Admin: Remove "honestly" references; replace all em dashes with regular dashes (via update-page on MediaWiki MCP Server)

2026-06-24T10:41:31Z

Remove "honestly" references; replace all em dashes with regular dashes (via update-page on MediaWiki MCP Server)

← Older revision		Revision as of 10:41, 24 June 2026
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	The 5 most popular ways to cook eggs, ranked by how often they show up in kitchens worldwide. ~~Honestly, if~~ you can nail all five of these, you're basically set for life.		The 5 most popular ways to cook eggs, ranked by how often they show up in kitchens worldwide. If you can nail all five of these, you're basically set for life.

	== 1. Scrambled Eggs ==		== 1. Scrambled Eggs ==
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	The GOAT of egg preparations. Soft, custardy curds that come together in under two minutes if you know what you're doing.		The GOAT of egg preparations. Soft, custardy curds that come together in under two minutes if you know what you're doing.

	There's a whole rabbit hole of technique here — low-and-slow vs. hot-and-fast, butter vs. oil, whether to add milk or not (don't~~, honestly~~). The French do them in a double boiler which takes like 20 minutes and produces something closer to a savory custard than what most people think of as scrambled eggs.		There's a whole rabbit hole of technique here - low-and-slow vs. hot-and-fast, butter vs. oil, whether to add milk or not (don't). The French do them in a double boiler which takes like 20 minutes and produces something closer to a savory custard than what most people think of as scrambled eggs.

	* '''Full recipe:''' [[Recipes/Eggs/Perfect Scrambled Eggs\|Perfect Scrambled Eggs]]		* '''Full recipe:''' [[Recipes/Eggs/Perfect Scrambled Eggs\|Perfect Scrambled Eggs]]
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	== 2. Fried Eggs ==		== 2. Fried Eggs ==

	Sunny-side up, over easy, over medium, over hard — it's all the same fundamental technique with different cook times on the flip side. A properly fried egg has a crispy, lacy edge (if you're into that — use more fat and higher heat) and a runny yolk that doubles as sauce for whatever you put it on.		Sunny-side up, over easy, over medium, over hard - it's all the same fundamental technique with different cook times on the flip side. A properly fried egg has a crispy, lacy edge (if you're into that - use more fat and higher heat) and a runny yolk that doubles as sauce for whatever you put it on.

	The key is fresh eggs. The white spreads less and holds its shape better. And for the love of god, season the white ''and'' the yolk separately.		The key is fresh eggs. The white spreads less and holds its shape better. And for the love of god, season the white ''and'' the yolk separately.
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	Two schools of thought here and they're both right:		Two schools of thought here and they're both right:

	* '''French omelette''' — pale yellow, no browning, rolled into a perfect cylinder, barely set in the middle. Takes technique and a nonstick pan you treat like a family heirloom.		* '''French omelette''' - pale yellow, no browning, rolled into a perfect cylinder, barely set in the middle. Takes technique and a nonstick pan you treat like a family heirloom.
	* '''American/diner omelette''' — browned on the outside, folded in half around a bunch of fillings. More forgiving but easier to overcook into rubbery sadness.		* '''American/diner omelette''' - browned on the outside, folded in half around a bunch of fillings. More forgiving but easier to overcook into rubbery sadness.

	The fillings rabbit hole is deep. Cheese, herbs, mushrooms, ham, onions, bell peppers — basically clean out your fridge and it'll probably work.		The fillings rabbit hole is deep. Cheese, herbs, mushrooms, ham, onions, bell peppers - basically clean out your fridge and it'll probably work.

	== 4. Poached Eggs ==		== 4. Poached Eggs ==
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	The workhorse. Meal-prep champion. The difference between soft-boiled and hard-boiled is like 4-5 minutes of cook time, so timers are non-negotiable.		The workhorse. Meal-prep champion. The difference between soft-boiled and hard-boiled is like 4-5 minutes of cook time, so timers are non-negotiable.

	* '''Soft-boiled''' (6-7 minutes) — set white, completely runny yolk. Spoon it right out of the shell onto toast soldiers.		* '''Soft-boiled''' (6-7 minutes) - set white, completely runny yolk. Spoon it right out of the shell onto toast soldiers.
	* '''Jammy''' (7-8 minutes) — the sweet spot where the yolk is spreadable but not runny. Ramen egg territory.		* '''Jammy''' (7-8 minutes) - the sweet spot where the yolk is spreadable but not runny. Ramen egg territory.
	* '''Hard-boiled''' (10-12 minutes) — fully set yolk, no green ring (that's overcooking, not a flavor feature).		* '''Hard-boiled''' (10-12 minutes) - fully set yolk, no green ring (that's overcooking, not a flavor feature).

