat a 10-inch, non-stick skillet over high or medium-high heat. Beat 2 eggs with 2 tablespoons of water and a pinch of salt until smooth in consistency. As soon as the butter in the skillet is melted, add egg mixture. The mixture should begin setting immediately. With an inverted pancake turner or spatula, move the eggs from the center of the skillet to the edge so uncooked portions can reach the skillet’s hot surface. Tilt the pan and move it as necessary to keep the entire skillet surface covered in egg mixture. Pour 1/2 cup of desired mixture (cheese, meat, peppers, etc.) onto the omelet. With a spatula, fold the omelet in half. Invert onto plate.

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