Ways to Cook Excellent Eggs – Cooked, Fried or Scrambled
Cooked eggs can be prepared in 2 ways: Hard-Cooked or Soft-Cooked.
Making Hard Cooked Eggs: Place the eggs in a saucepan. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat, cover and let it stand 15 minutes. Immediately pour off the hot water from the eggs, then run cool water over them several seconds to prevent further cooking and drain. Tap egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel. If the shell is hard to peel, hold the egg under cold water while peeling.
Soft Cooked Eggs
Making Soft Cooked Eggs: Place the eggs in a saucepan. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat, cover and let it stand 3 minutes. Immediately pour off the hot water from the eggs, then run cool water over them several seconds to prevent further cooking and drain. Cut the eggs lengthwise in half, and scoop eggs from shells.
There are 2 modes of preparation for the Fried Eggs: Sunny Side Up and Over Easy.
Fried Eggs, Sunny Side Up
Cooking Sunny Side Up Fried Eggs: Heat margarine or butter in a heavy skillet over medium heat until it begins to sizzle and look hot. Use enough margarine so when melted it is about 1/8 inch deep in the skillet. Break each egg into a custard cup or saucer. Slip the egg carefully into the skillet and immediately reduce heat to low. You should still be able to see and hear the eggs sizzle as they cook. If they stop sizzling, turn the heat up a little. Cook uncovered 5 to 7 minutes, spooning margarine from the skillet over the eggs frequently until the whites are set, a film forms over the yolks and the yolks are thickened.
Fried Eggs, Over Easy
Cooking Over Easy Fried Eggs: Follow directions from Sunny Side Up Fried Eggs (above), but after cooking 3 minutes, gently turn eggs over with a wide spatula and cook 1 to 2 minutes longer or until yolks are thickened.
Making the Scrambled eggs isn’t so hard, it needs only 3 steps and are done!
- Using 1 tablespoon of milk, half-and-half or water for each egg, beat eggs and milk with a fork or wire whisk until well mixed. Add salt and pepper as desired. Heat the margarine (about 1 tablespoon for 3 eggs) in a skillet over medium heat just until the margarine begins to sizzle.
- Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a spatula so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring, but continue to lift the cooked portion and allow the thin uncooked portions to flow to the bottom.
- Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.
Notes and Tips to make Excellent Eggs
- Essential Equipment: Saucepan or skillet large enough to hold the desired number of eggs.
- Store the eggs in their carton in the refrigerator. Keeping them in the carton protects them from absorbing refrigerator odors.
- Whether the eggshell is white or brown depends on the breed and diet of the hen. Flavor, nutritive value and the way the egg cooks are the same for both kinds.
- If hard-cooked eggs are used for an egg hunt, avoid keeping them at room temperature for more than 2 hours. If you do, don’t eat the eggs.