Eggs All The Ways: Your Quick-Cook Guide
Ah, the almighty egg. A breakfast staple that deserves all of its glory.
Not only are eggs the “gold standard” when it comes to protein (seriously, they are considered a perfect protein source, serving as the standard for comparison for other protein sources, per research), they can help set you up for a better day of eating overall.
Participants who consumed eggs for breakfast felt fuller and more satisfied for longer compared to those who had cereal and orange juice, according to a small study in the International Journal of Environmental Research and Public Health.
Whether you want to whip up something quickly for breakfast, or explore using eggs in other unique forms, the experts in the Women's Health Test Kitchen have you covered.
Why trust Women's Health? The experts in the WH Test Kitchen have a collective 30 years experience in the food and nutrition space.
A cheat sheet to making eggs in *all* the ways...
No more "what do I do next...?" questions while you're standing in front of the stove thanks to these straightforward instructions.
SCRAMBLED: In large bowl, whisk together 8 large eggs, 1 Tbsp water, and 1/2 teaspoon each salt and pepper. Heat 1 Tbsp olive oil or unsalted butter in 10-in. nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs.
FRIED (OVER EASY): Heat nonstick skillet on medium with oil lightly coating bottom. Crack eggs in and cook until bottom is set, about 1 minute, then slide spatula under each egg and, with a quick flip, turn over (don’t lift too high, or you might break the yolk); cook until whites are set, about 1 minute more.
SUNNY-SIDE UP: Heat nonstick skillet on medium with oil lightly coating bottom. Crack eggs in and cook until tops of whites are set but yolks are still runny, about 3 minutes. Remove pan from heat and use spatula to transfer to plates. (Tip: You can use a spatula to spread out runnier part of the albumen, a.k.a. egg white.)
HARD-BOILED: Bring a medium saucepan of water to a boil. Using a large slotted spoon, gently lower eggs into boiling water. Simmer for 6 minutes for jammy, medium-cooked eggs or 11 minutes for hard boiled eggs with yolks cooked all the way through. If you prefer your yolks somewhere in the middle, experiment with 7-, 8-, or 9-minute eggs to find your perfect level of doneness. Cool in ice water (this prevents them from overcooking and also makes them easier to peel) and let sit until the shells are cool to the touch. Peel and eat or refrigerate in shells for up to a week.
You can also make hard-boiled eggs in an Instant Pot. (For real!)
What else can you do with eggs?
Yes, a scrambled, fried, or sunny-side up egg can start your day off strong, but this humble a.m. staple is actually an underrated all-star in lunches, dinners, and desserts as well. The WH Test Kitchen dished on some more of the magical powers of this perfect protein so you can fill up on eggs any time of day. More egg-spiration for you...
Use As A Super Sauce: Go beyond toast and top a bowl of spaghetti with a sunny-side-up egg (the runny yolk becomes a built-in pasta sauce!).
Watch ’Em Whip: “Bake” up an instantly fancy, three-ingredient dessert: Beat whites with sugar into a shiny meringue that you can dollop on fruit, then toast in the oven.
Top Off Greens: Move aside, Parm. Grating a hard-boiled egg over roasted asparagus, blanched green beans, or a simple salad adds richness(plus a few extra nutrients, like vitamin A and lutein) and can turn your go-to side into a whole filling meal. (Go for a coarse grater to create bigger pieces of egg.)
Create An Unbreakable Bond: An egg’s slightly sticky texture helps bind breadcrumbs or chopped nuts to chicken, fish, and vegetables.
Bump Up Your Broth: Add whisked whole eggs to simmering stock to build body and give ordinary soup a luxe feel—think eggdrop or lemony avgolemono, a Greek favorite.
280: That's the average number of eggs each person in the U.S. consumes annually, according to data.
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