For perfectly poached eggs with silky, set whites and slightly thickened yolks, start with a saucepan or skillet of boiling water. Lower the heat to simmering and add a teaspoon of lemon juice or vinegar to help avoid stringy egg whites. Crack one egg in a small glass or dish. Carefully slide the egg into the water, then simmer, uncovered for 3 to 5 minutes until whites are set and the yolk begins to thicken. Remove the egg from the water with a slotted spoon. Keep in mind that this strategy for how to poach eggs is best for no more than 4 eggs in one pan at a time, so plan on a few shifts if you're making a big batch of eggs Benedict or serving a crowd.
Give it a try in our Escarole and Poached Egg Salad.
Yes, these ways to prepare eggs are different! The crunchy, lacy "crust" distinguishes frizzled eggs from standard fried eggs. To fry, heat a nonstick skillet over medium-high heat. Add a teaspoon of butter or olive oil. Break eggs into the skillet and cook for 2 minutes, then cover the skillet and remove it from the heat. Let the eggs continue to solidify off the heat for 2 minutes longer or until the whites are set. Voila: sunny-side up egg! For over easy, gently flip the egg and cook for 30 seconds more. To reach over-medium status, flip and cook for 1 to 2 minutes longer, and for over hard, cook for 2 to 4 minutes before you flip.
To frizzle, heat a nonstick skillet (or a skillet coated in nonstick cooking spray) over medium-high heat. Crack your egg(s) and cook until crispy edges appear. Turn heat to low and cook until the yolk reaches your desired doneness.
Give it a try in our Fried Egg and Smoky Pozole Tacos.
To scramble eggs that taste just as good as those you order at the diner, in a medium bowl use a fork to beat 2 eggs with 2 tablespoons of milk, half-and-half, or light cream. Season with salt and pepper. In a medium skillet melt 1/2 tablespoon butter over medium heat and pour in egg mixture. Allow it to set around the edges before stirring. Once slightly set, use a spatula to gently lift and fold the eggs to allow the uncooked mixture to touch the pan. Continuously fold and stir for 2 to 3 minutes, or until the eggs are cooked but still glossy.
Give it a try in our Mushroom Scrambled Eggs.
Search "how to hard-boil eggs" online, and you'll come up with countless strategies. Here are two Test Kitchen favorites:
1. Place eggs in a single layer at the bottom of a large saucepan, then add water until it reaches an inch above the top of each egg. Bring the water to boiling, remove from heat, and cover with a lid. After 15 minutes, drain off the water and rinse the cooked eggs in cold water before peeling.
2. You can also hard-cook eggs in a muffin tin. (Really, what can't that pan do?!) Bake one egg, in the shell, in each muffin slot for 30 minutes at 350 degrees. Dunk in a bowl filled with ice water for 10 minutes, then peel.
Give it a try with our Jalapeno Popper Deviled Eggs.
You're going to flip once you see how doable it is to make an omelet in your own kitchen! Start by cracking 2 eggs in a medium bowl. Add 2 tablespoons of water, plus a pinch of salt and pepper, then whisk with a fork until the mixture is even (but not frothy). Heat a small nonstick skillet over medium-high, and melt 1 tablespoon of butter in the pan. Pour in egg mixture, lower heat to medium, and stir continuously with a spatula until you begin to see small bits of cooked egg. Stop stirring and allow the eggs to cook for 30 to 60 seconds more, or until the eggs are set yet shiny. If you like, spoon desired fillings on the center of the omelet now (think shredded cheese, sauteed mushrooms, ham, and/or roasted potatoes). Use the spatula to lift and fold about a third of the egg round toward the opposite side of the pan, then fold the opposite omelet edge toward the center.
Give it a try in our Pepper Avocado Omelet.
If you're in a hurry, skip the saute pan and microwave eggs in a bowl, mug, or Mason jar (minus the metal lid). Simply add a tablespoon of milk or water, a dash of salt, and your desired mix-ins like cheese, meat, and herbs. Stir with a fork until thoroughly combined. Then microwave, uncovered, for 30-second increments, stirring after each, until fully cooked.
Give it a try in our Mason Jar Omelet.