The eggpocalypse of the past year has been brutal and relentless — and it's not over yet.
Eggs are going to continue to be expensive. You don't wanna waste these little beauties.
So here's a primer for the best, most foolproof ways to prepare the three most popular types of eggs. These things are like protein-infused gold. Treat them (and eat them) as such.
Scrambled eggs:
- Heat a medium stainless-steel skillet (preferably an omelet pan with curved sides).
- Add a generous tablespoon of butter and swirl to coat entire pan.
- When butter is browning just slightly and all foaming has subsided, add two large beaten eggs.
- Moving quickly, continually push the eggs into the center of the pan, letting uncooked egg flow back toward the outer edges.
- Flip eggs over and continue cooking. The whole process should take about a minute or so.
- Salt to taste and serve hot.
Fried eggs:
- In a medium stainless-steel skillet, heat a tablespoon of oil over medium-low until just before smoking.
- Crack two large eggs into a bowl; pour from bowl into the pan.
- Quickly add a few tablespoons of water to the pan and clap a lid on it.
- Let eggs cook/steam until desired consistency (about three minutes for yolks just barely set, less or more depending on what you like).
- Move to plate, season with salt and pepper, serve immediately.
Hard boiled eggs:
- Bring a medium saucepan to a boil.
- Add half a dozen eggs.
- Boil for 7-8 minutes, then, using a slotted spoon, immediately transfer eggs to a bowl of cold water.
- Allow eggs to cool before peeling them.
And there you have it!
When you plunk down $6 for a dozen Grade As, you'll now be prepared to do right by them.
