Easy Egg Dishes
Soft or hard, fried or baked, poached or scrambled, eggs are perfect for serving at breakfast or any time of the day, which makes them a perfect keep-it-interesting ingredient option when we’re all doing more cooking at home. They’re one of the least expensive and most versatile sources of animal protein, with a dozen sometimes priced as low as $1 on sale. A few good tips to keep in mind when cooking eggs: Cast-iron cookware can react chemically with egg whites, turning eggs a harmless — but unappetizing — green. If possible, use nonstick cookware instead. The best way to test an egg for freshness is to put it in the bottom of a bowl of water. Fresh eggs rest on their sides, while questionable eggs float. Egg products are featured in a wide variety of sophisticated fare, but even an inexperienced cook can master the simple recipes here with ease.
Hard-Boiled Eggs Recipe
Hard-boiled eggs are portable and convenient for eating on their own and serve as the chief ingredient in other tasty breakfast, lunch, or dinner recipes, including salads and sandwiches. They also take little time, and are easy and simple to make. For easy-to-peel shells, boil eggs that have been sitting in the refrigerator for a few days. Place the raw eggs at the bottom of a pot just big enough to accommodate them (with too much room to move around, the shells may crack before the whites have solidified). Add cool water to a level 1 or 2 inches above the eggs. Put the pot on a cold burner, then turn on the stove and bring the water to a full, rolling boil. Turn off the heat and let the eggs sit in the water for 15 minutes. Remove the hard-boiled eggs from the water and submerge in a bowl of ice water. Hard-boiled eggs can keep in the refrigerator for several days and still be good to eat when you need a protein boost, or decide to make egg salad.
Soft-Boiled Eggs Recipe
Soft-boiled eggs are also easy to make, and take less time than hard-boiled eggs, but need to be served in eggcups. If eggcups are unavailable, make do with a ramekin or teacup filled with dry rice or other small grains. To soft-boil eggs, follow the directions for hard-boiled eggs but let the eggs sit in the water for only 2 to 3 minutes. Although soft-boiled eggs can be eaten on their own, they’re more popular as a sort of dipping sauce for toast — always a fun, tasty addition to brunch. To eat, place the soft-boiled egg with the smaller end facing upward. Gently crack the shell near the top, and either scoop out the runny insides with a spoon or dip toast directly inside the soft, runny parts of the egg.