How to make perfect EGGS!

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PERFECT FLUFFY SCRAMBLED EGGS!

PERFECT EGGS EVERY TIME!

 

Making perfect eggs every time!

We LOVE breakfast in our home and I serve up a variety of different foods during the week to start the day off right. At least twice a week I prepare eggs and when I do I want them to be perfect or should I say my family would like for them to be perfect. Over the years of hearing, these eggs are too runny, too hard, too soft, jiggles too much, not fluffy, too fluffy, I have perfected the egg to my families liking. I spent the whole day in the kitchen to go over in detail the timing and ingredients. I went through several dozens of eggs and my whole house smelled like eggs but it was worth it in the end.

Here are some recipes and techniques for the fluffiest scrambled eggs, the perfect poached egg, the just right soft boiled egg, omelets that melt in your mouth, no jiggle fried eggs along with creamy egg salad and deviled eggs!

FLUFFY SCRAMBLED EGGS

I salt my eggs after they are cooked with kosher salt or a flavored finishing salt. Salting the eggs before hand tends to toughen them up.

INGREDIENTS

Organic extra virgin olive oil Cooking spray
6 organic eggs
1 egg yolk
3 tablespoons of milk
1 tablespoon of cold unsalted butter cut into small pieces
Kosher salt and pepper to taste
1 sprig of Italian parsley, 2 chives
Pierce the yolks to open them with a fork. Beat together eggs and milk until well combined.  Spray an 8 to 10-inch skillet generously with cooking spray. Turn the heat to medium and immediately add the eggs and the butter.
Use chopsticks to constantly move the eggs especially on the sides until they start to curdle and look wet. Turn heat to low and be patient while you continue to cook. Low and slow will give you creamy fluffy eggs.
At this point use a rubber spatula and constantly scrape along the bottom and sides towards the middle of the skillet to keep them fluffed.
Fold the eggs over until they look just slightly wet. Transfer the eggs immediately to a warmed plate and garnish with parsley and chives! Salt and pepper to taste.

SOFT BOILED EGGS!


As a kid, my sister and brother and I called these eggs, “Dip in Eggs” and we just loved them!
Here are a few tips to share with you so you can have perfect soft boiled eggs every time. If the eggs are too fresh, less than five days old from the packaging date, they are difficult to peel. I would suggest using eggs that are at least 4 days old. Always use a small pan, or a pan that is just large enough for the number of eggs that you are going to boil, in this case, 4. Gently place the 4 eggs into the bottom of the pan and cover with water by 2″ inches. Turn the heat to medium-high and bring to a boil. Boil for 2-1/2 minutes for a creamy yolk.
In the meantime toast your favorite bread then spread the coconut butter over and slice it into strips to dip into the creamy yolk.

As soon as the cooking time is up, remove the eggs from the boiling water and run them under a cold running water for 20 seconds, this will stop the eggs from cooking in their own heat. If you wait too long to rinse and eat the egg after you take it out of the boiling water it will continue to cook and the yolk will get hard.
Place the eggs in an egg holder. Tap the top of the egg with your teaspoon to crack the shell and peel. Use your spoon to lift the egg white to reveal the yolk. Add a pinch of salt and pepper to taste. Dip in that toast!!!!

PERFECTLY POACHED EGGS!


It isn’t hard to make the perfect poached egg, just follow these easy steps

  • 4 organic eggs
  • 2 tablespoon white wine vinegar
  • Approximately 2 to 2-1/2  cups of water
  • Kosher salt

I only do 4 eggs at a time to keep everything under control.
Break the eggs into a custard cup first and not directly into the boiling water.
Add 3 to 4 inches of water to a deep-sided saute pan, containing at least 3 inches of water, add vinegar to the water, this will help the egg whites to congeal.
Bring the water to a gentle boil, pour in eggs quickly, no need to swirl the water. Start your time from the first egg you poured in, 2-1/2 minutes per egg.
If you see that the yolks are peeking up over the water and you can’t add any more without it overflowing use a large spoon to gently drizzle water continuously over to help cook the tops.
I only do 4 at a time to keep everything under control.
I like for the whites to be solid and the yolk creamy.
Always remove eggs with a slotted spoon and gently place on a paper towel to absorb excess water.

