All Ingredients

Eggs

Eggs cook in a few minutes and work for any meal. If you can scramble an egg, you can make half the breakfasts on this site.

How to scramble eggs

  1. Crack the eggs into a bowl. Add a pinch of salt if you have it. Beat them, meaning stir hard with a fork, until the yellow and white are fully mixed.
  2. Melt a little butter or oil in a skillet (frying pan) over medium-low heat, about one quarter of the way past low.
  3. Pour in the eggs. Wait about 20 seconds without stirring, until the edges start to turn solid.
  4. Slowly push the eggs from the edges to the middle with a spatula. Keep doing this.
  5. When the eggs are mostly firm but still look a little wet, take the pan off the heat. They'll finish cooking from the heat of the pan.

How to fry an egg

  1. Heat a spoon of oil or butter in a skillet over medium heat.
  2. Crack the egg into the pan.
  3. Cook 2 to 3 minutes, until the white is solid and no longer see-through. The yolk (the yellow part) will still be runny.
  4. For a firm yolk, flip it with a spatula and cook 1 more minute.

How to hard-boil eggs

  1. Put the eggs in a pot and cover them with cold water, about an inch above the eggs (roughly the top part of your thumb).
  2. Bring to a boil. Then turn off the heat, put the lid on, and wait 10 to 12 minutes.
  3. Move the eggs into a bowl of cold water so they stop cooking. When they're cool, tap them on the counter to crack the shell, and peel.

How to use it

  • Crack eggs on a flat counter, not the edge of a bowl. You'll get fewer shell pieces.
  • If a piece of shell falls in, scoop it out with a bigger piece of shell. It works better than a finger or a spoon.
  • Low heat makes soft eggs. High heat makes them rubbery and brown on the bottom.
  • An egg is cooked when the white is firm all the way through, with no clear runny parts.
  • If an egg smells bad when you crack it, throw it out. A bad egg is easy to smell.

Storage

  • Keep eggs in the fridge, in their carton. They keep 3 to 5 weeks.
  • Hard-boiled eggs keep about a week in the fridge. They're a good grab-and-go snack.
  • Have more eggs than you can use? Beat them, pour them into a freezer bag or container, and freeze for up to a year. Don't freeze eggs in the shell.

18 recipes using Eggs