9 Ways to Cook Eggs

2024 Author: Jason Gerald | [email protected]. Last modified: 2023-12-16 10:50

Eggs are a protein-packed and versatile food that can be cooked in a variety of ways. These are some of the most popular methods.

Ingredients

Makes 2 to 4 servings

Scrambled Eggs

• 4 eggs
• Salt and pepper, to taste
• 1/4 cup (60 ml) milk (optional)

Boiled eggs

• 4 eggs (room temperature)
• Water

Poached

• 4 eggs
• Water

Baked Eggs

• 1/2 teaspoon (2.5 ml) butter, melted
• 4 teaspoons (20 ml) heavy cream
• 4 eggs
• Salt and pepper, to taste.
• 2 teaspoons 10 ml) Grated Parmesan Cheese (optional)

Cow's Eye Egg

4 eggs

Very Easy Way

4 eggs

Basted

• 4 eggs
• 2 tablespoons (30 ml) butter or cooking oil

Steamed Eggs

• 4 eggs
• 2 cups (500 ml) chicken or fish stock
• 1 teaspoon (5 ml) soy sauce (optional)
• 1/2 cup (125 ml) sliced mushrooms (optional)

Microwave Scrambled Eggs

• 2 eggs
• 2 tablespoons (30 ml) milk
• Salt and pepper, to taste

Step

Method 1 of 9: Scrambled Eggs

Step 1. Spray a medium sized skillet with spray cooking oil

Place the skillet on the stove and heat it for a few minutes over medium heat.

Keep in mind that you can use 2 teaspoons (10 ml) of butter in place of the oil, if you prefer, but the oil will lessen the taste and make the food healthier

Step 2. Whisk together eggs, milk, salt and pepper

Crack the eggs into a separate bowl and add the milk, salt and pepper. Beat thoroughly with a wire whisk until all the ingredients are combined and the mixture looks slightly frothy.

• Eggs are the only essential ingredient, so you can skip the milk, salt and pepper if you prefer. But milk creates a more diverse taste.

  

• If you beat the eggs slowly, the end result will be quite dense. If you beat the eggs vigorously, you will whisk more air into the mixture and the scrambled eggs will have a lighter texture.

  

Step 3. Pour the egg mixture into the skillet

Add the beaten eggs to the hot pan and allow to cook until the eggs start to cook around the edges.

• Cook the eggs over medium heat to avoid overcooking or scorching.

  

• Keep in mind that the eggs should still look runny on the top surface when you're ready to turn them the first time.

  

Step 4. Turn and fold the eggs until they are fully cooked

When it starts to cook on the edges, use a heat-resistant spatula to gently pull the egg toward you, then flip it so that the bottom is on top as the liquid slides down.

• Pull the egg in the direction by inserting the spatula under the egg from the opposite direction to you and pulling the spatula towards you so the egg will flip.

  

• Turn the eggs periodically as they cook, letting them rest for 20 seconds between each side. Don't move the eggs too often, Or else you might crush them and become too small and hard to eat.

  

• Continue turning the eggs in the skillet until all the liquid is gone.

  

Step 5. Serve immediately

Scrambled eggs are difficult to store and reheat, so you should enjoy them right after cooking.

Method 2 of 9: Boiled Egg

Step 1. Place the eggs in a pot of water

Place the eggs in a medium to large saucepan and fill the pan with enough water to cover the eggs completely.

• Keep in mind that for best results, eggs should be at room temperature before you begin to boil them, as this generally prevents the eggs from cracking when boiled. You can use cold eggs, but cold eggs have a higher chance of breaking.
• Also remember that it is better to use older eggs than fresh eggs. The shell will be easier to remove from a fully cooked egg if you start with one that is at least a few days old. The closer it is to the expiration date, the easier it will be to peel it off when it's finished boiling.

Step 2. Bring the water to a boil

Heat the water over medium-high heat until it boils.

Don't salt the water because doing so will increase the time it takes to bring the water to a boil

Step 3. Turn off the stove and cover the pot

Once the water boils, turn off the heat, cover the pot, and let the eggs cook in the still-hot water for a few minutes until the eggs reach your desired doneness. The exact time will vary depending on how big your eggs are and whether you want them to be slightly cooked, undercooked, or fully cooked.

• Slightly cooked eggs have a firm white but still a runny yolk. Achieve this doneness by cooking medium eggs 4 minutes, large eggs 4 to 5 minutes, and very large eggs 5 minutes.
• Half-boiled eggs have a firm white and a semi-solid yolk with a little liquid. Achieve this level of doneness by cooking medium eggs for 5 minutes, large eggs 6 minutes, and very large eggs for 7 to 8 minutes.
• Fully cooked eggs have solid whites and yolks. Achieve this level of doneness by cooking medium eggs for 12 minutes, large eggs for 17 minutes, and very large eggs for 19 minutes.

