We’re living in an egg-topped age, folks. Rice bowls. Toast. Pasta. Salads. Whether crispy-fried or jammy-yolked, lovingly poached or boiled and cured, the humble egg has gone from breakfast staple to an all-day superstar, and we’ve got the recipes and tricks you need to get in on the fun.
the crispy fry
The unmistakable crack of shell meeting countertop. The waves-crashing-on-sand rumble of egg slipping into hot olive oil. The rolling rat-a-tat sputter of white and yolk dancing ecstatically in the pan. Making a perfect fried egg—crisp, rippling edges; warm, molten yolk—should make your heart race a little. And so should eating one, whether you’re fork-and-knifing it au naturel with salt and hot sauce or enjoying it on top of a more elaborate creation. Here’s how to shift your eggs into sport mode.
1—In a medium, preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium-high until shimmering. (A 10" skillet fits 2 eggs; scale up if you want to cook more.) It may look like a lot of oil, but you’ll need it.
2—Add 2 large eggs, one at a time and spacing evenly apart, shaking pan gently between additions to allow edges to set without sticking together.
3—Cook eggs, shaking pan occasionally (and using a rubber spatula to help tease apart any edges if needed) until edges are golden brown, about 2 minutes.
4—Tilt the pan toward you to pool oil at base and using a soup spoon, baste egg whites (avoiding the yolks; you want them runny) with the hot oil to cook them anywhere they are still translucent, about 1 minute more.
5—Season eggs with salt and eat immediately.
the hard boil
Some say that a hard-boiled egg is neither hard nor boiled, but we disagree. You need to maintain a gentle boil to ensure that the water you’re cooking in is the proper temperature (212° Fahrenheit). And while our ten-minute eggs aren’t “hard” per se—we like a touch of creaminess at the very center—they’re firm enough to be egg-saladable. These might not have the same sex appeal as their jammyyolked counterparts, but it’s their versatility that gets us going, ready at a moment’s notice to be pickled, transformed into a goes-on-everything sauce, or just salted and eaten standing over the sink to stave off a hangry state of panic.
You can read upto 3 premium stories before you subscribe to Magzter GOLD
Log-in, if you are already a subscriber
Get unlimited access to thousands of curated premium stories and 5,000+ magazines
READ THE ENTIRE ISSUE