Did you know there are 11 different ways to cook an egg?
Making hard-boiled eggs might seem easy. However, there is a proper way of making the perfect boiled egg. Follow these easy steps and check out our video on making the perfect boiled egg every time.
- Place eggs in a medium pot.
- Fill the pot halfway with water.
- Boil over medium-high heat for 8-10 minutes.
- Drain, then add ice to cool eggs and stop continued cooking.
- Peel, season, and enjoy in your favorite recipe or on top of a salad with dinner tonight.
- Special Note: Remember food safety when boiling eggs. It is not recommended to pierce the egg with a needle before boiling. This can introduce bacteria into the egg before and during cooking. Also, never microwave eggs in the shell, the egg will explode in the microwave oven.
How to Poach an Egg
Poaching allows you to prepare a delicate yolk, which is perfect for breakfast foods, without adding calories from fat like many other cooking methods!
- Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
- TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt, and vinegar in a 12-inch nonstick skillet and do not stir.
- Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan.
- Let it poach: Turn off the heat, cover the pan, and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
Courtesy of Alton Brown’s Perfect Poached Eggs.