4 Techniques To Step Up Your Egg Game

Poached Eggs

1. Start by heating a pot of water to a gentle simmer (just below boiling). Add salt and vinegar and give it a stir.

2. Crack your egg onto a small mesh strainer. Let the excess watery egg white strain through the strainer for a few seconds, then transfer the remaining egg white and egg yolk into a ramekin or small bowl. Do the same for the second egg. This method will allow the egg white and egg yolk to cook better and result in a prettier poached egg.

   

3. Stir the pot of water to create a little vortex. Then pour both eggs into the center. Let it sit for 4 minutes for a gooey yolk consistency.  If you prefer a firmer yolk, then let the eggs sit a little longer.

   

4. Use a skimmer to scoop out the poached eggs and carefully place onto a paper towel to blot dry.

   

5. I like to eat my poached eggs on top of avocado toast. Season it with salt and pepper, and garnish with bit of chives.

   

6. Enjoy!

   

American Omelet

1. Crack 3 eggs into a mixing bowl. Season with salt and pepper.  Add a little bit of milk and a few dashes of tabasco sauce. Give it a good whisk.

2. Heat up a skillet over medium heat and add some butter.  When the butter has melted, pour in the eggs and allow it to set.

   

3. With a spatula, scrape the sides of the pan in a circular motion and twirl the pan so that raw eggs take its place. Keep repeating this method, as this is how most of the omelet is cooked.

   

4. When the eggs are halfway cooked, add the chopped scallions and bacon.

   

5. Then flip the omelet over and turn off the heat. Place your cheese slice on one side and smear some sour cream on the other side.

   

6. To plate the omelet, use your spatula to gently lift and slide the omelet onto a plate, at the same time using the pan to help fold the other half of the omelet over.  Top the omelet with some "sexy" scallions. Serve with a ramekin of berries and you have yourself a very elegant looking omelet that's packed with flavor!

   

Scrambled Eggs

1. Crack 3 eggs into a mixing bowl. Season with salt and pepper.  Add in a bit of milk.  Add some chives. Give it a good whisk.

   

2. Heat up a pan over medium heat.  Add butter and olive oil.

   

3. Pour in the eggs and add a little more butter.

   

4. As the eggs cook, bring them to the middle of the pan and gently fold them over.

   

5. Plate the eggs. Sprinkle some more chopped chives and grate some parmesan cheese on top of the eggs. Enjoy!

   

Soft-Boiled Eggs

1. Bring a pot of water to a boil, just enough water to cover your eggs. When the water is boiling, turn down the temperature and gently place your eggs in the water and bring back up to a simmer.  You do not want to bring it to a rolling boil again because it might crack your eggs.  Set your timer for 6 minutes.  

   

2. In the meantime, make an ice bath for the eggs.

   

3. When the eggs are done, gently take them out with a slotted spoon and place them in the ice water for a few minutes.

   

4. Drain the eggs, dry them, and peel them.

   

5. This method makes perfect soft-boiled eggs every single time.