FRYING for eggs that don't stick to the pan and have fully cooked whites and runny yolks every time:
melt some butter in (or add oil to) an ovenproof skillet over medium heat, add egg and cook until
white begins to set. transfer skillet to a 400 degree oven and cook until white is completely set.
for crispy edges, cook on stove a little longer.
SCRAMBLING for eggs with large soft moist curds: break eggs into a bowl and season with salt and
pepper, then lightly and briefly beat eggs with a fork. melt some butter in a skillet over medium-
high heat. add eggs; cook until they begin to set, then, using a spatula, draw eggs toward center of
skillet with just a few strokes. serve immediately.
HARD-COOKING for eggs that peel easily and have silky yolks without a greenish ring: put eggs (older
ones peel the most readily) into a pot and cover with cold water by 1". bring to a boil; remove pot
from heat, cover and set aside for 13 minutes. drain, fill pot with ice water and allow eggs to
cool. crack shells all over and peel.
POACHING for eggs with compact, tender whites and soft yolks: gently simmer plenty of salted water
seasoned with vinegar (1 tsp vinegar for each cup water) in a deep pan. crack each egg into a small
bowl, then gently slip egg into water and cook for one minute. cover and let rest off heat for four
minutes. remove eggs with slotted spoon.
source; Saveur magazine
LT
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