How To Cook Perfect Eggs Every Time

Eggs are quick, cheap, and easy, and if you don't already have them in your refrigerator, you probably should. Here are five easy ways to

cook

eggs

perfect

ly as long as you don't need much for these first two preparations, all you need is good preparation. -non-stick pan that has no scratches a rubber spatula a little salt and pepper and a good amount of butter you want to use a non-stick pan

eggs

are notoriously sticky because of all the proteins and many other things in there and you also want to make sure Do not use any metal utensils in the pan, first, scrambled eggs, one of my favorite scrambled eggs, there are many different ways to

cook

them, this is the lid we prefer in savory cooking.

It's a great idea to break them into a separate container first in case you have large pieces of eggshell in there, if any shells fit into the container totally fine, take an eggshell that you just cracked and use that to go in and get. with the shell, while it may seem easier to crack them into the pan and stir them in there, it's actually not a good way to do it, you'll have some big chunks of egg whites, some big chunks of egg yolk, just trust me, It's an easy bowl to clean, just throw them in a bowl first and stir them in there, so instead of adding milk or cream we just use a lot of butter, start with about two tablespoons of butter, get it nice and foamy in the pan and when be nice until they're completely melted, we're going to season our eggs with a little bit of salt and pepper and any other seasonings that you want and then in the pan, we want to keep the heat pretty low here and we're not actually going to move the eggs until we see a little of the curdled eggs on the sides of the pan when you start to see a little bit of the curdled eggs, that's when you want to take a rubber spatula and from the outside push the eggs in. towards the center and around the entire pan so that all the eggs cook fairly evenly when they're about three-quarters done, we're going to do a really clever trick here and add a few cubes of butter, that's another tablespoon cut into quarters or something like that, we're going to melt those cubes of butter into the eggs themselves and they're going to emulsify sort of a nice creamy texture into the scrambled eggs and they're going to add this really beautiful creamy texture to the end, so we recommend removing them a little. shortly before you think the residual heat inside the eggs will continue to cook them until they are just right.

I mean, it definitely takes an art and a little

time

to prepare scrambled eggs. egg, right, but there's something so good about it, it kind of gives me all those greasy, creamy, salty notes and I really love eating scrambled eggs, fried egg, I think people are afraid of fried eggs, I don't know , there's something like There are so many different ways to do it. It's like the pan is on high heat, it should be low, how do you get that

perfect

color? We're going to make ours over medium heat for the fried egg, so add butter to the pan, add the egg to the butter, so you want it to be hot enough that the egg white is set when it goes in, let it start cooking and you want to make sure it's not so hot that the egg white itself overflows and boils like crazy. add just a few drops of water at this point and immediately cover with the lid and that will create a good amount of steam in the pan, which will help cook the egg white without being on as high a heat as the egg yolk. cook it at that point too, you know, once it's cooked for a few minutes, you'll have the most perfect egg in the world, a really vibrant yellow yolk, the white is cooked through, there's none of that weird snotty stuff that anyone He likes it, like undercooked egg white. it only takes a minute or two with that steam on top and then you have a perfect egg.

I mean, you can post on Instagram that there are a million things on the internet, like how to get the perfectly hard-boiled egg, which we've tried a ton of and This is our tried and true method for getting the perfect hard-boiled egg

every

time

you want to put them through. medium-high heat because you want them to boil but you want it to happen slowly, similar to potatoes. Doing this because we want them to cook very evenly, we don't want the outside to cook for the inside cans, once it's boiling you want to take it off the heat and set the timer between 4 and 16 minutes depending on how .

You like your yolks cooked and then once they are cooked to your liking you should take the eggs out immediately and put them in a nice bath that will stop the cooking immediately to make sure the yolk cooks. your preference, if you leave them in the hot water or just take them out of the hot water and don't cool them, then you're going to get that really weird, chalky, kind of gray-green yolk, which we don't want and so on. A picture here shows eggs cooked in all these different moments. You can see how much softer the yolk is at four minutes, while at 16 it is fully cooked.

Simply cut them into halves or quarters and toss them right on top of the salad. They add like a good amount of color and freshness, I think they make a really good snack too, but there are a million different recipes you can use for hard-boiled eggs, so for poached eggs, which I honestly don't think is too scary. . use a large pot of water, there is more room for the egg to move around and you want to make sure your pot of water is fine. I know this sounds crazy, but like simmering, you don't want it. Boiling water is very disruptive and will shake the egg a lot, but if it doesn't move at all then the egg will just sink completely to the bottom and there will be no movement rolling the white over the yolk similar to scrambled eggs. , you always want to make sure you crack the eggs into a bowl first and then we'll do a swirl trick where you dip your spoon into the water and then spin.

The center swirl is where we're going to drop our egg as it slows down, that's when you want to add the egg, if it's still too heavy, if the swirl is too fast, then the egg is just going to be like, wow, you want to drop it. . the egg goes and does its thing there until you can't see any of that translucent egg white anymore with a poached egg, you want the egg yolk to still be quite runny but again, no one wants a runny egg white and that's a poached egg so we're going to pat it dry, remove all the extra water and then it'll be ready to eat so that's the traditional method but if you were making a bunch we have a trick for you so instead For a large, deep pot, we're just going to use a skillet that has flat sides about three or four inches deep.

You can put some of these heat-resistant glass bowls in and cover them completely with water, and for this one I can do that. like three, maybe even four at a time, depending on the size of your bowls and the size of your pot, and then the same thing you want to crack the eggs on a separate plate, but what I'm going to do is go from one plate to another . another and what that bowl will do is keep the egg contained in that space. This is great because you can get a nice rounded shape

every

time, but it will look a little different than the classic poached egg if you're just doing it. this for your friends and family at home, I don't think anyone will mind, it will still taste the same, it's easier for you to make a bunch of them and then it's a slightly less intimidating way to approach poached eggs, really good, nice and soft. delicate way to have an egg and it's also an awesome way to serve something that's pretty cheap I love poached eggs yes, they buy your favorite wait, we know?

I think my problem is that I don't have a favorite, I like them all. If I had children, it would be eggs. I can't really pick one right, it depends on the day.