Take your eggs beyond scrambled.
These egg recipes, from classics like sunny-side up to elegant quiche and omelettes, are guaranteed to upgrade your breakfasts.
that form perfectly tight orbs, takes some practice to master.To get you off on the right foot, we're starting the list below with basic techniques for frying, scrambling, poaching, and boiling eggs. After you get comfortable with those fundamentals, we have a whole range of delicious recipes to put your newfound skills to use: chilaquiles with bright
chile verdeand homemade tortilla chips, classic eggs Benedict, and hearty scrambled-egg biscuit sandwiches with dill, to name just a few.Got burning questions about egg labeling, what size to get, and what those grades really mean? Stop by ourfirst to learn everything you need to know.
The Basics: Easy and Classic Egg RecipesSunny-Side Up Fried EggsVicky WasikFor a lovely presentation and minimal work (no flipping required!), you can't beat a pair of classic sunny-side up eggs—perfectly intact, bright yolks framed by softly set white. Cracking an egg into a pan and seasoning with salt are all it takes. Just remember to keep the heat down around medium so that the whites are just set before the yolk overcooks. headtopics.com
Classic Over-Easy Fried EggsVicky WasikNot wild about the texture of egg whites that are just this side of runny? For more firmly set eggs, over easy—carefully flipping and serving the eggs upside down—is the way to go. You'll cook them almost all the way through on one side, then flip and continue cooking for just five to 10 seconds more, allowing the white to firm up while the yolk stays liquid.
Crispy Fried EggsJ. Kenji López-AltUnlike a traditional sunny-side up egg, with its snowy, unmarred white, these fried eggs are reallyfried, with crispy, lacy, browned edges. To get there, use medium-high heat and a generous amount of oil, giving you enough to baste the whites with as they cook, which puffs them up and helps them cook faster.
Fluffy Scrambled EggsVicky WasikLike fried eggs, scrambled eggs come in a range of styles. This is the type you're most likely to see in an American diner, with large, fluffy curds. To achieve that, we cook the eggs over medium-high heat and keep the stirring to a minimum. Though these naturally come out a bit drier than other scrambled-egg preparations, pre-salting the eggs keeps them plenty tender.
Soft-Scrambled EggsVicky Wasik Read more: Serious Eats »
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