Ingredients
- Eggs
- Hardboiled: Water
- Scrambled: Milk & butter
- Fried: Olive Oil
- All: Salt & Pepper
Hardboiled
- Place the eggs in a saucepan
- Cover with cold water by 2 inches
- Bring to boil over medium-high heat
- Cover the pan when it starts boiling, remove from heat, and let stand for 12 minutes
- Drain and rinse under cold water, crack and peel.
Fried
- Heat half a tablespoon of olive oil over medium heat
- Crack eggs and season with salt and pepper
- Cook until white is opaque and yolk thickens, 2-3 minutes
- To prepare over-easy, medium, or hard, follow above steps and flip over:
- Easy: 30 seconds
- Medium: 1 minute
- Hard: 1 minute and 30 seconds
Scrambled
- Whisk 4 large eggs with a tablespoon of whole milk in a bowl
- Add salt and pepper
- Melt butter over medium-low heat in pan
- Pour eggs and cook without stirring for 1 minute
- Gently stir eggs with rubber spatula, allowing uncooked eggs to get to the bottom of the pan
- Cool 4 minutes, stirring, and get eggs creamy.
Poached
- In a deep sauté pan, pour two inches of water and bring to gentle simmer over medium-low heat
- Crack eggs one at a time into cup and gently slide over to pan
- Cool until whites begin to set, about 2 minutes and gently turn eggs with slotted spoon
- Continue to cook until whites are opaque and the yolks are still runny, about 2 more minutes
- Lift eggs gently, drain well. Blot the bottom of each egg briefly with a paper towel and serve
