How to Cook Eggs

[elleng]

'There’s a reason “put an egg on it” has become a modern culinary mantra. More than any other ingredient, eggs travel smoothly from breakfast to lunch to dinner. They can turn a dish into a meal (perched on seasonal greens, grain dishes or pasta) or they can be the meal themselves (omelets, frittatas and more). At their simplest, eggs are creamy little packages of luxury requiring nothing more than salt to shine. At the end of a busy day, take 5 minutes to poach or fry one, put it on top of a salad or yesterday’s roasted vegetables or rice pilaf, and sit down to dinner.'>>>

https://cooking.nytimes.com/guides/18-how-to-make-eggs?

OK, will pick up some fresh eggs @ my daughter's mini-farm soon!

[Flo Mingo]

1. Is it just me?

I'm an egg snob. I think egg yolks are the best condiment ever. Let that creamy deliciousness run down all over your food.

Know what I hate? (first world problem alert)

I hate ordering over medium eggs and getting over cooked hardened yolks. I have even taken to ordering them, "whites done, yolk runny" but mostly to no avail.

My conclusion is there just aren't enough line cooks that know how or care enough to cook a perfect egg.

::white girl rant over::

[Major Nikon]

2. Ordering eggs out is generally hit and miss

Personally I prefer the ones I make at home. I have many different ways to prepare them, all of which involve final temps which result in doneness, without over-cooking which is easy to do.

One of my favorite ways is to cook them in a sous vide water bath. It's possible to get custard like yolks with soft, but firm whites, but this takes precise temperature control and a certain technique.