The Best Way to Make Eggs, According to BA Staffers
When discussing the perfect method for frying eggs the other day, we realized: There is no right way to make eggs, only preferences. Some prefer crispy, lacy edges on their fried eggs; some like them just set, with no color. Some like a simple soft scramble, while others prefer tomatoes, scallions, and cheese to dress it up. And—of course—everyone has their own trick for making perfect poached eggs. Check out how BA staffers like their eggs, and tell us how you like yours in the comments.
Kimberley Hasselbrink1/12"Butter. Spring garlic. Scrambled. Salt and pepper." —Brad Leone, test kitchen manager
@deedubbayew2/12"I like my eggs over easy, but because I often can't flip them without breaking the yolks, I resort to steam-basting them: cracked right into the pan over a medium flame and covered with a lid just until the whites are set." —Joanna Sciarrino, assistant editor
@mattduckor3/12"Over easy, preferably on a breakfast sandwich from LA's Eggslut—house-made turkey sausage, cheddar, and honey mustard aioli on brioche." —Matt Duckor, multimedia editor
@alasully4/12"Flash fried in olive oil: gets those tender whites with lacy, crispy edges, and perfectly molten yolk that oozes at the prod of a fork. Hot skillet, swirl in some olive oil, crack an egg into the center, cook for a minute with the lid on, then turn off heat and cook another 45 seconds. Every. Time."—Alaina Sullivan, junior designer
Matt Duckor5/12"I'm all about fried eggs over easy, and I've developed a trick to making sure I never ever break the yolk: First, I fry up a slice of ham in a skillet (sometimes a nonstick, sometimes my well-seasoned carbon-steel pan), then crack the egg on top of it. The ham never sticks to the pan, making the flip a cinch. Salt, pepper, a Portuguese muffin, and I'm all set for the morning." —Matt Gross, editor, bonappetit.com
Alison Roman6/12"Sunny side up. Fried in a bit of olive oil and tiny bit of butter. I love it when the edges get a little too browned and ultra crispy and the yolk stays bright and runny. You can baste the white a little with the butter-oil mixture to take it over the edge. Served over greens, some herbs, a little hot sauce. The best." —Alison Roman, senior associate food editor
Matt Duckor7/12"SOFTLY scrambled over low heat. Butter, salt, pepper. Crack the eggs directly into the pan, and gently massage, now and then, with a rubber spatula. The whites stay white, the yolks yellow." —Adam Rapoport, editor in chief
Matt Duckor8/12"I like my eggs where they belong…in a cake batter. I’m not a big fan of eggs for breakfast, so I’m all about baking with them instead. Best egg advice I ever received? Make sure they’re room temperature before mixing your ingredients—it really does make a difference." —Rochelle Bilow, writer, BonAppetit.com
Peden + Munk9/12"My childhood favorite is still hard to beat: perfectly poached and served on a toasted, generously buttered English muffin (those nooks better be filled with melted butter, ya hear?). I don't know how my mom always got them so perfect, so at home I use the method I learned at Per Se: two minutes is the magic number." —Carla Lalli Music, food & features editor
Matt Duckor10/12"Tomato egg scramble made with juicy heirlooms and scallion, over rice to sop it all up. My husband likes to Americanize it by adding grated cheese and serving with large slabs of toasted country bread. Either way it's ALWAYS good." —Faye Chiu, assistant managing editor
Peden + Munk11/12"The Softest Scramble variation from the Egg Primer: Go low, go slow, add lots of cream and tarragon." —Christine Muhlke, executive editor
@deedubbayew12/12I used to be a fried egg kind of gal, but now, I'm all about the 6-minute egg. They're amazing in salads, on roasted veggies, or just paired with buttered (and seasoned) toast. —Danielle Walsh, assistant web editor
