Egg Cooking Quotes

I like poached eggs, but I'll make scrambled or fried or whatever anybody wants.

The trick to scrambled eggs is to remove half the milk from the container and shake what's left as hard as you can, like a cocktail shaker, before you whisk it into the eggs.

This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.

I cook some damn good eggs!

I don't cook very well at all. I'm the girl that can't make scrambled eggs.

An egg boiled very soft is not unwholesome.

I've been learning how to soft-scramble eggs. And once you've had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they're really great.

Scrambled eggs are so simple, but they don't wait or taste better cold!

Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.

The first meal that I learned to make was scrambled eggs.

I think I can poach a pretty mean egg the old-fashioned way.

To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!

I love eggs fried over medium.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications.

I like eggs. My favorite way of cooking eggs is old school French.

I'm a big fan of breakfast food. Literally, the simplest thing in the world - if you can scramble eggs without burning them, I'll eat them. It doesn't matter what time of the day it is.

I can cook really complicated recipes, but it takes a real talent to do the perfect egg.

It will be seen in the frying of the eggs.

The vulgar boil, the learned roast, an egg.

Food is a big part of my culture, so everyone knows how to cook. When I came to America and asked a babysitter to softboil an egg for my son and she didn't know how, I was shocked.

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.

One thing my mom taught me was that when you're making deviled eggs, flip the eggs over the night before. They've been sitting in the carton as they're transported, so the yolks settle on bottom. If you flip them, then the yolks aren't skewed to one side.

You can make omelets out of eggs, but you cannot make eggs out of omelets.