Excellent Eggs — Five Ways
Cooked Eggs
Hard-Cooked Eggs:
Place eggs in a saucepan. Add enough cold water until it is at least 1
inch above the eggs. Heat uncovered to boiling over high heat. Remove the
saucepan from the heat. Cover and let stand 18 minutes. Immediately pour
off the hot water from the eggs, then run cool water over them several
seconds to prevent further cooking; drain. Tap egg lightly on kitchen
counter to crackle the shell. Roll the egg between your hands to loosen
the shell, then peel. If shell is hard to peel, hold egg under cold water
while peeling.
Soft-Cooked Eggs:
Place eggs in a saucepan. Add enough cold water until it is at least 1
inch above the eggs. Heat uncovered to boiling over high heat. Remove the
saucepan from the heat. Cover and let stand 3 minutes. Immediately pour
off the hot water from the eggs, then run cool water over them several
seconds to prevent further cooking; drain. Cut eggs lengthwise in half,
and scoop eggs from shells.
Fried Eggs:
Fried Eggs, Sunny Side Up:
Heat margarine or butter in a heavy skillet over medium heat until it
begins to sizzle and look hot. Use enough margarine so when melted it is
about 1/8 inch deep in the skillet. Break each egg into a custard cup or
saucer. Slip the egg carefully into the skillet. Immediately reduce heat
to low. You should still be able to see and hear the eggs sizzle as they
cook. If they stop sizzling, turn the heat up a little. Cook uncovered 5
to 7 minutes, spooning margarine from the skillet over the eggs
frequently, until the whites are set, a film forms over the yolks and the
yolks are thickened.
Fried Eggs, Over Easy:
Follow directions for Fried Eggs, Sunny Side Up (above), but after cooking
3 minutes, gently turn eggs over with a wide spatula and cook 1 to 2
minutes longer or until yolks are thickened.
Scrambled Eggs:
1. Using 1 tablespoon of milk, half-and-half or water for each egg, beat
eggs and milk with a fork or wire whisk until well mixed. Add salt and
pepper as desired. Heat margarine (about 1 tablespoon for 3 eggs) in a
skillet over medium heat just until the margarine begins to sizzle.
2. Pour egg mixture into skillet. The egg mixture will become firm at the
bottom and side very quickly. When this happens, gently lift the cooked
portions around the edge with a spatula so that the thin, uncooked portion
can flow to the bottom. Avoid constant stirring, but continue to lift the
cooked portion and allow the thin uncooked portions to flow to the bottom.
3. Cook 3 to 4 minutes or until eggs are thickened throughout but still
moist and creamy. Serve immediately.
Allow 1 or 2 eggs per serving
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Cook: Will vary with the method used
Essential Equipment: Saucepan or skillet large enough to hold
desired number of eggs.
Tips
Store eggs in their carton in the refrigerator. Keeping them in
the carton protects them from absorbing refrigerator odors.
Whether the eggshell is white or brown depends on the breed and
diet of the hen. Flavor, nutritive value and the way the egg cooks
are the same for both kinds.
If hard-cooked eggs are used for an egg hunt, avoid keeping them
at room temperature for more than 2 hours. If you do, don’t eat
the eggs.
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