Poached Eggs-Break 4 eggs into simmering water. Cook for 1 minute. Loosen from bottom of pan with a spatula. Poach for 3 to 5 minutes, to desired doneness. Remove with a slotted spoon.
Baked Eggs–A fun twist on eggs and toast. Crack eggs into dinner rolls that are sliced open. Bake until the eggs are set and bread is toasted.
Sunny Side-Up–Carefully crack eggs into a frying pan one at a time. Cook until whites are set but yolks are still runny, about 3 minutes.
Tea Eggs–A traditional Chinese snack made by cooking hard-boiled eggs that are then cracked and steeped in a spiced tea mix.
Soft-Boiled Eggs–You can cook soft-boiled eggs the same way as hard-boiled eggs, but steep in hot water for less time. To eat, use a knife to take the cap off of the egg (you can eat it straight from the shell).
Hard-Boiled Eggs–To cook hard-boiled eggs, place eggs in a pot with water (the water should cover the eggs). Bring to a boil and cover the pot. Turn off stove, remove the pot from the stove and let it sit, covered, for 10 minutes. Remove the eggs and place them in a bowl of cold water, then crack and peel the shells.
Scrambled Eggs-Crack eggs in a mixing bowl and scramble together with a fork. Add milk and continue whisking. Pour into a pan with butter and cook for a minute. Use a spatula to push the eggs into the center of the pan.
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