Let’s face it: eggs from a restaurant always seem to come out better than they do at home—but why is that? Could it be because we just don’t know how to make them in the style we really enjoy the most? Not to fear—this guide to making your eggs every which way is the only thing you need to be master of the griddle!
Hard-Boiled: Place the eggs in a pot of cold water, and then heat up the pot on high until water comes to a rolling boil. Once the water boils, remove the pot from the heat, and leave the eggs to sit in the water for 15 minutes. Rinse with cold water, and then remove the shells.
Omelet: Heat up a pan on medium heat, and grease with cooking spray. Crack four eggs into a bowl, and whisk together with milk and cheese, if desired. Pour the mixture into the heated pan, and cook until a slightly browned edge forms. Add in the filling, and fold the omelet over. Flip, and cook for another minute before serving.
Over Easy: Heat a frying pan on medium, and gently crack an egg into a greased pan. Cook until the edges begin to brown. Once brown, gently flip over and continue to cook another 45 seconds.
Poached: Fill a small saucepan with water and ½ teaspoon of white vinegar. Bring to a boil. Reduce heat to a simmer, and then crack an egg into a bowl. Create a whirlpool with a spoon in the water, and gently pour the egg into the middle of the pot. Cook for 3–5 minutes, and then remove the egg from the water with a slotted spoon.
Scrambled: Heat a frying pan on medium heat, and then grease with butter. Add in the desired number of eggs (about 2–3 for one serving), and cook for one minute. Add in salt, pepper, and other toppings, if desired. Scrape the sides of the pan, and scramble with a spatula until no liquid remains.
Sunny-Side Up: Heat a frying pan on medium heat, and then grease with butter. Once hot, crack in an egg, and cook until the edges are slightly browned.
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