16 June 2016 thumb The different Ways to Cook Eggs

Eggs are a wonderfully versatile food which can be used in many ways to create individual meals, or snacks, relatively cheaply. The various methods employed in the use of eggs include meals suitable for breakfasts, lunches and dinners, and often help to provide instant food when there is little in the larder. The ways to cook eggs are diverse and the guide given below gives different methods of cooking to suit different occasions.

Learning to break eggs

Before setting out on an adventure in cooking eggs, learning to break them effectively without breaking the yolk is essential. Although many dishes include breaking up the yolk, others depend upon this being entire, and it’s good practice to break eggs with the yolk intact before trying some of the methods shown below. To do this, hold the egg firmly. Tap the egg onto the side of a bowl sufficiently to crack the shell. Hold the egg in two hands and break the shell, allowing the egg to flow into the bowl intact, avoiding any egg shell being included in the mix.

Poaching eggs

Poached eggs are a great meal for those on limited diets restricted to less fat. These are cooked in water, and can be cooked in a poacher which is a tool specifically made for this dish. If a poacher is not available, they can also be cooked in a normal frying pan. In a poacher, the bottom section of the poacher is filled with water, leaving enough space so that the boiling water does not overflow. The eggs are placed in the non stick dishes provided and the pan placed on a source of heat. It is essential to use the lid, as this helps cook the top of the eggs. When boiling point is reached, lower the heat and simmer until the top of the egg is white and there is no raw egg left.

For those using a frying pan, place water into the pan, up to two thirds of the available space. Allow this to boil. Break an egg into the water, and allow to cook. As the egg cooks, baste the top of the egg with water, until it is completely white.

Scrambled eggs

Scrambled eggs are achieved by beating the required amount of eggs in a bowl, and adding a small knob of butter, and two tablespoons of milk per 3 eggs. Salt and pepper are added to individual taste. Beat the eggs until the mixture is well mixed. The beating process puts air into the mixture and a good beating ensures light scrambled eggs. Place the mixture into a saucepan on a low heat and ensure that it is stirred at all times until cooked. When cooked, the mixture should be slightly runny and not too dry. A little cheese can be added to scrambled eggs by grating this into the mixture at the beginning of the project.


Making an omelet uses as many or as few eggs as desired, the ideal being 2 per person. Beat the eggs in a bowl with salt and pepper and a tablespoon of milk. Add a little oil to a frying pan. A tablespoon of cream can substitute the milk. To test the heat of the oil, drop a little of the mixture into it. When this fizzles, then the oil is at the correct temperature. Pour the mix into the frying pan. Allow the egg to cook. It should rise a little during the cooking process. Use a spatula to work under the edges, so that any runny egg goes down the side of the omelet into the hot pan. If a well cooked omelet is desired, turn the omelet over. If a lightly cooked one is the aim, roll the omelet as it cooks and turn the heat down until sufficiently cooked.

Boiled eggs

Boiled eggs are delicious. These are left in their shell, and when cooked, the top is removed with a knife and they are eaten with toast. Boil a pan with sufficient water to cover the amount of eggs being boiled. Take the eggs out of the fridge in advance. Add a little drop of vinegar into the water, as this helps the water to remain at the correct temperature to avoid breaking the shell.

Place the entire eggs into the water gently with a tablespoon and set the timer. For eggs which have a soft yolk, the time for a medium sized egg should be four minutes. Remove the egg from the water immediately when this timing is finished, as left in the pan, the egg will continue to cook. For hard boiled eggs, the time from boiling point is 6 minutes for a medium sized egg.

Microwave alternatives

Scrambled eggs can be made in a microwave. Prepare the eggs as shown above, and place into a microwave proof dish. Put into the microwave at full heat for two minutes. Then give the eggs a good stir to loosen up the consistency of the eggs.

The above cooking methods for eggs are basic ones. For omelets other ingredients can be added during the process. Cheese, mushrooms, ham or other items can be placed on top of the omelet in the pan after the base of the egg has solidified, and then the omelet can be rolled so that all the ingredients are left safely inside the omelet to cook.

Eggs are extremely versatile and with a little imagination can be used to create many dishes, as well as being a great ingredient for most cake and batter mixes. To make the most of eggs, look into buying a cookery book devoted to the use of eggs, and the supply of recipes will be very wide indeed.