WATCH: How to Cook Better Eggs for Breakfast

How do you like your eggs?


It's time to take your egg cooking skills to eggs-pert levels! Here are pro tips for making perfect poached eggs, fried eggs, boiled eggs and omelets every time.


Fried Eggs:

The keys to perfect fried eggs? A non-stick pan or well-seasoned cast iron pan and temperature control. Grease your pan and keep the flame at low to medium heat to control the heat and prevent overcooking your whites to a rubbery state or your yolks until dry and solid.


Like it sunny-side up with a runny yolk? Use a low flame or do this neat trick: Separate the yolk from the whites. Add whites to the preheated pan. Cook whites until edges are set then plack yolk onto the center of the whites. Cook until yolk is just heated through. Season as desired before plating.


For fried eggs with crispy edges, heat up enough oil to cover the bottom of the pan. Once oil begins to shimmer, add egg. Cook until your desired doneness.


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Separating egg whites from the yolks can be a messy affair.


The perfect omelet uses 3 eggs. Break eggs into a bowl. Beat (either a fork or a whisk will work) until the mixture becomes a light yellow color. Heat up a non-stick pan, add 2 tablespoons oil or butter, and swirl to distribute oil around the surface of the pan. Season eggs with salt, beat to mix, then add to the hot pan. Break through the cooked portions using your spatula or spoon, tilting the pan as needed to allow the wet egg to come into contact with the frying pan surface under the cooked portions. Fold in half or in thirds to finish.

For a filled omelet, add filling while the center of the omelet is still wet.


Dried silverfish, otherwise known as dulong, makes this omelette burst with the flavors of the sea!

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Cooking a basic omelet is something that should be in every home cook's repertoire. Here are a few tips.

Poached Eggs:

The freshest eggs make for the best poached eggs. This is because the fresher the eggs, the more firm the whites are. Firm whites envelop the yolk more fully than the whites from older eggs, which become more liquid the older it is. To remove whites that have become too liquid, gently break an egg into a fine mesh strainer. Any liquid whites should strain out, leaving you with the more firm whites with the yolk. Now it’s perfect for poaching.



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All it takes is a few steps and lots of practice!


Break the egg into a bowl, gently lower the egg into the simmering water, then let it cook until the whites are just set or until your desired yolk doneness. Feel free to use vinegar. This helps firm the whites as it cooks.


Tips from Roselle Miranda


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To keep or throw away your eggs?

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