6 CLASSIC WAYS TO COOK EGGS

Eggs are a staple in our house. They make the perfect meal for breakfast, lunch or dinner.

Eggs are also a very good source of high-quality protein.

But if you are eating eggs the same way every day, it can get boring.

If you love eggs but are looking for variety in cooking methods, try these 6 different classic ways to cook eggs.

6 CLASSIC WAYS TO COOK EGGS

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HARD BOILED

We’ve got a recipe for perfectly boiled eggs.

Put your desired number of eggs into a pot (no more than one layer high). Add water to the pot until the eggs are just covered.

Place the pot on the element and turn on high (with no lid). Once the water comes to a rolling boil turn the element off, move the pot to a cold element, put the lid on the pot and set the timer for 20 minutes.

When the timer goes off, pour the hot water out of the pot and add cold water. Leave the eggs to sit in the cold water for 5 minutes.

Dry off the eggs and they are done!

POACHED

Add cold water and 1 tablespoon of white vinegar to a pot.

Crack eggs into individual small bowls. When water is almost boiling swirl with a flat spatula making a whirlpool effect.

Pour eggs into the center.

Turn off heat and cover pot. Set a timer for 4 minutes and 45 seconds.

Remove eggs from the pan with a slotted spoon.

EGGS BENEDICT

Eggs Benedict consists of toasted English muffin halves that are topped with a slice of Canadian bacon, a poached egg and a spoonful of creamy Hollandaise sauce.

Use the poached egg method mentioned above. Make the Hollandaise sauce first and the poached eggs last.

Here’s how to make the Hollandaise sauce: Separate 3 eggs whites and yolks. Whisk the 3 egg yolks, 1/4 cup of water, and 2 tablespoons of fresh lemon juice in a small saucepan until blended.

Cook over very low heat, stirring constantly, until mixture bubbles at the edges.

Stir in 1 stick of butter that’s been cut into 8 pieces, one piece at a time, until butter is melted and sauce is thickened.

Remove from the heat immediately.

Stir in 1/4 teaspoon of salt and a dash of paprika and pepper.

Spoon over the poached egg and muffins and serve.

SUNNYSIDE UP

Heat 2 tablespoons of oil in a pan over medium-high heat.

Crack the egg into the pan and reduce the heat to low. Spoon excess oil over the whites of the egg to help them cook.

Repeat this for about two minutes for set whites and runny yolk.

SCRAMBLED

Heat a drizzle of oil in a pan on medium-high heat.

Scramble eggs, with a splash of cream or half and half, thoroughly with a fork until small bubbles appear. Turn heat to low and immediately pour eggs into the pan.

Allow the bottom layer to cook for 5 seconds.

Using a rubber spatula, push and fold some of the eggs into the center.

Wait a few seconds and repeat this process until all eggs are set; no more than 45 seconds.

BAKED

Preheat oven to 325ºF (163ºC).

Break 2 eggs into a greased ramekin or shallow baking dish.

Gently add 1 tablespoon of milk or half and half over the eggs.

Bake in the oven until the whites are completely set and the yolks begin to thicken but are not hard, about 10 to 12 minutes.

Check out these instructions on How to use whipped cream to dye Easter eggs!