You’ve got a dozen eggs in the fridge and not much else. You’re sick of eating cereal and toast but can’t decide on how to cook the eggs. Peruse these options and you might find one that makes your mouth water:
Grease a frying pan. Crack an egg. Cook to your preferred level of doneness. Now use your creativity and the skills you’ve learned attending Colorado culinary arts school to take the egg to the next level by adding zesty spices or eating it with some amazing chorizo and homemade latkes.
Sunny side up Eggs
If you like a slightly runny yolk, this is a quick and easy way to get your desired ration of cooked/runny. Fry an egg in a greased pan until the white is cooked and the yolk is still slightly raw. Add to a plate of hash browns, sausage and toast and you’ve got a tasty meal at any time of day.
Cook an egg for just half the time you would use to make a hard boiled version and you’ve got a soft-boiled egg. These are delicious when eaten with something to soak up the yolk, like a crepe or fresh bread. They are also amazing with Hollandaise sauce or in eggs Florentine.
Crack the eggs in a bowl. Use a fork or whisk to whip the eggs for a minute to mix together the yolks and the whites. Pour into a greased frying pan and use a spatula to continuously move the egg pieces around the pan. This method is super easy and takes less than five minutes. If you’re in a real hurry or you’re super hungry and just can’t wait, skip the whisking part and crack the eggs right into the pan. They won’t be as fluffy as if you had taken the time to mix them, but you’ll be able to eat a few seconds sooner.
Put an inch of water in a sauce pan and set it to boil. Crack an egg into a small cup. Right as the water starts to boil, use a spatula to create a small whirlpool in the water. Pour the egg into the water. Let it cook for about four minutes. Use a spoon with holes in it to retrieve the egg from the hot water. The yoke should be runny and the white fully cooked. Enjoy!