Cracking an egg into a bowl helps control pouring into a pan.
Eggs contain 13 essential nutrients including protein and vitamin B12. An egg contains 13 percent of a person's daily goal for protein consumption and 11 percent of the daily value for B12. At only 70 calories apiece, eggs are a high-protein, nutritious addition to a diet. Add this to my Recipe Box.
Hard-Boiled Eggs
The key to perfect hard-boiled eggs is to buy the eggs at least five days before boiling. Place the eggs in a saucepan, forming a single layer, and add enough cold water to cover the tops of the eggs by two inches. Though it is optional, adding a tablespoon of vinegar to the water will prevent running from any cracked eggs. Adding a pinch of salt also helps with this and with peeling.
Heat the water just to a boil. Remove the pan and turn the heat to low. Return pan to heat and simmer for a minute. Turn off the heat and remove the pan. Cover the pan and let sit for 10 to 12 minutes. Use a slotted spoon to remove the eggs and place them in a bowl of cold water until the eggs cool. Drain the water and store the eggs in the refrigerator.
Peeling Eggs
Before cooking hard-boiled eggs, take each raw egg in your hand and gently pierce the shell at the larger end of the egg. The hole should be small and through the shell only, not the membrane inside, to prevent egg from leaking out during cooking. Boil and cool the eggs as directed. The addition of the hole should cause the egg to shrink in away from the shell while cooking. Crack the shell at the point of the hole and begin pulling it away from the egg. The shell should remove easily.
Poached Eggs
Poached eggs may be eaten on top of toast or in eggs Benedict. To cook poached eggs, place two inches of water and a teaspoon of vinegar in the bottom of a pot and heat on the stove until it is just about to the point of boiling but not actually boiling. While the water is heating, crack open an egg and pour it into a small dish.
When the water is ready, use one hand to stir the water and the other hand to pour the egg from the dish into the water. Let cook for four to five minutes. Check to see if it's done by gently pushing with the spatula. Scoop out done egg with a slotted spoon and lay on a paper towel to drain.
Classic Omelet
The ingredients for a classic omelet are two eggs, a teaspoon of butter, a tablespoon of milk, seasonings and a quarter cup of filling ingredients. Crack the two eggs into a bowl and use a fork to gently stir until they're beaten. Stir in the milk and herbs. Melt the butter in an omelet pan. Once the butter is completely melted, but not yet brown, pour in the egg mixture. Make sure the egg spreads evenly with a tilt of the pan.
When the eggs are cooked on the edges but the center is still wet, add the filling to the center. Fold in one third of the omelet to touch the filling. Use a spatula to gently slide the omelet over to the side of the pan. Place the pan over a serving plate and let the omelet fall onto it in such a way that it folds itself, with both folds ending up underneath the omelet on the plate.
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