Everyone agrees a man should be abel to do some basic cooking. Making eggs is as easy as it gets. Here’s four ways to get you started on the road to culinary genius.
Crack three eggs into a bowl. Add a dash of salt and pepper and a tablespoon of milk. Whisk till extra fluffy, about twenty seconds. Heat pan with butter over medium heat and add eggs. Once they begin to solidify (about twenty seconds), start to softly scramble with a spatula. After another twenty seconds or so, when the eggs are two thirds of the way cooked but still wet, move pan to a cold burner and stir until barely cooked through.
Place a six-inch cast-iron skillet (lightly coated with olive oil) in oven and preheat to 375 degrees. Once oven is fully heated, remove skillet and add tomatoes or asparagus or bacon. Sausage or day-old brisket is even better. Brown lightly for a couple minutes, then crack in two eggs and add a dash of salt and pepper. Place back in oven for about five minutes.
Bring a pot of water to a light boil, then add one capful of white vinegar. Crack an egg into a cup. Lightly stir the water to get it moving in one direction, then carefully pour egg from cup into the center of the pot. After about two minutes, retrieve egg with a slotted spoon and drain on a paper towel.
Crack eggs into a generously buttered pan over low-medium heat. (If you have leftover bacon grease, that’s even better.) Once whites are formed, about three minutes, spoon some excess butter or fat onto the yolk to lightly cook the top for one minute. Remove once the edges of the egg begin to get crispy.
My personal favorite is sunny-side up, but I’m skilled at cooking all four versions. If I can do it, you can do it. Now go be a better man.
This article originally posted on esquire.com april 16, 2009. You can find the original article here.