How To Cook Perfect And Delicious Eggs

We've already mentioned once that it's easy to cook or scramble an egg in a mug using only your microwave, but if you've got some time to spare, you might want to try your hand at an omelet or a soft-boiled egg for breakfast. Don't panic: with a little help, you'll find yourself flipping fluffy omelets in no time.Photo by Martin Cathrae

Some egg recipes are easier than others. Frying an egg is easy, but frying it quickly and without getting the edges crispy can be difficult. Scrambling eggs is easy, but making scrambled eggs delicious and fully cooked without being spongy and dry can be difficult. Thankfully Saveur has a gallery of simple egg tips that will help you master the basics of egg preparation from start to finish.

For example, covering a fried egg in your pan with a lid during the last minute or so of cooking will encourage the whites on top to firm up without overcooking the underside of the egg. The gallery also suggests cracking your eggs into bowls first so you can easily slide them into a hot, buttered pan waiting on the stove. That much is a good tip: cracking an egg directly into the pan can leave you with egg on your hands and an empty shell in your hands that you have to find something to do with when you should be watching your eggs cook.

If you're going to make soft-boiled eggs, they recommend you let your eggs come to room temperature before putting them in a pot of boiling water. Some people refuse to let their eggs sit out that long, but letting them come to room temperature will reduce the overall cooking time.

Sadly, the article won't settle the debate over the best way to crack eggs. There are still just as many people who crack their eggs on the side of a bowl or a pan as do on a countertop or other flat surface. Which do you prefer? Tell us and share your favourite egg recipes with everyone in the comments.

Essential Egg Tips [Saveur]


Comments

    Some EGGcelent ideas!

    I crack my egg on a flat surface, I've found it easier that way to open the egg, if I do it on the side of the pan it goes everywhere for me unfortunately.

    I also use the lid over the fried egg technique, but becareful not to do it too long, otherwise you end up steaming it all including the yolk, and I like my yolk runny.

    "If you’re going to make soft-boiled eggs, they recommend you let your eggs come to room temperature before putting them in a pot of boiling water. Some people refuse to let their eggs sit out that long, but letting them come to room temperature will reduce the overall cooking time."

    Eggs don't need to be refrigirated at all! they come out of a very warm chicken. Keeping them in the fridge isle at supermarkets is a recent thing, and i believe we only do it because of american's thinking that eggs spoil if they get warm..

    I have never kept eggs in the fridge, even in summer and never had a problem. Now that i have my own chickens, some times the eggs sit outside and/or under a chicken for a few days before i get to it, and then it might sit inside in a backet for a few more days at least..

    people need to get over the fear that eggs will spoil when warm.....!

    Agreed - eggs are not dairy, they really don't need to be kept in the fridge if you plan on using them before the next ice age.

    I've been using the eggs into a bowl first trick for years, helps you place it nice and gently in the pan to stop it running all over the place, as well as the other advantages listed in the article.

    Might give my chooks and extra thistle tonight to thank them!

    "covering a fried egg in your pan with a lid"
    I use folded aluminium foil so I don't have too many things to wash. ;)

    Crack the egg into a mug, it is so much easier to pour into the pot (poached) or onto the frypan from a mug than anything else.

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