Introduction
Ah, the humble egg. Everyone knows eggs. But how many different ways are there to prepare this simple food?
Of course, there's the classics: scrambled, omlette, sunny side up, etc. But what are all the ways I can think of for making eggs, and how can you do it?
Table of Contents
American Omelette
TODO
Cloud Egg
This one is a weird one. A cloud egg basically only exists for aesthetics, but it's a fun one to make.
Separate the white from the yolk, and beat the whites with a hand mixer with a small pinch of salt until you have stiff peaks, about 3-5 minutes.
Arrange the egg whites into litle mounds a parchment lined baking sheet. Carve out a small divot for the yolk, and bake in a preheated 400F oven for about 5 minutes, or until the whites just start to brown. Add the raw egg yolk into the hole, and bake for an additional 2 minutes, or until the yolk just begins to set.
Coddled Egg
TODO
Espresso Egg
TODO
French Omelette
TODO
Fried Egg
TODO
Hard Boiled Egg
Hard boiled eggs are surprisingly one of my favorite ways to enjoy eggs for how easy they are to make. Typically, you would boil eggs in a pot of water before transferring them to an ice bath. However, I prefer to use my air fryer actually since it's easier and doesn't use any dishes.
Hard boiled eggs are surprisingly versatile. They can be a quick snack, or chopped up and mixed into a salad. You can also shorten the cooking times to end up with either a soft or medium boiled egg as well.
For the stovetop method, place your eggs in a medium pot. Pour water on top to cover the eggs by about 1 inch. Bring the water to a boil over high heat, and let boil for 2 minutes. Reduce the heat to medium to hold a simmer, and let the eggs simmer for the following times:
Hard Scrambled
TODO
Over Easy
Next up, we have the over easy egg. It's similar to a sunny side up except that an over easy is flipped. An over easy egg is a type of fried egg that's flipped.
Preheat a medium non-stick pan over medium heat with a small spray of oil. You need the pan to be hot and shimmering. Crack in your egg, cover with a lid, and let it sit undisturbed for about 1-2 minutes, or until the whites are just barely set. Flip with a spatula, and cook the other side for an additional minute. Season the top with salt and black pepper.
To make an over medium or over hard egg, cook each side for an additional 30 seconds to 1 minute, respectively. An over easy egg should have an entirely runny yolk and barely browned whites. For an over hard, the yolk will be almost entirely set with browned whites. Finally, an over medium would be somewhere in the middle, with lightly browned whites and a slightly runny, slightly set egg yolk.
Poached Egg
In a medium bowl, mix together equal parts of water and white vinegar (about 1 cup, 240 g) each. Crack your egg into a fine mesh strainer over a small bowl. Swirl the strainer to remove all the liquidy egg whites, and transfer your egg into the water/vinegar bowl. Let the egg soak until the white lookes opaque on the edges. The acid from the vinegar is denaturing the proteins, causing the egg to coagulate, lightly curing the egg. This should take about 5 minutes.
Meanwhile, bring 4 cups (960 g) of water to a boil in a medium pot. When boiling, remove the pot from the heat. Use a spider to carefully transfer the egg from the soaking liquid to the pot. Let the egg poach for 3-4 minutes (without stirring) before removing to a plate lined with a paper towel.
Soft Scrambled
A soft scrambled, or French scrambled egg, is typically how I make eggs if I'm eating them plain, without any mixed in veggies. As opposed to a hard (American) scrambled egg, a soft scrabled eggs is cooked over low heat with near constant stirring. The result is a creamy barely cooked egg that more closely resembles a spread than what you'd think of as scrambled eggs.
To make it, preheat a medium non-stick pan over medium-low heat with a spray of oil. Crack your eggs into a bowl, and whisk until smooth with a small pinch of salt. Add the eggs to the pan, and stir near-constantly with a wooden spoon or silicone spatula, or until the eggs just begin to set. If it looks like they're cooking too fast and you're seeign visible curds, briefly remove from heat and stir before adding back onto the burer. It's done when it looks like a thick, pourable egg slop, about 10 minutes.
Soy Marinated Egg
TODO
Steamed Egg Custard
TODO
Sunny Side Up
Lastly, we have the sunny side up egg. It's similar to an over easy except that a sunny side is not flipped. A sunny side up egg is essentially just a fried egg with a runnier yolk.
Preheat a medium non-stick pan over medium heat with a small spray of oil. You need the pan to be hot and shimmering. Crack in your egg, cover with a lid, and let it sit undisturbed for about 2-3 minutes, or until you can see that the edges are lightly browned and the whites are set. Season the top with salt and black pepper.
Sources
Ah, the humble egg. Everyone knows eggs. But how many different ways are there to prepare this simple food?
Of course, there's the classics: scrambled, omlette, sunny side up, etc. But what are all the ways I can think of for making eggs, and how can you do it?
