10 Great Things to Do with Eggs

Ten Great Things to Do with Eggs


To prevent yourself from getting sick: If you “get a little sick” from eating eggs, you are most likely encountering a chemical compound (Carbon-12) that is not digestible. Eggs make this compound easily when cooking. To prevent it, turn the heat down just a little bit, and cook longer. You may also need to add more cooking oil or non-stick spray. This is especially true of fried, scrambled, scramblers, and omelettes. Note that if you are actually allergic to eggs that it won’t make a bit of difference how you cook them.


  1. Hard-boiled – place eggs, in shells, in a pot of water. Water should cover the eggs, at least. Bring to a boil. After the water is boiling, boil eggs for 20 minutes. When 20 minutes are up, remove the pan from the stove and pour out the boiling water. Run cold water over the eggs for several minutes, until they are cool to the touch. Refrigerate.
    Note:A friend of mine suggests that you boil the eggs for 5 minutes, cover tightly and remove from heat for 15, and then pour out the water and run cold over it– she claims this gets rid of the sulphur smell/taste, but I haven’t tried it to see if it works and doesn’t cause the eggs to stick to the shells (the reason you run cold water is to keep the eggs from sticking).
  2. Soft-boiled – Boil water in a pot. After the water is boiling, add eggs in shells. Continue to boil for 3-4 minutes. Remove from water and run under cool water for about a minute. Carefully remove from shell (the yolk is still soft!) and put the egg into a bowl. Eat with a spoon or sop up with bread or toast. (Alternate serving suggestion: serve in an egg cup with toast.)
  3. Fried – Put about 1 tbsp. butter or margarine in a frying pan on Medium heat. Let it melt and get hot. When a drop of water thrown onto the pan sizzles and dances, crack the egg over the frying pan and drop the whole egg (minus the shell) onto the pan. Let the egg cook until the white turns white and no longer transparent. Turn with spatula.
    Edit: A fellow support volunteer on LiveJournal (pinkish) says that you should crack the egg into a bowl gently and then pour it smoothly (don’t dump) into the hot pan. This prevents you from frying a bad egg, getting shells into the hot pan, and hopefully breaking the yolk. Personally, I find that “crack the egg gently” is something that Other People manage to do.
  4. Sunny-side Up – Same as fried, but don’t turn the eggs over. Let them cook an extra 30-60 seconds then remove with spatula.
  5. Fried in Bread – Cut or tear a hole in a piece of bread. Place in hot skillet or frying pan (with butter or grease, if desired). Crack egg into the hole. Fry as normal, turning once (can’t do sunny-side up this way).
  6. Scrambled – Break an egg into a bowl. Add about a tablespoon of milk. Whip with a fork until blended. Pour into hot, optionally greased frying pan. Mix with a spatula while cooking.
  7. Deviled Eggs – A party favorite. Slice a hard-boiled egg in half lengthwise. Carefully scoop the yolks into a bowl. Add about ½ tbsp. mayonnaise to the yolks. Mix with a fork until fairly smooth. Using the fork, put a scoop of the filling back into the hollows created in the whites. Can sprinkle paprika on top prior to serving.
  8. Omelette – Whip eggs in a bowl, without milk (or shells!). Pour into a large skillet or omelette pan. Let cook until it’s a solid disc. Add omelette fixings (cheese, veggies, pre-cooked meat, etc.) to one side of the disc. Fold the other side over the filling side. Let the cheese melt and stick everything together. Serve hot.
  9. Scramblers – Make scrambled eggs, but put spices in egg mixture before scrambling, and add fixings (meat, veggies, cheese) when the eggs are almost done.
  10. Easter Eggs – Dip hard-boiled eggs in egg dye: 1 tbsp. white vinegar, 1 cup boiling hot water, food coloring as directed on the box.


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© 2001, Stephanie Cottrell Bryant. Written by Stephanie Cottrell Bryant. Permission to copy, distribute, share with friends and loved ones is granted, provided the copyright and author acknowledgments remain intact.

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