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How to Make Scrambled Eggs
creamy soft beautiful scrambled eggs . So, what we're ..... butter for each egg and we're gonna ..... you're gonna use four eggs . I'm gonna crack ..... you're making scrambled eggs , it's so important ..... the bits of the egg that have set onRachael Ray Magazine. And today, I'm gonna show you how to make scrambled eggs . I know most of you thinking you know how to make scrambled eggs but you're probably a little bit more like the diner eggs where there a little bit, wherever you maybe a little bit tough and maybe even a little bit brown and burnt. And there's nothing wrong with that if you like in that way but I'm actually gonna show you how to make really creamy soft beautiful scrambled eggs . So, what we're going to do is start with the butter. We're gonna use about a teaspoon of butter for each egg and we're gonna make two servings. So you're gonna need about a tablespoon plus one teaspoon of butter and again for two servings, you're gonna use four eggs . I'm gonna crack the eggs into this bowl and for each egg , you're gonna use about a tablespoon of milk. SO I'm gonna add a quarter cup of milk and just start whisking these until incorporated. We're just gonna let the butter melt and these guys' almost done and just kinda swish the butter to make sure it kinda slicks the bottom of the pan. And the butter is ready and our eggs are ready. You can either season the eggs with salt now or afterwards. I like to do it afterwards but it's a matter of personal preference. All right. So I'm gonna add the eggs to the pan and you're gonna do this over-- you're gonna melt the butter over medium heat and cook the eggs over low heat. And since I'm using an electrical range, I'm actually gonna lower the temperature now. For scrambled eggs , it really doesn't matter if you're using non-stick or not non-stick skillet. And again, 'cause I'm using electrical range. I'm gonna takesort of bends to the shape of this pan. But you're making scrambled eggs , it's so important to get like all the bits of the egg that have set on the bottom to make sure they're not overcooked. And the rubber spatula can actually bends sort of scrape them all off the bottom which is nice without damaging the pan as well in case you're using a non-stick skillet. So to cook four eggs in the style will take roughly 5 to 6 minutes but depending on how many eggs you're using more or less it might take more or less. But what you're looking for is a lot of really soft curds kind of like cottage cheese but a little bit bigger and sort of moist, similar again to cottage cheese, but nice and yellow. And so again you just keep stirring don't let it set. I think it's low enough. We're gonna put it back over the heat. And you wanna keep an eye on the eggs . If you noticed they start to cook too fast and you definitely need to either lowered the heat or take it offare starting to look more and more like cottage cheese. So the eggs and the curds actually-- and the eggs have started to firm up a bit so I'm gonna add a pinch of the chopped fresh dil, so I'm gonna stir that in. So at this point, the eggs are pretty much done. If you wanna cook them a little bit more, you can. This is more of the texture I would say even ricotta if you will like cottage cheese and ricotta. And this is actually how it looks my eggs a little bit wet. And so take them off the heat. And got these gorgeous creamy eggs . And so now I'm gonna season these with salt. This one is for Bob our camera man. And this one is for
How to Make Hard-Boiled Eggs
you how to make a hard - boiled egg . First, we're ..... single layer of eggs in the bottom of ..... gonna cover the eggs , and bring the ..... what makes a good hard - boiled egg . There are two ..... you want the eggs to A. not smellRay Magazine. And I'm going to show you how to make a hard - boiled egg . First, we're gonna place a single layer of eggs in the bottom of a sauce pan. You definitely need the lid, and if you've got a clear, like glass lid that's preferable because that way you can actually see the water come to a boil without having to remove the lid and let any of the heat escape. So, you're going to want to fill the pot with enough water to cover the eggs by about 1 inch, and I'm measuring it by sticking my finger in the pot, and touching the top of the egg . And the water comes up to my first knuckle, so I know it's roughly about an inch. I'm gonna cover the eggs , and bring the water to a boil. So, you're probably wondering what makes a good hard - boiled egg . There are two things to look for; you want the eggs to A. not smell which is the key 'cause nobody likes the smell of an overcooked egg , and B. you want it to stay nice and golden instead of gray and just overcooked. And it's amazing what a good hard - boiled egg actually looks like. So, now that my water has come to a boil, I'm gonna put it off to the side and remove it from the heat. And I'm just gonna let it stand for about 14 minutes covered. So, the eggs have sat for about 14 minutes and I'm transferring them to a bowl of ice cold water using a slotted spoon so that the water drains through. And at this point you just wanna let them stand until they're cold to the touch. So, these have been sitting for a few minutes and they're completely cold to the touch. So, we're going to actually sell the egg by mapping it with cracks, and what that means is I'm just gonna tap it lightly all over until it's marked by little cracks. And one trick, you can obviously just peel them over a bowl but they're much easier to peel in a bowl of water. You can also do this under running water but that seems a little bit wasteful so we don't like advocating that. And I'm gonna slice this guy open just to show you guys what a hard - boiled egg should look like. And there you go, it's nice and golden on the inside, and hope you'll use this method for your next batch of hard-boiled eggs . Thanks for watching.
