I think many of us forget that eggs are a great source of protein, and shouldn’t just be considered a “breakfast food”.   They are great hard-boiled on salads for lunch or as a snack to get you through until your next meal.  Two great dinner ideas are omelets and quiches.  

Keep in mind eggs are very inexpensive.  Watch your grocery advertisements for specials.  The last time I bought them as ‘buy one, get one free’.   I hard-boiled some to eat throughout the week; I made a quiche, and used a couple for baking. 

This is my quick reference for making eggs.  (Please keep in mind I live and cook at sea level.  Above 5,000 feet, water boils at increasingly lower temperatures, so cooking times will be longer.  You will have to do some trial and error.)

Soft-Boiled Eggs:  The white is solid but tender, and the yolk is warm and runny.

Bring water to a gentle boil (just above a simmer).  Carefully lower the egg(s) into the water and cook for 3 to 3 ½ minutes.

Medium-Boiled Eggs:  The white is firmer than soft-boiled, and the yolk is soft but not runny. 

Bring water to a gentle boil, lower the egg(s) into the water, turn off the heat, cover, and let stand for 5 minutes.

Hard-Boiled Eggs:  The white is firm and the yolk should have a dime-sized most dot in its center.

Put eggs and water into a pot, bring to a gentle boil, cover, and turn off heat for 16 to 18 minutes. 

Run cold water over them to stop the cooking process.  

Poached Eggs:  The white has a flowing texture and the yolk is soft-cooked.

Bring egg(s) to room temperature.  Bring 2 to 3 inches of water to a boil, and add 1 teaspoon of vinegar.  Lower heat to a simmer.  Break the egg into a cup.  Stir the water in a circular direction, and then slip the egg into the water.  When the eggs are opaque and set, about 3-4 minutes, remove with a slotted spoon.

Fried Eggs:  The white will be tender-solid or firm (your preference), the yolk can be cooked to easy, medium, or hard.

In a hot non-stick pan add a teaspoon of butter (or non-stick spray), break the egg(s) into the pan and cook to desired doneness.  Serve sunny side up, or if you are brave, carefully flip the egg(s) and cook a minute longer.  (Gook luck with that.  It takes a lot of practice, and a really good non-stick pan.  I prefer an 8” pan.)

Steam-Fried Eggs:  The white will be tender-solid or firm (your preference), the yolk can be cooked to easy, medium, or hard.

My solution to the “frustrating flip” as above.   When the white is set, add a tablespoon of water and cover until the yolk is cooked to your liking.  (Not as showy, but an easy answer to those broken yolks.)

How do you like your eggs?