Mix Up Your Eggs With These Easy Cooking Methods

Eggs don’t have to be plain. In fact, they are more versatile than any other food and can be used for any meal of the day. They are the perfect protein, are easily digested and come quite inexpensively.

No matter what your taste, eggs can be prepared to please even the most discriminating palate.

Fried egg on red plate on old wooden table; a pitcher of milk, glass of milk, and condements nearby


You can avoid the green yolk by bringing your eggs to a boil and then removing them from heat. Bringing the water to a boil prior adding them will also make them much easier to peel when finished.

Bring a pot of water to a boil. Place eggs in the pot, being very careful not to break the shells.

Tip: Using a pot large enough to keep a single layer helps to avoid cracks while boiling. Allow the pot to boil gently for 5-10 minutes depending upon how firm you like them.

Then cover and remove it from heat. Let stand approximately 10-15 minutes for hard-boiled. Pour hot water from pot and add ice water. This will prevent the yolk from turning green from overcooking and will also help when peeling.

Let stand in ice water for 10 minutes, then crack by gently pressing the shell against a hard surface, and peel. (If you’re interested to learn more about the many different colors of chicken egg shells that can occur naturally, read this post.)

three boiled eggs on hardwood table with shell cracked an partially peeled on the one in the front; back two out of focus

With properly boiled eggs, you can make a deviled dish. Try either a classic version or a guacamole-filled update. You can also make egg salad to eat by itself or on sandwiches, hard-boiled egg sandwiches, potato salad or a chef salad.


I grew up thinking that scrambled eggs were rubbery fare that only stuck to your ribs because they were indigestible. Then I grew up and had good scrambled eggs one day.

The key to making a fluffy scramble is to use a whisk and beat briskly until the yolks and whites are well mixed. This process adds a bit of air to the liquid.

For our review of the best whisks available, click here.

When cooking, use a nonstick pan over medium heat. Be sure to coat the pan with nonstick spray. Yes, cooking on medium heat will take a little longer than cooking on a high heat, but it will be well worth the extra few minutes!

Use a spatula to gently rotate the cooked eggs toward the center of the pan. When they are almost set (with no runny parts), scramble them gently by turning them over a few times.

Eggs cracked into a bow with a wisk next to them. Shells in front. On colorful rainbow colored woven mat.

You can add bacon and toast for a classic American breakfast or place them on tortillas with diced fresh peppers, onions, and salsa for a great breakfast burrito.

scrambled eggs with bacon in steel pan on wooden table with broken shells in the bacground


Preheat a medium nonstick pan over high heat. Reduce heat to medium-high. Add nonstick spray.

Carefully break the eggs into the pan so as not to break the yolks. Cook until whites are set.

For over easy, carefully turn them once the whites are set and cook for another 30 seconds. For over hard, carefully turn them once the whites are set and cook, until the yolk has set. Over medium is somewhere in the middle.

fried egg in skillet with bread, cream, and a carton of eggs nearby

I used to believe that fried eggs could only be served one way. That just isn’t true.

You can serve them sunny side up with toast for dipping into the yolks.

You can cook them inside a piece of toast by cutting a circle from the center of untoasted bread. Use an upside-down drinking glass to stamp and remove the circle easily, then place the bread in the frying pan, break the egg into the circle, and cook.

If you’re trying to reduce carbs, skip the bread and opt for greens instead! In our recipe for kale and eggs, we gently cook whole eggs in a bed of wilted kale and leeks.

You can also make great sandwiches, either on toast, an English muffin, or a croissant, by adding sausage or bacon and cheese.


The secret to poaching is adding vinegar to the water, to prevent the whites from spreading out.

A dozen poached eggs on a granite countertop with yolks oozing out; slotted spoon resting on top.

Bring a large saucepan of water and 1 tablespoon of vinegar to a boil. Reduce heat to a simmer so that the water isn’t boiling hard.

Carefully break one egg at a time into a very small bowl. Then slightly immerse the bowl in the simmering water, and gently slide the egg into the water.

After you have added all the eggs, cover the pot and turn off the heat. Let the pot stand on the hot burner for 2 to 3 minutes.

To serve, use a slotted spoon to remove the eggs in the order in which they were added. You may want to gently set the spoon on a paper towel to drain off any excess water.

An poached egg on a plate with water is a very elusive breakfast – that egg will slide all around the plate whenever you try to break it with your fork, unless you mop up some of that liquid first!

If you plan to poach for a crowd, you can make them ahead of time and chill in an ice-water bath in a covered container.

