Eggs are one of those underestimated ingredients in the kitchen. When cooking, it’s common to cook eggs for breakfast. It can be poached, fried, boiled, scrambled, and even baked.
To make almost any egg dish, you will need two or more of these kitchen tools:
A Mid-Sized Saucepan
A medium-size saucepan is good for far more than just boiling or poaching eggs—soups, oatmeal, pasta, and more all depend on an even heating, sturdy but not too heavy pan.
A Roomy Slotted Spoon
A slotted spoon is key when lowering and lifting eggs carefully into a pot. Go for a lasting stainless steel one that won’t get damaged from constant heat exposure.
An Egg Timer
Yes, you can just set your kitchen timer. But for some reason, I always forget to do this when I’m boiling eggs—and the results are often sad and rubbery because of it. Plop this little “egg” into the pot when you begin cooking, and use the color change as a guide to doneness. One thing to note: if you use an egg timer, you need to start with cool water.
A Small-ish Nonstick Pan
A nonstick pan is key for making sure your fried eggs slide right off onto your plate.
A Fish Spatula
If you like a golden runny yolk, the fish spatula is a must. Its thin, beveled edge means it can slide underneath even a barely-cooked yolk without tearing it. Plus, the nice big surface area of the head means less risk of a broken yolk when you’re scooping it onto your plate. When you’re not using it for eggs, use it to flip even the thinnest of crepes, to gently press down a fish filet for crispy skin, or to peel cookies off the sheet.
Beating eggs with a lightweight, hardworking whisk means fluffy peaks and well incorporated yolks.
A Fine Mesh Strainer
Running a raw egg through a fine mesh strainer before pouring it into a vortex of simmering water will help prevent those stringy tendrils and make for a more perfect restaurant-style poached egg.
Or, you can put the strainer in the boiling water. Carefully lower the egg into simmering water with the strainer, and then, with the other hand, use a slotted spoon to help shape the whites around the yolk. Gently shake and swirl the strainer while you continue to shape the egg with the spoon. When the edges of the egg white start to turn opaque (30 to 60 seconds), use the slotted spoon to carefully release it from the strainer into the water. When you’re not busy egg poaching, put the strainer to use rinsing grains and tender greens like herbs, sifting flour or sugar, and straining sauces.
Scramble your eggs in a mixing bowl, use one to combine your ingredients for an egg salad, and have a bowl handy for an ice bath (aka the secret to easy-to-peel hard-boiled eggs). It’s nice to have a selection of sizes and a bowl for all egg occasions.
Dutch ovens are a lifesaver for feeding a crowd, and a baked egg dish like this cheesy brunch number is one of those lazy but flavorful meals that only requires a bunch of eggs and your favorite additions. You can use a bunch of shredded cheese and roasted veggies in a simple breakfast-for-dinner situation or scale up a recipe like these Baked Eggs with Coconut Milk and Cilantro for a healthyish brunch. Plus, if you need to poach eggs for the whole family, a wide Dutch oven has all the space to make the process easier.
Cast Iron Griddle
Breakfast feasters, this is for you. Maximize your stove top burners or even a campfire with all manners of eggs pancakes, bacon, and sausages—all at once! Cast-iron retains heat well and evenly, and the seasoned, non-stick surface is a great friend to the fried egg, whether you’re making two or eight.
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