Egg Dishes with Just Eggs
Fried Egg (Sunny Side Up, Eggs to Dunk, Dippy Eggs)
To fry an egg, heat a traditional fat (such as butter, lard, or bacon grease) in a hot pan. Crack the egg into the pan.
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Let the egg cook until the bottom of the egg is firm, and the secondary area around the yoke is firm.
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If you want sunny side up eggs, or dippy eggs, you’re done! Scoop the egg from the pan and transfer to a plate.
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If you want a completely fried egg, flip the egg over and let cook for an additional 30 seconds.
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Serve with a dash of salt and pepper.
Soft Boiled
For soft boiled eggs, heat a boiling pot of water to a slow steady simmer.
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Lower the eggs into the water with a spoon, and let cook for 6 minutes. When finished, remove eggs to an ice water bath to cool.
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The whites of the eggs will be fully cooked, and the yoke will be runny. Peel the top of the egg, and eat with a spoon.
Salt and pepper to taste.
Hard Boiled
For hard boiled eggs, place your eggs in a pot with cold water to cover and bring the water up to a slow, steady simmer.
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Let the eggs boil for 8 minutes, then remove to cold water.
Scrambled
For scrambled eggs, grease your hot pan with a traditional fat. Crack eggs into a separate bowl and whisk. If all you have is eggs, that’s all you put in.
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If you want creamier eggs, whisk in a little bit of milk — and feel free to whisk in some salt and pepper at this point.
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Pour your egg mixture into the pan, and let cook. When the bottom starts to get firm, gently stir the eggs with a wooden spoon. When the eggs are cooked just to the point before they are dry, remove the eggs to a plate.
Poached
To poach an egg, crack an egg into a ladle or cup, and lower it into a pot of simmering water or bone broth.
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Let cook for 30 seconds to one minute until the white is cooked, and the yoke is not completely cooked.
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Remove with a slotted spoon to a plate. If you poached the egg in bone broth, feel free to ladle some into a cup and serve with your egg.