These may be refrigerated for up to 24 hours. Simply reheat by dropping them into simmering water for a minute.

For more detail, visit our full guide to poaching perfect eggs here.

poached egg on toast with yolk running down bread and onto the plate; cuccumber slices on the side

With properly poached eggs, you can create eggs benedict, or a simple poached eggs on toast breakfast.


To make a great omelet, whisk the eggs immediately before you pour them into the hot skillet. Just like with scrambled, you’ll want to whip plenty of air into an omelet to keep it from being rubbery.

Make sure your pan is hot (not burning) and coated with nonstick spray.

Add eggs to the pan. Shake the pan back and forth over the heat for about 1 minute, to make sure the egg mixture is evenly spread, and then cook on low heat.

Once they have set, add your fillings to one side, and then gently fold the other side over the fillings. Press down lightly on the top of the omelet to seal it.

To serve, lift the pan and tilt it, so as to slide the omelet onto the plate. Coat with butter, or sprinkle with fresh chopped herbs. For an easy meal, chop the finished omelet in small pieces and add to fried rice.

Try our asparagus and mozzarella omelet for an easy and elegant breakfast.


A frittata is an Italian version of an omelet, and it has fillings mixed right into the eggs before cooking.

To make an easy frittata, preheat your oven to 350°F and then spray a baking pan with nonstick spray. Whisk your eggs as you would to scramble them. Pour them into your baking pan, or better yet, into a cast iron pan, and then add your fillings.

Next, gently press the eggs down so that they are covered. Bake until the center of your frittata has set, and a sharp knife stuck into the middle comes out clean (approximately 30 minutes). Then switch your oven over to broil to lightly brown the top.

tomato and vegetable frittata in cast iron frying pan

Frittatas make great brunch items, as they can be served warm or at room temperature. The different varieties of frittatas are as endless as one’s imagination. Experiment with both traditional and non-traditional filling combinations such as bacon, sausage, onion, mushroom, bell pepper, tomato, potato, asparagus, spinach, ham… there are so many possible combinations and possibilities!

Leftover frittata can make a great meal, reheated and made into a sandwich or burrito.

spinach friattata in cast iron pan with fork and spoon and white/red checked napikin

With these six methods of preparation and the many combinations available for each, you should be able to mix up your menu in literally hundreds of ways!

What are your favorite ways to prepare this breakfast staple? Let us know in the comments!

About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

62 thoughts on “Mix Up Your Eggs With These Easy Cooking Methods”

  1. Cooking with eggs is my favorite thing and often I have to choose what I feel like. I like the tips for poaching which is the one i struggle with as I am a little impatient, but I hadn’t thought about reheating them either which is worth trying so I don’t make them in a hurry when I’m hungry.

  2. I love eggs. I eat them almost every morning so I switch up my cooking methods regularly. One technique I haven’t mastered is poached. I’ll have to try the vinegar tip. My favorite is over easy…it’s quick and I like eating runny eggs with a slice of toast.

  3. Boy, am already hungry and i just had a late lunch just awhile ago, to other matters-egg-concerned, i always try and i mean try to cook/fry that egg sunny side up and it never comes out as i want it or perfectly as i want it, any ideas anyone ? will appreciate the input :).

    • I always heat up the pan until it’s hot and I crack the egg into a cup or bowl and then pour it in. I then move the pan around so the whites cook and then cover with a pan lid so it cooks itself for a couple of minutes. This prevents the oil from spitting out. That’s the best way to fry eggs which works for me, which my parents taught me and Dad always makes the perfect fried egg.

    • As bella said, wait until your pan is hot before adding your eggs. Also cover it with a lid so the heat stays inside. Another trick is that once the egg has cooked for a bit and the whites set and start to become translucent, add a tablespoon of water to the pan and cover it again. The steam from the water will cook your sunny side up egg and it will look like it came right out of a cookbook!

      • @meteredlines and bella, thanks for your wonderful advices in that regard, my grandma used to ask me; “if you are clueless in the kitchen, how do expect to keep a husband?”…{pursed lips…’ol people..hmmph!} 😀
        I’ll definitely try it out and report back right here at how it goes 😉

  4. My favorite way to prepare eggs is scrambled. Sometimes, I use cottage cheese to my scrambled eggs and they come out really good. The only way I eat hard boiled eggs is by adding them to a salad or using them to make egg salad sandwiches. Those frittatas look amazing, especially the one in the first picture. The tomato looks fabulous.

