7 Techniques to Instantly Upgrade Your Eggs

Steps

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1. 1
   Crack eggs against the edge of a bowl rather than a flat surface—this reduces shell shattering and lowers the chance of breaking the yolk.
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2. 2
   Over-easy eggs: Heat a nonstick pan over medium-low heat (~300°F). Add butter and let it foam, then gently pour in the egg. Sprinkle with salt, and optionally trim off any ragged white edges. Cook about 2 minutes until the white is mostly set, then gently flip and cook 15-60 seconds more depending on desired doneness.
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3. 3
   Sunny-side-up eggs: Heat the pan over medium-low heat, melt the butter until foamy, then gently pour the egg into the center so the yolk stays in the middle. Sprinkle with salt, cover with a lid, reduce to low heat, and cook about 2 minutes so the steam sets the white fully while keeping the yolk soft.
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4. 4
   Crispy fried eggs: Heat a nonstick pan over high heat and add olive oil. Crack the eggs directly into the pan and season with salt. Fry about 60 seconds until the bottom is crispy and browned, break the yolk, shimmy the pan, flip, and cook another 15-20 seconds until set. Top with chili crisp if desired.
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5. 5
   Scrambled eggs: Whisk eggs with salt in a bowl until smooth, then let sit 10 minutes so the salt keeps the eggs moist and tender. Heat a pan over low heat, melt butter until foamy, then pour in the eggs. Stir immediately for about 10 seconds, scrape the edges, and repeat the stir-and-scrape cycle 3-6 times until the eggs look custardy with no wet spots. Remove from heat and let rest 20-30 seconds.
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6. 6
   Poached eggs: Mix water and white vinegar, crack eggs into it, and let sit 10 minutes so the outer white sets slightly. Heat about 2 quarts of water to just below boiling (~195°F) and add salt. Use a ladle to scoop each egg along with some of its surrounding liquid and gently lower it into the hot water. Poach 4 to 4.5 minutes, then remove and pat dry with paper towel.
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7. 7
   Hard-boiled eggs: Bring a large pot of water to a boil. Wrap the eggs in folded cheesecloth and gently lower them into the boiling water. Reduce to medium-low heat and simmer for 10 minutes (adjust to 7-12 minutes depending on desired doneness). Transfer to an ice bath for 15 minutes, then crack and peel under warm running water.
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8. 8
   French omelet: Whisk eggs with salt in a bowl and let sit 10 minutes. Heat a nonstick pan over low heat, melt butter until foamy, then pour in the eggs. Stir continuously using a silicone whisk in rounds of a 5-count, scraping the edges between rounds, repeating 5-6 times until the eggs leave a trail. Quickly spread the curds into an even layer covering the pan, turn off the heat, gently roll the omelet into a torpedo shape, and plate immediately on a warmed plate.
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