How to Fry an Egg
great over toast. And then eggs over medium, which I wanted ..... runny and then we've got eggs over hard, which are actually ..... we've got the nice, crispy fried egg , which we've actually ..... next time you wanna make eggs or order them in a dinerRachael Ray Magazine. And I'm gonna show you how to make friend eggs . To start, we're gonna show you two different methods. One for sunny side up eggs and the other one for any of you that are fans of over easy eggs . And for the sunny side up eggs , as well, we'll also show you a method for getting those lacy brown edges. I know some people like those little chard bits. So, we'll give you tips for all of those. To begin, we're going to actually heat the pan over medium heat and I'm gonna add a teaspoon of butter for every egg used and just melt the butter over medium heat. So, with the butter, as you melt it, you just wanna kinda swish the butter around to let it stick to the bottom of the pan. We're using nonstick skillet here, which is key for fried eggs . However, if you don't have one you can also use a not nonstick skillet but just remember to be generous with the fat to prevent the egg from sticking to the bottom or tearing, which when you're cooking with yolk is a big deal. It's what you want to preserve a little sunny side up yolk. And so, we're gonna crack the egg into a custard cup or a little bowl. And the reason why we do this is if you were to actually crack the egg on the edge of the pan, there's a chance that you might actually split the yolk before it even hits the pan. So, this is a way to sort of preserve the yolk again. So once your butter is melted, you can test to see if the pan is ready by dropping in just a splash of water to see if it sizzles and it's ready. So, we're gonna gently slide the egg into the pan and there are two methods people use to make sunny side up eggs . One is at this point you can either just cover the pan and just let it cook so the whites and theit out of the pan and we've got a sunny side up egg . And the next method I'm gonna show you are for eggs over easy. I'm gonna slip the egg into the skillet. You could already tell the butter is hard enough, you can hear it sizzling. And cover the pan to contain the heat. So, looks like our egg is actually almost ready to be flipped, and let it cook for another few seconds. You can tell when it's ready to go when it's actually translucent and not wet around the edges. And this guy looks ready to go, you can tell that it's firmed up and congealed and solidified. And so, what I'm gonna do is actually just-- one trick also is to kinda angle the yolk towards where you wanna flip it. So, that way, the heavy part of the egg doesn't slip it over and crack. And so I'm gonna slide the spatula right underneath the egg and just let the egg cook. To test for doneness with an over easy egg , you just kind of wanna touch the back and here I can tell it's really, really loose so it's not quite ready yet. If you like your eggs over medium, just again touch it until it's firm, as firm as you like it. If you like them over hard, just wait until they're pretty much solid. So these are now ready to go, the eggs over easy and you can just slide them on to the plate. And again, we have eggs over easy. And for those of you who like this crispy, sort of crusty brown edge, what you're gonna do is crank the heat up to high or medium high, actually. Add another teaspoon of butter, crack the egg into the bowl again. Oops. So, again, we're gonna slip the egg into the pan. You can already hear that the higher heat is actually helping to crust up the edges a little bit more. And then if you'd like, you can actually cover the pan again to help contain the heat and cook the egg . You can already see the nice brown edges forming, as well as the brown butter which will give it the brown color. And this guy is already to go. So, here we've got sunny side up eggs with a nice runny yolk and then eggs over easy, which will be great over toast. And then eggs over medium, which I wanted to show you guys the inside to see the difference. Exactly just a little bit runny and then we've got eggs over hard, which are actually nice and fully cooked. And then we've got the nice, crispy fried egg , which we've actually left, kind of a little runny too. So, next time you wanna make eggs or order them in a diner, hopefully you'll try something new. Thanks for watching.