    • I have never tried the cottage cheese trick. I will have to give it a go tomorrow! I also only eat hard boiled eggs in egg salad…or the occasional deviled egg a few time a year. They are too plain otherwise.

  5. I’m not a huge fan of egg yolks but these egg recipes, I have to say, look absolutely delish. I feel like I may overcome my aversion to egg yolks by using these recipes.

    • Same here! I don’t really like egg yolks very much, and I try to avoid them as much as possible. I’m looking forward to trying some of these recipes and see if they can make me like yolks.

  6. I had never heard of the vinegar trick until now, and so I thought I had struck gold in my endeavor to properly prepare poached eggs. I immediately rushed to the kitchen and tried again, but it turns out, my theory work is great, but my practical work needs more attention. Six eggs later, my kitchen floor is a gooey, sloppy mess, and I have given up all hope!

  7. Properly scrambled eggs – or a runny boiled egg with toast soldiers – are just about the ultimate comfort food. They conjure up memories of childhood and being looked after by Mum when I was poorly, and now I do the same to my kids – I can always persuade them to eat an egg or two no matter how under the weather they are.

  8. My favorite addition to scrambled eggs is mustard. Just a dollop per egg would do. It really elevates the egg flavor nicely.

    I usually put a dash of rosemary and thyme as well. Yum!

  9. The eggs in the pictures look absolutely scrumptious. I never knew there were so many ways to prepare a simple ingredient, I will make sure to try out some of these methods in the future. I’m sure my family would love their eggs as Frittatas and perhaps scrambled. Thanks for the advice and recipes!

  10. This makes me wish it was morning already! Lately I have been getting bored with making just my usual scrambled eggs. I am definitely going to try the frittata recipes on this blog. It really made my mouth water. I might not even wait for breakfast, I might go whip myself one up right now!

  11. I’m so glad you have an article on different ways to cook and serve eggs. They work with so many different thing and they make breakfasts in my home much easier.

    I’ve never made a frittata before so I’ll have to try it out. I’ve seen them done before but was never sure what to put in them. Your picture of it looks yummy, I’m going to try and recreate one of them sometime this week.

  12. I am so glad I found this article. I swear we have eggs four times a week for breakfast and they are always scrambled. We need to change it up! Thanks for the tips.

    • Yes, same here! I always eat scrambled eggs, almost everyday. I guess it’s because it is so easy to do and I never really thought of trying something else. I guess it’s time for a change!

  13. Eggs are regular items in my household and the go-to food for protein when nobody feels like cooking something heavier. I’ve tried all the ways of cooking eggs mentioned in your post except for poaching. So far, that is one egg-cooking style I have not experimented on. However, after reading your instructions, I might just brave it and serve poached eggs one of these days to my family.

    We usually eat fried eggs at home, but this article reminds me that there are other ways to prepare eggs. Definitely cannot allow ourselves to fall in an egg-cooking rut. : )

  14. wow!
    You’re creation are so colorful. And it looks very delicious. I love eggs. I like mine fried, omelet with tuna and boiled. Just looking at those pictures make me feel hungry. Unfortunately, It’s 4 in the afternoon. I want to eat it during breakfast. It makes me feel energized and I don’t get hungry easily.

  15. Thanks for all these cool recipes for cooking something as simple as an egg! Who knew that there were so many possibilities!

    Another recipe not mentioned is steamed egg, known as chawanmushi in Japan. It’s really easy to make, and can be a savory or dessert dish depending on how you cook and season it. Perhaps you could include it as well!

  16. As much as I eat eggs everyday because they are loaded with protein, easy to put down and low in carbs since I’m a diabetic, I’m seriously so hungry for eggs now. This article completely accomplished that. But yeah I do all those cooking methods that you explain here except for the poaching and the Frittata. Those are new to me to be honest. I’m going to have to borrow these instructions and try doing those two.

  17. Eggs are one of my favorite breakfast foods! For a quick breakfast, I’ll make just plain scrambled eggs but top them off with some salsa and some fresh avocado on the side. On the weekends when I have more time and like to treat myself, I’ll make over easy eggs which, despite being my favorite way to eat eggs, I have only recently mastered (more or less).

    One way that I came across at a little French bistro in my area to do eggs is baked eggs. If you get a ramekin and put cream and butter in the bottom then crack one or two eggs and finish it off with cheese (Gruyere or Swiss is best, I think) and you can even throw some ham or spinach in there too. Bake it in the oven just until the whites are set and the yolk is still a bit runny and serve with a toasted baguette to be tre frances et voila! Delicious and easy but looks oh so refined!

