| 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. |