Eggs are a breakfast staple noted for their variety and nutritional worth. Whether scrambled, poached, or sunny-side-up, eggs can be converted into a range of delectable morning meals.
In this article, we’ll take you on a voyage through the world of egg-based breakfasts, giving imaginative ideas that will tickle your taste senses.
Things To Make With Eggs For Breakfast
1. Sunny-Side Up Fried Eggs
You can’t go wrong with a pair of classic sunny-side-up eggs, perfectly intact, vibrant yolks framed by softly set white, for a stunning presentation and no work (no flipping necessary!).
All it takes is cracking an egg into a pan and sprinkling with salt. Just keep the heat low enough that the whites are barely set before the yolk overcooks.
Ingredients
- 1 tbsp unsalted butter (1/2 oz; 14 g)
- 2 huge eggs
- Freshly ground black pepper and kosher salt
Directions
Melt butter in a cast iron, carbon steel, or nonstick skillet over medium heat until softly foaming, turning pan to distribute butter evenly.
Break the eggs carefully into the skillet, season with salt, and cover with a glass lid. Cook the egg whites for 1 minute and 30 seconds, or until they are just barely set.
Cook for 1 minute and 30 seconds longer, or until the egg whites are completely set but the yolks are still liquid. Transfer to a plate, season with salt and pepper to taste, and serve immediately.
2. Traditional Over-Easy Fried Eggs
Are you not a fan of the texture of egg whites that are just on the verge of being runny? For eggs that are more securely set, it is best to flip them gingerly and serve them inverted.
Cook them almost completely on one side, then flip and cook for another five to ten seconds, enabling the white to firm up while the yolk remains runny.
Ingredients
- 1 tbsp (15 g) unsalted butter
- two huge eggs
- kosher salt and freshly ground black pepper
Directions
In a cast iron, nonstick skillet, or, carbon steel, melt butter over medium heat until softly foaming, turning pan to distribute the melted butter evenly.
Break the eggs carefully into the skillet, season with salt, and cook for about 2 minutes, or until the whites are nearly set on top and the yolks are still runny.
Gently flip the eggs one at a time using a flexible spatula, season with salt, and cook for another 5 to 10 seconds. Transfer to a plate, season with pepper to taste, and serve right away.
3. Crispy Fried Eggs
In contrast to a typical sunny-side-up egg, which has a snowy, spotless white, these fried eggs have lacy, crispy, browned margins.
To achieve this, use medium heat and a substantial amount of oil, enough to baste the egg whites as they cook and enable them to cook more quickly.
Ingredients
- 3 tbsp (45 mL) olive or vegetable oil
- 2 eggs
- Freshly ground black pepper and kosher salt
Directions
In 10-inch cast iron, carbon steel, or nonstick skillet, heat the oil over medium-high heat until it shimmers.
Break eggs carefully into heated oil, dropping them from just above the surface to avoid hot oil splashing. Season with salt and pepper to taste.
Tilt the skillet toward you so that the oil pools against the pan’s side. Using a spoon, baste eggs with hot oil, focusing on the uncooked egg whites and avoiding the yolk.
Continue basting the eggs for 45 seconds to 1 minute or until they are fluffy and cooked. Place on a platter and serve.
4. Fluffy Scrambled Eggs
Scrambled eggs, like fried eggs, come in a variety of forms. This is the style you’d find at an American diner, with huge, fluffy curds.
To do this, we boil the eggs over medium-high heat with minimal stirring. Though these are naturally drier than other scrambled-egg recipes, pre-salting the eggs keeps them soft.
Ingredients
- 3 huge eggs
- 1/8 teaspoon kosher salt (as indicated in the notes)
- Optional: 2 tablespoons (1 ounce; 30ml) milk
- 1/4 cup (1/4 ounce; 8g) unsalted butter
- Black or white pepper, freshly ground
Directions
In a small dish, whisk together the eggs, salt, and milk (if using). Melt butter in a nonstick skillet over medium-high heat until foaming.
Cook for 3 minutes, gently tossing and scrambling with a silicone spatula until large, frothy curds develop and eggs are fully cooked. Serve with pepper to taste.
5. Soft-Scrambled Eggs
Turn the heat down and whisk regularly to keep the curds tiny if you prefer your scrambled eggs soft, moist, and creamy.
Start the eggs in a cold pan to prevent them from seizing, and remove them from the fire just before they’re done—residual heat will carry them the rest of the way.
Turn the heat down even lower and whisk continually to make rich, spoonable French-style scrambled eggs—they’re a little out of the ordinary for breakfast.
Still, they’re delicious served on toasts and topped with caviar for a gourmet appetizer.
Ingredients
- 3 huge eggs
- 1/8 teaspoon coarse kosher salt
- 2 tbsp (30 mL) milk (optional; see notes)
- 1/2 tsp (7 g) unsalted butter
- Black or white pepper, freshly ground
Directions
In a small bowl, whisk together the eggs, salt, and milk (if using) until no visible egg whites remain.
Combine beaten eggs and butter in a small nonstick skillet. Cook over medium heat until eggs are wet and just beginning to set, stirring with a silicone spatula.
Remove from heat and continue to boil, stirring constantly, until the eggs have just set into soft curds; return to heat momentarily if necessary to cook slightly longer.
Season with pepper and serve immediately.
6. Foolproof Poached Eggs
Poached eggs have a bad reputation for being difficult to make, but with this method, anyone can do it.
Start with fresh eggs, remove the excess whites with a colander, and then gingerly lower the eggs into water that has been heated to a simmer.
Preparing brunch for a sizable gathering? Before serving, poached eggs can be reheated in simmering water after being prepared beforehand.
Ingredients
- 4 eggs
Directions
Bring water in a medium saucepan to a boil, then reduce the heat to a gentle simmer. An instant-read thermometer should read 180 to 190°F (82 to 88°C). Break 1 egg carefully into a small basin, then pour through a fine-mesh strainer.
Swirl the egg around the strainer, rubbing off any excess loose egg whites that fall through with your finger.
Gently place the egg in the water. Swirl for 10 seconds with a wooden spoon, just until the egg begins to set.
Repeat the straining and tipping process with the remaining eggs. Cook, rotating every so often, for four minutes, or until the egg whites are completely set but the yolks are still soft.
With a slotted spatula, remove the eggs from the pot with care. Serve immediately, or place in a bowl of cold water and chill for up to 2 days. Transfer to a dish of hot water to warm for 2 minutes before serving. Serve right away.
Eggs are a breakfast powerhouse, with many ways to satiate your morning appetites. There’s an egg-based breakfast dish for everyone, whether you favor the simplicity of scrambled eggs or the beauty of Poached Eggs. Get inventive in the kitchen to have a delicious and nutritious breakfast.
Thanks for reading. I hope you find it helpful.
