Fried, scrambled, I’m sure there’s more ways to cook eggs – let’s find out!
Fried egg – the good way:
Drizzle some oil or butter (1 tsp) in a pan, heat at medium until it starts to sizzle.
Crack an egg in the middle of the oil, add a pinch of salt&pepper on top.
Add 1/2 tsp of water off to the side, and cover with a lid.
Cook for 60-75 seconds
Fried egg – over easy or over medium:
Drizzle some oil or butter (1 tsp) in a pan, heat at medium until it starts to sizzle.
Crack an egg in the middle of the oil, add a pinch of salt&pepper on top.
Cook 3-4 minutes, until the white is set and the edges start to curl.
Carefully flip the egg and cook for 1 minute for over easy, 2-3 minutes for over medium
Omelet – the super easy way
Heat 1 tbsp butter in a frying pan on medium heat.
Whisk 2 eggs with 2tbsp water, a pinch of salt & pepper.
Pour the eggs into the frying pan, and lift the edges and tilt the pan so the runny part gets underneath the cooked part.
When the top starts to set, add your toppings, fold in half, cook another 30 seconds, and serve.
Omelet – the French way
Whisk the eggs completely, until there is no white or yolk visible – it needs to be a completely smooth mixture.
Heat 1 tbsp butter on medium. Pour the egg into the pan.
Push the egg around until curds form.
Traditional method is to cook on at least medium-high heat, which makes it ideal for restaurants, but much harder for new cooks to do well. Just stick to medium or medium-low heat.
As soon as the egg starts to set, turn off the heat, roll one edge over, add some butter to the exposed pan, tilt it into the omelet, and keep folding it over about 1″ at a time, and keep the butter coming.
The final 1/4 of the omelet should be rolled from the edge towards the middle. This finishes the traditional shape.
When you’re done, slide the omelet onto a plate, and you can quickly melt some more butter and brush it on top for that extra bit of decadence.
When you’re about to start rolling it up, you can add your filling. The best place is about 1/3 in from the side you’re rolling.
You can skip the steps adding the butter, and still end up with a great result.
This method is easy to mess up and overcook (like I did because I was talking too much and overcooked by 20-30 seconds), but it’s worth practicing. The technique itself is easy, but it takes a bit of practice to get good at it.
If you want to add things, you can mix things in when you’re whisking the eggs, you can sprinkle things on top after you pour the eggs into the pan (or right before you start rolling), and on the finished omelet (you can cut a slit lengthwise along the top and stuff it, or just sprinkle things on top).
Remember – the goal is a silky smooth, and custardy omelet (but not wet and runny in the middle), you don’t want any browning at all.
Boiled egg
I’ve done this on stream a few times, but by special request, here it is again:
Pot with cold water at least 1/2″ above the eggs.
Put the pot on the stovetop, then turn it on to high.
Bring the water to a boil, cover, remove from heat, and let sit for 10 minutes (medium-hard, 8-9 minutes for soft-boiled/dippy, 11+ minutes for hard boiled). Your times might vary depending on altitude, mineral content in the water, size of eggs, and I’m sure there’s as few other fators.
Immediately place into a bath of ice water until cool. This stops the cooking process.
Peel, and enjoy.