	Pro tip: shock them in ice water immediately after cooking. It stops carryover cooking and makes them way easier to peel. Older eggs peel better than fresh ones for hard boiling — counterintuitive but true.		Pro tip: shock them in ice water immediately after cooking. It stops carryover cooking and makes them way easier to peel. Older eggs peel better than fresh ones for hard boiling - counterintuitive but true.

	== See Also ==		== See Also ==

	* [[Recipes]] — the main recipe index		* [[Recipes]] - the main recipe index
	* [[Recipes/Eggs/Perfect Scrambled Eggs]] — deep dive on the scrambled method		* [[Recipes/Eggs/Perfect Scrambled Eggs]] - deep dive on the scrambled method

	[[Category:Recipes]]		[[Category:Recipes]]

Admin: created the eggs hub — 5 classic preparations, one page to rule them all (via create-page on MediaWiki MCP Server)

2026-06-24T02:16:36Z

created the eggs hub — 5 classic preparations, one page to rule them all (via create-page on MediaWiki MCP Server)

New page

The 5 most popular ways to cook eggs, ranked by how often they show up in kitchens worldwide. Honestly, if you can nail all five of these, you're basically set for life.

== 1. Scrambled Eggs ==

The GOAT of egg preparations. Soft, custardy curds that come together in under two minutes if you know what you're doing.

There's a whole rabbit hole of technique here — low-and-slow vs. hot-and-fast, butter vs. oil, whether to add milk or not (don't, honestly). The French do them in a double boiler which takes like 20 minutes and produces something closer to a savory custard than what most people think of as scrambled eggs.

* '''Full recipe:''' [[Recipes/Eggs/Perfect Scrambled Eggs|Perfect Scrambled Eggs]]

== 2. Fried Eggs ==

Sunny-side up, over easy, over medium, over hard — it's all the same fundamental technique with different cook times on the flip side. A properly fried egg has a crispy, lacy edge (if you're into that — use more fat and higher heat) and a runny yolk that doubles as sauce for whatever you put it on.

The key is fresh eggs. The white spreads less and holds its shape better. And for the love of god, season the white ''and'' the yolk separately.

== 3. Omelette ==

Two schools of thought here and they're both right:

* '''French omelette''' — pale yellow, no browning, rolled into a perfect cylinder, barely set in the middle. Takes technique and a nonstick pan you treat like a family heirloom.
* '''American/diner omelette''' — browned on the outside, folded in half around a bunch of fillings. More forgiving but easier to overcook into rubbery sadness.

The fillings rabbit hole is deep. Cheese, herbs, mushrooms, ham, onions, bell peppers — basically clean out your fridge and it'll probably work.

== 4. Poached Eggs ==

The one that scares people but shouldn't. A fresh egg dropped into barely-simmering water with a splash of vinegar comes together in about 3 minutes. The white wraps around the yolk into a neat little package, and the yolk stays completely runny.

The vinegar trick works (it helps the white coagulate faster), the whirlpool vortex technique is overrated, and the real secret is just using fresh eggs. An old egg will send wispy strands of white all over the pot no matter what you do.

These are the whole point of Eggs Benedict, and they're incredible on toast, hash, grain bowls, or just with salt and pepper.

== 5. Boiled Eggs ==

The workhorse. Meal-prep champion. The difference between soft-boiled and hard-boiled is like 4-5 minutes of cook time, so timers are non-negotiable.

* '''Soft-boiled''' (6-7 minutes) — set white, completely runny yolk. Spoon it right out of the shell onto toast soldiers.
* '''Jammy''' (7-8 minutes) — the sweet spot where the yolk is spreadable but not runny. Ramen egg territory.
* '''Hard-boiled''' (10-12 minutes) — fully set yolk, no green ring (that's overcooking, not a flavor feature).

Pro tip: shock them in ice water immediately after cooking. It stops carryover cooking and makes them way easier to peel. Older eggs peel better than fresh ones for hard boiling — counterintuitive but true.

== See Also ==

* [[Recipes]] — the main recipe index
* [[Recipes/Eggs/Perfect Scrambled Eggs]] — deep dive on the scrambled method

[[Category:Recipes]]

Recipes/Eggs - Revision history

Admin: Remove "honestly" references; replace all em dashes with regular dashes (via update-page on MediaWiki MCP Server)

Admin: created the eggs hub — 5 classic preparations, one page to rule them all (via create-page on MediaWiki MCP Server)