Step 4. Put the eggs in cold water

When you're done boiling, remove the eggs from the water with a spoon and place them in a bowl of cold water.

• Let the eggs sit for at least 10 minutes in cold water.

  

• This isn't an essential step, but putting the eggs in cold water will stop the cooking process and make it easier for you to peel the shells.

  

Step 5. Peel and enjoy

If you are eating undercooked or fully cooked eggs, gently crack the shells on a hard surface and use your fingers to peel the shells from the whites. If eating a slightly undercooked egg, slice off one side and eat the egg by scooping it out of the shell with a spoon.

Method 3 of 9: Poached

Step 1. Boil water in a medium saucepan

Fill the pot with water to half the pot and cook over medium heat.

Don't let the water boil

Step 2. Crack the egg and lower the egg into the cooking water

Crack each egg one at a time into a large spoon or serving spoon and lower the spoon into the saucepan until it touches the bottom. Slide the egg out of the spoon and stick to the bottom of the pan. Let it cook for 1 minute.

• Add the eggs one at a time into the boiling water.

  

• Technically, you can crack an egg directly into the water instead of lowering it into the water with a large spoon, but breaking the egg directly into the water will make it more difficult to control how it turns out.

  

Step 3. Loosen up and keep cooking

After cooking the eggs in the bottom of the pan for 1 minute, gently scrape them from the bottom of the pan with a heat-resistant spatula. Continue cooking for another 3 to 5 minutes.

The yolks will still be a little runny when you're done

Step 4. Remove using a slotted spoon and serve

Remove each egg from the water, drain it from the water through the holes on the spoon. Enjoy right away.

Method 4 of 9: Baked Eggs

Step 1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius)

Meanwhile, prepare a baking and serving bowl 6 oz (180 ml) by brushing with butter.

• You can spray your bowl with spray cooking oil for a lighter alternative, if you prefer.

  

• If you don't have a baking dish, you can use a plate of a similar size that is ovenproof. Very large cupcake liners can also be used.

Step 2. Add cream and eggs to the grill bowl

First, pour the cream into the grill bowl. Then slowly crack the eggshell on the side of the bowl and dip the egg directly into the cream.

• Do not break the yolks and do not mix the eggs and cream together. #*Keep in mind that each baking bowl should contain half the cream and two to 4 eggs.
• For appearance, use a tablespoon to gently slide the egg yolks into the center of the bowl.

Step 3. Sprinkle eggs with salt, pepper and cheese

Lightly sprinkle these spices over the eggs in the grill bowl but don't mix or stir them.

Step 4. Bake for 12 to 15 minutes

Place the eggs in the preheated oven and cook until the egg whites are cooked. Remember that the yolk must also remain soft.

Step 5. Let sit for 2 to 3 minutes before serving

Remove the eggs from the oven and let sit so that the temperature in the eggs drops and the cooking process stops.

Method 5 of 9: Cow's Eye Egg

Step 1. Spray the frying pan with non-stick cooking oil

Place the frying pan on the stove over medium to medium-high heat and wait a few minutes for it to heat up.

Ideally, the cauldron should be hot enough that a drop of water can immediately fizz into steam if placed in the cauldron

Step 2. Crack the eggs and pour the contents into the skillet

Gently tap the peel against the side of your skillet or on the counter. Crack the eggs open and let the contents pour straight out into the skillet.

• Cook one egg at a time to prevent the egg whites from sticking together.

  

• Pour in the eggs carefully so that the yolks don't break.

  

Step 3. Cook the eggs until the whites are cooked

This can take about 3 minutes.

• You should not turn it over, turn it around, or move it during the cooking process.

  

• The yolk should remain in a liquid state.

  

Step 4. Enjoy

Use a spatula to gently lift the eggs out of the skillet and onto your plate. Work carefully to prevent the yolk from breaking.

Method 6 of 9: Over-Easy

Step 1. Coat the frying pan with non-stick oil spray

Heat the skillet on the stove over medium to medium-high heat.

Let the pan sit for a few minutes to get hot. To check the temperature, spread a little water in the pan. If the water sizzles right after hitting the cauldron, it means the cauldron is hot enough

Step 2. Crack each egg into the frying pan

Tap the egg on the table or on the side of your skillet to gently crack the shell. Open the egg shell, then put the contents into the skillet.

