13 Simple Ways To Cook Over Easy Eggs

 

 

Hard, boiled, poached or scrambled, eggs are perfect for breakfast at any time of the day and to add an interesting touch to any dish while we are cooking at home more often. Over Easy Eggs are one of the least expensive and most versatile sources of animal protein, with a dozen sometimes at such a low price and on sale at $ 1. Some things to keep in mind when cooking eggs: Cast iron cookware can chemically react with egg whites, turning the eggs harmless, but unappetizing. If possible, use non-stick cookware instead. To test the freshness of an egg, place it in the bottom of a bowl of water. Fresh eggs lie on their side, while questionable eggs float.

Hard-boiled or hard-boiled eggs are portable and convenient to eat on their own and also serve as the main ingredient in other tasty recipes. To cook the first recipe of Over Easy Eggs easily peel the shells, boil eggs that have been in the refrigerator for a few days. Place the raw eggs in the bottom of a pot large enough to accommodate them (with too much room to move, the shells can crack before the white has solidified). Add cold water to a level 1 to 2 inches above the eggs. Place the pot on the stove, turn on, and bring the water to a full boil. Turn off the heat and let the eggs sit in the water for 15 minutes. Remove the eggs from the water and submerge them in a bowl of ice water. Hard-boiled eggs can be stored in the refrigerator for several days.

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Undercooked eggs are easy to prepare but should be served in egg cups. If egg cups are not available, make it into a casserole or teacup filled with dried rice or other small grains. To boil the eggs, follow the directions for hard-boiled eggs but let the eggs sit in the water for only 2 to 3 minutes. Although undercooked eggs can be eaten plain, they are most popular as a kind of sauce for toast. To eat, place the egg with the smaller end facing up. Gently crack the shell near the top and scoop out the inside with a spoon or taste a bite directly into the egg.

The simplest use for poached eggs is to serve them on toast, although they are also an ingredient in recipes like Eggs Benedict. Start by filling a pot with water 2 inches deep. Add half a teaspoon of vinegar and cook over low heat, not a boil. Meanwhile, break an egg (make sure it is fresh) into a small cup or bowl. When the water is simmering, swirl gently to create a slow swirl in the center of the pan. Slide the egg into the water (don't let it touch the bottom). The egg should cook for about 2 minutes to get a runny yolk, 4 minutes for a hard one. Remove with a slotted spoon and place on a paper towel to absorb excess water. Serve immediately, on toast.

"Devilish" eggs, sometimes called "stuffed" eggs, are simply hard-boiled eggs with the yolks removed, seasoned, and returned to white. Start by cutting the eggs lengthwise in half and scooping out the yolks. In a bowl, combine the yolks with 2 tablespoons of vegetable oil, 1 tablespoon of lemon juice or vinegar, half a teaspoon of table salt, half a teaspoon of freshly ground pepper, and 1.5 tablespoons of yellow or brown spicy mustard. Mix everything until smooth. Pour the mixture into the yolk-free egg whites and sprinkle with paprika. Serve immediately or store in the refrigerator for up to three days. This standard recipe can be modified almost infinitely to suit different tastes. 

For novice cooks, the hardest part of frying an egg is probably flipping it without breaking the yolk. Start by melting 1 tablespoon of butter or cooking oil in a nonstick skillet over medium-high heat. If you use cooking spray instead, heat the pan until a drop of water instantly splatters and evaporates on contact, then is sprayed. Break the egg, pour it into the pan, and immediately turn the heat to medium-low heat. Once the blank has been done completely, carefully flip. Cook for another 1 to 3 minutes, until the yolk reaches the desired firmness. Serve immediately with toasted bread to clean up any leftover yolks. Fried eggs are also popular as a sandwich topping or topping for other breakfast items, such as meat hash.

