Cooking Eggs

For eggs that don't stick to the pan and have fully cooked whites and runny yolks: Melt some butter in (or add oil to) an ovenproof skillet over medium heat, add egg, and cook until white begins to set. Transfer skillet to a 400 degree oven and cook until white is completely set. For crispy edges, cook on stove a little longer.
For eggs that peel easily and have silky yolks without a greenish ring: Put eggs (older ones peel the most readily) into a pot and cover with cold water by 1". Bring to a boil, remove pot from heat, cover, and set aside for 13 minutes. Drain, fill pot with ice water, and allow eggs to cool. Crack shells all over and peel.
For eggs with large, soft, moist curds: Put eggs into a bowl, season with salt and pepper, then lightly and briefly beat with a fork. Melt some butter in a skillet over medium-high heat. Add eggs; cook until they begin to set, then, using a spatula, draw eggs toward center of skillet with just a few strokes. Serve immediately.
For eggs with compact, tender whites and soft yolks: Gently simmer plenty of salted water seasoned with vinegar (for each cup of water, add 1 tsp. vinegar) in a deep pan. Crack each egg into a small bowl, slip into water, and cook for 1 minute. Cover and let rest off heat for 4 minutes. Remove eggs with slotted spoon.

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