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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
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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.


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