Eggs for Breakfast

As someone with a sweet tooth, (it may be more like the fang of a saber-tooth tiger) I love breakfast. There is always syrup, fruit, sugar, butter, and my life’s essence: coffee. Cooking breakfast has its challenges, however. The pancake bubbles never seem to do what the packaging claims they will, bacon is a splattering mess, and omelettes require chopped ingredients.

Eggs have become my go-to breakfast. Eggs are relatively easy (after you learn a few important tips) and there are several ways of making them. Before I begin, I will say this: don’t ask about poached eggs. My mother has sworn to me that they can be made in the microwave, but more eggs have exploded in my microwave than I care to admit. Terrified of third-degree burns, I say “Poach your own eggs.” Poaching an egg is an enigma to me, and hardly worth the trouble.

On the other hand, anyone would eat my scrambled eggs. They’ve caused fights between my son and my nephew, a child that has refused scrambled eggs many times in the past. Here are the tricks:

  1. Buy cast iron. Seriously, it works like they say it does. There IS care involved, so don’t buy cast iron if you’re not ready to work. Cooking with cast iron also takes some practice because the heat distribution is different than the frying pans we’re used to. I bought my favorite from an antique store, but there are many on the market that are well-seasoned and not too heavy to carry. The particular cast iron that I use for eggs (I have several cast iron pans, including a dutch oven from Holland) is small and well-used. This brings me to another important point: I only use the egg pan for eggs, and my other pans for searing or frying meat. Now that we have discussed the means of cooking, here is how I do it.
  2. You may have read that oil is needed to cook eggs. This is entirely correct. I don’t use butter because it always burns the eggs. Fill the bottom of the pan with oil and wait for it to heat. I watch for the smoke or pass my hand over the pan to feel for the heat. You may be thinking: that’s a lot of oil. Use Extra Virgin Olive Oil, and you shouldn’t have to worry so much. When everything feels hot enough (Cast iron does get hot, so be careful), you can toss in your eggs. Everything should sizzle, a sound I’ve come to love because it means I’ve got the temperature right.
  3. Now, I’ve been forced to learn to cook eggs sunny-side up. This is my least (after poaching) favorite way to cook eggs. This is the only way my husband likes them, however, so I have practiced to the point of near-consistency. To cook eggs with an unbroken yolk on top, follow the steps to follow. If you’re ready for scrambled eggs, follow your process for those and continue on (I don’t add milk or cheese to scrambled eggs, only salt and pepper. However you do it is just fine, I’m sure).
  4. Anyway, once your oil is HOT (heat is even more important for eggs sunny-side-up because you want a nice “sear” on the bottom of the egg. It won’t be flipped so your egg will cook from below), crack in your eggs. One side note: crack your eggs in a separate bowl, please. You can fish out shells that way and it’s not so messy on the stove-top. The eggs will sizzle for a time. Have some patience and watch for the white part to turn opaque. To keep that yolk from breaking, put down the spatula and use a spoon to baste the yolk with oil from your pan. Sprinkle black pepper on top and, once you’re sure the egg white is cooked, carefully remove from the pan. That’s it. It has taken years for me to perfect my eggs, but that’s all there is to it.

There are a few other pieces of advice that I have. One, eggs should be served with something, so start toasting bread when your eggs go in the pan. Two, omelettes are much easier if you use pico de gallo from the night before. Three, clean-up is something that I think, especially with eggs, should be performed throughout the task of making breakfast, so put your bowls containing raw egg into the sink as soon as you can. Finally, eggs are tricky and these tips don’t ALWAYS work. Sometimes the oil isn’t as hot as you think, or a slight breeze breaks your carefully guarded yolk. Life gets in the way too, and she’s not a good cook. Once, black peppercorns spilled into the entire pan of eggs I was making when the top of the grinder broke off. Another time, the salt turned them wonky. Still, eggs are good, easy fun for breakfast.

12 thoughts on “Eggs for Breakfast”

  1. i recently read not to cook with extra virgin olive oil but with a light version. i forget why but it was something about health.
    to make your scrambled eggs fluffy, add some unflavored carbonated (sparkling) water.
    no to eggs in the microwave. they are rubbery. lol
    sorry, but i have no time or the patience for cast iron. lol


    1. Hmm, I will look into the olive oil thing. I don’t do eggs in the microwave either because of the same reason. I will try the sparkling water too! That sounds interesting. Cast iron’s not for everybody, but that’s ok!

      Liked by 1 person

      1. i just did a quick online search about olive oil and there seems to be as many articles that say it is good as there were saying it isnt good. lol but it seems to be not the best for deep frying. so i guess it is a coin flip. lol there was even a couple saying that not all olives oils were 100% olive oil and were a mix of other oils and not stated so on the bottles!


      2. Interesting. I have always just used it but I’m finding that there’s a lot to learn about oils. There are so many too! Flaxseed, avocado, corn, etc. It’s hard to figure out the best!

        Liked by 1 person

      3. when i stir fry i use linseed oil, deep fry i use corn oil but every other time its olive oil. i have tried ghee but went back to plain butter for the taste. lol


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