On the stovetop: Put eggs into a deep saucepan, and cover with water. Cover and bring to a boil. Turn off the heat, and set timer for 20 minutes. Take the pan off the heat, pour out the water, and recover the pan. Using both hands, with one hand on the lid, and one hand on the handle, bounce the eggs in the pan, cracking the shells. Fill the pan with cold water, and let set for 5 to 10 minutes.
Peel, and use as needed.
In the oven: Preheat the oven to 350ª. Put eggs in shells in a muffin tin, one egg per muffin. Bake for 30 minutes, remove from oven, and put eggs in an ice water bath for 10 minutes.
Peel and use as needed.
Air Fryer: Air Fryer is the best. 270 degrees for 16 minutes when done run cold water over them and put in a couple of ice cubes..peel real easy.
Fill a saucepan with about 3 inches of water. Heat over medium-high heat until the water reaches a rapid simmer. Reduce heat to medium (or medium-low) to maintain the simmer.
Using a slotted spoon, carefully lower the egg(s) into the water.
Simmer for 5-7 minutes, depending on how runny you would like the yolk(s). (5 minutes for a super-runny yolk, 7 minutes for a firmer-yet-still-soft yolk, adding an extra 20 seconds if you have more than 3 eggs in the pan.)
Remove the egg(s) with a slotted spoon. Place in an ice bath or run under cold water for 1 minute.
Peel and serve immediately while the egg is still nice and warm.
In the oven: Preheat the oven to 350ª F. Put one tablespoon of water in the bottom of as many muffin cups as you will need. Crack an egg into each of the watered muffin cups. Bake for 8 – 10 minutes. Check to make sure the whites are to your liking, before serving. Remove from the cups with a slotted spoon.
On the stovetop: Why? It’s a pain in the ass, the eggs are watery, and they make a mess in the saucepan, leaving a bunch of stringy white egg behind, to the point of never wanting to eat eggs again. Poach eggs in the oven.
Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine, or cooking oil) at medium heat until just hot enough to sizzle a drop of water.
Break eggs and gently slip into the skillet. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken, but are not hard, for sunny side up.
Keep cooking the egg until it’s sunny side up.
For an egg that is over easy, flip the egg over and cook the egg for about 35 seconds more.
For an egg that is over medium, an additional 45 seconds will do.
If you prefer an egg that is over hard, just cook it for about an extra minute.
Season with salt and pepper as desired.
Reduce butter to just enough to grease pan or use light coating of cooking spray and/or nonstick pan. In a frying pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water.
Break and slip eggs into pan. Immediately reduce heat to low. Cook until edges turn white, about 1 minute. Add 1 teaspoon water (for more eggs, increase proportion slightly for each additional egg being cooked). Cover pan tightly with lid to hold in steam.
Cook until whites are completely set and yolks begin to thicken but are not hard. Remove from pan and season as desired.
Beat eggs, milk, salt and pepper in medium bowl until blended.
Heat butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Serve immediately.