Ingredients:

  • Large Eggs: 1-2 per serving
  • Unsalted Butter or Cooking Oil: 1-2 teaspoons
  • Salt: To taste
  • Black Pepper: To taste
  • Milk or Cream (optional): 1-2 tablespoons per egg (for scrambled eggs)
  • White Vinegar: 1 tablespoon (for poached eggs)
  • Water: Enough to fill a saucepan (for poached eggs)
  • Vegetables: e.g., diced onions, peppers, mushrooms (approx. 1/2 cup) (for omelettes/frittatas)
  • Cheese: e.g., shredded cheddar, mozzarella, feta (approx. 1/4 cup) (for omelettes/frittatas)
  • Cooked Meat: e.g., bacon, sausage, ham (optional, amount to taste) (for omelettes/frittatas)

Instructions:

  1. Prepare Ingredients: Gather all ingredients and equipment. Chop vegetables, grate cheese, etc., as needed.
  2. Choose Your Egg Style: Decide which style of egg you are going to cook. Then reference the next steps as per the style that you picked.
  3. Scrambled Eggs: Whisk eggs with milk/cream (if using), salt, and pepper. Melt butter in a non-stick pan over medium-low heat. Pour egg mixture into the pan. Gently push cooked egg from the edges towards the center, allowing uncooked egg to flow underneath. Cook until eggs are softly set but still slightly moist. Remove from heat and serve immediately.
  4. Fried Eggs (Sunny-Side Up, Over Easy, Over Medium, Over Hard): Melt butter in a non-stick pan over medium heat. Crack egg(s) into the pan. Sunny-Side Up: Cook until whites are set and yolks are still runny. Over Easy: Cook as above, then gently flip and cook for 30 seconds. Over Medium: Cook as 'Over Easy' but cook for 1-2 minutes after flipping. Over Hard: Cook as 'Over Easy' but cook for 2-3 minutes after flipping until the yolk is fully cooked. Remove from pan and serve immediately.
  5. Poached Eggs: Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add vinegar to the water. Crack each egg into a separate small bowl. Create a gentle whirlpool in the water with a spoon. Gently slide an egg into the center of the whirlpool. Repeat with remaining eggs. Cook for 3-4 minutes, or until whites are set and yolks are still runny. Remove eggs with a slotted spoon and drain on a paper towel. Serve immediately.
  6. Omelettes: Whisk eggs with salt and pepper. Sauté vegetables in a non-stick pan with butter or oil until tender. Pour egg mixture over vegetables. Cook until the edges are set, then sprinkle with cheese and any cooked meats. Fold the omelet in half and cook for another minute or two until the cheese is melted. Slide onto a plate and serve immediately.
  7. Frittata: Preheat oven to 350°F (175°C). Whisk eggs with salt and pepper. Sauté vegetables in an oven-safe skillet with butter or oil until tender. Pour egg mixture over vegetables, sprinkle with cheese and any cooked meats. Cook on the stovetop for a few minutes until the edges start to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown. Let cool slightly before slicing and serving.