Easter season has arrived, which means hard-boiled eggs will probably be on the menu! But hard-boiled isn’t the only way to cook and eat an egg. Eggs are a great source of protein, so we at Every Kid Can Cook want you to know about all the ways you can enjoy them.
Soft-Boiled: Produces a white, warm, and runny yolk. It can be eaten right out of the shell! Here’s how to make a soft-boiled egg:
1. Fill a saucepan halfway with water. Bring to a boil.
2. Decrease the temperature to a simmer and gently lower the eggs into the water.
3. Cook for 5-7 minutes. The time depends on the desired consistency of the yolk (the longer the cooking time, the firmer the yolk will be).
4. Drain the pan and run the eggs under cold water for 30 seconds to stop them from continuing to cook on the inside.
5. Dry off the egg and place it in an egg holder (or shot glass) for stability while eating. Gently tap the top of the shell with the back of a spoon and peel off the cracked shell.
6. Use a spoon to eat the egg right out of the shell! Make sure to eat immediately after preparing.
Hard-Boiled (Stove Method): Produces easy-to-peel eggs. Buy eggs 5-7 days prior to boiling to ensure easy removal of shell. Here’s how you can make them:
1. Place eggs in a single layer in a saucepan. Cover with water to one inch above eggs.
2. Gently bring to a boil.
3. Once at a boil, remove pan from heat. Lower heat to low. Return pan to heat and simmer eggs for 1 minute.
4. Remove pan from heat and cover.
5. Let sit, covered, for 12 minutes.
6. Transfer eggs to bowl of ice water. Store in the refrigerator in a covered container for up to 5 days.
Hard-Boiled Eggs (Oven Method): The easy, no-fuss way to make hard-boiled eggs! Here are the instructions:
1. Preheat oven to 325°F (350°F if oven temperature is weak, inconsistent, or you’re using extra large eggs).
2. Using a muffin tin, place one whole egg in each muffin cup (while still in the shell).
3. Bake for 30 minutes.
4. Once done, carefully transfer (using oven mitts) each egg into a bowl of ice water.
5. Let sit in the ice water for 10 minutes. Store in the refrigerator in a covered container for up to 5 days.
Poached: This method involves a runnier yolk and fully cooked whites. Make it like this:
1. Bring a small saucepan of water to a boil. Add 2 tablespoons of white vinegar to the water.
2. Reduce the heat to a simmer.
3. Break each egg into it’s own small bowl.
4. Using a spoon, quickly stir the water in the saucepan in one direction until it’s smoothly spinning around.
5. Gently and slowly lower each egg into the water. The egg white should begin swirling around the yolk.
6. Simmer for 3 minutes.
7. Remove the eggs from the water with a slotted spoon. Pat dry with a clean towel.
Baked: A convenient way to make eggs! There are many ways to get creative with this method. Here’s how to prepare a baked egg:
1. Preheat oven to 350°F.
2. Spray a muffin tin with cooking spray.
3. Break an egg into each muffin tin cup. You can add in other ingredients, too! Try things like chopped bell peppers, diced ham, cheese, etc.! The possibilities are endless.
4. Bake for 15 minutes.
5. Remove eggs from the oven and let them sit for a couple of minutes (to cool).
6. Slide each egg out of the muffin tin and serve.