1. Heat a pan over medium heat and add the butter or oil. 2. Crack the egg(s) directly into the pan, being careful not to break the yolk. 3. For sunny side up, cook the egg without flipping until ...

Chef Joanne Gallagher has shared her secret to making 'soft and creamy' scrambled eggs, and says there's one key ingredient ...

What you need: Unsalted butter Salt Whisked eggs Preheating the non-stick pan on a medium heat, I then added unsalted butter to coat the bottom of the pan. I then added the eggs, as instructed ...

Keep saucepan covered, and remove pan from heat ... Add egg mixture; cook, stirring often, until just firm, 1 to 3 minutes. Transfer eggs to plates, and arrange 2 Spam slices, steamed rice ...

They’re cracked into a pot of simmering water between 160–180°F (71–82°C) and cooked for 2.5–3 minutes. Fried eggs are cracked into a hot pan that contains a thin layer of cooking fat.

SCRAMBLED: In large bowl, whisk together 8 large eggs, 1 Tbsp water ... whites are set but yolks are still runny, about 3 minutes. Remove pan from heat and use spatula to transfer to plates.

SCRAMBLED: In large bowl, whisk together 8 large eggs, 1 Tbsp water ... whites are set but yolks are still runny, about 3 minutes. Remove pan from heat and use spatula to transfer to plates.

The microwaved eggs took less than a minute and had the perfect airy texture. Although the pan was fine, there was nothing special about it, and took nearly five times as long to cook compared to ...

Return mushrooms to pan and stir in garlic, cooking until fragrant, about 1 minute ... then crack in two eggs. Poach until whites set but yolks remain runny, 2-3 minutes. Carefully remove eggs ...