WHAT TO COOK FOR BREAKFAST WITH EGGS RECIPES

Name: How to Cook Hard Boiled Eggs (No-Fail Stovetop Method)
Cook time: 12 min
Total time: 12 min
Yield: 4 or more eggs
Cuisine: American
Ingredients: 4 or more large eggs; Water

HOW TO COOK HARD BOILED EGGS (NO-FAIL STOVETOP METHOD)

How to Cook Hard Boiled Eggs (No-Fail Stovetop Method) image

My go-to stovetop hard boiled eggs recipe. How to cook hard boiled eggs so that they are perfect every time. This recipe is for four eggs, you can increase or decrease as you see fit. Make sure the eggs can sit in the saucepan in one layer so they do not hit each other and crack shells while they cook.

Provided by Adam and Joanne Gallagher

Total Time 12 minutes

Cook Time 12 minutes

Yield 4 or more eggs

Number Of Ingredients 2

Ingredients

4 or more large eggs
Water

Steps:

Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 12 minutes.
Just before the eggs are cooked, prepare a bowl of ice water.
Transfer the cooked eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
**Cooking time can range from 10 to 14 minutes, depending on the size of your eggs, altitude, as well as how done you want them to be. If you are cooking a large batch of eggs, it might be a good idea to 'sacrifice' one egg and check doneness.

Nutrition Facts : ServingSize 1 egg, Calories 71, ProteinContent 6 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 185 mg, SodiumContent 62 mg

HOW TO COOK HARD BOILED EGGS (NO-FAIL STOVETOP METHOD)

How to Cook Hard Boiled Eggs (No-Fail Stovetop Method) image

My go-to stovetop hard boiled eggs recipe. How to cook hard boiled eggs so that they are perfect every time. This recipe is for four eggs, you can increase or decrease as you see fit. Make sure the eggs can sit in the saucepan in one layer so they do not hit each other and crack shells while they cook.

Provided by Adam and Joanne Gallagher

Total Time 12 minutes

Cook Time 12 minutes

Yield 4 or more eggs

Number Of Ingredients 2

Ingredients

4 or more large eggs
Water

Steps:

Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 12 minutes.
Just before the eggs are cooked, prepare a bowl of ice water.
Transfer the cooked eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
**Cooking time can range from 10 to 14 minutes, depending on the size of your eggs, altitude, as well as how done you want them to be. If you are cooking a large batch of eggs, it might be a good idea to 'sacrifice' one egg and check doneness.

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Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 163 calories per serving

1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

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OMELETTE RECIPE | JAMIE OLIVER BREAKFAST & BRUNCH RECIPES

Plain or with veggies, omelettes are really easy to knock together and super-satisfying.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 321 calories per serving

1. For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.
2. Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
3. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette.
4. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
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HOW TO COOK HARD BOILED EGGS (NO-FAIL STOVETOP METHOD)

My go-to stovetop hard boiled eggs recipe. How to cook hard boiled eggs so that they are perfect every time. This recipe is for four eggs, you can increase or decrease as you see fit. Make sure the eggs can sit in the saucepan in one layer so they do not hit each other and crack shells while they cook.
From inspiredtaste.net
Reviews 3.8
Total Time 12 minutes
Cuisine American
Calories 71 per serving

**Cooking time can range from 10 to 14 minutes, depending on the size of your eggs, altitude, as well as how done you want them to be. If you are cooking a large batch of eggs, it might be a good idea to 'sacrifice' one egg and check doneness.

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SCRAMBLED EGGS | BREAKFAST RECIPES | GORDON RAMSAY REST…

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1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

See details

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1. For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.
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3. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette.
4. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
5. For a tomato and basil omelette, pick and roughly tear the basil leaves. Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.
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