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Sunny Fried Eggs are, in essence, fried eggs that do not flip during cooking. To fry a sunny egg, add 1 tablespoon of butter or cooking oil to a nonstick skillet over medium-high heat. When the butter melts and splatters, break the egg, pour it into the skillet and cook immediately over medium-low heat. The clear white of the raw egg will solidify and turn white as the egg cooks. It is recommended that you leave the egg alone until the white has fully set, then remove it from the pan and eat. If you prefer, pour some of the oil or melted butter in the skillet over the egg white (but not the yolk) while the egg is cooking to add flavor.

Scrambled eggs should be cooked slowly over medium-low heat to give them a fluffy texture. To mix two eggs, add them in a bowl with 2 tablespoons of milk or cream and use a whisk to mix them together. (Milk makes the eggs creamier and less mushy, but it is optional.) Pour the mixture into a hot, buttered skillet. Let the rest of the eggs for half a minute to a minute, until the bottom begins to cook. Add pepper and salt to taste, along with any additional flavors like herbs or grated cheese. Use a silicone spatula or wooden spoon to gently move the eggs around the pan. After a minute or two, the eggs should start to form a "curd" in the skillet.

Many novice cooks are intimidated by omelets, but an omelet that has failed can always be served as scrambled eggs. In a bowl, whisk together two eggs, 2 tablespoons of milk or cream, and a quarter teaspoon of salt and pepper until combined. Beat well to make a fluffier omelet. Melt 2 tablespoons of butter in a nonstick skillet over medium heat until splattered. Pour in the egg mixture and let it rest for a minute or two, until the bottom begins to cook. Use a spatula to spread the eggs gently and evenly around the pan. When the top begins to cook, pour a third cup of fillings like grated cheese, diced ham or bacon, and chopped greens over half of the omelet.

The easiest and most elegant way to serve baked eggs is in small ramekins, although it also works in a muffin tin. Preheat the oven to 350 degrees. For each serving, break two eggs and pour them into a greased pan or muffin tin. Carefully add 1 tablespoon of milk or cream over the eggs, making sure to coat them evenly, and sprinkle with salt and pepper to taste. Bake for about 15 minutes or until the eggs are done.

Don't let the fancy French name fool you; A quiche is simply an egg and cheesecake, easy to make from a store-bought cake batter. While the oven is preheating to 425 degrees, beat four eggs and 1 cup of milk or cream in a bowl. Make sure to beat them well, or the quiche will have a thick texture. Add 1 teaspoon of salt, 1 teaspoon of onion powder, and half a teaspoon of cayenne pepper and beat again. Although any type of cheese can be used in a quiche, it is preferable to use a grated cheese; soft cheeses are more likely to be saturated by the other ingredients. Sprinkle 1 cup shredded cheddar cheese over bottom of 9-inch pie crust and carefully pour egg mixture over it. Place the cake on the center rack of the oven and bake for 15 minutes. Then lower the oven to 300 degrees and bake for another 35 minutes. After baking, let the quiche sit an additional 10 minutes before eating.

There are many ways to make French toast, but the basic idea is to mix eight eggs and a third of a cup of milk in a bowl (spices like nutmeg are optional) and soak slices of bread that can be warmed in a large nonstick skillet slightly greased over high heat until golden brown. Don't forget to preheat and let the bread rest a bit before putting it in the pan for two to three minutes per side. Any bread will work, including slightly stale bread, and you can get creative with mixes and toppings.

It's really just another way to have toast with the eggs, but people love it: poke a hole in the bread, toast each side in a lightly greased skillet, crack the eggs into each hole, cover the pan to leave. rest for about five minutes for the eggs to set. Then add salt and pepper to taste.


If you cover a cup or a mold with cooking spray and pour the egg with whatever the product you like, on an omelet or on a plate (frozen grated hash browns, cheese, tomato or sauce, spinach), you have an efficient meal ready to eat made in the microwave. Beat lightly to combine ingredients; microwave on high for 30 seconds; and give the dish another 30 seconds in the microwave, or so, for the egg to harden. Experiment with toppings and toppings.

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