Eggs Two Ways
With these tips and tricks, you can cook the best eggs every single time! Perfectly jammy or creamy and scrambled, you can't go wrong.
Servings 2 people
Ingredients
Jammy Eggs
- 2 Eggs
Scrambled Eggs
- 4 Eggs
- 2 Tbls Butter or fat of choice
Instructions
Jammy Eggs
- Make an ice bath for the eggs by filling a bowl with ice and water (this is for after the eggs are done to stop the cooking process)
- Fill a small sauce pan about 1/2 way full with water and bring to a boil, then carefully place each egg into the water using a slotted spoon and reduce the heat to keep a gentle boil
- Set the timer for 6 minutes (go a little longer if you want it less runny) When the timer goes off, gently place the eggs in the ice water.
- Once they are cooled, crack the egg on each side and peel under cold running water. Slice in half and serve over beautiful toast and tomatoes!
Scrambled Eggs
- Crack your eggs into a bowl and whisk really well, you want it well combined. Add your fat to your skillet and turn heat to medium/low
- Once the fat is melted, add in the eggs
- Use your rubber spatula to slowly move the eggs in the pan as they cook
- Take the pan off of the heat just before the eggs are done, add a sprinkle of salt and pepper (the eggs will finish cooking by the time they hit your plate)