Breakfast is the most important meal of the day but also happens to be the meal that is often skipped thanks to busy schedules. Who has the time to cook in the morning, you say? Enter eggs, the ultimate breakfast saviour. Inexpensive, easily available, packed with nutrition and versatile -- what's not to like? Not only does egg promise a protein-rich meal in under five minutes, the variety of ways to prepare egg makes sure you'll have something different on your breakfast plate each day of the week.
Here's a look at the five quick and popular ways to prepare eggs. If you're feeling experimental, you could try these egg recipes too. But before you get started with your egg recipe, here's how to tell a good egg from one that's gone bad.
The make-ahead, grab-and-go, peel-and-eat wonder that is the boiled egg needs no introduction. You can have boiled eggs two ways - hard-boiled and soft-boiled. Hard-boiled eggs are cooked until the egg white and yolk solidify. Soft-boiled eggs are cooked partially which leaves the yolk and sometimes even the white undone.
For easy-to-peel hard-boiled eggs, always opt for the eggs that have been
sitting in your refrigerator for a couple of days. Fill a pot or wide-bottomed
pan with enough water to submerge the eggs completely (but don't add the eggs
just yet!). Another hack to ensure easy to peel eggs is adding a pinch of
baking soda when the water begins to boil. After the water has come to a boil,
gently drop the raw eggs in the pan and let them cook for 10 to 12 minutes.
Once done, transfer the eggs into a bowl of ice-cold water to make peeling
easier. Have the peeled egg whole or cut them into slices. Hard-boiled eggs
taste yummier with a sprinkling of salt or any other seasoning of your choice.
Soft-boiled eggs: Making soft-boiled eggs follows the same process as hard-boiled eggs but soft-boiled eggs are cooked for a shorter time to get those runny yolks. Five minutes is perfect for a runny yolk, and 6 to 7 minutes for a slightly firm but runny yolk. Soft-boiled eggs can be eaten straight from the shell. Once cooked, dig into the smaller end of the egg with a spoon to crack the shell open. Scoop out the insides with a spoon or dip a buttered toast directly into it.
Amateur cooks love their eggs scrambled. After all, all you have to do is crack open eggs and scramble away. To make scrambled eggs, crack open eggs into a bowl. To make sure the scrambled eggs turn out soft and creamy, add a few teaspoons of milk or cream. Use a whisk to mix the ingredients. Pour this on a hot and greased pan. Let the eggs cook for a few seconds and then add a pinch of pepper and salt to taste, along with any additional seasonings. You can even add a layer of cheese! Using a spoon or spatula, gently move the eggs around the pan until the mixture begins to thicken. Take off the heat when the eggs are cooked but still a bit moist. You can serve scrambled eggs with toast.
Struggling to get your kids to eat egg? These creative ways to make your kids eat egg will come to your rescue.
For breakfast under five minutes, fried eggs are your best bet. Fried eggs add an extra oomph to your plain toast in the morning and can even turn your plate of plain fried rice or leftover pasta into a full-fledged dinner. There are multiple ways to prepare fried eggs.
Sunny-Side Up: A sunny side up egg means you’ll be half-frying your egg, leaving the yolks to look like the bright, morning sun. The yolk is left a bit runny, and depending on how long you fry it, the white is either completely or partially cooked. Crack open an egg directly into a greased frying pan. Fry until the edges turn brown without flipping it to the other side. You can spoon some of the oil or melted butter from the pan and put it over the egg white, leaving the yolk, while the egg is getting done. Sprinkle the seasoning of your choice. Once the whites are cooked, gently slide the egg out (the most crucial task), while not breaking the yolk.
Over Easy: Unlike sunny side up, for over-easy fried eggs, you flip the eggs. Make sure you wait long enough for the edges to turn a crispy brown before flipping. Cook the other side just long enough to make a film on the top, leaving the yolk and some of the whites still runny. Season with salt and pepper and serve over a slice of toast or with just about anything.
Over Medium: This is the next step after easy. After the egg is cracked open, half-fried and flipped over, it is fried a little longer, enough to completely cook the whites through and be left with crispy brownish edges. This method will leave you with a thicker film on your egg yolk, but the insides should still be slightly runny. Good for those who like their yolks runny but without a watery or wet-ish egg white.
Over Hard: All you’ve got to do is fry, flip and fry again until both the egg white and yolk are cooked completely. If needed, you could break the yolk to make sure it’s cooked well. To do so, take the help of your spatula by tapping it into the yolk just before flipping it over. Just be careful that you don’t end up dribbling the yolk while flipping it over. It may take you a few attempts to get it right.
We’re all guilty of taking this breakfast favourite from breakfast to dinner on lazy days. The perfect omelette is golden on the outside with a soft and creamy inside. You can either serve an omelette as it is or spruce it up with fillings of your choice ranging from meat, veggies and cheese for a complete and filling meal.
To make an omelette, break open an egg or two in a small bowl. Add a little milk or cream and using a spoon or a fork, get whisking. Add seasonings of your choice to this mix. Pour this into a greased pan and use a spatula to gently spread the eggs evenly around the pan. Reduce the flame after a few minutes. Cover the pan and let the eggs continue to cook.
When the top is cooked, flip over and fry for another few minutes before
transferring to a plate. For a stuffed omelette, when the top is just about to
set, add the fillings of your choice over half of the omelette. Flip the empty
half over the fillings, garnish with some coriander and serve immediately. The
best part about making an omelette is that a failed one can always be served as
a scrambled egg.
Eggs with tender, silky whites and runny yolks can instantly make your meal feel and even taste fancy and rich. Poaching is a method that allows the protein in the eggs to cook whilst retaining the moisture. It might take you a few tries to get the perfect poached eggs but don’t let the failed attempts stop you. The first step to mastering poached eggs is starting off with fresh eggs. Click here to master the art of poaching eggs.
Looking for more breakfast recipe ideas? Check out these Indian breakfast options for inspiration.
Illustration by Jaydev Vaghela
Illustration by Jaydev Vaghela
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