How to buy and cook eggs

Choosing from the array of eggs in most grocery stores can be daunting. Here's how they differ. Plus, find out how to cook eggs and try one of our delicious egg recipes.

By The Canadian Living Test Kitchen

How to cook eggs and egg recipes
White eggs vs brown eggs
The difference is simple: white eggs are laid by hens from a white-feathered breed, such as White Leghorn, while brown eggs are laid by hens from a larger, red-feathered breed, such as Rhode Island Red.

Free-range eggs
Free-range refers to eggs from hens raised cage-free, either outside or with daily access to the outdoors.

Free-run eggs
Free-run refers to eggs from hens raised cage-free, but kept indoors.

Organic eggs
Organic eggs are laid by hens restricted to feed free of commercial fertilizers, fungicides, herbicides and pesticides and are labelled “organic.”

Omega-3 eggs
Omega-3 eggs are laid by hens consuming feed that is 10 to 20 per cent flaxseed. These contain higher levels of both polyunsatured fat and omega-3 fatty acids than regular eggs.

The nutrient content of all these eggs, omega-3 excepted, is the same.

How to cook eggs

Use this guide for four servings of poached, sunny-side up and over-easy eggs, based on one egg per person. Count on two eggs per person if the eggs are scrambled.

Poached eggs: 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 4 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. Remove with slotted spoon and blot bottom of spoon on towel.

Sunny-side up eggs: In large nonstick skillet, melt 2 tsp (10 mL) butter over medium heat. Crack 4 eggs into skillet; fry just until whites are set, about 3 minutes.

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

Scrambled eggs: Whisk together 8 eggs; 1/4 cup (50 mL) milk; 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. In large nonstick skillet, melt 2 tsp (10 mL) butter over medium heat. Add egg mixture; cook over medium-low heat until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook, stirring, until thickened and moist but no liquid remains, about 3 minutes.

Omelettes: Step into the Test Kitchen and in three minutes we'll show you how to make The Perfect Folded Omelette >>

No-fail egg recipes:
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