Perfectly Cooked Eggs

Perfectly Cooked Eggs

When it comes to eggs, most people OVERcook them.  There’s nothing worse than overcooked eggs.

Since we have chickens in our barn, we get fresh eggs every day.  I have learned a lot of different ways to prepare eggs.  The three most common ways to prepare eggs are scrambled, fried and hard boiled.

Hard Boiled Eggs

Usually when I cook, I’m looking for the freshest ingredients. But when it comes to boiling eggs, fresh is not always the best.  It’s better to use eggs that are a few days old.  If they are too fresh, they will not peel easily.  The other important thing to note about hard boiled eggs is that if they are overcooked, they will develop a grayish ring around the yolk.  This is not harmful, but it is not very appetizing. Even if you just boil the eggs for the time required, the egg will continue to cook even after being removed from the boiling water.  To prevent the grayish ring, the cooking must be stopped immediately. This can be done by placing the boiled egg into an ice water bath.  It is easier to peel a hard boiled egg if you peel it soon after it has cooled.

eggs in ice water bath

Fried Eggs

The most important tip I can give is to use a Nonstick Skillet.  (I use these anodized non-stick skillets for everything!)  The next most important tip I can give is, don’t be tempted to crank up the heat to hurry it up.

Heat the skillet on low heat.  Add butter or cooking spray after the pan has heated, not before.  Hold the egg close to the pan and crack it carefully so the yolk does not break.  Cover with a lid and cook on low for exactly 2 minutes.  Slide the Spatula gently under the cooked egg and turn it over.  Cover the pan with the lid and continue to cook for 1 more minute.  The egg will be perfectly cooked.  Season with salt and pepper.

fried egg in pan

Scrambled Eggs

Scrambled eggs are easy to make.  For the eggs to be tender, add 1 T. milk or water (per egg) to the eggs before you scramble them in a bowl.  The scrambling should be done with a whisk or fork and done quickly to incorporate air.  This will make them turn out fluffy.  Also, don’t add salt until after cooking.


Like I said before.  Don’t crank the heat up to hurry these.  Scrambled eggs need to be cooked on low heat!

Put a pat of butter into a non-stick skillet over low heat.  When melted, pour in the scrambled eggs. Allow the eggs to start to set around the edges.  Then just push the eggs toward the middle of the pan to allow the uncooked eggs to flow to the bottom.  Continue just until the eggs are set.

The eggs will be soft and fluffy and still be a little bit shiny when they are done.  Remove to plate for serving.

2 thoughts on “Perfectly Cooked Eggs

  1. Dawn

    Thank you for your great blog! I’ve already “pinned” many recipes, and love the advice for the eggs.

    Just wanted to add… I’ve finally found a way to cook even the freshest Farmer’s market eggs, and have them peel like week old eggs… steaming!

    I get my largest pan, peel open the old metal steamer insert, fill the pan with water to the bottom of the steamer. Cover, bring to a boil, then use a tongs to lay a dozen eggs in, cover, and turn down the heat to keep it simmering. Set the timer for 20 minutes, and get a large bowl ready with the ice bath. Use you tongs to immediately put the eggs in the ice bath. They peel perfectly! If the eggs are room temperature, I haven’t figured out the time, so they don’t get the gray ring though…

    Many blessings to you!


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