Eggs 101

Learn the basics of eight easy ways to cook eggs

By Jane RodmellJane Rodmell

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.


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French-style omelet

Photo by The Bitten Word

For a single serving, set an 8" (20 cm) non-stick pan over medium-high heat and add 1 tsp (5 ml) butter. In a small bowl, break two room-temperature eggs and add a pinch of salt. Beat with a fork to combine the yolks and whites. Tilt the pan so the butter completely covers the cooking surface, and when butter is sizzling, add the eggs. Let the pan sit on the heat for a few seconds, then move the lightly cooked egg from the edges with a spatula and let the uncooked egg run underneath. Cook until just set, 1-2 minutes. Fold one half of the omelette over the other and let sit for a few seconds. Tilt pan over a warm plate and flip the omelette out. Shine the surface with a little extra butter. You can add fresh herbs to the eggs before cooking and many different fillings to the omelette before you fold it over. About 1/4 cup (60 ml) filling per omelette is enough. The filling should not be too wet or cold. Try grated cheese (cheddar, Emmenthal), crumbled feta, lightly sautéed sliced mushrooms, strips of roasted red and yellow peppers, and smoked salmon with soft cream cheese flavoured with chopped capers, lemon zest, and parsley. My favourite filling is Piperade, a spicy cooked mix of onions, peppers, and tomatoes.

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