Evelyn Negri-Albert

EatsbyEve

Here, you’ll find anything and everything food-related. Cooking and experimenting in the kitchen is something that I’ve been doing all my life, and it brings me so much joy to share my (amateur) knowledge with you.

guide to eggs

 

Eggs and I may very well have a romantic relationship. Semi-kidding, but anyone who knows me knows that I’m on an egg-kick. What I’ve learned so far: eggs need specific tending to because they are delicate, fragile bundles of joy.


poached

Poached eggs are the perfect addition to any breakfast—from avocado toast to a classic BLT. You’ll impress your pals when you’re able to take the infamous brunch item, eggs benedict, to your own dining room table.

WHAT YA NEED:

  • eggs

  • water

  • 1 tablespoon apple cider or white vinegar

  • medium sauce pot

  • slotted spoon

HOW TO DO IT:

  1. Fill up a medium sauce pot about a little over half of the way with water. Put it on the stove and set the heat to medium-high (tip: don't add salt.  This will put your delicate little egg white at risk of breaking apart!).

    • Once the water starts to boil, this is when you need to analyze your boiling water.  Yes, I'll say it again because it sounds silly—you need to analyze your water. This is one of the most critical steps to a perfectly poached egg. 

    • You might think that once the water starts to boil, that's it.  It's boiling.  We should be good to go.  The answer to that is yes, but when it comes to something fragile, like eggs (or even certain teas, pastas, and vegetables), it's extremely important that the degree to which the water is boiling will accomplish what you want. 

    • In simplest terms, you don't want your water to look like the Raging Rapids.  You want it to be at a calm purgatory between simmering and a low boiling point, so the bubbles cradle the egg instead of smack it around. 

  2. Add about a tablespoon of white or apple cider vinegar to the pot of boiling water.  This doesn't have to be exact.  You'll notice that the boiling point dwindles a bit, but don't worry—keep on keepin' on. 

  3. Crack your egg into a small bowl or saucer. 

    • I think this trick is important not only because it reduces your chance of getting egg shell into your pillow of eggy-goodness, but it also forces you to be extra delicate with it.  Think about it.  If you just crack your egg into a sauce pot of boiling water, it's going to be sort of an aggressive drop to the bottom.  Doing it this way will let you ease the egg into the water without worrying about being rough with it. 

  4. With a slotted spoon, create a gentle whirlpool in the pot.  This helps the egg stay together.

  5. Once the water has an ongoing spin to it, kindly drop the egg from the small bowl into the middle of the whirlpool.  Also, feel free to do more than one at a time.  They won't interfere with each other, they kind of keep to themselves.

  6. Set a timer for three minutes.  To me, this is the perfect timing.  The egg whites are set and the yolk is gooey,  Leave it in a little longer if you want your egg yolks to become a bit more jammy. 

  7. Take the egg out with a slotted spoon and drain it on a paper towel over a plate. 


hard boiled

Let me start by saying this: don’t start your eggs in cold water.  It is the key to a perfectly peeled hard-boiled egg.  You’ve probably heard or read somewhere that the age of the eggs are the key to an easy peel, but it really doesn’t matter unless the eggs were literally laid the day of.  You may as well use the oldest eggs in your fridge if they run the risk of going bad in a few days. 

Hard boiled eggs are a lot trickier than one might think, and this is because the egg white cooks a lot faster than the yolk and you definitely want an evenly cooked hard-boiled egg. 

WHAT YA NEED:

  • eggs

  • water

  • large sauce pot

  • slotted spoon

HOW TO DO IT:

  1. Fill up a large sauce pot about a little over half of the way with water and bring it to a roaring boil over medium-high heat. 

  2. Once the water reaches a roaring boil, gently lay the eggs in.  You don’t want them to crack (you can do this with a slotted spoon, laying them in one at a time).  It doesn’t matter how many you put in the pot, but you don’t want to overcrowd them.  I usually do anywhere from 4 to 12 at a time. 

  3. After about 30 seconds, reduce the heat to a steady simmer.  This way, you shock the egg whites in order to set, but then you give the entire egg an opportunity to gradually cook throughout. 

  4. Cover the pot and set a timer for 13 minutes.  I think that’s a perfect time to boil them, but any time between 12 and 15 minutes will be okay.

  5. Strain the water from the pot and immediately run cold water over them.  Place them in a bowl with about a cup of ice—wait about 10-15 minutes (this halts the eggs from cooking any further.  If you overcook them, you risk getting that weird, greenish ring around the egg yolk).

  6. There ya have it.  Tip! When peeling, slightly crack the eggs all over by tapping them on a flat surface and start to peel at the wider end of the egg.  Do this under cold, running water.


soft boiled

I think soft boiled eggs are an easier alternative to poached eggs if they seem a bit intimidating to you. They have sort of the same effects: a set egg white with a runny, gooey egg yolk. They’re great on their own, but I usually eat them with corned beef hash, or some hot sauce and toast for a quick breakfast.

