Eggs are a staple in our house. Luckily, no egg allergies in Mimi’s group. Mimi says, “If you know how to make eggs you shall never starve”. Someone surely said that before me. Seriously though, when you have virtually nothing in the fridge to cook, you usually have eggs. So, now that all my kiddos are out on their own, here is your primer on eggs.

But remember two key points: Eggs do better at room temperature, AND don’t put the shells down the sink or disposal. You will have to call a plumber!

Flat Eggs Your Way:  Eggs and Butter or Ghee.  Place pan on stove, turn to Medium heat.  When skillet gets to temperature add butter or ghee to melt, turn heat down to Low.  Let pan cool for 2 minutes.  Crack egg.  Egg should immediately begin to whiten at edges but not sizzle.  Remove from heat if sizzles.  Use your spatula to discourage any spread of the egg. Cover with lid for 1-2 minutes for sunny side up.  If over medium then gently use a spatula to turn the egg over and cook – no more than one minute. Low and Slow is the key for a pretty egg, no brown spots no crisp sides.

Boiled Eggs:  Eggs and Water.  Gently put eggs in a pot of water.  Bring to a boil 2-3 minutes for soft boiled eggs, 3-4 medium, 4-5 hard.  Remove from heat, pour out boiling water, cover with cold water. Peel and eat. Trick: Let them cool for a minute and roll them on the counter gently breaking up the shell on all sides. Rinse under cool water and it should remove easily. Kinda depends on freshness of the eggs. Fresh eggs do not peel as easily.

Scrambled Eggs: Eggs and Water or Milk, Butter or Ghee. Ok, boys. This was your 4-n-4 after football practice. 4 eggs and 4 pieces of toast. Mix 4 eggs with 2 Tablespoons liquid until fully combined. Heat pan over medium heat, melt butter or ghee, when to temp add egg mixture. Pan should not be too hot or eggs will cook to quickly and brown. Using a spatula begin stirring egg mixture as it cooks, scraping the pan from sides and bottom. Once the eggs begin to come together as a group. Turn off the heat. Eggs will continue cooking through using their own heat and won’t overcook. If you wish to add cheese this is the time to do so.

Poached Eggs: Eggs and Vinegar. If you are feeling brave and want to make Eggs Benedict or just a poached egg for avocado toast. Here’s what I do, its not as pretty as some, but it works. Prepare by bringing eggs to room temperature, place paper towels on a platter. Bring water to a boil and add 1 Tbsp. white vinegar. While water is boiling crack an egg in a ramekin. Get a large slotted spoon ready. Slowly add egg to boiling water and quickly use spoon to keep white together…some will get away. Boil for two (2) minutes, remove and drain on paper towel. Repeat with as many eggs as desired.

Eggs in the Hole: Eggs, Bread, Butter or Ghee. 1 slice potato bread or brioche slice; 1 Tbsp. Butter;1 Egg:  Break egg in a ramekin; cut a hole in bread with a biscuit cutter or glass; Melt ½ butter in skillet. Toast bread, turnover, butter other side of bread with other half of butter; drop egg in the center; cover until done to desired temp or when mostly cooked carefully turn over bread and egg and cook through.

Do you want to get fancy with eggs? Don’t forget Mimi’s Quiche, Potato Bacon Frittata, Creamy Egg Cups, Eggs and Caviar, Eggs Benedict with Hollandaise Sauce; Egg Salad and Deviled Eggs.