Egg Basics, boiled, scrambles, fried, deviled.

Linda Mericle


Here are some basic egg cooking 'recipes' that we used in class, near the beginning of the year. Practice makes perfect. Eggs are great for you, filling and versatile.


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5 Min
5 Min
Stove Top



  • ·
    eggs, any amount

  • 2
  • 1 Tbsp
    milk or water
  • 2 tsp
    butter or oil

  • 2
  • 1 Tbsp
    butter, coconut oil or other oil to fry in.

  • 6
  • 1/4 c
  • 1 tsp
  • 1 tsp
    yellow or dijon mustard
  • 1/8 tsp
  • pinch
  • ·
    paprika, optional

How to Make Egg Basics, boiled, scrambles, fried, deviled.


  1. HARD BOILED EGGS: First, put your eggs in a saucepan and fill with enough water to cover the eggs. Put a lid on the pan and bring to a boil. Once it is boiling (lots of bubbles and steam), turn off the heat, move the pan to a cool burner and set the timer for 10 minutes. Once the timer goes off, drain the hot water out and run some cool water over the eggs. You are done! Now they are ready to put into the fridge for later use. Like diced in salads, as deviled eggs or just eaten whole.
  2. SOFT BOILED EGGS: Using a saucepan, fill it up with enough water to cover the eggs, but do not put the eggs in the pan at this point. Bring the water to a boil. Reduce the heat, carefully add the eggs and set the timer for how long you like your eggs cooked. I usually simmer them for 3 1/2 minutes, take them out of the pan and let sit for another 30 seconds, then crack them into a bowl. The goal is runny yolks but cooked whites. You may need to boil them a little longer, depending on your tastes. Crack it open and use a spoon to scrape out the egg into a bowl. Add salt and enjoy!
  3. SCRAMBLED EGGS: Break the eggs into a mixing bowl, throwing away the shells or saving them for your compost pile. Mix with a fork. Add the milk or water in with a fork. In a small fry pan (I recommend a non stick for beginners) melt the butter or heat the oil you are using. Spread it out with a spatula. When hot (hold your hand over it, does it feel pretty hot?) Add the eggs. There should be a sizzle when the egg hits the pan. Let it sit for a few seconds cooking. Take your spatula and gently lift from the edges, folding it over and mixing it up. Let it sit for about 10 more seconds, then flip some more. The whole process won't take more than 1 minute. Add salt and pepper and away you go!
  4. FRIED EGGS: using a small fry pan, add some oil or butter to the pan and start heating it up. Get your eggs out and ready. You might want to crack the egg into a small bowl, to make sure no shells get into your meal. When the pan is hot, either crack the eggs in or slide the egg from the bowl into the skillet. If you like hard yolks, you can use the spatula and hit the yolk, breaking it so it spreads and will cook faster. Once the whites look like they are setting you can flip the eggs. If you are cooking two, you can use the spatula to separate them first.
    If you like soft yolks, like i do, do not break them. I put a little water in the pan with the eggs and put a lid on it, turning down the heat. I cook it until the eggs look white enough. Its almost like a poached egg. If you would rather, you can skip the water and just flip the egg over as it starts to set. Just keep an eye so the yolk does not over cook. Once you get the hang of it you will make them the perfect way you like them.
  5. DEVILED EGGS: First you need to hard boil 6 eggs. Let them cool, then peel them. Cut them in half the long way. You want 2 mirror images.
    Scoop all the yolks out and put into a bowl. Set aside the egg whites for now. Add the rest of the ingredients to it and mix with a fork or small whisk. You can either spoon the yolk mixture back into the eggs with a spoon OR scoop all the yellow yolk mixture into a small sandwich bag and, using a scissors, snip off one corner. Squeeze the yolk into the egg whites and sprinkle with paprika. Done! Keep chilled until ready to eat.

Printable Recipe Card

About Egg Basics, boiled, scrambles, fried, deviled.

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Gluten-Free

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