7 Different Methods of Cooking Eggs 7 Different Methods of Cooking Eggs
Eggs are delicious, cheap but incredibly nutritious food. They contain relatively few calories, but they’re packed with proteins, vitamins, minerals, healthy fats and various... 7 Different Methods of Cooking Eggs

Eggs are delicious, cheap but incredibly nutritious food. They contain relatively few calories, but they’re packed with proteins, vitamins, minerals, healthy fats and various trace nutrients. You can cook eggs in different methods with other healthy foods, like vegetables and still enjoy it.

Here are different methods you can cook eggs:

1. Microwaved
Microwaves can be used to cook eggs in many different ways. It takes much less time to cook eggs in a microwave than it does on a stove. However, it’s usually not a good idea to microwave eggs that are still inside their shells. This is because pressure can quickly build-up inside them, and they may explode.

– Crack two eggs in a mug. Add a splash of milk if you want them fluffier.
– Microwave for 2 minutes on high, stirring halfway.
– The eggs soufflé up a bit in the microwave, so their volume appears greater than the stovetop version. They go from 0 to omelet pretty quickly, so we suggest you stop and stir in increments of 30 seconds

2. Boiled
Hard-boiled eggs are cooked in their shells in a pot of boiling water for 6–10 minutes, depending on how well cooked you want the yolk to be. The longer you cook them, the firmer the yolk will become.

– Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. The more eggs that are crowding the pan the more water you should have over the eggs.
– Heat the pot on high heat and bring the water to a full rolling boil. Adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
– Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes.

3. Poached
They are cracked into a pot of simmering water between 160–180°F (71–82°C) and cooked for 2,5–3 minutes.

– Get a pan and fill it with boiling water. Bring it to a light simmer over a medium heat, add a pinch of sea salt.
– Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately. Depending on your pan, a really soft poached egg should take around 2 minutes.
– To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft, put it back and give the eggs a minute or two more in the water to firm up.
– When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and freshly ground pepper.

4. Fried
Fried eggs are cracked into a hot pan that contains a thin layer of cooking fat.

– Place a pan over medium heat. Add olive oil. Swirl the pan for the oil to evenly coat the surface. The pan is ready when the oil becomes shimmery and very loose.
– Crack the egg into a measuring cup and gently tip it into the skillet. You can crack the egg directly into the skillet if you prefer.
– Let the egg gently cook without moving it. The whites will start to set after a few minutes, followed by the yolk.
– To be sure the whites are totally set on a sunny-side-up egg, you can cover the pan partway through cooking. The steam from the egg will gently cook the top. You can also flip the egg over and cook for a minute on the other side. This turns a sunny-side-up egg into an over-easy egg!
– When the whites are set and the yolk is done to your liking, remove the pan from heat. Gently slide the spatula under the egg and transfer it to a plate.

5. Omelet

To make an omelet, eggs are beaten, poured into a hot pan, and cooked slowly over low heat until they’re solid. Unlike scrambled eggs, an omelet is not stirred once it’s in the pan.

– Crack eggs into a mixing bowl. Whisk the eggs until completely combined, and season with salt and pepper.
– Place an 8-inch skillet over medium-high heat and melt the oil. Tilt the skillet as the oil melts to evenly coat the bottom. When the oil stops sizzling, the pan is heated and ready.
– Pour the whisked eggs into the skillet. Immediately tilt the pan so the eggs coat the entire bottom. The eggs should sizzle on contact; if not, continue cooking, but remember to heat the pan a little longer next time.
– Use a spatula to gently drag and push the cooked eggs from the edges toward the center of the pan, making space for the uncooked eggs and forming waves in the omelette. Tilt the skillet so that the uncooked eggs flow into the open spaces.
– The omelette will finish cooking in 1 to 2 minutes. When done, the bottom will be set and the edges will look crisp. The top of the omelette should still look fairly wet and uncooked, but there will no longer be any loose, easily flowing liquid egg — the omelette will continue cooking off the heat, so finish when you think the top still seems a bit underdone.
– Fold the bottom third of the omelette over the center, and then fold the top third down. Alternatively, fold the omelette in half.
Slide the omelette onto a plate: Gently slide the omelette onto a plate and garnish with parsley. Eat right away while still hot.

6. Baked
Baked eggs are cooked in a hot oven in a flat-bottomed dish until the egg is set.

– Pre-heat the oven to 375°F. Line the baking dish with the dish towel; the dishtowel will keep the ramekins from sliding when you carry the baking dish.
– Rub the insides of the ramekins with olive oil. If you’re adding any extras like grated cheese or veggies, add a spoonful or two to each ramekin.
– Crack one egg into each ramekin (or two eggs if using larger ramekins).
– Sprinkle each egg with a pinch of salt and pepper. If you’d like a richer baked egg and some extra insurance against the yolk drying out in the oven, add a spoonful of cream to each ramekin.
– Arrange all the ramekins on the towel in the baking dish. Pour hot water into the baking dish to come partway up the sides of the ramekins. Very hot tap water is fine, or you can heat water on the stove until it’s just starting to steam.
– Transfer the baking dish with the ramekins of eggs to the middle rack of the oven. Bake until the whites are set: 12-15 minutes for runny yolks, 15-18 minutes for soft-cooked yolks, or 20 minutes for hard-cooked yolks. Remove the ramekins with oven mitts and eat immediately with toast for dipping.

7. Scrambled
Scrambled eggs are beaten in a bowl, poured into a hot pan and stirred over low heat until they set.

– Crack 4 large free-range eggs into a bowl.
– Add a pinch of sea salt and pepper.
– Beat the eggs together with a fork.
– Put a small pan over a low heat and drop in a knob of oil.
– Melt the oil/butter slowly until it’s frothy. While it’s melting, pop a slice of wholewheat bread in the toaster.
– Pour the beaten eggs into the pan.
– Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan.
– Your eggs are ready when they look silky and slightly runny (they’ll continue to cook a little even after you’ve removed them from the heat).
– Butter your toast and lay it on a plate. Spoon your scrambled eggs on top and finish with a sprinkling of black pepper.



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