Hy-Vee Recipes and Ideas

How to Prepare: When making scrambled eggs, crack eggs into a small bowl; whisk in milk, salt, and pepper. When ready to cook, melt butter in a skillet over low heat; pour egg mixture into skillet. 

Term(s) to Know: Soft Scrambled: When the eggs are cooked through but are still glossy and moist. 

How to Prepare: Melt butter in a skillet over medium-low heat. Crack egg into frying pan and season with salt and pepper. If desired, flip egg and continue cooking until desired doneness is reached. 

Term(s) to Know: Over Easy: Egg is flipped while cooking. Egg white is set and egg yolk will be runny. Sunny Side Up: Egg is not flipped when frying. Egg white is set and egg yolk will be runny. Over Medium: Egg white has set and the yolk is only partially set. Over Hard: Egg is flipped while cooking. Both white and yolk are completely set; egg yolk will not run when cut. 

How to Prepare: Place eggs in cold saucepan and cover completely with cold water. Cover pan and place over high heat. Once water has begun to boil, turn off heat and remove saucepan from heat. Let eggs stand, covered, for 15 minutes. After 15 minutes, place eggs in ice water until completely cooled. Remove shells or store in the shells in the refrigerator for up to 1 week.

Term(s) to Know: Soft-Boiled: The egg is hard-boiled but for a shorter amount of time resulting in a softer yolk.

How to Prepare: Fill a large skillet with water and bring to a gentle simmer. Stir in 1 tablespoon white vinegar. Break an egg into a shallow bowl, being careful not to break the yolk. Create a vortex in the water by stirring the water with a wooden spoon. Slide egg into the spinning water. Poach eggs, turning occasionally until eggs have reached desired doneness. Use a slotted spoon to remove poached eggs from water.

Term(s) to Know: Over easy, over medium, over hard (listed above).