Including the much-underrated shirred eggs, by way of a Mason jar.
Eggsshould be one of the easy things to prepare . Yet , multitude manage to mess them up all the time .
It ’s okay . I do it too . That ’s why I asked the 2009 James Beard Best Chef in the South , Top Chef Masterscontestant , and my close personal friend ( though he does n’t really think that),John Currenceto give me — and by elongation , everyone on the internet — some foolproof gratuity on cooking nearly every viable expressive style of eggs . Currence runs several awe-inspiring restaurants in Oxford , Mississippi and even has his own cookbook , Big Bad Breakfast .
General tips for successful egg cooking
Scrambled
" I always tell my cooks , you ca n’t un - cook something , " says Currence . " Once it ’s done , it ’s done , and that ’s significant to keep in mind with scrambled eggs . " In that nervure , overcooking is the first guideline our chef laid out as a common scrambled faux pas . So , do n’t do that . Instead , do this stuff :
Over easy
" Over - easy egg are all about the flip , " Currence says . " That ’s all you need here . "
Over medium
It ’s notthatmuch dissimilar than over easy and just as uncomplicated to make ( if you do it properly ) .
Over hard
" Does anyone actually eat eggs like that ? " Currence asks . Not sure . Maybe ? Well , if so …
Hard boiled
Seems simple enough , veracious ? Still , there are many ways us common kinsfolk screw this stuff up .
Poached
" Poached eggs require a aristocratical sense of touch , above all else , " Currence says . " That being say , it ’s a highly underrated ball smasher . "
Sunny-side up
" There are two key here , " say Currence . " Patience and clarified butter . "
Baked/shirred
" This is kind of a rich snub — but it should n’t be , " say Currence . " Everyone should taste their egg this way . "
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