Category: Uncategorized

A quick roundup of some of the most popular and easiest ways to cook eggs. In all cases, you can finish the eggs off with a sprinkle of salt and a dash of black pepper or whatever seasoning you desire:

Hard boiled

Place up to 5 eggs in a pot of water just high enough to cover them. Set the timer for fifteen minutes and turn heat to high. Make sure water does not boil over. When the timer goes off, rinse eggs in cool water and refrigerate or let them sit in cool water for a minute before handling then peel and eat.

How this works: In approximately 7 mins the water will boil. In approximately 8 mins from the onset of the boil, the egg will be perfectly cooked. (I have tried this timing and found it to work on many different stoves. But if you find your stove’s timing is different, adjust accordingly).

Scrambled: Low and slow

Whip up to 6 eggs together and cook in a well buttered or oiled pan on low heat. Use a rubber spatula to occasionally move eggs from bottom of pan. Cook for 10-15 minutes, removing from heat when slightly underdone.

BIG QUESTION: Do I need to add milk to scrambled eggs: BIG ANSWER: No. While a little bit of liquid may make the eggs a little creamier, adding milk while mostly just dilute the flavor of the eggs and make them rubbery.

Fried: Sunnyside up, Over Easy, or Over Well

You’ll want a nonstick pan, preferably an egg pan, well greased with butter or a neutral-flavored oil like vegetable oil or grapeseed oil. (Alternately, you can use a well greased stainless steel or cast iron skillet but the egg may not loosen as easily.)

Turn the heat to medium high. Once pan is warm, crack egg in pan. Let cook for a minute. Add 1 tsp water, pouring into the side of the pan, then cover with a glass lid. Cook until white is cooked through, edges are crispy, and yolk is mostly still. Serve sunnyside up as is, or if preferred, flip and cook for a minute on the other side and serve over easy (or cook for another minute to serve over well).

Soft Boiled

Place up to 5 eggs in a pot of water just high enough to cover them. Turn burner to high. Set timer for 13 minutes. When timer sounds, turn off heat, remove pan, and rinse eggs in cool water. Leave eggs to cool in a bowl of cool water for a minute before handling. Crack and cut or peel and serve.

These are some of our top techniques for getting perfect eggs quickly. For some alternatives, check out the top five ways to scramble eggs, the top five unusual ways to cook eggs, and the best egg pans for cooking the most eggsellent eggs.

Low and slow, yeah. That’s how I like…my moves? My men? My music? Oh, wait, my eggs! Yeah, that’s right. Low and slow for the eggs. Let me tell you how it’s done.

Low and Slow Scrambled Eggs

It’s the yin and the yang, the night and the day, the yolk and the white that gives life it’s perfect balance. However, two such perfect and polar opposites present a certain inherent riddle. How can one cook a creamy yolk through without causing the delicate egg white to rapidly cook off its water, constrict, and turn rubbery?

How, indeed. Low and slow is the answer. The low and slow approach allows the yolk to cook through without drying out the white. Like the very egg itself, low and slow is the perfect balance. Here’s how it’s done:

1.        First, get an appropriately sized pan for the number of eggs you’re using (2 to 6). Now put the pan on the burner and turn the heat real low. Like I’m talking to a setting number 1. Maybe 1.5. Perhaps a 2 if your burner runs cool. According to this article in Southern Living, you want the pan just hot enough to melt butter.

2.        Which is perfect since now it’s time to get a big ole slab of butter. Is it healthy? No. It is right? Debatable. But what can’t be denied is that it is what the pros do. So if you want restaurant-style eggs, put a tablespoon of butter in that pan. If you want a healthier, lower fat version, then only use either a little slice of butter or enough cooking oil to coat the pan. Or use a good butter substitute. My favorite is Brummel & Brown’s.

3.        In a separate bowl, crack 2 to 6 eggs. Whip the eggs briskly using a whisk or fork until the egg yolks and whites are combined. This will allow a little air into the mixture to help it get fluffy.

4.        Pour the egg mixture into the pan. Let it cook for a minute or two until the bottom is slightly cooked through then use a rubber spatula (or spoon if you don’t have one) to gently push the bottom of the eggs around. Let cook more and repeat until eggs are cooked through.

