Scrambled To get perfect scrambled eggs regardless of what you like with it, the most important thing is to constantly stir your eggs in a small pot, I add a ton of a lot of butter but you don’t have to, stir until the eggs start to thicken and once all the liquid egg is gone its perfect.

Fried Use a stainless steel pan, wait until it starts to smoke or about 2.5 minutes on high heat (Turn on the fan or the smoke detector will go off) then turn it to medium put a decent amount of oil into the pan spread it around and crack your eggs into the pan. Let them cook for about 30 seconds or until the eggs stop sticking, and then flip them over wait about 15 seconds and then remove them from the pan, you’ll have a crispy golden brown white with a runny yoke.

Boiled Being a pot of water to a boil, cook 5 minutes for soft (Cooked white runny yoke), 7.5 for medium (molasses consistency) , 10 for hard, then immediately put it in a bowl of ice water to stop the cooking.

Poached Get a pot of water boiling, put a splash of vinegar if you have it, and then crack your egg into a big cooking spoon or ladle, spin the water and drop it in wait till the egg yoke is fully cooked about 3-5 minutes.

Be the star of your next family breakfast.

  • @Jivebunny@lemmy.worldEnglish
    1•2 months ago

    For the scrambled eggs instead of butter, you can also put a splash of milk in it and a tiny bit of oil to keep it from sticking too much. But yeah you need to stirr with this. Can’t leave em in there without stirring. Great post OP

  • @nixon@sh.itjust.worksEnglish
    1•22 days ago

    I know I’m late to this but felt compelled to add my egg related knowledge;

    General Egg Cooking Info If cooking eggs in a pan (scrambled, fried or omelette) you can test the heat of the pan by putting some water drops in before you put the eggs in. If the water boils off instantly/rapidly the pan is too hot and will scald your eggs, if it slowly starts to boil off then the pan is around the right temp for cooking.

    Poached An easy trick for poached eggs is to use a sous vide water circulator, if you have one, to poach them still in the shell. Takes about an hour at 64°C but you can just put them straight into the circulated water, no bags needed and they come out of the shell perfectly poached. You can adjust the temp a few degrees either way to make them more loose or firm as you prefer. You can do this with soft boiled eggs too, just adjust the temp for how firm you want them. You can even make them well ahead of serving time. So you can surprise guests at the table when you break the poached egg right onto the toast for an Eggs Benedict.

    Scrambled Egg *If you like butter in your scrambled eggs then dice two tablespoons of cold butter into small cubes, put half of the cold butter cubes in with your egg mix before adding to the pan and put the other half in the pan just before adding the raw egg mix. You get these little pockets of buttery goodness in your scramble. *A little dash of baking soda makes your scrambled eggs more fluffy and light, not too much or it alters the taste. Fiddle with the amount of the butter and baking soda to find what works for you. *A ball whisk works best for making a fluffy egg mixture in the mixing bowl but use a flat whisk for cooking in the pan.

    Fried If you don’t want to flip the eggs but want the top to be less runny then put a lid over your pan while frying the eggs, that will firm up the whites on top but still leave the yolk runny.

    Boiled When putting the eggs into the hot water, dip them in and out of the water about 5-10 times for about 1 second per dip, this will help the eggs from cracking from the temperature change and ruining what could have been a good boiled egg otherwise.

    Omelette Use the oven if you want a simple way make an omelette; turn on the broiler, pour your egg mixture into a pan the size you want your omelette to be and then put it under the broiler for 30-45 seconds. Keep your eye on it. This makes the omelette exceptionally fluffy if done correctly.