Eggs are quick, cheap and easy to cook if you didn’t have them in your fridge every time, so next time you want to cook eggs, make sure to look into this recipe section. All you need is a good nonstick skillet that doesn’t have any scratches on it, a rubber spatula, some salt and pepper, and some butter. For the scrambled eggs which one of my personal favorites, crack them in a separate bowl one in case you have any big chunks of eggshells in there, Instead of adding milk or cream, add butter to the skillet and get it nice and foamy. When it’s pretty much all the way melted, season with salt and pepper and any other season you wanta then into the pan, keep the heat pretty low and let the egg scoop until you see a few eggs sitting on the side of the a then take the rubber spatula and from the outside in, push the eggs towards the center.
Cook the eggs pretty evenly until they are three quarters cooked then add a few cubes of butter and melt them into the butter. They are going to emulsify sort of look like creamy nice melty mist into the scrambled eggs and they add like the really beautiful creamy texture. Cook tej until they are perfectly cooked.
For the fried eggs, place the butter in the skillet and then add the eggs int the butter so they can be hot enough. Make sure the eggs are not hot so that the egg white itself is going all over and boiling like crazy. Add a few drops of water at this point and immediately cover with the lid to create a perfect amount of heat to help cook the eggs. At that point, you just ant o coo th eggs for a few minutes and have the worlds most picture perfect eggs.
- In a medium saucepan, heat 5 inches of water until boiling. Reduce heat to medium, so the water is simmering, without big rolling bubbles.
- Pour 1 teaspoon of white vinegar into the pot—this will keep the egg together while cooking.
- Crack the egg into a mug or small bowl, create a whirlpool in your pot of simmering water with a whisk or spoon; this will encourage the egg into a more streamlined shape.
- Slide the egg into the whirlpool, taking care not to break the yolk. Cook for 7 to 8 minutes. Lift the egg out of the water with a slotted spoon, and dab on a paper towel.
- Place the egg on a toasted piece of whole-wheat bread. Sprinkle with hot paprika and sea salt. Dive in.
- Place egg in a medium saucepan and cover with at least 1 inch of water.
- Bring water to a rolling boil. Cover. Turn off the heat—leaving the saucepan on the burner. For firm eggs, let sit for 12 minutes.
- Submerge egg in ice water to halt the cooking process. Peel.
- Mash the egg with mustard, cayenne, cumin seed, and sea salt. Feel free to mix in a bit of mayonnaise if desired. Spread on toasted bread, or eat on top of salad greens and sliced cherry tomatoes.
- Or, leave the shells on and dye your hard-boiled eggs the natural way.