Easter season is here and spring vacation has arrived, which means that very soon hard-boiled eggs will be on-the-loose! But hard-boiled isn’t the only way to cook and eat an egg. Eggs are a great source of protein and Healthy Little Cooks wants you to know the versatility of the mighty egg!
Soft-Boiled: produces a firm white and a warm runny yolk…eaten right out of the shell!
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Fill a saucepan halfway with water. Bring to a boil.
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Decrease the temperature to a simmer and gently lower the eggs into the water.
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Cook for 5-7 minutes. (Time depends on the desired consistency of the yolk: the longer the cooking time, the firmer the yolk will be)
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Drain the pan and run the eggs under cold water for ½ minute to stop the cooking process.
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Dry off the egg and put in a 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.
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Use a spoon to eat the egg out of the shell. Eat immediately.
Hard-Boiled (Stove Method): produces easy-to-peel eggs; buy eggs 5-7 days prior to boiling to ensure easy removal of shell
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Place eggs in a single layer in a saucepan. Cover with water to one inch above eggs.
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Gently bring to a boil.
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Once at a boil, remove pan from heat. Lower heat to low. Return pan to heat and simmer eggs for 1 minute.
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Remove pan from heat and cover.
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Let sit, covered, for 12 minutes.
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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): easy, no-fuss way to make hard-boiled eggs
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Preheat oven to 325°F or 350°F if oven temperature is weak or inconsistent (or if using large-sized eggs).
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Using a muffin tin, place one whole, in-the-shell egg in each muffin cup…unlike baking cupcakes or muffins, no need to use liners!
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Bake for 30 minutes.
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Once done, carefully transfer (use oven mitts since the eggs will be hot!) each egg into a bowl of ice water.
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Let sit in the ice water for 10 minutes. Store in the refrigerator in a covered container for up to 5 days.
Poached: one of the healthiest ways to prepare an egg, since it’s cooked in just water
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Bring a small saucepan of water to a boil. Add 2 tablespoons of white vinegar to the water.
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Reduce the heat to a simmer.
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Break each egg into it’s own small bowl.
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Using a spoon, quickly stir the water in one direction until it’s smoothly spinning around.
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Gently and slowly lower each egg into the water.
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Simmer for 3 minutes.
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Remove the eggs from the water with a slotted spoon. Pat dry with a clean towel.
Baked: a convenient way to make eggs with limitless optional possibilities
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Preheat oven to 350°F
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Spray a muffin tin with cooking spray.
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Break an egg into each muffin tin cup.
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Bake for 15 minutes.
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Remove eggs from the oven.
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Let eggs sit for a couple of minutes of cooling time while still in the muffin tins.
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Slide each egg out of the muffin tin and serve.