One of the best ways to know if you’ve made it as an adult is if you have a few standby kitchen skills: you have at least one dinner recipe you can reliable execute, and you can whip up a delicious breakfast for guests with a few pantry staples and zero stress. And the central skill in creating a crowd-pleasing breakfast is mastering a few key egg preparations.
We’ve cracked the top five egg preparations for you, so you can master these skills in one place and wow your next overnight guest—or, let’s be honest, yourself, anytime you’re craving a breakfast sando or a perfectly poached egg.
Let’s dive in!
Alyse showed us how to make perfectly cooked hard and soft-boiled eggs with Egglands Best. It’s an easy preparation for sure—but as with many things, it’s ALL about the timing to get that yolk just right. Watch the video here, or follow these steps:⠀
1. Fill a pot with water and bring it to a boil⠀
2. Lower to a rapid simmer⠀
3. Gently lower Eggland’s Best Eggs into the water with a slotted spoon⠀
4. For soft boiled eggs, simmer 5 minutes for a very runny yolk, 6 minutes for a slightly more set yolk⠀
5. For hard boiled eggs, simmer 7-8 minutes⠀
6. Remove eggs immediately and place them in an ice bath⠀
7. Eat and enjoy!
Nicci, aka The Poach Coach, showed us how to make perfectly cooked poached Eggland’s Best eggs. Watch the video here, or follow these steps to make it happen: ⠀
1. Crack an Eggland’s Best Egg into a small dish, like a condiment dish or a small measuring cup⠀
2. Fill a saucepan with 4 inches of water and bring to a simmer⠀
3. Add one t-spoon of vinegar to the water⠀
4. Using a fork or small whisk, whirl the water around in the pan⠀
5. Gently lower the Eggland’s Best Egg into the water with the small dish⠀
6. Turn off the heat, cover and set a timer for 3-4 minutes (3 minutes for softer yolk and 4 for firmer yolk)⠀
7. Remove the EB egg from the saucepan with a slotted spoon and place it on a plate, a slice of avocado toast, or a salad⠀
8. Eat and enjoy! ⠀
1. Crack two Eggland’s Best Eggs into a bowl and whisk until mixed. For denser eggs, add 1-2 Tbsp of milk.
2. Add butter or oil to a frying pan and heat to medium/high.
3. Once the pan is hot, pour in the EB egg mixture
4. Use a spatula to mix or scramble the EB eggs once the mixture begins to set.
5. For bigger and fluffier pieces, try not to break up the mixture too much.
6. Once the eggs are cooked to your liking, turn off the stove, remove the pan for heat and put your EB scramble on a plate.
7. Eat your EB scramble as is with a little salt and pepper or add some fresh herbs and cheeses and as always, you put your EB eggs on tops of your avo toast.
1. Have your fillings prepared and ready to go (cooked, diced, and sliced!).
2. Crack three Eggland’s Best Eggs into a bowl with a tbsp of water and whisk until mixed.
3. Add butter to a non-stick pan and heat to medium/high.
4. Once the butter is foamy, pour in the EB egg mixture.
5. Once the outside begins to set (after a few seconds), use a spatula to gently scramble the EB eggs towards the center of the pan.
6. Add your fillings.
7. Use your spatula to gently fold one side and then tilt your omelet masterpiece onto your plate.
8. Eat your EB Egg omelet as is or add some fresh herbs, cheeses, tomatoes, or maybe even hot sauce as fun and delicious toppings!
1. Warm pan with a little olive oil or butter in it.
2. Crack EB egg directly into pan.
3. For sunny side up, allow whites to solidify while keeping the yolk runny. Pull off the heat when the edges start to crisp.
4. For over easy, FLIP your sunny side up preparation with a spatula to fry both sides. Egg whites will be firm, but the yolk still runny.
5. Serve in your preferred fashion: in the middle of a sando, atop avo toast or pizza, with a side of delicious pastry. The possibilities are endless!
6. Don’t fret if the yolk breaks! Scrambled eggs make for a delicious back-up plan.
And there you have it: we cracked the code to one of the critical components of adulting. Who will you make breakfast for next?
Free Food Photography Course
Recommend0 recommendationsPublished inRecommend0 recommendationsPublished in