How d’Ya Like Your Eggs in the Morning was written by Bobby Sherwood and Jack Elliott and first recorded by Dean Martin in 1961.
Eggs are an iconic breakfast food. Here’s how to decode their ordering language when asked at your favorite diner.
Scrambled
Scrambled eggs make a quick and tasty breakfast option when time is of the essence. You can tailor their texture as you please by adding various amounts of liquid into the mix, which allows for fluffy or dense textures depending on how much liquid is added to it. Simply brush a pan with oil or melt some butter over medium heat, pour in your egg mixture, let it cook a few seconds without stirring before gently using a rubber spatula to form soft curds of egg that you shift and fold until all liquid eggs have been consumed – then take it off heat before serving!
Hot sauce or ketchup can add extra zest to your scrambled eggs, though take care to limit how much salt is added. Ready-made sauces like harissa or miso can add instantaneous savory depth. Also try adding broth or tomato paste for moisture while cooking to avoid dry out.
Fresh herbs are another simple way to add depth and complexity to your scrambled eggs. A light sprinkle of tarragon adds an earthy lemony or licorice-esque taste, while sage offers earthy savory notes. And for something different try mixing in ribbons of smoked salmon for an interesting breakfast option!
Scrambled eggs on their own are delicious, but adding protein-rich sources like bacon or beans is an easy way to increase filling power of breakfast meals. Chopped ham or roast pork work well as do canned black or pinto beans (vegan). Or try amping up your morning meal by throwing lumps of lobster meat, crab meat, or cooked shrimp during the last 30 seconds of cooking for a more indulgent scramble with crunch!
Cheese adds the perfect finishing touch to any egg scramble recipe, serving as both protein and nonprotein components of its own. If you enjoy adding gooey melted cheese into your scrambled eggs, consider adding mozzarella chunks, feta or goat cheese halfway through cooking or shredding some Parmigiano-Reggiano just before taking off the heat to allow any residual heat to begin melting it further.
Over Easy
Eggs are one of the most adaptable breakfast foods, being delicious on their own as well as when combined with toast, potatoes, bagels or baked avocados. In fact, they’re an integral component in many omelet recipes and also make tasty sandwiches; not forgetting how incredible an eggs Benedict can be.
Sunny side up and over easy are both popular ways of making a fried egg, with each method producing slightly different results. A sunny side up egg doesn’t get flipped while cooking until its white has set while leaving its yolk runny while an over easy egg requires flipping and an additional five minutes in order to achieve more solid and less runny yolk.
Both types of eggs are delicious, but for an ideal fried egg you must start with fresh eggs. It’s best to opt for high-quality free range eggs (look for an AA or EE on the carton) since their larger size and velvety whites allow the egg to cook evenly without overdoing it. When cooking on low heat it won’t brown or become singed around its edges.
To make over easy eggs, simply melt a small pad of butter in a nonstick skillet over medium-low heat until the butter begins to bubble, and slip an egg in. Season the white with salt and pepper as desired before gently flipping with a spatula when firm and golden-brown spots appear, flip again, and fry on second side until firm and slightly golden but not burnt.
As your eggs cook, prepare any toppings you plan to use: toast, bacon, avocado slices or sauteed spinach and mushrooms are great examples. Once finished cooking, top your egg off with your chosen accompaniments and enjoy!
Hard Boiled
Hard boiled eggs are one of the most versatile foods. A snack, they can easily add protein and other important nutrients like potassium and calcium to salads or can even stand alone as a tasty appetizer! Easy to make and can last in the refrigerator unpeeled for one week unpeeled!
The most commonly practiced way to boil eggs is placing them in a saucepan filled with cold water and bringing it up to boil, however this often exposes them too long to extremely high heat that may crack their whites and yolks, creating green rings around their surfaces due to chemical reaction between sulfur from egg white and iron in cooking water.
To avoid these difficulties, simply follow this easy recipe:
Place cold eggs straight from the fridge into a saucepan in an even layer. Fill it with enough cold water to cover them by an inch, and set on high heat on your stovetop. Reduce to simmer after boiling is complete for approximately 12 minutes (large eggs). After this time is up, drain and store in an ice water bath in order to stop further cooking processes and make peeling easier.
This method produces perfect hard boiled eggs every time, without green rings around their yolks. While it takes some practice to find your ideal cooking time for perfect egg results, 13 minutes should do. To test whether they have reached firmness tap each on a hard surface; and store in an airtight container (this prevents spoilage while making peeling easier) until time to peel. -This technique also works great in an Instant Pot or Air Fryer!
Fried
Fried eggs are an American classic. From home fries and breakfast meats, to over rice in an omelet or simply eaten alone with cracker butter on toast – the humble fried egg has long been enjoyed as part of breakfast fare. While the process itself is straightforward, using the correct pan and technique can save a lot of hassle (and potential broken yolks!).
Begin with a well-seasoned skillet (preferably cast iron or other nonstick cookware) and add butter or cooking spray to prevent sticking. Next, heat up the pan until one drop of water sizzles and evaporates before adding your eggs – preheating can help ensure they cook smoothly without cracking as they cook!
Once your egg mixture is ready to fry, pour and mix it using a spatula until all edges have been lifted up periodically for extra-crispy texture. Feel free to experiment by mixing in herbs (like chives, dill, or green onion) and cheese for some added flavor! Don’t forget the salt and pepper either!
Once the eggs have reached perfection, use your spatula to gently flip them over with the other. Doing this can result in an over-easy egg whereby its white is set but its yolk remains soft; for an alternative style of over-easy eggs cook it a few seconds longer for more well done results.
While the best method will depend on personal taste, chefs such as J. Kenji Lopez-Alt from the New York Times have created techniques that enable extra-creamy scrambled eggs without lumps or clumps (to do this you will need a mixture of corn starch and water).
No matter which style you prefer, it’s essential to keep in mind that the longer and higher you heat eggs, the higher their risk for oxidized cholesterol may become. To lower this risk, select organic or pasture-raised eggs, cook at low temperature for shorter times periods, and enjoy with plenty of vegetables!