(●̮̮̃•̃) 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

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.

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.

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.

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.

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.

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.
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

Classic Over-Easy Fried Eggs

Crispy Fried Eggs

Fluffy Scrambled Eggs

Soft-Scrambled Eggs

Foolproof Poached Eggs

[Photograph: J. Kenji López-Alt]
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