Eggs for Breakfast: Fried, Scrambled, or Poached?

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Eggs do not respond well to high temperatures.  Always cook them over medium or low heat.  (Yes, that goes for boiling, too. Read the previous post for more information.)  Cooking eggs at high heat causes them to be tough. 

Eggs function in several ways in standard recipes:  They are used to thicken sauce and pudding; they cause baked items to rise; and they help provide structure. 

They can stand alone as a source of protein for any meal, but they are especially popular for breakfast.

Fried Eggs

Put enough grease in a small frying pan to cover the bottom about 1/4 inch deep.  Turn on the burner to medium, and crack the egg.  Gently ease the egg into the pan and allow it to cook until the white is set completely.  You may turn the egg over in the grease, or carefully splash the grease over the yolk until the white is done.

Some people prefer to eat an egg "sunny side up."  In that case you don't "close the eye."  Let the yolk stay yellow and exposed. 

An easier way to finish the egg is to use a lid.  When the egg white is set and no longer clear, add a teaspoon of water and put a lid on the frying pan.  Leave if for 30 to 45 seconds.  The egg yolk will be perfectly cooked with no need to turn it.

Fried eggs are cooked to three degrees of doneness--over easy means the yolk is runny and the white is set and solid white; over medium means the yolk has begun to get set around the edges; over hard means the yolk is completely cooked.  Sunny side up has the same levels of doneness.  The difference is the appearance.

Scrambled Eggs

You may scramble any number of eggs--one or a dozen.  Break the egg or eggs into a bowl.  Beat with a fork or whip.  Coat the frying pan with cooking spray or oil.  Add the beaten eggs. Stir the eggs slowly as they begin to cook until they reach the desire degree of doneness.  Serve immediately.

To spice up the eggs, you may add chopped peppers, onions, mushrooms, or garlic to the pan before you add the eggs.  Saute the vegetables until they are tender, add the eggs and stir.  Add any spices you like here too.  Before the eggs set, add grated cheese.  Serve with salsa or pico de gallo. 

Poached Eggs

Poached eggs are the healthiest since they do not require added fat.  If you have an egg poacher, you may grease or spray the cups with cooking spray.  If you don't have an egg poacher, you can poach the eggs in a small frying pan.  Add water to a depth of about 1/2 an inch and add a teaspoon of vinegar.  Carefully add the egg to the hot water so that you do not break the yolk or splash water on yourself.  Allow it to cook until the white is done.  If you cover it with a lid, the white covering the yolk will be cooked like the fried egg above.  

Salt and pepper all eggs to your taste.  They all go well with the standard bacon, ham, or sausage, and toast or biscuits.  Gravy on the side is special.  Remember these added touches for Saturday or Sunday morning or birthdays and holidays.

P.S. Don't let anyone tell you they are "porched eggs."  The correct word is poached.  Poaching is cooking technique not everyone has heard about.  Now you can show off your cooking expertise.