Cooking Methods

The basic principle of egg cooking is to use a medium to low temperature and time carefully. When you cook eggs at too high a temperate or for too long at a low temperature, the whites shrink and become tough and rubbery and the yolks become tough and their surface may turn gray-green.

Cook eggs (other than hard-cooked) until the whites are completely set and the yolks begin to thicken or you can’t see any liquid egg anymore. There are five basic methods for cooking eggs.

Baked

Eggs baked in a dish in the oven, also known as shirred. Break and slip 2 eggs into a greased 10-ounce custard cup, shallow baking dish or ramekin. Spoon 1 tablespoon milk, half and half or light cream over the eggs. Bake in a preheated 325º F oven until the whites are completely set and the yolks begin to thicken but are not hard, about 12 to 18 minutes, depending on the number of servings you’re baking.

Cooked in the shell

Eggs in their shells cooked in water. Place eggs in a single layer in a saucepan. Add enough water to come at least 1 inch above the eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further boiling. Let the eggs stand, covered, in the hot water about 15 minutes for Large eggs (about 12 minutes for Medium, about 18 for Extra-Large). Immediately run cold water over the eggs or place them in ice water until they’re completely cooled. (Unfortunately, it’s almost impossible to cook eggs to this stage at altitudes above 10,000 feet).

– See Peeling

Fried

Eggs cooked in a small amount of fat in a pan. In a 7- to 8-inch omelet pan or skillet over medium-high heat, heat 1 teaspoon to 2 tablespoons butter or cooking oil OR cooking spray until just hot enough to sizzle a drop of water. (If you use a very large pan, you’ll need more fat.) Break and slip 2 eggs into the pan. Immediately reduce the heat to low. Cook slowly until the whites are completely set and the yolks begin to thicken but are not hard, covering with lid, spooning butter over the eggs to baste them or turning the eggs to cook both sides.

Steam-basted variation

A lower-fat version of fried eggs. Use just enough butter to grease pan or substitute a light coating of cooking spray and/or a nonstick pan. In 7- to 8-inch omelet pan or skillet over medium-high heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip the eggs into the pan. Immediately reduce the heat to low. Cook until the edges turn white, about 1 minute. Add 1 teaspoon water for each 2 eggs. (Decrease the water proportion slightly for each additional egg you cook.) Cover the pan tightly with a lid to hold in steam. Cook until the whites are completely set and the yolks begin to thicken but are not hard.

Poached

Eggs cooked out of the shell in hot water, milk, broth, tomato juice, wine or other liquid. In a saucepan or deep omelet pan, bring 2 to 3 inches of water or other liquid to boiling. Reduce the heat to keep the water gently simmering. Break cold eggs, one at a time, into a custard cup or saucer or break several into a bowl. Holding the dish close to the water’s surface, slip the eggs, one by one, into the water. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 5 minutes. With a slotted spoon, lift out the eggs. Drain the eggs in the slotted spoon or on paper towels. Trim any rough edges, if you like.

Scrambled

Egg yolks and whites beaten together before cooking in a greased pan. Beat together 2 eggs, 2 tablespoons milk and salt and pepper to taste, if you like, until blended. In a 7- to 8-inch omelet pan or skillet over medium heat, heat 1 teaspoon butter or cooking oil OR cooking spray until just hot enough to sizzle a drop of water. Pour in the egg mixture. As the mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of the pan, forming large soft curds. Continue until the eggs are thickened and no visible liquid egg remains. Do not stir constantly.