Eggs 101 (Part 1)

Staff Writer
Eggs 101 (Part 1)

Place the eggs in your pot of water and bring the water to a boil quickly. Once you’ve reached that boil, take the pot off the burner and set it aside for between 10 to 15 minutes until the yoke and the white of the egg have hardened. Carefully remove the eggs from the hot water and place them into cold water. Once they have cooled, crack and peel the shells to enjoy the hard-boiled eggs inside.

Hard-boiled eggs can also be made into Deviled Eggs by slicing them lengthwise in half and extracting the yoke to mash it with mayo and a touch of salt, paprika, and pepper until smooth. Scoop the mix back into the egg halves and enjoy. They can also be chopped up and mixed smoothly with mayonnaise for an Egg Salad slapped between two slices of toast.

Photo by Justin Shannin (Spoon University - Northwestern University)

Photo by Justin Shannin (Spoon University – Northwestern University)

Soft-boiled eggs go through the same process as hard-boiled eggs, but they remain in the hot water for a shorter period of time. Because of the shorter cooking process, the white of the egg hardens while the yoke stays semi cooked and still runny. Cut off the top of the egg and scoop into the shell to eat.

Sunny Side-Up
Crack the egg into your pan without breaking the yoke and cook until the whites are solidified and the yolk is still slightly liquid. It should take about three minutes.

These eggs can be cooked in ramekins or even in muffin trays. While preheating the oven to 325°F, crack the eggs into their containers without breaking the yokes. Bake the eggs for 12-14 minutes or eyeball it since you are looking for the whites to harden and the yellows to thicken but remain slightly liquid. Baked eggs can be served with a little seasoning or with creative toppings such as a fresh salsa, shredded cheese, diced meats (bacon, prosciutto, or ham), or chopped vegetables.

Photo by Julia Maguire (Spoon University - Northwestern University)

Photo by Julia Maguire (Spoon University – Northwestern University)

This recipe has French origins so be prepared for the butter. Frying in butter (delicious!).
Slowly melt ¾ tablespoon butter into a skillet or a frying pan on the stove at the lowest possible heat. Make sure the butter is not foaming or sizzling while you crack the egg into a small bowl or dish, again without breaking the yolk. Slide the egg into the butter then cover the pan (or skillet) with a lid to allow the egg to cook from both sides. Check the egg after 5 minutes to see if the egg white has solidified and the yolk has remained soft. Do not flip the egg–simply slide it onto a plate and voilà!

That’s all for now yolks, but keep an eye out for Part 2!

View the original post, Eggs 101 (Part 1), on Spoon University.

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