Recipe Nest

Cooking tips

These handy tips will help you make the most of your cooking eggs-perience!


Hard Cooking

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Whipping

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Storing Egg Yolks

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Utensils

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Recipes

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How to Cook...

Fried Eggs
Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine or cooking oil) at medium heat. Break eggs and gently slip into skillet. Reduce heat to low. Cook to desired doneness, turning eggs gently to cook both sides or adding a small amount of water and covering with lid to cook tops of eggs. Season with salt and pepper.

Poached Eggs
Pour 3 inches (8 cm) of water into a saucepan. Bring to a boil, then reduce to a gentle simmer. Break eggs, one at a time, into a dish and gently slip into water. Cook in simmering water for 3 to 5 minutes until as done as you like. Remove eggs with a slotted spoon and drain well. Season with salt and pepper.

Eggs in the Shell
Place cold eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by at least 1 inch (2.5 cm). Cover and bring to a boil. Immediately remove the saucepan from the heat. For soft-cooked eggs, let eggs stand in the hot water for 3 to 5 minutes, then run cold water over eggs to stop the cooking. For hard-cooked eggs, let eggs stand in the hot water for 20 to 25 minutes, then run cold water over eggs to stop the cooking. For easier peeling of hard-cooked eggs, tap the egg shell all over with a spoon to crack it, roll the shell between your hands to loosen it and start peeling from the large end. Hold the egg under running water or dip it in a bowl of water to help ease off the shell. Use eggs that have been in the fridge a few days rather than those you've just purchased for hard-cooking so they will be easier to peel.

Scrambled Eggs
Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine or cooking oil) at medium heat. For one serving, beat 2 eggs, 2 tbsp. (30 mL) milk, salt and pepper (to taste) together in a bowl until well combined. Pour into skillet and immediately reduce heat to medium-low. As mixture begins to set, stir eggs from sides to centre of skillet. Cook, stirring gently, until set but still moist.

Baked Eggs
Preheat oven to 350 °F (180 °C). For each serving, lightly butter an individual baking dish or custard cup. Break 2 eggs into each dish. Season with salt and pepper. Bake, uncovered, for 16 to 22 minutes, until yolks reach desired doneness. Chopped cooked meat, diced vegetables or grated cheese can be placed in the dishes before adding the eggs.

Microwaved Eggs
Place 1/2 tsp. (2 mL) butter or margarine in a small bowl, custard cup or coffee mug. Microwave at high power for 15 seconds until melted. Swirl to coat inside of bowl or cup. Break an egg into bowl, pierce yolk with a toothpick or tip of a knife. Season with salt and pepper. Cover top of bowl with plastic wrap, turning back one edge to allow steam to escape. Microwave at medium-high power for 45 seconds to 1 minute until cooked to desired doneness. Let stand 1 to 2 minutes, then remove plastic wrap.

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