How to Cook Eggs
Boiled Eggs
Hard-cooked eggs (eggs cooked in the shell in water) should never be boiled - simmer them in water. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk.
To correctly cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. Then place under running, cold water to cool quickly. This way of cooking is also known as 'coddling'. It does not toughen the whites as boiling does.
- Soft-cooked eggs: 3 to 5 minutes
- Medium-cooked eggs: 7 to 8 minutes
- Hard-cooked eggs: approximately 15 to 20 minutes
Scrambled Eggs
The secret to successfully scrambling eggs is slow cooking. a rubber spatula does a good job of moving the eggs. Don't worry about melting the rubber - the heat is (or should be) too low to damage it.
Always remove scrambled eggs from the heat when they are almost set but still appear shiny and a bit underdone. If it is necessary to hold scrambled eggs for a short time before serving, it helps to avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source.
Omelettes
The proper pan is important for successful omelette making. For a 2 or 3 egg omelette, an 8-inch (20 cm) skillet is the best size. It should be shallow with slopping sides to make it easy to slide the finished omelette out. If too large a pan is used, the high heat necessary cannot be maintained and cooking will be prolonged, resulting in a tough omelette. A 6 or 8 egg omelet can be prepared in an electric frying pan, as it provides an even source of heat.
Always prepare several individual omelets, rather than one large omelet. You'll find each will be lighter, fluffier, and easier to handle. Individual omelete's can be quickly made in succession and held on serving plates in a warm oven. A good quality non-stick coating on the pan simplifies omelet making. Give an uncoated pan an almost stick free surface by treating with salt: Heat pan, and then remove from heat. Add 1 tsp (5 ml) or more of salt and dry-scrub thoroughly with paper towel. Empty salt from pan and repeat until salt remains white. The salt acts as an abrasive, leaving a satiny smooth surface. Wipe pan clean.
The pan is hot enough when a drop of water will roll around instead of bursting into steam immediately.
Water, not milk, is recommended for omelette egg mixtures. The water turns to steam, producing a light, airy omelette. Milk is great for creamy scrambled eggs but omelettes require water to give them their lightness. Omelettes, like scrambled eggs, cook very quickly. Always have your filling ingredients chopped, cooked, and ready before you begin cooking the eggs.
Poached Eggs
The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape. Use cold eggs right out of the refrigerator.
Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). HINT: When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water.
Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.
Fried Eggs
Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine or cooking oil) at medium heat until just hot enough to sizzle a drop of water. Or use a regular skillet and add a small amount of butter or oil.
Break eggs and gently slip into the skillet. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard (turning eggs gently to cook both sides or adding a small amount of water and covering with lid to cook tops of eggs). Season with salt and pepper as desired.
Baked (Shirred) Eggs
In France, this basic methods of baked eggs is called 'oeufs en cocotte'. For individual servings of baked eggs, use baking dishes (ramekins, custard cups, individual soufflé dishes, or small oval bakers) that just fit the eggs plus the flavoring, food, or liquid. If baking the eggs in other solid foods or in liquids, preheat them before adding the eggs for faster and more even cooking.
- For each serving, lightly butter individual baking dish.
- Break one or two eggs into each dish. Season with salt and pepper. Spoon 1 tablespoon milk or cream over eggs (spooning a liquid over the eggs can help prevent drying out).
- Bake in a preheated 325° F oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard.
Microwave Eggs
Fried Eggs
Break and slip one (1) egg into each of two lightly-greased 10-ounce custard cups or a pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes. Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.
Hard-Cooked Eggs
Separate yolks and whites of eggs into two lightly -greased liquid measures or small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.
Poached Eggs
Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in two eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1 1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off water to serve in custard cup or lift out with slotted spoon. NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1 1/2 to 3 minutes and let stand as above.
Scrambled Eggs
In 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute. NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.
- 1 egg: 30 to 45 seconds
- 2 eggs: 1 to 1-1/2 minutes
- 4 eggs: 2-1/2 to 3 minutes
- 6 eggs: 3-1/2 to 4-1/2 minutes
- 8 eggs: 4-1/2 to 5-1/2 minutes