Unless you're living a dietary lifestyle which excludes egg, of course.
Or, you're simply that weirdo who don't.
Super versatile (think fried, poached, scrambled, hard/soft boiled etc.,) and it's a staple in most of our diet.
I like mine in most ways (omelette being my least favourite out of all the ways to cook'em), but some times I am just extremely lazy. You might be wondering to yourself: "What? It's not that hard to cook eggs. Da fuq you on about??".
Whilst it is easy to cook eggs in general - some methods require a bit more patience and caution if you want great results.
Poached: is nearly impossible in my kitchen. I also have no patience for this. Normally wait for a breakfast outing at a restaurant.
Over-easy: I tend to break the yolk when I flip'em. I have no patience for this.
Sunny-side up: When I really don't care. Easiest thing for me. Ever.
Scrambled: When I have milk & a bit more patience in the morning. Though easy for most, I like mine "creamy". Some some of effort required for me personally, since I add extra spices to mine.
Hard-boiled: Amazing, though I have to keep track of time to make sure the yolk is still runny. Over-cooked yolk is a major no-no. I aim for a Ajitsuke Tamago or "ramen-style" egg.
Soft/Half-boiled: When I am home-sick and want comfort food. Easy, but requires waiting aka patience. 6-8 some minutes is just too long. Someone else in the house doesn't like it either.
Omelette: Close to never, unless I am attempting omu-rice.
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That was up until I learned that Steamed Basted Eggs was a simple as hell technique. Don't get me wrong. Some of the few other ways I've listed above is easy as hell as well, but it doesn't always please the rest of the household - whether it's texture... mostly texture.
For me, this recipe is a perfect balance of: over-easy, poached & sunny-side up! Here's a video of what it looks like:
This requires a teeny-weeny bit more observation on my part, but the results are glorious!
Some days, I am too lazy to even worry about the presentation and add in the water before the sides turn white. Still ends up great, though not as pretty as the one shown in the video.
Also, I don't always add butter/margarine to my non-stick pan. I add for flavour. It sticks a tiny bit more if you don't, but feel free to omit this if you're using a non-stick pan as well.
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Season with salt & pepper (and other herbs, if you're like me) and serve!
Don't have any recent photos, so this old one will have to do.
[UPDATE: Thought I didn't make a post about this method. Apparently I did here]