  18. Man, this article and all the comments are making my mouth water. I love eggs and all the different ways you can eat them, but I’ve never been good at cooking them myself. I can really only do scrambled and eggs over easy (if I don’t manage to break the yolk by accident). I’ve always wanted to make an omelette, but I never bothered to try. And I never even considered some of the other variations mentioned here.

    The funny thing is that as a child, I never liked the yolk being even a little bit runny. Then one day, I tried eggs over easy at a restaurant, and I haven’t looked back.

    I’ll definitely remember the tip for scrambled eggs. I didn’t realize whisking it in a bowl would make such a difference; in my laziness, I just break the eggs directly into the pan and stir it all up with a spatula. I also appreciate the tips in the comments for preparing eggs sunny side up. I never would’ve thought to just place a lid over the pan to let the yolk cook just a little.

  19. It’s easy to get stuck in a rut with the way you prepare eggs. This article reminds me of the movie “Runaway Bride” with Julia Roberts. The movie is about her really getting to know herself before she can be in a functional relationship, but they make a really good point of it with eggs. She didn’t even know what kind of eggs she liked. She would always just have her eggs the way her man (at the time) liked them. So she set on a course to decide what kind of eggs she liked. She had them about 100 different ways until she decided that she loved eggs benedict.
    There are countless ways that eggs can be made and used in different recipes. They really do deserve more credit as a culinary acrobat.

  20. Eggs are so versatile and pretty cheap as well! In terms of cheap protein sources they are number one. Fried eggs with bacon, scrambled eggs with mixed veges, bacon and egg omelette are my regular meals. Also don’t be afraid to keep them for a month in your pantry. Just fill a bowl with water and see if it floats, if it doesn’t the eggs still sealed so its all good.

  21. Eggs can get very uninspiring so it’s nice to see these suggestions as a reminder of just how versatile eggs actually are. They are also great if you are on a budget, as well as being rich in nutrients.

  22. I am glad I found an article on eggs they are my fav breakfast food. I mostly just fry and scramble them because those methods seem easier of them all. I would like to do more with them but just do whatever is easy I guess. Either way upon reading this I should be able to try these other methods.

  23. About the only way I haven’t had eggs is poached. I enjoy eggs anytime of the day and usually keep dozens in my refrigerator at a time. They never go bad because we can go through 2 dozen in a week. I’m very happy to have found this article. Very!

    • Indeed. There are so many great tips here for a variety of egg dishes. Eggs are so economical and a good source of nutrition. It’s the one thing that I’ve been able to get my kiddo to eat lately when she doesn’t really want to eat.

      The rest of my family likes eggs too, so I make them frequently. We’ve even had bacon and eggs for supper at times. I always have eggs in my fridge too.

  24. I only learned about poached eggs when I tried to eat healthy. A lot say that eating eggs aren’t healthy. But since I’m stubborn, I continued to eat eggs. I don’t like egg whites much, so I always eat scrambled eggs.
    Anyway, I don’t know if it’s still called poached eggs, but what I often do is whisk the eggs in a bowl (so I won’t see the whites), and instead of cooking the eggs in oil (as in scrambled eggs), I cooked them in boiling water.

  25. I make it a point to always eat eggs everyday. In fact, I eat four everyday: two in the morning, and two in the afternoon. It’s such a great source of protein that I would feel remiss if I didn’t put it in my daily macros. I always favor scrambled or boiled, but your article has tempted me to try out the other ways of cooking egg. Thanks for the awesome tips!

  26. Eggs are so cheap and versatile and can be such an important food stuff for those on limited budgets. It’s always good to have a reminder of the optimum cooking procedures to follow – information on how to cook eggs can vary wildly between sources.

  27. I. Love. Eggs. If I could only have one thing forever on an island it would be eggs. They’re immensely versatile & delicious. Thanks for providing tips & suggestions insofar as how to spice up ways you’re used to cooking them.

  28. Oh man, I love eggs. Hard boiled, scrambled, fried, baked, etc. Where I live they have a special way of making a fried egg that has a bubbly, crispy egg white and a thick, soupy yolk. Basically, you crack an egg into an inch of hot oil in a wok until the whites are all poofy. It’s certainly not healthy, but it’s so good. Honestly though, one of may favorite ways to eat eggs is hardboiled with salt. Simple but classic. I love how versatile eggs are.

  29. I can’t eat eggs, but I make them for everyone else. My scrambled eggs come out so fluffy and nice that they make me want some, but I’m not great at making many of the other options. I seem to break at least one when I try to fry eggs.

