Egg Dishes with Just Eggs
Fried Egg (Sunny Side Up, Eggs to Dunk, Dippy Eggs)
To fry an egg, heat a traditional fat (such as butter, lard, or bacon grease) in a hot pan. Crack the egg into the pan.
Let the egg cook until the bottom of the egg is firm, and the secondary area around the yoke is firm.
If you want sunny side up eggs, or dippy eggs, you’re done! Scoop the egg from the pan and transfer to a plate.
If you want a completely fried egg, flip the egg over and let cook for an additional 30 seconds.
Serve with a dash of salt and pepper.
For soft boiled eggs, heat a boiling pot of water to a slow steady simmer.
Lower the eggs into the water with a spoon, and let cook for 6 minutes. When finished, remove eggs to an ice water bath to cool.
The whites of the eggs will be fully cooked, and the yoke will be runny. Peel the top of the egg, and eat with a spoon.
Salt and pepper to taste.
For hard boiled eggs, place your eggs in a pot with cold water to cover and bring the water up to a slow, steady simmer.
Let the eggs boil for 8 minutes, then remove to cold water.
For scrambled eggs, grease your hot pan with a traditional fat. Crack eggs into a separate bowl and whisk. If all you have is eggs, that’s all you put in.
If you want creamier eggs, whisk in a little bit of milk — and feel free to whisk in some salt and pepper at this point.
Pour your egg mixture into the pan, and let cook. When the bottom starts to get firm, gently stir the eggs with a wooden spoon. When the eggs are cooked just to the point before they are dry, remove the eggs to a plate.
To poach an egg, crack an egg into a ladle or cup, and lower it into a pot of simmering water or bone broth.
Let cook for 30 seconds to one minute until the white is cooked, and the yoke is not completely cooked.
Remove with a slotted spoon to a plate. If you poached the egg in bone broth, feel free to ladle some into a cup and serve with your egg.