Ok, its not the toughest thing in the world perhaps , but there must be some tricks many of us may have seen others doing to get a perfect hard boiled or soft boiled or scrambled egg or Omelette..
Please share some techniques , would love to experiment new ways of making egg
Poached eggs are easy. I use Laura Vitaleās method (from YouTube). Simmer the water (not boiling), add 1 Tblspn vinegar, then the egg, and let it cook for one minute EXACTLY. Turn off the heat and cover the pot with a lid, and let the egg sit in the water for 5 minutes. Remove with a slotted spoon and youāre good to go.
The perfect hard boiled egg: start with cold water! Place your eggs in and when the water comes to a roaring boil, let it boil for exactly 5 minutes, turn it off and and then cover your saucepan! Let it sit for another 5-7 minutes, covered in the same water. Youāll get the perfect hard boiled egg without that āgrey ringā that can develop .
Learned this from Martha Stewart and it works like a charm everytime
I donāt like runny yolk, so I donāt do fried egg. I prefer poached eggsā¦without runny yolkā¦like the way Panera poaches their eggs for their breakfast sandwiches.
^^I donāt like runny yolk as well but I make fried eggs often for my daughter.I just flip them half way through to cook the yolk.Not sure of it is ātipā ā¦
Scrambled eggs. We love eating these for breakfast
Heat up a non-stick frying pan on medium for 1 min.
Add butter about a teaspoon. Let it melt.
Sprinkle a pinch of salt. And mix
Crack eggs (I usually do 2)
Cook the whites ONLY. Push the yolks to the side of the pan.
Once the whites are fully cooked (takes 2 mins) mix the yolks right in there.
Give it another stir. And you are done.
Serve it with toast.
When I make them for myself I add 1/2 a teaspoon chives to give eggs a little umph.
I have been trying to perfect french eggsā¦almost there but my curds donāt turn out as soft and billowy as my friendās.
Two eggs
4 tbsp milk
Blend until you see a layer of foam on top
Using no calorie butter spray, grease your frying pan
Throw in some chopped mushrooms
Chives if you like
Some onion
Saute until onion becomes transparent
Add in your eggs
This is where it gets trickyā¦you have to keep moving the eggs from underneath to allow curds to form.
Some people like their eggs moist like me so I take them off 3/4 of the way cooked and they keep cooking until they hit the table.
Two eggs blended with 4 tbsp milk
Crushed pepper
Light salt
Set aside
No calorie butter spray to grease your pan and start with throwing in your onions and the following in this order
bell peppers
mushrooms
tomatoes
spinach
black olives
My cue to add in my eggs is right after the black olives have been coated with the mixture
Youāre not scramblingā¦just allowing the egg patty to form. Flip onceā¦allow it to cook for a minute and flip again.
On one half of your omelet spread your feta and cheddar on top. Fold the patty over.
One egg
1 tbs milk
Beat/blend/whisk
Fold in your biscuit pieces and coat them evenly
Gently fold in 1/4 cup chopped green onions, 1/2 cup cheddar and 1/2 Monterrey (or 1 cup cheddar)
Spread mixture out in baking dish in a single layer
Bake at 350 for about half hour
Some people brush on melted butter for added flavor - I do not
I had the MOST AMAZING eggs benedict with spinach and artichokes substituted for the bacon/ham. Omg, I still have dreams about it. Mastering eggs benedict is on my list too!!! What do you say we open up a āfriendlyā competition!!!