How to Cook Eggs

How to Cook Eggs Dish Guide

For the Boiled Eggs

Eggs

Pot of Cold Water

1 t Baking Soda

Add the baking soda to the water.  Add the eggs.  Turn heat to high and bring to boil.  Do not cover.  As soon as the water boils, cover the pot, turn off the heat and remove the pot from the heat.  For soft boiled eggs, wait 4 minutes.  For medium boiled eggs wait 7 minutes.  For hard boiled eggs wait 12 minutes.  Remove from water and place in ice water bath for at least 20 minutes.  They will last for up to a week in the fridge.  To peel, crack the shell all over and peel off shell under running water.

For the Fried Eggs

1 T olive oil or butter

Eggs

Seasoning to taste

Add the oil or butter to a nonstick skillet and place over medium low heat for 4-5 minutes to allow the fat to heat up slowly.  Crack the eggs and add to the skillet and cover with a lid or foil for 2 and a half minutes for perfect sunny side up eggs.  Season once cooked and serve as desired.

For the Scrambled Eggs

4 eggs

2 T butter

Salt to taste

Add the eggs to a non-stick skillet over medium-low heat and stir regularly, almost constantly for 3-4 minutes.  Add the butter and continue stirring until the eggs form small curds and are just set and no longer runny.  Remove and add to a bowl. 

For the Frittata

½ bell pepper

4-5 green onions sliced thinly

4 oz cubed cooked ham

4-5 asparagus spears cut into 1” lengths

4 oz crumbled feta

8 eggs (or 1 egg per every inch of your pan diameter)

Salt and Pepper to taste

1 T butter

Add the butter, bell pepper and whites from the green onions to an 8” non-stick skillet.  Cook over medium heat for 4-5 minutes.  Add the ham and asparagus and cook for 2 minutes.  Season to taste.  Add the eggs and feta and season the eggs.  Place the pan in a 350 degree oven for 15-20 minutes or until the eggs are just set in the middle of the pan.  Garnish with the dark parts of the green onion and any other accoutrements.

For the Eggs Benedict (for 2)

7 eggs (4 whole, 3 separated)

2 English muffins

4 slices Canadian bacon

1 stick of butter

1 t Dijon mustard

Pinch of cayenne pepper

1-2 t of lemon juice (start with one and adjust the taste as needed)

Salt and pepper to taste

Cut the English muffins in half and toast.  Warm the Canadian bacon in a pan.

Bring a large pot of water up to a simmer and then reduce the heat so no bubbles are coming to the surface.  Crack 4 eggs individually and strain the most liquid parts of the whites through a sieve or slotted spoon.  Place the remaining white and yolk in a bowl or ramekin.  Repeat with additional eggs.  Carefully drop each egg into the pot leaving space between each one.  Let cook for 3 minutes then remove to a warm plate.  If you are cooking many eggs for a crowd you will need to work in batches and place them in ice water to hold.  Reheat in the warm water for 1 additional minute when ready to serve.

In a blender add the yolks of three eggs.  Squeeze in your lemon and add the salt, mustard and cayenne.  Melt the stick of butter in a microwave and ensure it is extremely hot just before you use it.  Blend the egg mixture and slowly stream the butter into the eggs and cook for 30-60 seconds or until the hollandaise thickens. 

Plate up the English muffins and place the Canadian bacon on top.  Add the egg and spoon over the hollandaise.  Garnish with a shake of paprika or cayenne and chives.