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Eggs are a quick, easy and nutritious meal, great any time of day! Need some pointers on how to cook the perfect egg? We’re here to help.
Place eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by at least 1 inch (2.5 cm). Cover and bring to a boil. Immediately remove the saucepan from the heat and keep covered. For soft-cooked eggs, let eggs stand in the hot water for 3 to 5 minutes, then transfer the eggs to an ice bath or immerse in cold water to stop the cooking. For hardcooked eggs, let eggs stand in the hot water for 18-20 minutes, then transfer to the ice bath or cold water to stop the cooking.
For easier peeling of hardcooked eggs, use eggs that have been in the fridge for at least a week, or add a tablespoon of vinegar to your pot of water while cooking. If a hardcooked egg is hard to peel, it’s because it’s really fresh from the farm!! Tap the egg shell all over to crack it, roll the shell between your hands to loosen it, and start peeling from the large end. Hold the egg under running water or dip it in a bowl of water to help ease off the shell.
Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine or cooking oil) at medium heat. For one serving, beat 2 eggs, 2 tbsp. (30 mL) milk, salt and pepper (to taste) together in a bowl until well combined. Pour into skillet and immediately reduce heat to medium-low. As mixture begins to set, stir eggs from sides to centre of skillet. Cook, stirring gently, until set but still moist. Serve immediately. Garnish with cheese, herbs, bread or serve on avocado toast!
Heat a non-stick skillet (or a regular skillet lightly greased with a small amount of butter, margarine or olive oil) at medium heat. Break eggs and gently slip into skillet. Reduce heat to low.
To cook eggs “over easy”, once the whites are set, gently turn the eggs over and cook just a few moments to set the yolk as well.
For a “sunny side up” egg, cover the pan until the whites are set, but the yolks are still a runny. You can also add a small amount of water to the pan before covering, as the steam will help cook the tops of the eggs.
Season with salt and pepper, fresh herbs, or cheese, as you like.
Pour 3 inches (8 cm) of water and 1 tbsp of vinegar into a saucepan. Bring to a boil, then reduce to a gentle simmer. Carefully crack an egg into a small dish and gently slip the egg into the water. Cook in simmering water for 3 to 5 minutes until as done as you like. Remove eggs with a slotted spoon and drain well. Season with salt and pepper.
Want to see how it’s done? Check out our video below.
Preheat oven to 350 F (180 C.) For each serving, lightly butter an individual baking dish or custard cup. Break 2 eggs into each dish. Season with salt and pepper. Bake, uncovered, for 16 to 22 minutes, until yolks reach desired doneness. Chopped cooked meat, diced vegetables or grated cheese can be placed in the dishes before adding the eggs.
Omelettes are a great way to use leftovers for delicious meals. Depending on which ingredients you add, omelettes and frittatas can range from simple to exotic. Omelettes fall into three categories:
Whether you have a microwave egg cooker or a ramekin, it’ll take only a few minutes to whip up some scrambled eggs. This recipe makes a quick meal you can personalize with shredded cheese, diced ham, vegetables or fresh herbs.
Since eggs cook rapidly, they can easily become overcooked or toughened when microwaved. To avoid this, undercook eggs slightly and allow for 30 seconds or so of standing time to complete the cooking process.
Thanks to eggs.ca for these tips!