With just one fool-proof kitchen pan, it’s possible to prepare eggs any way you like them.
Let’s talk about one of the world’s cheapest and most versatile (not to mention, tasty) proteins: Eggs. At only 80 calories, one large egg packs a punch with about seven grams of protein, a plethora of vitamins and minerals, and enough fat to keep you satiated. You can’t go wrong with eggs for breakfast, but they also pair wonderfully with bowls of ramen, hamburgers, salads, and more.
There are so many ways to enjoy eggs, and just as many ways to cook them. Prepare a delicious omelette or a cheesy egg skillet in mere minutes, or choose from a diverse range of cooking styles all manageable with just our Non Stick Frying Pan. From sunny side up to scrambled, here are 5 ways to cook an egg.
For a diner-quality (and perfectly Instagrammable) breakfast, a classic sunny side up egg is key. Choose this preparation for an extra layer of delicious atop avocado toast, hash browns, or a breakfast skillet.
Step 1: Break the Egg into a Bowl
It’s best practice to crack an egg in a small bowl or ramiken rather than into a pan itself for multiple reasons, including making sure the egg isn’t spoiled. (Learn more about this trick in the Tips for Cooking Eggs below.) Make sure there are no shells in the egg and set aside.
Step 2: Heat Your Pan and Add the Egg
Add about a tablespoon of vegetable or olive oil to your Non Stick Frying Pan over low heat. Once the oil is heated, pour the egg in from the bowl and tilt the pan slightly to help the egg white stay close to the yolk.
Step 3: Cover the Pan with a Tight Lid
Cook the egg for 2 to 2 ½ minutes under a tight-fitting lid (we recommend our Silicone Universal Lid). Though tempting, don’t lift the lid as the steam helps to firm up your egg and ensure that the top of the yolk farthest from the pan’s surface heats up. You can also tilt the pan and using a Non Stick friendly spatula, baste the egg white with the oil to finish cooking.
After 2 minutes or so, the egg white will be set and the yolk will still be runny. Slide it out of the pan onto a plate.
Frittatas are a wonderful breakfast, lunch, or even dinner option that you can customize to your liking. You can add anything from asparagus and tomatoes to leeks and cheese and end up with a protein-packed and filling dish.
Step 1: Preheat the Oven and Prepare the Eggs
Preheat the oven to 400F. Crack 6 eggs into a medium bowl and combine well. Season with salt.
Step 2: Heat the Pan
Heat a Non Stick Frying Pan over medium. Add a tablespoon of butter and heat until foamy. Pour the eggs in the pan and let them sit untouched for a few seconds.
Step 3: Create the Mixture
As the mixture begins to form, push against the outside edges while tilting the pan slightly to encourage any runny eggs to touch the bottom of the pan. Continue until the eggs reach a custardy consistency, 5–7 minutes.
Step 4: Bake
Add your desired toppings, then bake until the top of the frittata is set, 10–14 minutes.
Scrambled eggs are versatile, quick, and hard to mess up. They’re a great meal on their own or dressed up with cheese, herbs, or even fresh salsa.
Step 1: Beat the Egg
Beat the egg to incorporate the white with the yolk until well blended, then add a pinch of pepper.
Step 2: Heat Your Pan and Add the Egg Mixture
Add a half tablespoon of butter to your Non Stick Frying Pan over medium heat until foamy. Pour the egg mixture into the pan. Using a silicone spatula, drag the eggs across the pan to form soft curds. Keep dragging until the curds start to stick together but still have some runniness to them. You can plate them and enjoy at this point, or add in extra ingredients.
Step 3: Add Any Mix-Ins
Sprinkle a bit of cheese or fresh herbs over the eggs and gently fold into the mixture. Slide the scrambled eggs onto a plate. If you’re looking to upgrade your scrambled eggs, we recommend trying Edgar Rico’s breakfast tostadas with soft scrambled eggs and salsa macha.
For a breakfast that looks fancy but takes no time at all, the classic omelette is the way to go. There are a few variations you can play with, like the simple but elegant French-style rolled omelette or the rustic American-style flipped omelette stuffed with your favorite diced vegetables, cheeses, and meat.
Step 1. Beat 3 Eggs Until Uniform in Color
You don’t want any streaks in your omelette, so make sure the eggs are well-blended. Season with salt.
Step 2. Heat the Pan
Heat a Non Stick Frying Pan over medium. Add in a tablespoon of butter and heat until foamy.
