Eggs
(~$0.16 per egg)
Heat water and egg (with shell) in pot with pinch of salt (make sure water fully covers egg)
Let water boil for 1-2 mins
Turn off heat and let sit covered on stovetop for 10-12 mins
Drain pot of hot water, refill with ice cold water and let eggs sit for 5-10 mins till cooled
Storage: can store in refrigerator for up to 7 days (only yolks can be frozen for up to a year, NOT the whites)
Hard Boiled
Add cooking oil or butter to pan (to prevent eggs from sticking)
Crack egg into pan, heat covered on medium-low for 2-3 mins
Eggs are ready when whites are set but yolks are still runny
Storage: store in refrigerator in an airtight container up to 4 days, can also be frozen in a freezer in an airtight container for use up to 3 months later
Sunny Side Up
Fried
Add cooking oil or butter to pan (to prevent eggs from sticking)
Crack egg into pan, break up yolk with spatula
Heat on medium-low for 2 mins or until edges look firm
Flip egg with spatula, cook other side for 2 mins or until firm
Storage: store in refrigerator in an airtight container up to 4 days, can also be frozen in a freezer in an airtight container for use up to 4 months later
Scrambled
Add cooking oil or butter to pan (to prevent eggs from sticking)
Whisk eggs (with optional seasonings) in bowl
Pour egg mixture into pan, stir gently with spatula on medium-low until egg chunks are set
Storage: store in refrigerator in an airtight container up to 4 days, can also be frozen in a freezer in an airtight container for use up to 3 months later