    Fritata and quiche are great, and they always look so pretty. I like making mini ones in a mini muffin pan to serve as party food or with a brunch.

  30. Never could stand eggs in general when I was a kid (except in cakes and other sweets, of course!) up to the moment I had one pretty good omelette. It was a game-changer! I love how you can pack them with flavours and ingredients (Mexican and Spanish are my favorites). From omelette, it was easy to like scrambled eggs too, though I’ll have to try it more whisked because mine never looked this fluffy…! I still cannot stand any other kind of eggs, though.

  31. I make poached eggs all the time, and didn’t know about the vinegar! I’ll add that tomorrow, and I’m sure the presentation will be prettier. I have been craving a frittata for a while now, and since yours looks so delicious, I’m penciling that in for the weekend!

  32. I’m not the world’s greatest egg cook, but I love poached eggs – I will definitely try your tip with the vinegar, as mine usually end up looking like they were thrown onto the plate from afar!

    I love the look of your scrambled eggs and bacon, that indeed all of the other ways you have cooked your eggs here – I think we’re going to be having more eggs in our household over the next few weeks. I have guests next weekend, time to impress with my egg cookery!

  33. I need more eggs in my diet, so this article is great when I need some inspiration. I’ve never tried poaching eggs, so I’m glad to stumble across the vinegar tip. Would like to make a proper eggs Florentine one of these days, so I’ll definitely have to remember it. I’ve also never tried to make frittatas, which seems fairly easy. Perhaps it’ll be my next breakfast-for-dinner meal.

  34. I love eggs. They are one of the most versatile foods out there. It is so much fun to experiment int the kitchen with them. I can always get my boys to eat breakfast when I include them in the meal. They are picky toddlers so it is nice to know there is something I can always count on them eating. This article has given me some great ideas. Now I’m hungry. Off to the kitchen with me!

  35. I’m back to say that I’m still making my daily poached egg on toast for breakfast, and with the help of your tip about adding vinegar to the pan, the finished product is much more pleasing to the eye. The egg doesn’t break up anymore, the vinegar holds it together, and not only is it better looking, but it stays on my toast, and doesn’t flop all over the place like an octopus.

  36. I am huge fan of sunny side up eggs, so that picture at the top has my mouth watering. I am interested, do you have any tips for perfectly cooking sunny side up eggs? I find there is an extremely fine line between a slimy egg and a hard yolk when cooking sunny side up eggs. I have yet to figure it out.

  37. Thanks for the reminder of the incredible versatility of eggs. I love eggs and I feed them to my family every day. They are so healthy and not to mention, delicious. I especially love Frittata and I put all kinds of mixes in it. We have not had this for some time and I think I will make it today.

  38. I can never go a day without having an egg for breakfast. My absolute favourite ways to cook them are either scrambled, sunny side up or a classic ham and cheese omelette. Sometimes, I like to experiment with my cooking by using bacon oil (I know how unhealthy this might sound but you have to try it!) when I cook my scrambled eggs. It tastes amazing with rice and some ham on the side. I am extremely interested and excited to cook a fritata, as I have never tasted nor tried this dish before. Definitely going to make that tomorrow morning for my breakfast!

  39. I don’t think I have gone a day without eggs. No, I will probably die if I don’t get my daily dose. I’m not that bad, I think the most I had most 1 for each meal, but that was only one time and I got so sick. It was pretty bad and from then on I swear that only one per day! Now, thank to this article I can make my eggs more delicious 6 different way! I especially like the Frittata!

  40. The price for a dozen has really gone up in my area lately, but they are still comparatively affordable. The fact that they are so versatile is an added bonus.

    You can basically add an egg to any meal or make it a meal on its own. Breakfast, lunch, dinner, or even a snack, they work great.

    I can’t eat the whole thing, but I can have a bit of the whites. Sometimes I make an omelet that way or other dish using whites only, which is also good.

  41. Mmm, these are beautiful! I’ve never made poached eggs at home as it always seemed like an intimidating task, but you make it sound easy, and those photos are to die for. I think I just found my breakfast attempt for tomorrow.
    I go through way more eggs than is probably healthy in a week, but they’re just so good and so versatile!

  42. I looove eggs and have recently learned to make poached eggs. I don’t use the vinegar method but would rather stir the water to get a vortex. It has worked perfectly for me so far. Also a note that you should be using fresh eggs when poaching. You’ll know it’s an old egg as soon as you drop your egg into the water and you get fibers/whisps of egg separating.