Table of Contents
- American Omelette
- Cloud Egg
- Coddled Egg
- Espresso Egg
- French Omelette
- Fried Egg
- Hard Boiled Egg
- Hard Scrambled
- Over Easy
- Poached Egg
- Soft Scrambled
- Soy Marinated Egg
- Steamed Egg Custard
- Sunny Side Up
American Omelette
TODO
Cloud Egg
This one is a weird one. A cloud egg basically only exists for aesthetics, but it's a fun one to make.
Separate the white from the yolk, and beat the whites with a hand mixer with a small pinch of salt until you have stiff peaks, about 3-5 minutes.
Arrange the egg whites into litle mounds a parchment lined baking sheet. Carve out a small divot for the yolk, and bake in a preheated 400F oven for about 5 minutes, or until the whites just start to brown. Add the raw egg yolk into the hole, and bake for an additional 2 minutes, or until the yolk just begins to set.
Coddled Egg
TODO
Espresso Egg
TODO
French Omelette
TODO
Fried Egg
TODO
Hard Boiled Egg
Hard boiled eggs are surprisingly one of my favorite ways to enjoy eggs for how easy they are to make. Typically, you would boil eggs in a pot of water before transferring them to an ice bath. However, I prefer to use my air fryer actually since it's easier and doesn't use any dishes.
Hard boiled eggs are surprisingly versatile. They can be a quick snack, or chopped up and mixed into a salad. You can also shorten the cooking times to end up with either a soft or medium boiled egg as well.
For the stovetop method, place your eggs in a medium pot. Pour water on top to cover the eggs by about 1 inch. Bring the water to a boil over high heat, and let boil for 2 minutes. Reduce the heat to medium to hold a simmer, and let the eggs simmer for the following times:
- Soft boiled: 4-5 minutes
- Medium boiled: 7-9 minutes
- Hard boiled: 11-12 minutes
- Soft "boiled": 9-10 minutes
- Medium "boiled": 11-12 minutes
- Hard "boiled": 14-15 minutes
Hard Scrambled
TODO
Over Easy
Next up, we have the over easy egg. It's similar to a sunny side up except that an over easy is flipped. An over easy egg is a type of fried egg that's flipped.
Preheat a medium non-stick pan over medium heat with a small spray of oil. You need the pan to be hot and shimmering. Crack in your egg, cover with a lid, and let it sit undisturbed for about 1-2 minutes, or until the whites are just barely set. Flip with a spatula, and cook the other side for an additional minute. Season the top with salt and black pepper.
To make an over medium or over hard egg, cook each side for an additional 30 seconds to 1 minute, respectively. An over easy egg should have an entirely runny yolk and barely browned whites. For an over hard, the yolk will be almost entirely set with browned whites. Finally, an over medium would be somewhere in the middle, with lightly browned whites and a slightly runny, slightly set egg yolk.
Poached Egg
In a medium bowl, mix together equal parts of water and white vinegar (about 1 cup, 240 g) each. Crack your egg into a fine mesh strainer over a small bowl. Swirl the strainer to remove all the liquidy egg whites, and transfer your egg into the water/vinegar bowl. Let the egg soak until the white lookes opaque on the edges. The acid from the vinegar is denaturing the proteins, causing the egg to coagulate, lightly curing the egg. This should take about 5 minutes.
Meanwhile, bring 4 cups (960 g) of water to a boil in a medium pot. When boiling, remove the pot from the heat. Use a spider to carefully transfer the egg from the soaking liquid to the pot. Let the egg poach for 3-4 minutes (without stirring) before removing to a plate lined with a paper towel.
Soft Scrambled
A soft scrambled, or French scrambled egg, is typically how I make eggs if I'm eating them plain, without any mixed in veggies. As opposed to a hard (American) scrambled egg, a soft scrabled eggs is cooked over low heat with near constant stirring. The result is a creamy barely cooked egg that more closely resembles a spread than what you'd think of as scrambled eggs.
To make it, preheat a medium non-stick pan over medium-low heat with a spray of oil. Crack your eggs into a bowl, and whisk until smooth with a small pinch of salt. Add the eggs to the pan, and stir near-constantly with a wooden spoon or silicone spatula, or until the eggs just begin to set. If it looks like they're cooking too fast and you're seeign visible curds, briefly remove from heat and stir before adding back onto the burer. It's done when it looks like a thick, pourable egg slop, about 10 minutes.
Soy Marinated Egg
TODO
Steamed Egg Custard
TODO
Sunny Side Up
Lastly, we have the sunny side up egg. It's similar to an over easy except that a sunny side is not flipped. A sunny side up egg is essentially just a fried egg with a runnier yolk.
Preheat a medium non-stick pan over medium heat with a small spray of oil. You need the pan to be hot and shimmering. Crack in your egg, cover with a lid, and let it sit undisturbed for about 2-3 minutes, or until you can see that the edges are lightly browned and the whites are set. Season the top with salt and black pepper.
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