Whether it’s breakfast, lunch, or dinner, eggs make a great addition to your favorite dishes. Not only are they an excellent source of protein, but they are also quite versatile and can be made a variety of ways. Scrambled, poached, boiled, or fried—you can add them to salads, serve them as a main course, or use them to top a grain bowl—the options are limitless. Start incorporating eggs into your meals by testing out these three different approaches to cooking them.
How to Poach an Egg
In a medium saucepan, heat 3 cups of water and 1 tablespoon of white vinegar to a simmer. Break the cold egg into custard cup or small glass bowl. Holding the cup close to water’s surface, carefully slide the egg into the water. Cook uncovered 3 to 5 minutes, or until the whites and yolks are firm, not runny. Remove eggs with slotted spoon to a plate.
How to Boil an Egg
Fill a 2- or 3-quart saucepan with cold water and add the egg, ensuring that the egg is covered by at least 1 inch of water. Cover the pot, and place over high heat. Allow the water to come to a rapid boil, then turn off heat, and allow the egg to sit in the hot water for about a minute. Use a slotted spoon to remove the egg and place in an ice bath to stop the cooking process. Once cool to the touch, crack the egg against a hard surface and peel the shell. Rinse under cool water to remove any pieces of shell.
How to Fry an Egg
In a medium sauté pan, add a tablespoon of butter, or enough so that the bottom of the pan is evenly coated. Heat the pan so that the butter begins to bubble and pop. Once the pan is hot, break the egg into the center of the pan. Cook until the whites are set and the yolks begin to thicken but are not hard, about 2 to 3 minutes. For sunny-side up eggs, use a spatula to remove to a plate. For over-easy eggs, use a spatula to flip and cook for 1 minute, then remove to plate.