Sherry Landen, sous chef at Downtown breakfast phenom Eat, shared which eggs to cook for a variety of occasions.
Delight party guests: Egg in a basket
What you need: Eggs, bacon, bread, muffin pan, cookie cutter
How to make it: Preheat oven to 375. Precook bacon to half done and spray muffin pan with oil. With a cookie cutter, cut bread into circle shapes and line bottom of each muffin cup. Line cup edges with bacon, then crack eggs on top. Season to taste and bake for 10-12 minutes, or more if you prefer harder-cooked eggs.
Why: “It’s different. You can really present it well.”
Difficulty level: 2 (out of 5)
Impress a new significant other: Basted
What you need: Egg, non-stick skillet, butter or oil
How to make it: Add butter or oil to skillet and allow oil to get mildly hot (medium-low heat). Crack egg in and cook for 30 seconds. When egg white turns from clear to white, add 1 tbsp. water to pan and immediately cover with lid for 1 ½ to 2 minutes. Egg is done when white is set and yolk is firm. Landen suggests serving with roasted potatoes, onions and peppers.
Why: “Not many people know the basted egg exists. If you’ve done it over and over again it’s not so hard, but it impresses other people.” Difficulty level: 4-5
Enjoy alone: Soft-boiled
What you need: Egg, saucepan, cold water, ice water
How to make it: Using cold water, put entire egg (with shell on) in pan and bring to a boil. When water begins to boil, remove pot from burner and let sit for 4 minutes. “I ice the eggs right away in an ice bath,” Landen says. “They come out perfect. They’re soft. The yolk is not too runny. I like sriracha on mine.”
Why: “It’s easy! I love it.”
Difficulty level: 2-3
Eat for breakfast: Scrambled
What you need: Eggs, non-stick skillet, bowl, wooden spoon, milk (optional)
How to make it: “It’s all on how well you beat [the eggs],” Landen says. That’s the secret to those extra-fluffy scrambles you get from your favorite breakfast spot. In a separate bowl, beat eggs thoroughly (add milk if you desire). In skillet, turn heat on low and add oil, then add eggs, keeping heat on low. Using a wooden spoon, mix eggs for 2 minutes or until cooked.
Why: It’s comfort food.
Difficulty level: 1
Eat for dinner: Sunny side up
What you need: Egg, non-stick skillet, oil
How to make it: Add oil to pan. Once oil is mildly hot, crack egg in. “You want to cook it slow so the oil [doesn’t get] too hot.” Once clear part of egg turns white, spoon hot oil onto the white to slightly cook them without interfering with the yolk. Cook on low heat for 2 minutes, then spoon oil over the yolk. How do you get your perfectly cooked egg out without making a mess? It’s all about the pan. “If you’re using a non-stick skillet you can just slide it out.”
Why: “I always eat eggs for dinner. I like dipping my toast in the yolk.” Landen suggests pairing it with the typical breakfast fixings, like sausage and hash browns.
Difficulty level: 4-5
Wow your parents: Poached
What you need: Egg, saucepan, fine mesh strainer, slotted spoon
How to make it: Start with a fresh egg. “The fresher the better.” While water is boiling, crack egg into strainer to get rid of excess egg white. Return boiling water to simmer and lower egg in, stirring water in a circular motion with slotted spoon for 3 o 4 minutes. “I put [the egg] into ice water and let it get firm and settle.” Serve on a muffin or toast.
Why: “Parents are looking for something a bit more impressive. It’s not as easy as people think it is.”
Difficulty level: 4-5
BACK TO: The How-To Issue
