Edible Ink

How to Cook an Egg

By / Photography By Bambi Edlund | March 19, 2018
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TIP: Fresher eggs are better for frying or poaching; slightly older eggs are better for boiling, as they’re easier to peel.


No one wants green eggs with their ham. Green-grey yolks are a result of eggs cooking for too long, or at too high a temperature.

Here’s how to forever banish the green yolk:

  • place eggs in a pot (in one layer), and add enough cold water to cover by one inch
  • bring the water to a full boil, then immediately cover with a lid and remove from heat
  • leave for 15 minutes
  • place eggs in a colander and run under cool water to stop cooking

How to peel a hard-boiled egg:

  • lightly tap the egg on the counter until it’s crackled on all sides
  • gently roll the egg between your hands to loosen the shell
  • hold under cool running water, and start peeling at the large end


Poaching the perfect egg takes some practice, but it helps to respect the rules of poaching:

  • bring the water to a simmer—a rolling boil will break apart your egg
  • never salt the water, salt the egg after cooking
  • add a tablespoon of white vinegar to the water
  • crack an egg into a ramekin, and tip the edge of the ramekin into the water, allowing the egg to cook a little before it leaves the ramekin—this helps to reduce white wispies
  • keep ‘em moving—gently stir the water as the eggs cook
  • cook 3 minutes for a soft yolk, up to 5 minutes for a firmer yolk
  • remove from the water with a slotted spoon and lay on a paper towel before serving


Scrambled eggs seem so simple, but they can become a rubbery mess in the blink of an eye. Here’s one way to make a soft, custardy scramble:

  • start with the freshest eggs possible
  • crack the eggs into a bowl and give them a good whip—a whisk beats a fork for getting rid of any trace of streakiness in the finished product
  • season lightly with salt
  • add some butter to the non-stick pan— seriously, just do it (or substitute oil if you must)
  • keep it slow and low—cooking at a lower temperature for a bit longer will keep the eggs moist and soft; for dryer eggs, raise the temperature a bit
  • using a heat-safe spatula, gently push the eggs from one side of the pan to the other, for about two minutes
  • remove from heat when eggs look slightly underdone—they will continue to set between the pan and the plate
  • add salt and pepper; eat immediately


A few tips to help conquer your fear of frying:

  • butter, butter, butter—even if using a nonstick pan (olive oil or cooking oil spray works too)
  • crack the egg into a ramekin
  • heat pan over medium heat, and add the egg when the butter is fully melted and just beginning to foam
  • for sunny-side-up, cover the egg with a domed lid—preferably one slightly smaller than the pan, so it fits right over the egg
  • start checking after 2 minutes for the preferred level of doneness
  • for flipped eggs, skip the lid and turn the eggs as soon as the whites are fully set but not hard, about 1 to 1 and 1/2 minutes

TIP: Bring eggs up to room temperature before cooking or baking.

Article from Edible Philly at http://ediblephilly.ediblecommunities.com/eat/how-cook-egg
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