HOW TO COOK EGGS
How to Boil
Hard-cooked eggs should never be boiled and should be gently cooked instead. Boiled eggs result in rubbery whites and dry yolks.
Hard cooked eggs are wonderful plain with a little salt and pepper. Try a good quality, well-raised farm fresh egg if you ever find one, it will change your life. The eggs can also be used for egg salad sandwiches, deviled eggs or as toppings for salads.
To Hard-Cook Eggs: In a deep saucepan, cover completely with COLD water. Bring to boil over high heat and immediately remove from heat, cover, let stand for 12 minutes. Transfer eggs to ice-water bath to stop cooking. Once fully cooled, peel shells and serve.
To Soft-Cook Eggs: In a deep saucepan, fill halfway with water to a rolling boil. Gently lower eggs into water and cover pan and remove from heat. Let stand for 4 to 6 minutes. Can be served in shell or out of shell.
How to Fry
Fried eggs are a must on everything -- eggs that are fried have a slightly crispy, browned crust and an irresistible runny yolk. They are not only great for breakfast, but a great addition for pizzas, flatbreads, sandwiches and salads.
To Fry an egg: Heat skillet over medium heat. Add 2 teaspoons of butter or oil. When butter begins to sizzle or oil begins to slightly smoke, crack egg into pan. Cook until white is beginning to set and then use the edge of the spatula to break the albumen sac. Cook until white is light golden underneath, about 2 to 3 minutes. For over easy, simply flip the egg and cook for 30 seconds. Season with salt and pepper and serve immediately.
How to Poach
The silky texture of the gently cooked whites delicately encasing the wondrous pool of rich yellowy yolk, makes a well-poached egg dreamy in every regard. It can be a dream come true for those wanting a healthier alternative to a fried egg since it is cooked in a water bath with no fat or oil.
Though it may take a few tries for a successful poach, some cooks add a drop of white vinegar to help the egg white seize, others swirl the water to create a vortex just before sliding the egg in the water. Whatever technique you choose, make sure when poaching to always use very fresh eggs. The water should be at a bare simmer and after dropping the egg in the pot, quickly spoon the edges of the whites over the egg. Once white has fully firmed and cooked, carefully scoop out the egg and lay on a paper towel to drain the water. Serve immediately.
How to Scramble
Fluffy scrambled eggs are soft, pillowy curds that are light, rich and flavorful. The secret to achieving the perfect texture is to cook them over moderate heat and move them often. This ensures the egg won't take on any color.
To scramble eggs, use fork to beat together 4 large eggs and 2 tablespoons of heavy cream or milk, season with salt and pepper. Melt 2 tablespoons of butter or oil in skillet over medium heat. Add egg mixture. Using a flexible heatproof spatula, pull eggs towards center of pan to allow liquid to run under perimeter. Cook, while continually moving eggs with spatula until set, about 1 1/2 to 3 minutes. Serve hot.