Chef's Essential Egg Preparation Techniques by Epicurious

Ingredients

• 6 large eggs
• 2 tbsp unsalted butter
• 2 tbsp seltzer water (for fluffy scramble)
• 1 tbsp white distilled vinegar (for poaching)
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Crack eggs on a flat surface to avoid shell shards; use a strainer to catch any stray shells when preparing for a crowd.
2. For creamy scrambled eggs, whisk 3 eggs with 1 tbsp butter over medium-low heat until silky and luscious.
3. For fluffy scrambled eggs, whisk 3 eggs with 2 tbsp seltzer and cook immediately over medium heat until set.
4. For sunny-side-up, heat 1 tbsp butter in a stainless steel pan until sizzling, add egg, season, and cook until edges are brown and whites are set.
5. For over-easy, cook in a non-stick pan with butter until the white is mostly set, then carefully flip for 10-15 seconds to finish.
6. For poached eggs, simmer water with 1 tbsp vinegar and salt; gently drop in egg and cook for 2 to 2.5 minutes until whites are opaque and set.
7. Remove poached egg with a slotted spoon and drain on a paper towel to remove excess liquid before serving over medium heat until well combined, about 8 min.