Step 3. Add the Eggs
If you’re making a French-style rolled omelette, add the egg to the pan and immediately begin stirring the mixture quickly with a silicone spatula or coated whisk. The goal is to keep the mixture from forming large curds. At the same time, shake the pan back and forth. It’s a bit like patting your head while rubbing your stomach, so this style of omelette can take some practice. When the eggs reach a custardy consistency and the bottom has firmed and slides freely around the pan, smooth any uneven surfaces of egg and get ready to fold.
If you’re making an American-style folded omelette, pour the eggs in the pan and let them sit untouched for a few seconds. As the mixture begins to form, push against the outside edges while tilting the pan slightly to encourage any runny eggs to touch the bottom of the pan. Continue until the eggs reach a custardy consistency.
Step 4. Add your Fillings (American-Style)
In a classic French omelette, the egg is usually both the omelette and the filling. But the joy of a folded omelette is adding cheese, veggies, and even meat. Spread up to half a cup of the fillings of your choice on one half of the omelette. Any more than half a cup might cause your omelette to burst open.
Step 5: Fold the omelette
For your French omelette, have a plate nearby and tilt the pan up by the handle away from you. Using a spatula, fold a third of the omelette onto itself, like folding a letter. Slide the partially-folded omelette to the edge of the pan while encouraging the bottom third over the folded top, like closing a seam. Hovering over a plate, roll the omelette gently onto it, seam side down.
For your American omelette, fold the bare half over top the fillings to create a half circle. Slide it out of the Pan onto a plate and top with more cheese or fresh herbs.
Baking eggs is a great option for meal prepping and serving big crowds. They bring dishes that go from stovetop to oven, like the popular North African dish shakshuka, to life. Thankfully, there’s no need to dirty multiple dishes—our pans can withstand oven temperatures up to 500F, making the transition from stovetop to oven seamless.
Step 1: Preheat the Oven and Add the Eggs to a Bowl
Preheat the oven to 400F. While the oven heats, crack 3 eggs into a small bowl to check for spoilage and avoid unwanted egg shells.
Step 2. Heat the Pan
Heat a Non Stick Frying Pan over medium. Add a tablespoon of butter and heat until foamy.
Step 3. Transfer the Eggs to the Pan
Add the eggs, one at a time, to your Non Stick Frying Pan. They will run into each other–that’s okay. Season with salt and drizzle 1 tablespoon heavy cream into the skillet.
Step 4: Bake for 3–5 Minutes
Pop the pan in the oven and bake until the whites of the eggs have set and the yolks are cooked to your liking, 3–5 minutes. Use an oven mitt to take the pan out of the oven, and slide the eggs onto a plate or cutting board. At this stage, you can top the eggs with other ingredients, eat them as-is, or slice them into equal portions and store for later use.
Here are some helpful tips for finding the best eggs and making the most of them.
Shop for Fresh Eggs
If you have access to a farmers’ market or local CSA, farm-fresh eggs are worth the slightly higher price. They’re typically smaller than the mass-produced eggs you find at the grocery store, but they make up for it in flavor and the brightness of the yolk. Look for eggs without cracks—the color of the egg shell isn’t important. A fresh egg will have a yellow or orange yolk and a thick egg white that spreads minimally when you break it into a pan or dish.
Use the Right Pan
Don’t lose a good yolk to an unseasoned pan. When cooking eggs, your best bet is to use a Non Stick Frying Pan. It’ll make flipping delicate whole eggs a breeze, and you won’t waste half of your scrambled eggs stuck to the bottom of the pan. And when it comes to clean-up, foods easily loosen from our Non Stick Frying Pan with dish soap and warm water, without compromising the non-stick surface for up to 10 times longer than other premium brands.
Always Break Eggs in a Separate Dish
Before you add that freshly cracked egg into your sizzling Non Stick Frying Pan, it’s best to crack it into a small bowl or ramekin instead. That way, if the egg is bad, you don’t have to clean the pan and start over, or worse, ruin a perfectly good dish. Once the egg is in a small bowl, you can check it for freshness, remove any egg shell that found its way into the white, and gently pour it into the pan. The gentle pour method also gives you more control over yolk breakage to keep those sunny side up yolks intact.
With the endless possibilities in a carton of eggs and a Non Stick Frying Pan designed for durability, it’s time to get cooking. No matter how you like your eggs, our non-toxic Non Stick Cookware transmits heat consistently, resulting in picture-perfect eggs every time.