You can’t really go wrong with an egg; there’s no single cooking method or ingredient combination for which one will work better than another. Eggs are delicious on salads, in sandwiches, over toast, mixed into soups, stirred through omelets (or scrambled), boiled or poached, fried, grilled…the list goes on and on. And each of these methods has its own particular advantages. Poaching allows for gentle simmering without overcooking your yolks, while frying gives you crispy edges and golden interiors. Grilling cooks ’em fast and keeps the whites fluffy-edged and runny. Scrambling is relatively quick but may not yield perfectly cooked all around parts — unless you use very hot oil and keep stirring. Let’s learn how to cook eggs!
And then there are those who argue that eggs should be eaten raw, unheated. Many people disagree though, this is why we learn how to cook eggs. The argument boils down to taste preferences, individual nutritional needs, health concerns and personal culinary style. But if you’ve ever been told by someone whose opinion you respect (like your doctor) that eating raw eggs could lead to serious illness, don’t eat raw eggs!
In this article we’ll take a look at different ways to handle your favorite protein-packed superfood. We’ll cover everything from boiling and poaching to grilling and frying. You’ll learn what kind of heat works best with certain types of eggs and why, plus tips for making sure your hard-boiled eggs stay firm throughout the process. Finally, you’ll see some great ideas for incorporating eggs into other foods like salads, pastas, dips and more.
Article Body:Boiling is probably the simplest way to prepare most kinds of eggs. It also yields consistently good results for soft-shelled varieties such as large browns and jumbo blueberries. However, since water evaporates quickly during heating, steam pressure builds up inside the shell causing white spots to form near the smaller end where the air bubbles accumulate. This causes problems because the center of the white isn’t completely set before being removed from the oven, resulting in underdone centers and discolored outsides [Source: Food52].
To avoid this problem, bring about three times the amount of water required to boil the desired number of eggs. Also, lower the rack position closest to the burner slightly to allow space for the rising steam.
Hard-boiled eggs make excellent snacks and lunches because they retain their shape and freshness after sitting overnight in the refrigerator. There are two basic schools of thought concerning whether hard-boiled eggs should be peeled prior to cooking. Some say peeling reduces flavor and texture, while others claim that removing the thin outer layer leaves the insides exposed to oxygen, thus preventing oxidation [Source: BBC GoodFood].
In practice, either approach usually produces similar results. Another option would be to leave the shells intact while cutting off any stem scar. Then simply peel the eggs just before serving.
Poaching is ideal for medium to large sized eggs because it brings out their subtle flavors and makes them extra tender, one of the best way to know how to cook eggs. Poached eggs are easy to remove from the pan once done because the liquid stays within the egg rather than running onto the surface. One advantage of poaching eggs is that the finished product doesn’t need to be refrigerated until shortly before serving. After soaking in water for 10 minutes, place the eggs directly into cold water. Bring the pot gradually to a full rolling boil and let sit 5 minutes, turning halfway through. Remove eggs immediately from water and serve warm or cool.
For recipes featuring poached eggs, try our Spanish Omelets recipe or our Spinach & Feta Frittata.
Grilled Eggs With Tomatoes Recipe 1 tbsp olive oil 2 cloves garlic minced 4 ripe plum tomatoes sliced lengthwise 3 sprigs thyme Kosher salt and freshly ground pepper to taste 12 large eggs Olive oil spray Heat grill to high temperature. Brush both sides of cut side of half of egg with olive oil. Sprinkle with kosher salt and pepper. Grill egg halves, undisturbed, until lightly charred on first side, about 30 seconds. Flip egg halves using tongs and continue cooking until second side begins to turn opaque, about 20 seconds longer. Serve immediately with tomato slices. Serves 6
Frying eggs was traditionally reserved for special occasions such as weddings and holidays. These days, however, almost everyone enjoys the convenience of having easy access to fried eggs year round. Fried eggs are generally served with breakfast meats like bacon and sausage, or alongside lunchtime sandwiches like BLTs. For best results, fry only well-cleaned eggs; cracked ones tend to break apart during cooking, leaving behind pools of grease. Use vegetable shortening instead of butter due to higher smoke point when learning how to cook eggs.
To ensure crispier interiors, season the beaten whites with salt and pepper and add enough fat to coat the bottom of the skillet. Fry eggs slowly over low heat until whites are fully set but yolks remain moist. Turn off the stove and drain away excess fat. Season with salt and/or vinegar.
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