With Easter only a few short days away, most of us are probably getting ready to hard boil eggs. Some of you may be new to hard boiling eggs altogether, or you might have tried it in the past and been a bit disappointed with the results – or maybe you just want those perfect fried or poached eggs to go along with your breakfast? Whichever it may be, if you’re looking to cook perfect eggs, this is the article for you. The problem with eggs is that they are very easy to over cook. Pan fried eggs can end up burnt, poached eggs can end up rubbery, and hard-boiled eggs can end up with that nasty greenish ring around the yolk. In this article, I will give you three easy methods of cooking eggs. This article will explain how to perfectly boil, pan fry, and poach your eggs.
Method 1: How to Pan Fry an Egg
- For eggs sunny side up-
- Over medium heat, using a non-stick frying pan (stainless or cast iron will work as well but nonstick works the best) warm a small amount of butter, oil, or non-stick cooking spray. Crack egg/s into a bowl or saucer and gently slide the egg into the pan. Cook until the white appears solid, about 3 to 4 minutes. (The key here is to cook the whites all the way through while leaving the yolk still soft. If the heat is too high it will result in uneven cooking. You want to keep the heat low enough so it doesn’t burn but high enough so it still cooks)
- If you are having problems getting the whites to cook fast enough without overcooking the yolk, you can baste the top of the eggs with butter. Simply tilt the pan and baste hot butter over the top of the eggs.
For eggs over easy-
- Over medium heat, using a non-stick frying pan (stainless or cast iron will work as well) warm a small amount of butter, oil, or non-stick cooking spray. Crack egg/s into a bowl or saucer and gently slide the eggs into the pan. Cook for 2-3 minutes.
- Flip the egg over and cook for another minute or two.
Method 2: How to Boil an Egg
- Boiling an egg is actually really easy and if you follow these instructions you should have no problems what so ever. It is best to use eggs that are at least 3-5 days old because fresher eggs will be more difficult to peel. The eggs should also be pulled out of the refrigerator so they are at room temperate before boiling.
- Gently place large eggs in a single layer in a pan with just enough cold water to cover the eggs completely. Over high heat, bring the water to a boil. Just as it reaches a rapid boil remove the pan from the heat, and cover it tightly with a lid. Let the pan sit covered for 17 minutes for hard-boiled eggs (6 minutes for medium cooked yolks, and 4-5 minutes for soft yolks) and immediately transfer eggs to a bowl of cold water.
- Let the eggs sit in the cold water for at least 10 minutes before trying to peel them. This method is for using standard large eggs. For other sizes you should follow this:
Medium sized eggs:
Soft Yolk- 3 minutes
Medium yolk- 5 minutes
Hard Yolk– 12 minutes
Extra Large eggs:
Soft Yolk- 5 minutes
Medium yolk- 8 minutes
Hard Yolk- 28 minutes
Method 3: How to Poach an Egg
- Poaching is perhaps one of the hardest ways to cook eggs. The biggest issue is keeping the egg together in the pan. You want to be using freshest eggs possible because the fresher the egg, the better it will stay together. Older eggs have a tendency to come apart easily. It would also be a good idea to use a deep pan (at least 3 inches deep) so that the egg doesn’t stick to the bottom. You might want to add a little distilled vinegar to the water because it will help the egg stick together better.
- Break an egg into a small bowl or saucer. In your pan bring water to the point where it’s almost at a boil. To the point where there are small bubbles forming on the bottom of the pan (the water should not be boiling!). Turn the heat off immediately.
- Gently try to create a whirlpool motion in the water, and carefully slide the egg out of your bowl or saucer and into the middle of the whirlpool. This will help the egg wrap around itself and will help it stay together.
- Put the lid on for about 3 minutes (or a little longer if you want firmer yolks). Remove with a slotted spoon. Drain well before serving. If you want perfect shape you can use an egg poaching mold (showed in the fourth picture).