FRENCH OMELET 

Makes 2

Pre-heat oven to 175
6 large organic eggs
Organic extra virgin olive oil Cooking Spray
2 tablespoons cold unsalted butter
2 teaspoons extra virgin olive oil
Pinch each of kosher salt and pepper
1/2 cup Gruyere cheese, grated
2 tablespoons Italian parsley, chopped fine
4 fresh basil leaves, rolled and sliced into thin ribbons

INSTRUCTIONS

Pre-heat oven to 175F            

Cube the butter into small pieces and place in the freezer for 10 minutes.
For each omelet Crack 2 whole eggs plus one egg yolk into a medium bowl.
Poke the yolks with the fork to break them then beat eggs until well combined.
Spray an 8″ inch skillet on medium-low heat generously with cooking spray, add the egg mixture, 1 tablespoon of butter and 1 teaspoon of olive oil, swirl. When the sides of the pan start to solidify push them inward gently using a spatula, tilt the pan and let the uncooked eggs pour into the bottom of the pan. Keep doing this gently until the eggs have stopped running, the top will still be uncooked, sprinkle on a pinch of salt and pepper.  Shake the pan back and forth to loosen the eggs. Once they slide back and forth smoothly gently flip over using a metal spatula and cook for 20 seconds. Turn off the heat and remove the pan from the heat source.
Sprinkle 1/4 cup of the Gruyere cheese over the eggs. Sprinkle ½ teaspoon of parsley and several strips of the basil.
Place a paper towel on a cutting board. Use a metal spatula to help you slide the omelet out of the pan onto the bottom half of the paper towel. Start from the bottom of the paper towel and lift the sides to gently start to roll and guide the omelet into a cylinder. Place on a  plate and into the oven to keep warm while you make the second omelet.
Makes 2 omelets

EGG SALAD 


After dozens and dozens of different ways to make EGG SALAD finally a perfect balance between texture and taste.

  • 6 organic eggs
  • 1 celery rib chopped into small pieces
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 3/4 cups mayonnaise

Place the eggs in a saucepan large enough to fit snugly, and bring to a gentle boil. Boil for three minutes, remove from heat and let sit covered for 10 minutes. Immerse the eggs in an ice bath for 5 minutes. Drain, shake the pan back and forth roughly to crack and loosen the shells. Peel under cool running water. Separate the yolks from the white. Chop the egg whites into small pieces, set aside in a bowl. Mash the yolks finely with a fork add 1/2 cup of mayonnaise and whip it in with a fork until creamy, add to the egg whites. Add the celery, Dijon and yellow mustard and mix well.
DEVILED EGGS
Hints for making light and fluffy deviled eggs that make the perfect appetizer or snack!

Don’t use eggs less than 4 days old, it will make the egg shells impossible to peel, ahhhhhhhh! It’s so frustrating when you go to peel the shells the whole egg starts to fall apart!

  • 6 Organic eggs
  • 4 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 3 radishes, sliced thin then cut into matchsticks

Place the eggs in a pot and add cool tap water to cover the eggs by 2 inches. On medium-high heat, bring the water to a boil for 3 minutes. Turn off the burner cover the pot, and move it off the burner. Let sit for 7 minutes.
Remove the eggs using a slotted spoon. Place the eggs in a bowl and hold under cool running water for 1 minute then into a bowl filled with water and ice for 10 minutes. Drain the water, cover with a lid and shake the pan back and forth vigorously to crack the shells.

Under cool running water start to peel away the shells and gently lift the thin skin under the shell. The shells should then slide off easily.
Let the eggs cool to room temperature.
Slice the eggs in half from top to bottom or slice in half in the middle

FRIED EGG ( Eggs)
Gone are the rubbery fried egg with the tough whites and half harden yolks!


Frying an egg takes a little time a patience. If the flame is too high the edges will start to congeal and begin to  crust before the middle is cooked through. If you like your egg whites leathery and the yolks slimy and still giggling (yuck) you will be happy, if you like soft tender egg whites and a yolks cooked perfectly  when you cut into them, it will burst open releasing a brightly colored yellow creamy yolk that oozes slowly onto your plate! I don’t use butter or oil I prefer the natural clean taste of the egg using only kosher salt and pepper. I season the pan with plain cooking spray to make the egg slide out of the pan with not effort!
  

  • 1 or 2 organic eggs
  • Cooking vegetable spray

Spray a 6″ inch frying generously with cooking spray. Turn the heat to low and immediately crack an egg into the pan. When the egg whites have cooked (about 1-1/2 to 2 minutes gently shake the pan back and forth to loosen the eggs completely from the pan and they freely slide back and forth. Continue to cook 1 minute more.
At this point if you want to flip them for over easy eggs, to so using a metal spatula and cook for 20 seconds. Slide the eggs off onto a plate
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What’s Your Favorite Way To Make An Egg?

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3 Comments

  1. shaiana

    This dish is one of a kind! Choosing a site with a vast array of recipes is really a task unlike Gourmadia you can choose from a-z kinds of recipes!

    Reply
  2. dholcomb1

    Thanks. I still have problems with fried eggs unless I make them a lot. Teenager changes his mind too often.

    Reply

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