Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Eggs Three Ways

Test Kitchen expert Jennifer Armentrout offers a short primer on preparing eggs fried sunny side up, over easy, and poached.

Fine Cooking Issue 56
Photos: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

A fried or poached egg makes a great topper for the salmon hash recipe. Start cooking your eggs several minutes before the hash is done. Poached eggs can be cooked all together, but fried eggs are easier to cook singly; keep them hot by undercooking them slightly and holding them on an oiled baking sheet in a 200ºF oven.

Fried eggs, sunny side up
Crack an egg into a cup. Heat about 2 teaspoons butter or oil in a small nonstick skillet over medium heat. When the fat is hot, slip in the egg, season it with salt and pepper, and turn the heat to medium low or low. Cook until done to your liking, 1-to 2-minutes, basting the egg white with the fat to help it set.

Fried eggs, over easy
Begin cooking as you would for sunny-side-up eggs, but rather than basting the egg, flip it gently with a spatula after the first side has set, and continue to cook for another minute, or until done to your liking.

Poached eggs
Fill a deep, wide pot with at least 4 inches of water. For every gallon of-water, add 2 tablespoons white vinegar and 1 tablespoon kosher salt. Bring to a bare simmer. Crack each egg into a cup. One by one and without crowding, slip the eggs into the water and simmer ever so gently for 3 to 4 minutes, or until done to your liking. Use a slotted spoon or skimmer to retrieve the eggs, drain on paper towels (blot to dry as well) and use a paring knife to trim any ragged whites.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks