go ahead, egg us on!

Confession: no matter what, we are always obsessed with eggs. Scrambled, poached, fried, boiled- we love them in all ways! Whether you’re looking for a protein-filled breakfast or a meatless lunch or dinner option, eggs are there for you. (Not to mention eggs do magical things in baking!) So this week for #meatlessmonday, we’re sending all of our V-Day love to eggs. Take a peek at how to have every kind of perfect cooked egg with these recipes from The Breakfast Bible!


The unassuming egg is a miracle of biological engineering: the perfect package of protein, flavor, and versatility. Cooking eggs to perfection can have as much to do with personal preference as it can with technique. Learn the best methods, then modify them to suit your taste. Most recipes in The Breakfast Bible (and the simple procedures here) allow for two eggs per person, but you can vary the number to cook as many or as few as you like.



You will need:
8 large eggs

Place the eggs in a saucepan and cover with cold water by 2 inches (5 cm). Bring to a boil over medium-high heat. When the water comes to a boil, cover the pan, remove from the heat, and let the eggs stand in the water for 12 minutes. Drain the eggs and rinse under cold running water until cool. When the eggs are cool, crack and peel them.


You will need:
2 tbsp olive oil or unsalted butter
8 large eggs
Salt and freshly ground pepper

To prepare sunny-side-up eggs, in a large frying pan, preferably nonstick, heat 1 tbsp of the olive oil over medium heat. Crack 4 of the eggs into the pan. Season with salt and pepper and cook until the whites are opaque and the yolks thicken, 2–3 minutes. Repeat with the remaining 1 tbsp olive oil and 4 eggs. Transfer to a plate and serve, or keep warm until all are cooked.

To prepare over-easy, over-medium, or over-hard eggs, cook as directed (above), then carefully flip the eggs with a nonstick spatula and cook for about 30 seconds longer for eggs over easy, about 1 minute longer for eggs over medium, and about 1 1/2 minutes longer for eggs over hard.

Note: Start with cold eggs directly from the refrigerator. The yolks are more likely to stay intact when you crack the eggs.



You will need:
8 large eggs

Pour water to a depth of 2 inches (5 cm) into a large, deep sauté pan. Bring to a gentle simmer over medium-low heat. One at a time, crack the eggs into a ramekin or a small cup and gently slide into the simmering water. Cook as many eggs at a time as will comfortably fit in the pan. Cook until the whites begin to set, about 2 minutes, then gently turn the eggs with a slotted spoon. Continue to cook until the whites are opaque and fully cooked and the yolks are still runny, about 2 minutes longer.

Using the slotted spoon, lift each egg from the simmering water, draining well. Blot the bottom of each egg briefly on a paper towel and serve, or keep warm until all are cooked.



You will need:
8 large eggs
2 tbsp whole milk
Salt and freshly ground pepper
2 tbsp unsalted butter

In a bowl, whisk the eggs with the milk and season with salt and pepper. In a large nonstick frying pan, melt the butter over medium-low heat. Pour in the egg mixture and cook without stirring for 1 minute. Using a rubber spatula, gently stir the eggs, allowing the uncooked eggs to run to the bottom of the pan. Cook, stirring often, until the eggs are set but still creamy, about 4 minutes.


For more breakfast-inspired bites, check out The Breakfast Bible on Amazon!

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