WHAT YA NEED:

  • eggs (however many you plan on making)

  • water

  • large sauce pot

  • slotted spoon

how to do it:

  1. Fill up a large sauce pot about a little over half of the way with water and bring it to.a boil over medium-high heat. nYou want the water to be at a gentle boil, like I said earlier, with the poached eggs—in between a simmer and a full boil.

  2. Using a slotted spoon, gently lower eggs in one at a time.

  3. Cover the pot and set a timer for 7 minutes. Keep an eye on the heat and how intensely the water is boiling. It’s important to keep a consistent gentle boil.

  4. Strain the water from the pot and run cold water over them until they’re just still a little warm. You can even put them in a bowl of ice water—shocking the eggs makes them a little easier to peel. This should take about 3 minutes or so.

  5. Tip! When peeling, slightly crack the eggs all over by tapping them on a flat surface and start to peel at the wider end of the egg. Do this under cold, running water.


fried egg

Not only are fried eggs so to speak, an “American classic,” I’ve realized that this style of egg is pretty universal, too. From Germany, The Czech Republic, Egypt, India, Indonesia, Japan, Spain, the U.K., Nigeria… The fried egg is consumed everywhere. Except, in America, we have to make things difficult and have more than one way to prepare it.

what ya need:

  • egg

  • 1/2 tablespoon of butter

  • medium-sized frying pan

  • spatula

how to do it:

  1. Start by placing a medium-sized frying pan on the stove and set it to a medium-low heat. If you have it, use a non-stick pan, but I don’t even own one of those (oddly enough?) and i’m going on just fine without it.

  2. Moderately coat the pan with 1/2 tbsp. of butter (or bacon fat, if you recycle it). Canola oil works too. Try to avoid using olive oil though, it’s a little too heavy and can screw with the flavors of the egg.

  3. Pre-crack your egg into a small bowl or saucer—this will prevent you from getting any unwanted egg shells or a broken yolk.

  4. Once you start to see the butter making some cute little bubbles and it’s sizzling a bit (looks kind of foamy), this is the perfect time to crack the egg into your pan. If the butter starts to brown, you’ve gone too far, and your pan is too hot!

  5. Gently pour your pre-cracked egg into the hot pan and cover it with a tight lid.

  6. For “over easy,” only keep the egg in the pan until the egg white just starts to translucently coat the yolk, about 3 minutes. For “over medium,” add another minute or so. For “over hard,” and a fully cooked yolk, cook in the pan for about 6 minutes.


scrambled eggs (mom style)

My mom has been making scrambled eggs this way for as long as I can remember—I thought everyone made them this way, until I went to a friend’s house and ate them “the normal way.” I’ll never do that again.

what ya need:

  • 6 fresh eggs

  • 2 tablespoons hot to boiling water

  • 1 tablespoon of water

  • 3 tablespoons of cream cheese

  • salt, pepper, green onions for garnish

  • medium-sized frying pan

  • rubber spatula

how to do it:

  1. Start by placing a medium-sized frying pan on the stove and set it to medium-low heat.

  2. In a medium-sized mixing bowl, crack 6 eggs into the bowl and add 2 tablespoons of extremely hot water (close to boiling). Whisk. According to my mom, this is what makes them fluffy (you also want to be careful not to over whisk, which would run the risk of making your scrambled eggs flat).

  3. Coat the pan with a tablespoon of butter (or bacon fat, if you recycle it).

  4. When the butter looks foamy and the pan is completely coated, gently pour the eggs into the pan. You want to let the eggs do their thing in the pan for a minute or so before you start moving them around.

  5. Once you see the edges begin to form, this is when you can start folding the eggs in from around the edges (inward) with a rubber spatula. You don’t want to constantly move them around—this can deflate them. You want to let them cook.

  6. Before they’re entirely cooked through, while they’re still soft and jiggly, put small dollops of cream cheese (I use Philadelphia, because, duh). You can add as much or as little as you feel.

  7. Lightly fold the eggs over a few more times until the cream cheese is slightly melted. You don’t want to kill the cream cheese chunks (says mom).

  8. Turn the heat off.

  9. Garnish with salt, pepper, and some green onions (and some hot sauce of your choosing, obviously). Ta da! You’ll never eat ordinary scrambled eggs again.


Sources are your friend, and they’re mine too:

  • http://www.foodtimeline.org/foodeggs.html

  • https://www.incredibleegg.org/eggcyclopedia/h/hard-boiled-hard-cooked-egg/

  • https://www.bonappetit.com/recipe/hard-boiled-eggs

  • https://www.bonappetit.com/story/how-to-make-perfect-hard-boiled-eggs