(●̮̮̃•̃) 5 simple recipe egg breakfast for your healthy

Eggs are a staple of my diet, and while I eat plenty for lunch and dinner, they're still most often seen on my breakfast table. Versatile, affordable, with a nice dose of protein to kick off your day, it's no wonder that eggs are more closely associated with American breakfasts than almost any other food.
Though cooking eggs seems like an inherently simple task—they're frequently one of the first items we learn how to make for ourselves—getting them just right can be another story. Producing scrambled eggs that are soft and creamy, with no trace of browning (assuming that's how you like them!), or poached eggs that form perfectly tight orbs, takes some practice to master. To get you off on the right foot, we're starting the list below with basic techniques for frying, scrambling, poaching, and boiling eggs. After you get comfortable with those fundamentals, we have a whole range of delicious recipes to put your newfound skills to use: chilaquiles with bright chile verde and homemade tortilla chips, classic eggs Benedict, and hearty scrambled-egg biscuit sandwiches with dill.
The Basics: Easy and Classic Egg Recipes

Sunny-Side Up Fried Eggs

For a lovely presentation and minimal work (no flipping required!), you can't beat a pair of classic sunny-side up eggs—perfectly intact, bright yolks framed by softly set white. Cracking an egg into a pan and seasoning with salt are all it takes. Just remember to keep the heat down around medium so that the whites are just set before the yolk overcooks.

Classic Over-Easy Fried Eggs

Not wild about the texture of egg whites that are just this side of runny? For more firmly set eggs, over easy—carefully flipping and serving the eggs upside down—is the way to go. You'll cook them almost all the way through on one side, then flip and continue cooking for just five to 10 seconds more, allowing the white to firm up while the yolk stays liquid.

Crispy Fried Eggs

Unlike a traditional sunny-side up egg with its snowy, unmarred white, these fried eggs are really fried, with crispy, lacy, browned edges. To get there, use medium-high heat and a generous amount of oil, giving you enough to baste the whites with as they cook, which puffs them up and helps them cook faster.

Fluffy Scrambled Eggs

Like fried eggs, scrambled eggs come in a range of styles. This is the type you're most likely to see in an American diner, with large, fluffy curds. To achieve that, we cook them over medium-high heat and keep the stirring to a minimum. Though these naturally come out a bit drier than other scrambled-egg preparations, pre-salting the eggs keeps them plenty tender.

Soft-Scrambled Eggs

If you prefer your scrambled eggs soft, moist, and creamy, turn the heat down and stir frequently to keep the curds fairly small. To maximize the effect, start the eggs in a cold pan to keep them from seizing, and remove them from the stove just before they're done—residual heat will take them the rest of the way. Turn the heat down even lower and stir constantly to end up with rich, spoonable French-style scrambled eggs—they might be a little out there for breakfast time, but they're wonderful served on toasts and topped with caviar for a fancy appetizer.

Foolproof Poached Eggs

[Photograph: J. Kenji López-Alt]

Poached eggs have a reputation for being difficult, but with our technique, anyone can make them—really. All you need to do is start with fresh eggs, drain off the excess whites with a strainer, and carefully lower them into water heated to just below a simmer. Making brunch for a crowd? Poached eggs can easily be made ahead of time and reheated in hot water for serving.

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