Want to fry, scramble, boil, or poach an egg? Cover eggs while frying, use high heat for scrambling, never add eggs to boiling water, and use a skillet, not a saucepan, for poaching.
Watch as we fry, boil, poach, and scramble to show you how to cook perfect eggs every time.
For soft, pillowy eggs, you need a slow hand, a heavy nonstick pan, and (despite much advice to the contrary) high heat.
The trick is to have the pan at the perfect temperature, add the eggs all at once—and use a cover.
What do I need to know to properly cook eggs?
An egg with a perfectly creamy yolk, tender white, and no green ring results from a simple bring-it-to-a-boil method.
A poached egg should be a neat-looking pouch of tender egg, evenly cooked all the way through, with a yolk that is barely runny.
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