All Type of Eggs (Fluffy Scrambled, Crispy Bull’s Eye, Tender Omelette)

All Type of Eggs (Fluffy Scrambled, Crispy Bull’s Eye, Tender Omelette)

3 recipes in 1 for the best and most versatile ingredient in the kitchen!

Ingredients for 2 servings:

  • 4 large eggs
  • 1 tbsp whole milk or water
  • Shredded or crumbled cheese, optional
  • Salt
  • Pepper
  • 2 tbsp olive oil

Follow these steps:

To cook eggs properly the choice of the pan is fundamental. Always use a skillet with a nonstick coating or a well-seasoned cast-iron pan, otherwise, the eggs will stick to the bottom.

Another point worth mentioning is the origin of the eggs, very important for their taste and nutritional characteristics. Pasture-raised eggs tend to be tastier with more nutritious, bright yellow yolks. Want to know how we find them? Try checking out your local farmer’s market, health food store or even a neighbour with chickens to see if you can score a deal on farm-fresh eggs. You’ll be surprised by the difference.

If you want your eggs with some melted cheese on top (really delicious), grate the cheese as the first step, as you won’t have time to do that once the eggs are cooking in the pan.

Then heat the skillet on medium-low heat, add some butter and melt it.
Quick question: butter or olive oil? It depends on the result you aim for: the butter cooks delicately the eggs, the olive oil fries them leaving a brown crust.

Now to the eggs. For scrambled eggs or an omelette, break them into a bowl with a pinch of salt and pepper.

Use a fork or whisk to beat the eggs briskly for 1 to 2 minutes, making sure the eggs are fully broken up and mixed well with the seasonings (add some cheese if you want to do the omelette and mix it too). Try to mix energetically to incorporate air into your eggs, which will give them a fluffy texture.

Pour the eggs into the skillet (for bull’s eye, try to pour the eggs without breaking the yolk). Keep the heat on medium/medium-low, otherwise, the yolk will cook too quickly and will become too solid (especially if you’re doing the bull’s eye eggs).

Now we need to distinguish the way of cooking them based on the recipe you choose.

For scrambled eggs:
Once you pour the eggs in they will begin to cook immediately. Using a spatula (the silicone spatula is perfect, but the wooden one is good too), begin pulling the cooked outer edges in towards the centre of the eggs. Uncooked eggs will flood the area you just pulled back.

If you are adding cheese, now is the time to sprinkle it into the skillet. This will allow ample time for the cheese to melt and integrate into the eggs.

Move the spatula around the edge of the skillet, pulling the cooked edges towards the centre and re-flooding repeatedly. Cooked scrambled eggs will gather in the centre of the skillet.

For omelette:
pour the eggs in the pan, lower the heat and cover with a lid. The low heat will cook the eggs homogeneously making a perfect omelette.

After around 5-10 minutes, the bottom of the omelette should be brown/crispy, now it’s time to turn it to the other side. Before doing that, make sure the eggs are not stuck to the bottom by moving gently the pan back and forth horizontally on the stove; if they’re stuck, use your spatula to break them free, be careful not to break the omelette.

To turn the omelette, remove the lid and, if you feel confident enough, try to make it jump and turn in the air by keeping the pan firmly by the handle and making a quick move turning upwards.

If you don’t want to risk it, simply put a large dish on top on the pan, firmly keep it stuck to the pan and quickly turn both together so that the omelette will fall onto the dish; now simply let the omelette gently slide from the dish to the pan again, on the uncooked side. Cover again and cook for another 5/10 minutes.

For the bull’s eye eggs:
If you want them crispy, add some olive oil to the pan and let it heat. Then pour the eggs into the pan without breaking the yolk. Cover them immediately and leave the heat to low.

Usually bull’s eye eggs tend to cook less around the yolk, so quickly remove the lid, make sure to gently slide the whites far from there as soon as you notice that they’re not cooking at the same speed as the whites far from the yolks, and cover with lid again. Never touch the yolks, or they’ll break.

Once enough heat will form in the pan, the eggs will unstick from the bottom and, when you see the egg white is opaque but the yolks are halfway from raw to cooked, turn off the heat and remove the lid.

If you want to add some cheese, cut it in very thin slices and add it now, along with some salt and pepper.

Fancy hint:

We love eggs in any form.

They are the most versatile ingredient in the kitchen and thanks to that they can be combined with basically all peppers you can imagine to create unique recipes that will delight your mouth and your guests’ ones.

We can’t really list all possible combinations as they’re countless but, as an example, try them with the Black Tellicherry Peppercorns for a strong and energising breakfast.

Or, if you like more exotic tastes, add some Szechuan or Nepalese Timur Pepper.

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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