Here’s a brief introduction on different ways to prepare this protein powerhouse.
Hard-cooked eggs
Tips- to prevent cracking, remove eggs from the fridge 30 minutes before cooking.
Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1-inch. Bring eggs to a oil over high heat, immediately remove pan from heat and voer. The residual heat in the water cooks the eggs, 15 minutes for extra-large eggs, 12 minutes for large œuf, and 9 minutes for medium eggs.
Next, drain, and shake the pan gently to crack the eggshells all over. Immediately submerge eggs in ice water bath; set aside to cool. Peel the eggs from the large, rounded end under cool running water.
The cold truth:
Unpeeled, hard-cooked eggs will keep in the refrigerator for up to 1 week. If peeled, store covered in cool water in the fridge for no more than four days.
Poached Eggs
Add 2 to 3 inches of water to a large saucepan or a deep skillet and bring to a boil. Lower the heat to the point where water barely bubbles. Break eggs, one at a time, into small coffee cups. Holding a cup close to the surface, slide egg into the water. Cook the eggs until whites are completely set and yolks are still soft, 3 to five minutes. Take care not to stir. With a slotted spoon, gently lift the eggs from the water and let drain.
Scrambled Eggs
Crack eggs into a bowl. Whisk or beat together 1 Tablespoon of milk per egg with a pinch of salt and pepper, in a large nonstick skillet, melt butter over medium heat. Pour in egg mixture. As the eggs start to set, gently pull them across the pan with an inverted spatula or wooden spoon, forming large soft curds. Continue lifting and folding the eggs until the mixture has thickened and no visible liquid remains.
