This is the only guide to eggs you will ever need! Recipes as follows:
Ingredients:
Hard Boiled (soft, medium, hard):
6 eggs
Poached Eggs:
1 teaspoon white vinegar
3 eggs
Sunny Side Up:
1 tablespoon butter
1 egg
Kosher salt and black pepper
Over Easy:
1 tablespoon butter
1 egg
Kosher salt and black pepper
Over Medium:
1 tablespoon butter
1 egg
Kosher salt and black pepper
Over Hard:
1 tablespoon butter
1 egg
Kosher salt and black pepper
Soft Scramble:
3 eggs
Kosher salt
2 tablespoons butter
Powdered chicken bouillon
Chives, for garnish
French omelette:
5 eggs
Kosher salt
1 tablespoon butter
Chives, for garnish
Directions:
For the Hard Boiled Eggs:
Bring a medium saucepan of water to a boil. Gently add the eggs and maintain a hard simmer. For soft-boiled eggs, cook for 5 minutes; for jammy eggs, 7 minutes; and for hard-boiled eggs, 10 minutes. While the eggs cook, prepare an ice bath with equal parts ice and water to stop cooking and make peeling easier. Once done, transfer the eggs to the ice bath, let them cool completely, then peel.
Poached Eggs:
Set a fine mesh sieve over a bowl and strain the eggs to remove loose whites for a neater result. Bring a large saucepan of water to a boil, add vinegar, and create a vortex by stirring. Gently tip the eggs into the swirling water and cook for 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon.
Sunny Side Up Eggs:
Heat butter in a nonstick skillet over medium-high heat. Crack the egg in, season with salt and pepper, and cook for 1-2 minutes until the edges brown. Cover the skillet and cook for another 1-2 minutes until the whites are set but the yolk remains runny.
Over Easy Eggs:
Heat butter in a nonstick skillet over medium heat. Crack the egg in, season, and baste the whites with butter. Cook for 2-3 minutes until the edges brown, then gently flip and cook for 30 seconds until the top sets.
Over Medium Eggs:
Follow the same steps as over easy, but after flipping, cook for 1-2 minutes until the yolk is slightly firm but still soft.
Over Hard Eggs:
Follow the same steps as over easy, but after flipping, cook for 2-3 minutes until the yolk is fully set.
Soft Scrambled Eggs:
Heat half the butter in a skillet over medium-low heat. Stir constantly as the eggs form curds, removing the skillet from heat when they are 80% done. Fold in the remaining butter for a creamy texture, season, and serve.
French Omelette:
In a medium bowl, whisk eggs with a generous pinch of salt for 30-60 seconds until fully combined. Let sit for 10 minutes to allow the proteins to relax. Once the eggs darken slightly and thin out, whisk again for 30 seconds, then strain through a fine mesh sieve for a smooth texture.
Heat a medium nonstick skillet over medium-low and melt butter until it sizzles. Add eggs and stir continuously with a small spatula, scraping the sides to prevent thin layers from forming. Once the soft curds hold their shape when the pan is tilted, it’s time to roll.
Season to taste, then use a spatula to roll the omelette from one edge, folding it into a tight, torpedo-like shape with the seam on the bottom. Transfer to a plate, garnish with chives, and serve.
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