Tips: How To Cook A Perfect Egg
How To Cook A Perfect Egg:
In a medium bowl, beat 2-3 eggs until frothy. Meanwhile, in a small skillet, add 1 tablespoon oil over medium heat. Add the eggs to the skillet and cook just until they begin to set around the edges of the pan. With a wooden spoon or a rubber spatula, scramble the mixture until the eggs are cooked soft and fluffy and no longer runny.
Fried (“Sunny side Up”) Eggs
Coat a skillet with nonstick cooking spray or melt 1 teaspoon of oil or butter per egg in a skillet over medium heat. Crack eggs into the heated skillet and cook for 4 to 5 minutes or until cooked to the desired doneness and the egg whites are set and the yolk begins to harden.
Coat a skillet with nonstick cooking spray or melt 1 teaspoon of butter or oil per egg in a skillet over medium heat. Crack eggs into the heated skillet and cook for about 3 minutes. Carefully flip the eggs with a spatula and cook for 1 or 2 minutes more or until cooked to desired doneness.
Heat a non-stick skillet over high or medium-high heat. Coat a skillet with nonstick cooking spray or melt 1 teaspoon of butter or oil per egg in a skillet over medium heat. Beat 2 eggs with 2 tablespoons of water and a pinch of salt until smooth in consistency. As soon as the butter in the skillet is melted, add egg mixture. The mixture should begin setting immediately. With an inverted pancake turner or spatula, move the eggs from the center of the skillet to the edge so uncooked portions can reach the skillet’s hot surface. Tilt the pan and move it as necessary to keep the entire skillet surface covered in egg mixture. Pour 1/2 cup of desired mixture (cheese, meat, peppers, etc.) onto the omelet. With a spatula, fold the omelet in half. Invert onto plate.
Bring eggs to room temperature then place the eggs in room temperature water; bring to a boil then turn down to a low boil for 12 minutes. Quickly chill the eggs in ice cold water before peeling.
In a saucepan or deep omelet pan, bring 1-3 inches of water to a boil. Reduce the heat to keep the water gently simmering. Break cold eggs, one at a time, into a custard cup or bowl. Holding the dish close to the water`s surface, slip the eggs one by one into the water. Cook the eggs until the whites are completely set and the yolks begin to thicken but are not hard, approximately 3-5 minutes. With a slotted spoon, lift out the eggs. Drain.