Learn the basics of eight easy ways to cook eggs
Eggs are an easy and versatile food that can be served at any meal. There are hundreds of ways to cook eggs—we’ve picked out the basics that everyone should know.
A good general rule, with only a few exceptions, is to cook eggs over medium-low heat, and do not overcook.
For a single serving, set a non-stick pan over medium heat and add 1 tbsp (15 ml) butter. In a small bowl, break two eggs and add a pinch of salt and pepper. Beat with a fork, just until yolks and whites are evenly combined. When butter has melted, add eggs to the pan. With a spatula, gently lift eggs from the sides and bottom of the pan constantly as they begin to set, 1-2 minutes. Stir in herbs and other flavourful additions just as eggs begin to set. Remove pan from the heat and continue to turn eggs over gently (they continue to cook in the heat of the pan for a few seconds) to keep eggs uniformly soft and moist. At this stage you can add a little cream or extra butter. There are many tasty ingredients you can add to scrambled eggs: fresh herbs, such as tarragon, parsley, chervil, chives, savory, thyme, sage, and dill; cheeses, such as grated Cheddar, Fontina, Gouda, Gruyère, goat cheese, or cottage cheese; and sautéed vegetables, such as mushrooms, artichokes, or asparagus. Just be sure any extras are at room temperature or slightly warmed, so as not to cool the eggs.
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