    I wish you added a note how to make deviled eggs though!

  43. I love eggs and I always try to make a different kind when I’m cooking it. I don’t think I have ever tried a frittata though. So I guess that’s a new type I’ll be trying next.

  44. This is helpful for those who usually eat eggs -like me, who eats eggs almost every morning, since it’s the easiest one to cook for breakfast. I’ll try those other techniques (like frittata, which I’ve actually never heard about before) next time.

    My favorite way of cooking eggs is scrambled because I usually break the yolk when cracking the egg -I’ve got absolutely no talent in cracking eggs, haha. Any advice regarding cracking eggs? 🙂

  45. Since I stumbled upon this particular article a few months back, I’ve been enjoying frittatas for breakfast or brunch now. As suggested here, the possibilities are endless since you can practically combine anything you want. Also, I just learned of this – a bit similar to what was mentioned here – but you can cook egg too by putting a rounded bread in a muffin pan lining it with bacon, then crack open the egg and placed on top of the bread. Season egg according to taste. Then bake until egg’s cooked.

  46. I cook eggs all the time. In my household, I have some that absolutely love scrambled, omelets and occasionally boiled. My son and I love all of these different styles. There’s nothing like a fried egg sandwich with a little cayenne pepper on top. The one style, I really need to work on is poaching. I also need to learn how to make quiche too, my family loves that too.

  47. Eggs are a family favorite and many times we have breakfast for dinner just to enjoy an over easy egg with some toast and bacon….yum this is making me hungry.

    I love the tip on adding vinegar to the water when poaching I must try this. As for frittatas I never seem to execute these very well 🙁 so I have only attempted it twice.

  48. I can’t imagine living in a home where eggs are not an essential part of the menu. They are the easiest things to prepare in all the ways listed, You can’t beat the protein you get from them either. One of my favorite finger foods to prepare and eat is deviled eggs. Every time I make them they disappear in minutes.

  49. This post came just in time, thank you! We eat a lot chicken in my home and I was thinking just the other day that I should try some other protein sources and eggs came to mind. We usually go with the tried and true scrambled eggs but I love the frittata idea. Would you recommend pre-cooking the add-ins, say bacon or tomatoes, before adding in? Also, have you ever tried this on the range instead of the oven, if so, did it turn out okay?

  50. Interesting read. I never knew there were so many ways to actually cook your ordinary eggs. I consider my skill in the kitchen as “basic”, and more or less, I can only cook eggs without messing them up. Hard boiled, sunny side up, and scrambled are the only types that I have ever tried doing when cooking in the morning. But with this list, I may try some new recipes, as these seem simple enough for an average cook to make, yet it also has a certain appeal to those wanting something different. Thank you again for the article, it would help a lot in my future morning cooking sessions.

  51. I absolutely love eggs in every way, shape, or form. I eat them daily! They’re delicious and very good for you in moderation. Omelets are something that I have a problem with, because I find that mine either break apart or have runny white stuff left inside them which is definitely not appetizing, so I usually stick to frittatas. They’re easier and probably even tastier. I’ve never tried a poached egg, but I think it would be perfect for my boyfriend who likes it to be completely cooked on the outside but with the yolk still runny. I may try to do it soon, but we’ll see.

  52. It took me ages to figure out how to get the perfect scrambled egg, but I’ve at last managed to perfect it. Poached still eludes me, unfortunately; each time I try to make them, all that happens is the eggs break up in the pan and no amount of YouTube videos or watching celebrity chefs on the TV has made any difference!

  53. Eggs are some of the cheapest animal protein available and can be used for so many different things. Personally, I am a sucker for Eggs Benedict, mostly because I love them poached and my Hollandaise sauce is to die for. Honestly though, eggs are made for breakfast more than any other meal and I miss breakfast more than any other meal. However, I find myself making breakfast often if we have house guests. Usually when I have to make eggs for a large crowd, I make a frittata because then I can just cut everyone a slice and it’s fairly easy. I have also now started making omelettes by boiling them in plastic bags. There’s tons of YouTube videos that show this method. It is great because you can quickly make custom omelettes for a large number of guests and pretty much have them all ready at the same time.

  54. Well I am still a little bit surprised at myself with the fact that in all my years of eating, and loving breakfast food and particularly eggs, I have yet to try a frittata. They sound delicious, but maybe a little more work than I am used to, so I would have to be ready for the effort, and certainly the chance of failure on my first few attempts. For now I am an omelette man, and all I need is a little basil and some cheese and I am happy. Thanks for sharing.


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