How to Poach an Egg
I'm gonna gently lift the egg out of the water and it ..... towel and B, it holds the eggs without sticking. And so ..... I don't like, to make poached egg . For those of you with ..... you can also hold poached eggs for about 30 minutes, youRay Magazine. And today, I'm gonna show you how to make poached eggs . So, first we've got a deep skillet filled with about 2 inches of water, anywhere from 2 to 3 inches is good, and you just bring it to a boil. And once you've got it to rolling boil, lower it to a gentle simmer. So, I've got it here on medium heat and it's gently simmering. At this point, you also wanna make sure it's seasoned with salt, which will help season the eggs . A lot of times when people make poached eggs , they will also add a little bit of vinegar, that which apparently helps, you know, quality of the eggs . I don't think it makes that much of a difference but the other reason why I actually don't like to use vinegar is that it also flavors the eggs . And, so from here we're gonna take one egg and crack it into this custard cup. And the reason why we crack it into a custard cup is to prevent the whites from feathering. If you were to just crack it into the actual skillet, it would just sort of-- it wouldn't come together in a round little shape that we like. So-- and now let's add to simmer. I'm going to take the custard cup and sort of gently slip the egg into the water. As you can see, it's feathering and just sort of, you're just gonna need to let it set a little bit and the white will begin to set. And once it's opaque you can just sort of start gathering it in towards the center to help form the little round shape that we all love about poached eggs . Another thing is, this feathery again is perfectly natural, so what you can do is while it's cooking, I'm just sort of gathering it now, and while it's cooking, some people like to do it-- some people call the word text method, which is where you create a swirl to sort of help the egg take its shape. You can do it before you slip the egg into the water or during, and so here you can see the eggs actually started to set and so I'm just gonna sort of move it away from the center to just help give it its shape and bring it back a little bit. And all these feathery bits, once you actually transfer it to this damp kitchen towel, which I will tell you about in a little bit, you can just cut them away using a sharp paring knife there. So about 3 minutes have passed, so I'm gonna gently lift the egg out of the water and it feels like a water balloon. So, it's all set. And from here, you just wanna drain all the water out and then transfer it to this kitchen towel. And this damp kitchen towel is A, it's green, you're not using a damp paper towel and B, it holds the eggs without sticking. And so at this time, I'm going to actually, you can sort of see where it gets a little translucent where it didn't actually take shape, so I'm gonna cut away the parts that I don't like, to make poached egg . For those of you with guests coming over, you can also hold poached eggs for about 30 minutes, you wouldn't wanna do any longer just to be safe. And what you what you will do is actually you just lift the poached eggs up using other flat spatula. Might be a little bit easier but if you can do it with a slotted spoon that's fine too. And actually just hold them and a bowl of ice water, for again for about 30 minutes. And right when you wanna serve them, you actually just again bring your water a gentle simmer, the same pan is fine and you may not even have to actually clean it out. The white wedges are fine, they won't reattach or anything. And then you'll lift the egg out of the water and gently slide it back in and just warm it for about 30 seconds. For this one, we're actually just gonna have it over toast. The only thing we're missing is some hollandaise but other than that, you're all set. Hope you enjoy your poached eggs .
Apps in a Snap: Deviled Egg Cups
Apps in a snap: Deviled Egg Cups. Here's what you'll need: 1 box mini phyllo shells, 4 hard-boiled eggs , 2 tbsp. mayo, 2 tsp. fresh lemon ..... Puree until smooth. Fill shells with egg mixture. Sprinkle with paprika. ForApps in a snap: Deviled Egg Cups. Here's what you'll need: 1 box mini phyllo shells, 4 hard-boiled eggs , 2 tbsp. mayo, 2 tsp. fresh lemon juice, and hot smoked paprikia. Crisp shells in 350 degrees oven for 5 minutes, that let cool. Add 4 hard boiled eggs , 2 tbsp. mayo and 2 tbsp. lemon juice to a food processor. Season with salt and pepper. Puree until smooth. Fill shells with egg mixture. Sprinkle with paprika. For more recipes and tips go to RachaelRayMag.com.
