How to Cook an Egg

How to Cook an Egg (and Become a Brunchmaster)

Tip: fresher eggs are better for frying or poaching; slightly older eggs are better for boiling, as they're easier to peel

Boiled:

No one wants green eggs with their ham. Green-grey yolks are a result of eggs cooking for too long, or at too high a temperature. Here's how to forever banish the green yolk:

• place eggs in a pot (in one layer), and add enough cold water to cover by one inch
• bring the water to a full boil, then immediately cover with a lid and remove from heat
• leave for 15 minutes
• place eggs in a colander and run under cool water to stop cooking

How to peel a hard-boiled egg:

• lightly tap the egg on the counter until it's crackled on all sides
• gently roll the egg between your hands to loosen the shell
• hold under cool running water, and start peeling at the large end
   

Poached:
 

Poaching the perfect egg takes some practice, but it helps to respect the rules of poaching:

• bring the water to a simmer—a rolling boil will break apart your egg
• never salt the wter, salt the egg after cooking
• add a tablespon of white vinegar to the water
• crack an egg into a ramekin, and tip the edge of the ramekin into the water, allowing the egg to cook a little before it leaves the ramekin—this helps to reduce white wispies
• keep 'em moving—gently stir the water as the eggs cook
• cook 3 minutes for a soft yolk, up to 5 minutes for a firmer yolk
• remove from the watr with a slotted spoon and lay on a paper towl before serving

Tip: bring eggs up to room temperature before cooking or baking.
 

Scrambled:
 

Scrambled eggs seem so simple, but they can become a rubbery mess in the blink of an eye. Here's one way to make a soft, custardy scramble:

• start with the freshest eggs possible
• crack the eggs into a bowl and give them a good whip—a whisk beats a fork for getting rid of any trace of streakiness in the finished product
• season lightly with salt
• add some butter to the non-stick pan—seriously, just do it (or substitute oil if you must)
• keep it slow and low—cooking at a lower temperature for a bit longer will keep the eggs moist and soft; for dryer eggs, raise the temperature a bit
• using a heat-safe spatula, gently push the eggs from one side of the pan to the other, for about two minutes
• remove from heat when eggs look slightly underdone—they will continue to set between the pan and the plate
• add salt and pepper; eat immediately
   

Fried:
 

A few tips to conquer your fear of frying:

• butter, butter, butter—even if using a nonstick pan (olive oil or cooking spray works too)
• crack the egg into a ramekin
• heat pan over medium heat, and add the egg when the butter is fully melted and just beginning to foam
• for sunny-side up, cover the egg with a domed lid—preferably one slightly smaller than the pan, so it fits right over the egg
• start checking after 2 minutes for the preferred level of doneness
• for flipped eggs, skip the lid and turn the eggs as soon as the whites are fuly set but not hard, about 1-1.5 minutes