Simply Cooking Eggs

Let’s talk eggs. As you may have noticed, I eat a lot of them. Also, they may be in the Number 1 spot of foods I think everyone should be able to make. So today I’m going to cover the basics of how to properly cook them in the most basic ways—scrambled and hard-“boiled.”

Scrambled Eggs

Heat a little grease of choice (bacon is yummy…) over medium heat in an appropriate size frying pan, small for one or few eggs, large for many. Many people swear by non-stick and it will allow you to use less oil/bacon fat to lubricate, but a regular heavy-bottomed pan will work fine. In a separate bowl, beat your eggs and up to about 1 Tablespoon of water per egg. You may add salt and pepper to taste. Pour it into the hot pan and just watch it cook for a moment. When the bottom starts to cook, use a spatula to gently pull sections of set egg out of the way so the runny part on top can move down onto the hot surface. Repeat until the eggs are almost but not quite cooked, then slide onto a plate. The egg will keep cooking a little from residual heat, which is why you pull it off the heat before it looks 100% done.

Hard-Cooked Eggs

As my food principles professor repeated numerous times, you do not hard-boil eggs, you hard cook them. To do so, simply place your eggs in a pot with plenty of water to cover them and turn up the heat. As soon as the water boils, take it OFF the heat, cover, and let stand for 13 minutes. Drain and rinse with cold water to stop cooking. Done.

The reason for not actually boiling the eggs is that it’s really easy to overcook them that way, which could result in rubbery eggs, split shells, or a green ring around the yolk.

And now that you’ve cooked them properly, think back a moment to Monday’s egg product: mayo. You just created the beginnings of deviled eggs or a lovely egg salad. Enjoy!

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