How to Shape Rugelach
the top of the cookie. Next I'm gonna beat some egg whites just also a little bit loose and foamy, and then ..... nice and shiny once they're baked. Just dab the egg white on gently. Using egg white in general is a great way to finish off cookiestriangle over the top of the cookie. Next I'm gonna beat some egg whites just also a little bit loose and foamy, and then this will be brushed on and then we're gonna finish by sprinkling with some sugar, so they look nice and shiny once they're baked. Just dab the egg white on gently. Using egg white in general is a great way to finish off cookies because sprinkles will adhere to egg white. Sugar will adhere and it makes a nice shiny finish. It's just some plain regular sugar. You could use coarse sugar
How to Make our Best Pie Crust
I forgot to brush the top of the pie crust. I'm just using water here, but definitely if you wanna use beating egg whites , egg yolks, heavy whipping cream, all that's fine. And that's-- those actually might add more of a brown crustI'm just using water here, but definitely if you wanna use beating egg whites , egg yolks, heavy whipping cream, all that's fine. And that's-- those actually might add more of a brown crust. In this case, I'm
Desserts in a Snap: Warm Chocolate Pudding
cornstarch, pinch of salt, 6 oz. bittersweet chocolate, and 2 egg yolks. In a saucepan, whisk 1/2 cup sugar, 1/4 cup cornstarch and a pinch of salt. Whisk in 3 cups milk and 2 eggs yolks over medium heat. Stir in 6 oz. of chocolate until melted1/4 cup cornstarch, pinch of salt, 6 oz. bittersweet chocolate, and 2 egg yolks. In a saucepan, whisk 1/2 cup sugar, 1/4 cup cornstarch and a pinch of salt. Whisk in 3 cups milk and 2 eggs yolks over medium heat. Stir in 6 oz. of chocolate until melted. Divide pudding among ramekins; let cool slightly. Serve plain or
How to Make an Easy Omelet
want to whisk the eggs until it's nice ..... head of the American Egg Board. And you'll ..... I'm gonna give the eggs another good whisk ..... up the part of the egg that's already started ..... so that the liquid egg can run underneath ..... love the way cooked eggs smell especially withshow you the easiest omelet. All it takes is whisking of the eggs , toss 'em into the pan, add the filling, fold it over, and you're done. Just to give you an idea of sometried it. Alright. So, let's get started. First, we're gonna take 2 eggs . For every omelet, you're gonna want about 2 eggs and 2 tablespoons of water. Now, we're gonna add the 2 tablespoons of water. And before we start whisking that, let's getYou just let that warm up a bit while we whisk the eggs together. You're gonna want to whisk the eggs until it's nice and fluffy and all comes together so we get this like nice, rich, buttery yellow color. Season it with a little bit of salt. I actually learned how to make omelets from Howard Helmer, the head of the American Egg Board. And you'll see after this demonstration how incredibly easy it can be. Our travel editor, Gina, actually saved Christmas morning breakfast
Apps in a Snap: Spanish Tortilla Bites
snap: Spanish Tortilla Bites. Here's what you'll need: 4 eggs , beaten, 1 small onion, chopped, 1 large potato, diced ..... potato mixture into a nonstick mini muffin pan. Pour beaten eggs on top. Bake at 375 degrees until set and puffed, about 12Apps in a snap: Spanish Tortilla Bites. Here's what you'll need: 4 eggs , beaten, 1 small onion, chopped, 1 large potato, diced, 2 tbsp. EVOO, and hot smoked paprika. Heat 2 tbsp. EVOO over medium heat. Add potato, cook for 5 minutes. Add chopped onions. Cook until potatoes are tender and lightly browned, about 5 minutes. Season with salt and pepper. Scoop potato mixture into a nonstick mini muffin pan. Pour beaten eggs on top. Bake at 375 degrees until set and puffed, about 12 minutes. Sprinkle with paprika. For more recipes and tips go