Easy eggs

This story was originally titled "Easy Eggs" in the March 2009 issue. Subscribe to Canadian Living today and never miss an issue!

How to hard-cook or hard boil an egg
1. Arrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs.

2. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 20 minutes. Drain and run cold water over eggs for 2 minutes.
Peeling tip: To peel hard-cooked eggs easily, start by hard-cooking eggs that have been in refrigerator for five days or more. The less fresh the egg, the easier it is to peel.

3. Chill eggs when cooking is complete. Crack shell by tapping all over. Begin peeling at wide end of egg where air cell is located.

4. Hold egg under cold running water to help ease off shell.

Poached
Pour water into large deep skillet to depth of 2 inches (5 cm); add 1 tsp (5 mL) white vinegar and bring to simmer over medium heat.
• One at a time, break desired number of eggs into small dish and slide into water; poach until white is set and yolk is desired doneness, about 3 minutes for slightly runny yolk. With slotted spoon, transfer to paper towel to blot lightly before using.

Fried
• Sunny-Side Up: In large nonstick skillet, melt 2 tsp (10 mL) butter over medium heat. Crack 4 eggs into skillet; cover and cook just until whites are set, about 3 minutes.

• Over Easy: Same as sunny-side up but cook until whites are set, then turn over and cook just until white film forms over yolks, about 30 seconds.

• Over Well: Cook as for over easy; after turning, cook until yolk is completely set, about 1 minute.

Popular egg recipes:
Huevos Rancheros with Black Bean Salsa
Deviled Eggs plus 4 variations
Classic Egg Salad Sandwiches

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