Let’s get cracking.
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You can make a big batch of poached eggs at once by baking them in a muffin tin.
If you're intimidated by poaching eggs in water, you can make them in the oven. Add 1 tbsp water to each muffin cup, then crack one egg into each cup, and garnish them with herbs or spices. Bake them for 12 minutes at 350°F to achieve a poached eggs consistency (aka jiggly yolk and set whites). Read more here.
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For perfect fried eggs, crack your eggs directly onto a hot skillet coated in canola oil.
Crack the egg directly on an already hot skillet and let it bubble and sizzle. Resist any urge to touch it for two minutes. After two minutes, use a spatula to remove the egg from the pan: The edges will be crispy, the whites will be set, and the yolk will be perfectly runny. Read more here.
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For the creamiest scrambled eggs, take turns removing them from the flame and adding them back to the heat.
For the creamiest, richest scrambled eggs, take a page from Gordon Ramsay's book: Crack cold eggs and butter to a sauce pot over medium heat while stirring constantly. Every 20 seconds, remove the eggs from the heat and then place them back on the flame until they firm up. Read more here.
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To easily peel hard boiled eggs, cook them in boiling water with white wine vinegar.
Never ruin another hard boil again while trying to peel off the shell. Add a tbsp of white vinegar to the boiling water before you drop your eggs in — and as a result, the shell will peel right off. Get the recipe.
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Bake eggs directly in avocados for a perfect breakfast.
Craving baked eggs but don't own a ramekin? Use a halved avocado. Just scoop out some of the avocado flesh to make a bowl, crack an egg inside each half, and garnish them with any of your favorite toppings. Bake the egg-filled avocados for 15 minutes at 400°F. Read more here.
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Bake eggs into creamy, soufflé-like breakfast cups using the sous vide method.
Baking eggs at a low temperature in a sous vide bath gives you the perfect consistency every time. They're creamy and rich, almost like a custard. Just place scrambled eggs, cheese, or any of your favorite veggies into a canning jar. Set your sous vide to 167°F and cook for around 45 minutes until no longer runny. Read more here.
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Make scrambled eggs in the microwave in two minutes flat.
Maybe you live in a dorm room without a stove, or maybe you just don't want to make a mess in the kitchen. Beat eggs with water or milk, salt, and pepper in a microwave-safe bowl. Microwave the eggs for 45 seconds, remove the bowl and stirring the eggs, then microwave for 45 more seconds or until the eggs are solid.