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.
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.)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!