Many mornings are met with an egg; sometimes afternoons and evenings are, too. An egg is a "power-packed capsule of great nutrition," says Jim Chakeres, vice president of the Ohio Poultry Association, and just one egg gives you a large dose of all of the protein, vitamins, and minerals that you need on a daily basis. An egg outranks other forms of protein in nutrition by a landslide, and not only is it a superior form of protein, but it just so happens to be one of the cheapest. If that’s not enough reason for you to work one into your daily diet, then maybe hearing that an egg can help you with weight loss, because starting your morning with an egg will cause you to eat fewer calories throughout the day, will.
Read More: 10 Perfect Ways to Cook an Egg Slideshow
An egg’s nutritional qualities are not new news, but what is really important to the Cook editors when it comes to an egg is that it’s cooked right. Egg-eating veterans know, and if you’re new to eating eggs then you’ll soon learn, that there are ways you like an egg, and there are ways you don’t. Another great thing about eggs are that they can be cooked in a number of ways so that they differ in taste, texture, and variety, and while versatility is another positive item on our list, it can often lead to a lot of confusion and disappointment when it comes to eating an egg.
How many times have you ordered a bacon, egg, and cheese and were dissatisfied to find that the egg was dry and the yolk not runny, or vice versa? To eat an egg is to know an egg, in its many different forms, and to make sure you’re enjoying your egg every time, we asked food expert Scott Crawford, foods coordinator of Whole Foods Market, to define each preparation of an egg and explain how to cook it.
With our help, you’re not only going to be cooking and eating more eggs, but you’re going to be doing it perfectly. If you’re a sucker for yolks, you’ll learn that you like your eggs sunny-side up; and if you can’t figure out why some scrambled eggs taste better than others, you’ll be pleased to find out that the answer is simple: air. Fried, scrambled, or baked, we cover all of the bases of an egg — so no matter how you like it, we’ll tell you how to make the perfectly incredible and edible egg.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce