For soft, pillowy eggs, you need a slow hand, a heavy nonstick pan, and (despite much advice to the contrary) high heat.
Watch as we fry, boil, poach, and scramble to show you how to cook perfect eggs every time.
An egg with a perfectly creamy yolk, tender white, and no green ring results from a simple bring-it-to-a-boil method.
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?
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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