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How to Cook Eggs

Use this handy chart to cook eggs any way you like them.


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Egg Cooking
Type Other Ingredients Directions Success Tips
Soft-cooked Cold water at least 1 inch above egg(s) Heat to boiling in saucepan; remove from heat. Cover; let stand 3 min. Immediately cool briefly in cold water to stop cooking. Cut lengthwise in half; scoop from shells. Before cooking, pierce large end of eggs with a pushpin to keep them from cracking.
Hard-cooked Cold water at least 1 inch above egg(s) Heat to boiling in saucepan; remove from heat. Cover; let stand 18 min. Immediately cool briefly in cold water to stop cooking. Tap egg to crack shell; roll between hands to loosen, then peel. If shell is hard to peel, hold egg in cold water while peeling.
Poached 1 1/2 to 2 inches water Heat water to boiling in skillet or saucepan; reduce to simmering. Break each egg into custard cup or saucer; carefully slip into water. Cook about 5 min or until whites and yolks are firm, not runny. Remove with slotted spoon. Hold cup or saucer close to water to keep shape and avoid splashing. Use chicken or beef broth for the water.
Fried Butter, margarine or bacon fat Melt enough butter in heavy skillet over medium heat until 1/8 inch deep and hot. Break egg into custard cup or saucer; carefully slip into skillet. Immediately reduce heat to low. Cook 5 to 7 min, spooning butter over eggs, until whites are set, a film forms over top and whites and yolks are firm, not runny. For over-easy eggs, gently turn over after 3 min and cook 1 to 2 min longer. Cut fat by using nonstick skillet sprayed with cooking spray before heating. After cooking eggs 1 min, add 2 tsp water for each egg. Cover and cook about 5 min longer or until a film forms over top and whites and yolks are firm, not runny.
Baked
(Shirred)
Butter or margarine, softened Heat oven to 325ºF. Butter custard cups. Carefully break 1 egg into each cup. Sprinkle with salt and pepper. Top each with 1 Tbsp milk or half-and-half. Dot with butter. Bake 15 to 18 min or until whites and yolks are firm, not runny. Instead of dotting with butter, sprinkle each egg with 1 Tbsp shredded Cheddar or grated Parmesan cheese.

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