Eggs. They sound simple enough, but preparing them can sometimes be a little tricky. But don’t let that keep you away from the carton. Eggs are a pretty perfect source of protein, and the perfect dish for breakfast, lunch, or dinner. Here’s my quick and easy go-to guide for expertly cooked eggs. Now let’s get crackin’!
Scrambled eggs are about as basic as breakfast food gets, but prepared the right away, they can be light, luscious, and absolutely gorgeous. Here’s the Taste of Pace method for perfectly scrambled eggs.
- Add oil to a nonstick pan and warm over low heat.
- Crack the eggs into a bowl and whisk vigorously. Some people add milk or cream at this point, but to me, that just seems like a waste of dairy. For fluffy eggs, all you need is a bit of water. And for flavor, just a sprinkling of pepper and a liberal amount of salt.
Pour the eggs into the warm pan and work them with a rubber spatula. Turn the heat off as soon as you notice the eggs are no longer wet. Then let them steam a bit in the pan before serving.
Photo via Make Better Eggs
With their super soft yolks, poached eggs add a wonderfully creamy texture to cooked vegetables, and they only take 1 to 2 minutes to prepare. I especially love them over morels and asparagus (get the recipe here).
- In a saucepan, bring water to a boil. Add vinegar, then egg.
Chef’s Tip: Create a vortex by stirring a wooden spoon in a circular motion. The theory behind this technique is that the egg whites will attach to themselves within the vortex.
Photo by Joel, Studio EMP
Yes, hardboiled eggs are labor intensive. And messy. But you know they’re delicious. And the key to easy-to-peel shells is using eggs that are 4-7 days old. Here’s how I handle mine:
- Place eggs in a saucepan with cold water.
- Bring water to a bowl and allow eggs to stay in pan for 11 minutes (that’s the magic number).
- After boiling, run the eggs under cold water and peel immediately.
Photo via Amanda Beth
P.S. My favorite spin on the classic hardboiled egg is this beet pickled egg recipe.