How do you make scrambled eggs,sunny side up eggs, over easy eggs?

Question

i just want to no how you make eggs..lol like what temp. high medium or low???...how much butter i use or pam ....everything the whole nine yards!!!!

Answer 1

Please forget the raw answer......not so safe or appetizing.

For one person, two eggs is usually sufficient.
Use butter and melt in a pan - medium heat. Do not let the butter burn. For scrambled eggs, beat two eggs in a bowl. You can add 2 tablespoons cream, half and half or milk if you wish. When butter bubbles, pour beaten eggs into pan.
Using a rubber spatula or fork, gently move the egg from around the sides as it begins to form. You can either leave the eggs as is, or gently stir (or scramble) until done. Done can be well done with brown edges or softer but make sure the egg is no longer wet.
For sunny side up, do not beat the eggs. Carefully crack egg and pour in heated pan with butter bubbling. With a spatula, keep the egg from sticking but very gently to insure that the yolk does not break. When the whites are firm the eggs are done.
Hope this helps.

Answer 2

Okay, start with a nonstick pan and get it started heated on medium. Don't let it get too hot though or your eggs will cook too fast. Put a good dab of butter (butter tastes better than pam) in there and let it melt. Add the eggs.

For scrambled eggs: Crack the eggs into a bowl add a little salt and whip with a fork until color is uniform. Pour into pan and cook until the bottom firms up just a little bit and scrape the eggs to the side of the pan, letting the uncooked portion flow into the middle of the pan so it can cook. Continue moving eggs around in the pan, being careful not to let any part of the eggs get brown or overcooked. I love them when they have a nice "creamy" taste and are not dried out from cooking all the way. Everyone who has tasted eggs this way asks me what I added. NOTHING! :)

Over easy: Crack the egg directly into a pan. Add a second egg if you want, but I don't recommend adding a third egg unless you are really skilled at getting eggs out with a spatula. Cook eggs until whites turn white and edges are bubbling, but not until bottoms turn brown. After loosening egg with the spatula, flip eggs over with a nice wide spatula and cook for a very short time on the other side. For over hard, cook until the middle part is no longer wiggly at all. For Sunny side up, don't flip the egg, just put it on the plate after the bottom is cooked to your satisfaction. Hope that helps!

Answer 3

Scrambled eggs are easy, break an egg of two in a bowl or cup, using a fork, whip it up, till the yolk and white albumen, is all mixed.
Either in a pot or teflon pan, pour the mixture in, and stir with a wooden spoon. Do it over a medium heat, it only takes a minute or two.
Sunny side up eggs, are broken into a frying pan with some cooking oil, just let it lay there, don't break the yolk, cook over a medium heat, splash the hot oil over the egg, until, the yolk is covered. depending on how you like them, will determine how cooked you want them. Once the white is cooked, that's easy to tell, them take the egg out of the pan.
Same as above for over easy, slide a spatula under the egg, sunny side up and flip it over, for about a minute, then remove, it's done.
Eggs are cooked quickly, one reason for their popularity, so keep the heat to medium, and keep your eyes on them, so they around over done.
A few eggs for practice, and you will be an expert in no time.

Answer 4

Cook sunny side up & over easy eggs over med heat with 1 TBSP of butter. Scrambled eggs over med-high heat with 1 TBSP of butter. For sunny side up eggs, I put a lid on the skillet to hold in heat and get the whites done on top without crusting the eggs.

Answer 5

Well i be watching my aunt make mines so get a bowl crack 2 or more egg if you want alot you can not put one or that would even seem like you will get a lot.take the white out.add milk i don't know about if you add butter. add pepper or salt or both.put a little baccon grease in a empty fring pan, as you mix the eggs in a bowl for about 3 minutes than put the eggs in the fring pan fry'em for 10 minutes as you stirr them and.After 10 minutes ta da (scrambled eggs).

Answer 6

I like to make scrambled eggs in the microwave oven. They retain their moisture, and flavor is better. I usually fix about 6 for my husband and me. Using a microwave safe dish, I use about 1 tsp of butter, softened, a tablespoon of milk, salt and pepper. Cover with microwave safe lid or saran wrap, and place in microwave. When stirring, be careful, when lifting lid, as steam will escape, so as to not burn yourself. The setting on the microwave about med high. My dial says # 70 for scrambling eggs. You can cook higher, but watch carefully, and stir often as they begin to cook and form, so you don't overcook them. They should not look dried out when you bring them out of the oven, but have a moist look. It may seem more time consuming when making them this way, but they are much better than cooking on top of range. Make them enough times, and it gets easier. Please don't forget to put lid on while eggs are cooking. Recently my niece tried these and forgot the lid. Let's just say, she was busy for sometime cleaning up the splattered eggs from inside the oven.

Answer 7

crack the eggs beat them add a little water to it i use butter and olive oil i put both in a pain i let it get very hot i put the eggs in stir once and cut them off i stir again and put them in a plate my family calls them scrambled soft oh and dont forget your salt and pepper and some hot sauce on the side

Answer 8

Best is poached eggs, in my opinion. I hate hard yolks and crusty whites, and it's darn easy to do. Pot of boiling water with a dash of milk (just enough to cover the top of the egg). Give it a few minutes, and voila!

Answer 9

I like eggs raw because that way you get the natural protein of the egg intact and not de-natured by way of cooking. People will also complain about getting salmonella, they also forget people who get salmonella are kids and old people who have weak immune systems and also eat non-fresh eggs.

@Susan:
It's a well known fact that carcinogens are introduced into food that has been cooked, so you tell me - are you more concerned with long-term health of a "healthy" individual (who risks a minuscule risk of salmonella infection) vs. how "appetizing" food tastes to you now at the expense of a "relatively" large risk of cancer?

Answer 10

just hit the link for many ways to cook eggs http://www.whatscookingamerica.net/eggs.htm