• Cook the eggs one at a time to prevent the whites from sticking together.

  

• Slowly pour in the eggs so the yolks don't break.

  

Step 3. Let the whites cook on one side

After 2 or 3 minutes, the egg whites will fully adhere to the top and bottom.

Remember that the yolk is still a liquid

Step 4. Turn each egg over and continue cooking

Gently slide the spatula under your egg so that the yolk is now at the bottom. Continue cooking 1 to 2 minutes, until the yolks are cooked through.

This has to be done carefully so the eggs don't break when you turn them over. However, if the yolk breaks, the egg is still edible, although it may not look that impressive

Step 5. Serve

Gently remove the eggs from the skillet and place them on your plate using a spatula.

Method 7 of 9: Basted

Step 1. Place 2 tablespoons (30 ml) of butter or cooking oil in a frying pan

Heat the skillet on the stove over medium to medium-high heat.

• The butter should have melted completely. If using cooking oil, wait for the oil to become shinier and easier to move around the pan.
• Keep in mind that non-sticky sprays will not work with this method.

Step 2. Crack each egg into the skillet

Gently crack each egg on the counter or on the rim of your skillet and dip the contents into the hot oil or butter.

• Cook one egg at a time to prevent the egg whites from sticking together.
• Add the eggs carefully so that the yolks don't break.

Step 3. Leave until the egg white is cooked

Cook the eggs for 2 to 3 minutes or until the egg whites are fully cooked on the top and bottom.

The egg yolk will remain liquid

Step 4. Pour the hot oil over the eggs and cook for a while

Use a spoon to gently scoop out the hot butter or oil from the pan. Spread the butter or hot oil over the eggs and cook the eggs again for about 1 minute.

• The yolk of each egg will be partially cooked, but not completely solid.

  

Step 5. Enjoy

Gently remove the eggs from the pan with a spatula and transfer them to a plate. Enjoy right away.

Method 8 of 9: Steamed Eggs

Step 1. Beat eggs with broth and soy sauce

Crack the eggs and place the contents into a medium-sized bowl and beat gently with a wire whisk. Gradually add stock and soy sauce as you whisk the eggs to combine.

Step 2. Divide the mushrooms into 4 bowls for roasting

Divide evenly into 4 separate baking bowls.

• Shiitake mushrooms are the most traditional, but you can replace them with your favorite or more readily available mushrooms if you prefer.
• You can also add 1 cup (250 ml) of cooked chicken or seafood stock, if you prefer.

Step 3. Pour the egg mixture into each cup, Pour the egg mixture evenly over the mushrooms in your roasting bowl until each bowl is filled

The roasting bowl should be filled between to cup height

Step 4. Bring 1 inch (2 1/2 cm) of water to a boil in the steamer

After the water boils, immediately lower the heat.

Keep in mind that a heavy skillet with deep sides can also be used instead of a steamer

Step 5. Place your roasting bowl into the steamer

Transfer the roasting bowls to the steamer, arranging them individually or in layers. Cover and cook for 12 minutes.

• If you have a steaming tray, place the bowl over the steaming tray to keep it out of the water. Otherwise, the bowl can be placed in water as long as the water is not dangerous to overflow into the bowl.
• When done, the eggs will be firm but have a soft tofu-like texture.

Step 6. Serve

Remove the bowl from the steamer and enjoy immediately.

Method 9 of 9: Microwave Scrambled Eggs

Step 1. Whisk the ingredients together

Crack the eggs and pour the contents into a microwave-safe dish and beat with a wire whisk. Add the milk, salt, and pepper, and continue to beat until fully combined.

• Keep in mind that you can use a 12 oz (375 ml) coffee cup or 2 6 oz (180 ml) roasting bowls instead of using a larger dish.

  

Step 2. Microwave for 45 seconds on high heat

The eggs will begin to form large curds.

• Stir the eggs so that the solid and liquid parts swap places.

  

Step 3. Put it back in the microwave for another 30 to 45 seconds

The eggs will be cooked or barely cooked after you remove them from the microwave.

• Cook for 30 seconds first. If the eggs don't look solid enough, cook them again for another 15 seconds.

Step 4. Enjoy immediately

Scrambled eggs don't store very well, even if you microwave them, so you'll have to eat them right away.

Step 5. Done

The things you want

• Frying pan
• Heat resistant
• Non-stick cooking spray
• Small cauldron
• Spoon
• slotted spoon
• 6 oz (180 ml) baking bowl
• Tablespoon
• Bowl for mixing
• Steamer
• Dishes are microwave safe