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Don’t Be Scared Of Eggs

Having eggs for breakfast has been a staple for hundreds of years throughout the world. Yet cooking eggs for breakfast can be challenging for many home cooks.

Well I’ll share a few secrets for making both scrambled and sunny side up eggs with ease.

The Perfect Scramble

The first thing to know is don’t overcook the eggs. For tender, buttery eggs try these simple tips.

Melt 1 Tbsp butter over medium heat.

Melt 1 Tbsp butter over medium heat.

If you want extra moisture and richness, try whisking a little milk, buttermilk, or sour cream to your beaten eggs.

Two eggs with a little cream added.

Two eggs with a little cream added.

To cook, in a skillet melt 1 Tbsp butter; pour eggs into skillet. Let them sit for 20 to 30 seconds or so or until the bottom begins to set.

Let eggs set 20-30 seconds

Let eggs set 20-30 seconds

With a rubber spatula lift and fold the cooked part towards the center, allowing uncooked eggs to flow to the edges. Repeat until eggs are cooked through but still glossy.

Using spatula fold cooked eggs, and repeat.

Using spatula fold cooked eggs, and repeat.

Serve immediately so they don’t continue cooking and dry out.

Fluffy moist scrambled eggs.

Fluffy moist scrambled eggs.

I like to add a touch of cheese and salsa to my eggs! Enjoy.

I like to add a touch of cheese and salsa to my eggs! Enjoy.

Sunny side Success

A little patience is all you need to whip up picture perfect sunny-side up eggs

IMG01140-20130126-1251

In a skillet melt butter over medium heat. Break eggs into skillet; and season if desired.

Note clear part of the egg whites, this is raw.

Note clear part of the egg whites, this is raw.

Reduce heat to low, if the heat is too high the eggs will scorch along the sides and bottom. Cook eggs for 3-4 minutes.

Egg whites becoming cooked, however there is still a lot of clear whites.

Egg whites becoming cooked, however there is still a lot of clear egg whites.

To keep eggs moist while they cook, you can spoon some of the butter over them. the hot butter will also firm up the yokes while the underside cooks.

As you can see there is no part of the egg whites that appear clear. This is cooked and safe to eat.

As you can see there is no part of the egg whites that appear clear. This is cooked and safe to eat.

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

2 responses »

  1. ha, the number of times I’ve broken the yolk while making eggs over-easy…. I think this has inspired me to try it again though!

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