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Egg Essentials: 21 Tips, Tricks & Recipes

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Quick and Easy Methods

  • Hard Cooked/Soft Cooked: Place whole eggs in a heavy saucepan and cover with cold water. Bring the water to a boil, cover the pan and remove from heat. Allow the eggs to sit in the covered pan for 10 minutes. (For a soft-cooked egg, allow the eggs to sit in the pan for three to four minutes.)
  • Scrambled: Beat two eggs until smooth and season with salt and pepper. Over medium-low heat, preheat a heavy-bottomed skillet and add 2 teaspoons of butter. When the butter bubbles, add eggs, allowing them to set for about 20 seconds before gently stirring in a little more butter to make the eggs creamy. Cook until the eggs are just set.
  • Fried/Over Easy: Heat a heavy-bottomed skillet over low heat and melt 1 tablespoon butter in the skillet until it bubbles. Crack eggs into the skillet and season with salt and pepper. Occasionally spoon the melted butter over the whites while cooking. After about three to five minutes over low heat, the whites should be set and the eggs will be ready. (For “over easy,” flip after three minutes on one side and cook for another minute or two on the other side.)
  • Poached: Fill a shallow, wide pan halfway with water, add a teaspoon of vinegar and bring to a simmer. Crack an egg into a cup and set aside. Briskly stir the water in one direction to create a vortex, then stop stirring and pour the egg into that vortex. Simmer gently for three to four minutes, until the egg is just set. Lift the egg out of the water with a slotted spoon. (Too fussy? Consider buying a stainless-steel or silicone egg-poaching cup.)
  • Aioli: Start with one egg yolk in a bowl and add the juice of half a lemon, salt, pepper, one clove minced garlic and a pinch of saffron (optional). Whisk until smooth, then, drop by drop, add 1/2 cup olive oil, whisking constantly to emulsify the oil with the egg mixture.
  • Basted: Heat a heavy-bottomed skillet over medium-low heat and melt 1 teaspoon of butter before cracking the egg into the pan. When the egg white is beginning to set, add 1/4 cup liquid (try chicken or vegetable stock or a mixture of salsa and water). Cover and cook over low heat for three to five minutes, until egg is set to your preference.
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Read more: All recipes, Basics, Diet & Nutrition, Food, Green Kitchen Tips, Health, Household Hints, , , , , , ,

By Karen Olson, Experience Life

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Molly, selected from Experience Life

Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit to learn more and to sign up for the Experience Life newsletter, or to subscribe to the print or digital version.


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11:57AM PST on Feb 15, 2014

Love eggs.Great article with delicious recipes,thanks for sharing

5:09AM PST on Jan 20, 2014

Thanks for sharing.

5:32PM PST on Mar 9, 2013

Thanks! Sharing

10:53AM PST on Feb 3, 2013

Having just bought 3 dozen eggs, still in date for only $2.97 as we are a bit strapped for cash and we have 5 dogs also, thought these were a good buy. I can make quiche, boiled, scrambled, poached, salads, frittatas etc, but could do with some other good ideas for nourishing meals with eggs as main component

7:29AM PST on Feb 3, 2013

Thank you for sharing.

5:06PM PST on Feb 2, 2013

Great post--thanks Molly.

3:24PM PST on Feb 2, 2013


10:27AM PST on Feb 2, 2013

Thanks for sharing this, eggs are very nutritious, and there is a lot of good information in this article.

7:47AM PST on Feb 2, 2013


1:19AM PDT on Oct 16, 2012

I like eggs. Over medium, where the whites are nice and set, but the yoke is runny... I like to dip my multi-grain toast, lightly buttered into it. I must agree that free range, cage free, organic eggs DO taste considerably better than the others.

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