5.        The eggs should take about to 10 to 15 minutes to cook through at that heat. As you will not need to continuously stir them or anything, you can step away (safely) and check them every few minutes. Just don’t leave them too long or you run the risk of overcooking the eggs at the bottom of the pan.

6.        Pull the eggs off the heat while they are slightly undercooked (as they will continue to cook once removed from the heat). Serve immediately. Sprinkle with crumbled cheese, herbs, or salt and pepper.

Now that you’ve mastered low and slow, check out our other best ways to cook eggs.

Humans have been eating eggs for an estimated 6 million years. Sure, 6 million years ago eating eggs came with the extra thrill of sneaking up to the nest, snatching up breakfast, and then hightailing it out of there as fast as possible. Kind of gives a new meaning to taking food to go.

Though the thrills of egg snatching may be long gone with our ancestors, even nowadays the average homo sapiens americana is buying and eating approximately 280 eggs each year. That’s no yolk.

So what makes eggs so edible?

The perfect food

It’s quite possible that eggs are the perfect food. For example. Healthline describes eggs as “the healthiest food on the planet.”  This is because eggs are packed with:

Vitamins B12, B2, B5, which are essential to helping your body process nutrients,  and Vitamin A, which is needed for vision, cell growth, and reproduction.

Selenium, which prevents against cell damage and reduces the risk of disease, calcium and other essential minerals.

Eggs provide choline, a key brain food that protects against major diseases like heart disease.

Essential amino acids that are vital to the body’s ability to absorb nutrients and repair damaged tissue.

Eggs are also one of the highest quality sources of protein. Proteins are the workhorses of the cellular system because they provide the complex capabilities to repair and grow cells.

It’s no wonder that people in the know refer to eggs as “nature’s multivitamin.”

And so delicious

It’s no wonder humans are drawn to eat so many eggs considering that with all those nutrients they just feel good in your belly! But still, what exactly makes them so yummy delicious?

The main reason eggs are so yummy delicious is because they are truly a 2-in-1 powerhouse of taste and texture, like nature’s little lunchbox. The yolk is the star of the show and brings all the creamy goodness because it contains nearly all of the fat in the egg and importantly, all the water-soluble minerals and vitamins. 

For this reason, whole eggs have been found to have more health benefits than eating egg whites, including a study which showed that after working out young men who consumed wholes eggs versus only egg whites, built and repaired muscle more quickly.

Egg yolks are creamy because they contain lipids and proteins. Lipids are fats, and proteins have densely coiled structures that adds to the creamy texture.

Egg whites, on the other hand, are almost ninety percent water but that last percent is packed with proteins. Because they contain all 9 amino acids, egg whites, like meats, are considered a complete protein.  One again, the egg shows off its inherent completeness.

EGG White: You complete me!

EGG Yolk: Let’s stay in tonight.

When you heat up egg whites, their densely wound proteins unfurl, trapping the water around them inside. This is what gives egg whites their sleek consistency. If you cook egg whites for too long or at too high of a heat, the protein becomes stiff and dry, shrinking and pushing the water out, which then evaporates.

But, if you cook the egg white and egg yolk low and slow, then the egg’s naturally balanced perfection will be achieved. Thanks to incredible balance of proteins, lipids, and nutrients.

So, people eat egg whites when they want to get a lot of protein and no fat or cholesterol. But studies like the one I mentioned have shown that for certain things like building muscle it’s equally important to have the vitamins, minerals, and fats that are only found in the yolks.

Bottom line: the densely structured protein combined with the creamy fat is the perfect balance of nutritious goodness. But like most great teams, each member shines pretty brightly on their own. Put them together though, and you have something incredible. And very edible.

So if eggs are so goshdarn delicious, we should probably consider the best ways to cook eggs.

Well, we didn’t necessarily want to start this blog (that has been on our minds for a long time) right at a moment of critical symbolic socioeconomic – political relevance for the humble Egg, but here we are. Eggslist is born, or hatched we should say, and we hope that you may find it a nice respite from burdensome egg prices, if nothing else, and certainly a place to find useful information and delightful insight into our friend, often fried, the good ol’ egg.