Haven’t quite conquered a poached egg? Does your sunny side up look more like a scramble? Here’s a step-by-step guide to pan-perfect eggs.
Cooking eggs well on a consistent basis can be deceptively hard, but we’re here to help. Executing a perfectly cooked egg dish is all about technique and, in some instances, about having the right tools.ScrambledThe key to making the creamiest, softest scrambled eggs ever is to cook them low and slow.
For this technique, steam is your friend. Place a heatproof colander or steamer basket in a large, deep pot that has a well-fitting lid. Transfer the eggs to the colander and add enough water to just touch the bottom of the eggs. If your colander is low or has very short legs, prop it up with a heatproof ramekin so you don’t boil the pot dry. Bring the water to a boil and cover the pot with its lid. Steam the eggs, with the water at a low boil, for 20 to 22 minutes.
Crack eggs into the pan, season them with salt and pepper and cover the pan with its lid. Cooking time depends on how you soft you like the yolk, so set a timer or keep an eye on the clock.
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