How To Cook Perfect Eggs Every Time

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As their quick, cheap, and easy, and if you don’t have them in your fridge already, you probably should here are five easy ways to cook eggs perfectly. Every time you don’t need much for these first, two preparations. All you need is a good nonstick skillet that doesn’t have any scratches on it: a rubber spatula, some salt and pepper, and a good amount of butter. You want to use a nonstick skillet. I exert notoriously sticky because of all the protein and a lot of other stuff in there, and you also won’t make sure that you’re not using any metal utensils on the pan itself. First, up scrambled eggs, one of my personal faves scrambled eggs, there’s a lot of different ways to cook them. This is what we prefer in a tasty kitchen, it’s great, either crack them into a separate Bowl. First, one in case you have any big chunks of eggshell. In there, if any shell does get into the bowl itself, totally fine take an eggshell that you just crack and use that to go in and get the shell out while it may seem easier to crack them into the pan and scramble them in there. It’s not really a good even way to do it. You’Ll have some big chunks of egg white, some big chunks of egg yolk, just trust me. It’S easy Bowl to clean, just throw em in a bowl first and scramble them in there.

So, instead of adding milk or cream, we just use a lot of butter. You start with about two tablespoons of butter, get it nice and foamy in the pan and when it’s pretty much all the way, melted, we’re going to season, our eggs with a bit of salt and pepper and any other seasonings you want and then into the pan. We want to keep our heat pretty low here and we’re actually not going to move the eggs at all until we kind of see a little bit of the egg sitting on the sides of the pan. When you start to see a little bit of the eggs set, that’s when you want to take a rubber spatula and from the outside in push the eggs towards the center and kind of all around the pan, so that all the eggs are cooking pretty evenly. When they’re, not three-quarters of the way cooked we’re going to, do a real, sneaky trick here and add a few cubes of butter. That’S another tablespoon cut into fours, or so we’re going to melt, those cubes of butter into the eggs themselves and they’re going to kind of emulsify sort of looks like creamy, nice melty mists into the scrambled eggs, and they add it’s like really beautiful, creamy texture at The end, so we recommend taking them off a little bit before you think the residual heat was in the eggs will continue to cook them until they’re the perfect doneness.

I mean it definitely takes art and takes a little bit of time to get the scrambled egg right, but there’s just something so good about it. It just kind of hits all those salty creamy fatty notes for me, and I just really really love having scrambled eggs, the fried egg. I think people are afraid of fried eggs. I don’t know there are so many different ways to do it. It’S like. Should the pan be high, heat should below. How do you get that perfect color we’re going to do ours on medium heat for the fried egg? So add butter to the pan. Add your egg to the butter. So you want to be hot enough that the egg white is kind of setting when it goes in, let it start cooking and you want to make sure that it’s not so hot that the egg white itself is like going all over and boiling. Like crazy, add just a few drops of water at this point and immediately cover with a lid: that’s going to create a good amount of steam in the pan. So it’s going to help cook the egg white without being on such a high heat, but the egg yolk will cook through as well. At that point, you know once it’s cooked for a few minutes, you have the world’s most picture-perfect egg, really yellow vibrant yolk. The white is cooked through there’s. None of that weird, like the snotty bit. I know the one you look like undercooked egg white.

It just takes maybe a minute or two with that steam on top and then you have a picture-perfect egg. I mean you could Instagram that it’s a million things on the internet like how to get the perfect hard-boiled egg, we’ve tested a whole bunch, and this is our tried-and-true method to eat your perfect boiled egg. Every time you want to put them over medium-high heat because you want to bring them to a boil, but you want to kind of happen slowly so similar to potatoes we’re doing this because we want them to cook really evenly. We don’t want the outside to cook. For the inside pan, once it’s out of a rolling boil, you want to take it off the heat cover and set your timer between 4 and 16 minutes, depending on how you, like your yolks, cooked and then once they’re cooked to your liking. You want to immediately take the eggs out and put them into an ice bath. That’s going to stop the cooking right away to make sure that your egg is going to, be cooked to your preference. If you leave them in the hot water or just like, take them out of the hot water and don’t cool them down, then you’ll get that like really weird chalky, like greyish green yolk, which we don’t want and just as a visual here, our eggs cooked at All of these different times you can see how much softer the yolk is at four minutes.

We’re a 16 is completely cooked. You know, cut them in halves or quarters, throw them right on top of the salad they had like a nice amount of color and freshness. I think they’re also a really good snack as well, but there are a million different recipes. You can use it for hard-boiled eggs, Oh all right so for poaching eggs, which I honestly don’t think is too scary. You want to use a big pot of water, there’s just like more room for the egg to kind of move around, and you want to make sure that your pot of water is. I know this sounds crazy, but like at a hard simmer like you, don’t want it so boiling that the water is really disruptive and it’s going to shake the egg of ton. But if it’s not moving at all, then the egg will just completely sink to the bottom and there won’t be any movement rolling that egg white over the egg yolk similar to scrambled eggs. You’Re always going to want to make sure that you’re cracking your eggs into a bowl first and then we’re going to do a whirlpool trick. So you’re going to stick your spoon in it’s where all the water and then that’s Center whirlpool, is where we’re going to drop our egg into as its slowing down is when you want to add your egg, if it’s still going too heavy the Whirlpool, it’s too Fast then, I was going to do well.

You want to let the egg go and do its thing in there until you kind of can’t see any of that translucent and quiet anymore, for the poached egg. You want the egg yolk to still be quite runny, but again no one wants to like a runny egg white, and that is a poached egg, so we’re going to blot it get all the extra water off there, and then you’re ready to eat. So that’s the traditional method, but if you were doing a whole bunch, we’ve got a trick for you. So, instead of a big, deep pot, we’re just going to use a saute pan that has flat sides like three or four inches deep, that you can put some of these heat-safe glass bowls and have them completely covered in water. And for this one, I can do like three, maybe even four at a time, depending on how big your bowls are and how big your pot is, and then same deal you want to crack your eggs into a separate dish, but what I’m going to do is Actually go from one dish to another and what that bowl is going to do. Is it’s going to keep the egg contained in that space? This is cool because you can get a nice rounded shape every time, but it’s going to look a little bit different than your classic poached egg. If you’re just doing this for your friends and family at home, I don’t think anyone will mind it’ll still taste the same, it’s easier for you to do a whole bunch of them, and then it’s a little less intimidating way to approach poached, eggs really good. Nice. Soft delicate way to have an egg and it’s also kind of an impressive way to serve something. That’S pretty cheap. I love poached eggs yeah, I placed your favorite weight. You know, I think my problem is, I don’t have a favorite I like them all. If I had children, maybe eggs can’t really choose one right spends on the day…


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