Need some help cracking the perfect poacher, or making that over easy…easy?
Our team of eggs-perts are here to help!
Need some help cracking the perfect poacher, or making that over easy…easy?
Our team of eggs-perts are here to help!
2 Better Eggs eggs
Fill saucepan with about 3 inches (8 cm) of water. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well.
Pour 1/3 cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs and slip into water, one at a time. Pierce yolk membrane with fork. Cover with plastic wrap, leaving small steam vent. Cook until white is set and yolk is cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Drain and serve.
A shallow saucepan with large surface area is best for poaching eggs.
For poached eggs with a compact oval shape, use cold fresh eggs.
If desired, 2 tsp (10 mL) vinegar can be added to the poaching water to help the eggs keep a compact shape.
The poaching water should just barely simmer; rapid boiling will cause the eggs to break up as they cook.
Serve poached eggs on cooked spinach, hot buttered noodles or rice. Top with grated cheese, a cream sauce flavoured with curry, mustard or onion, or a tomato sauce. English muffin halves, toast, pastry shells, or portobello mushrooms can also be used as a base.
4 large Better Eggs eggs
1 tbsp whole milk or water
Shredded or crumbled cheese, optional
Salt and pepper
Non-stick cooking oil spray, olive oil, or butter, or a combination
In my experience 4 eggs tends to be the easiest to deal with in a standard medium-sized skillet and scrambles the most evenly. For a small skillet, try 2 eggs at a time. If you have a very large skillet (over 11″), try 6 at a time. Always use a skillet with a nonstick coating or a well-seasoned cast iron pan for best results.
Let’s talk for a moment about egg quality. You can scramble any eggs and come out with a decent scramble, but if you want to take things to another level, make sure the chickens that laid your eggs were pasture-raised and given plenty of room to roam and forage. Pasture-raised eggs tend to be tastier with more nutritious, bright yellow yolks. Try checking out your local farmer’s market, health food store or even a neighbor with chickens to see if you can score a deal on farm-fresh eggs.
1 tbsp. butter, or fat of your choice
1 large Better Eggs egg
Freshly ground black pepper
FOR SUNNY-SIDE UP:
In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cover with a tight fitting lid and cook 3 minutes, or until white is set. Remove from pan and season with salt and pepper.
In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 1 minute more. Remove from pan and season with salt and pepper.
In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 2 to 3 minutes more, until yolk is slightly set. Remove from pan and season with salt and pepper.
In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 4 to 5 minutes more, until yolk is completely set. Remove from pan and season with salt and pepper.
A fluffy, buttery omelette is a recipe that everyone should know how to make! Once you know the basics, the filling options are limitless. This cheesy omelette is stuffed with buttery garlic mushrooms. Try bacon or ham, asparagus or even salmon!
1 tbsp / 15g butter
3 Better Eggs eggs
2 tbsp cream (or 1 ½ tbsp milk) (Note 1)
Salt and pepper
1/3 cup grated cheese (any melting cheese, I usually use cheddar)
Whisk eggs with cream or milk plus salt and pepper. Melt butter over medium heat, add egg.
Stir briefly, then lift up edges and tilt pan to let the egg run under.
Sprinkle with cheese (not optional in my world!) and filling of choice, then once the top is set, fold and serve!
A touch of cream makes the texture of the omelette a bit more luxurious and velvety so it’s worth adding if you have some, otherwise milk will be a perfectly adequate substitute.
Stir the egg quickly as soon as you pour it into the pan and no flipping – this makes the omelette fluffier.
Use a rubber spatula – less prone to tearing omelette; and cook on a medium heat to ensure the top sets before the bottom burns.
4 Better Eggs eggs
3 cups of water
Place eggs in the bottom of a saucepan. Be sure not to crowd the eggs in the pan. They should fit comfortably.
Fill the pan with cold water, 1 inch above the eggs.
Bring the water to a rapid boil on the stovetop over high heat.
Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for the type of boiled egg you want, from 4 minutes to 12 minutes.
2 minutes – The white isn’t fully set and the yolk is totally raw.
4 minutes – The white is fully set, but the yolk is thick and runny. Great for soldiers!
6 minutes – The white is fully set, and the yolk is mostly set, but still a little runny in the middle.
8 minutes – The white is fully set, and the yolk is set, but tender.
10 minutes – The white is fully set, and the yolk is fully set.
150 g unsalted butter
2 large Better Eggs egg yolks
1 dessert spoon white wine vinegar
Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.
Store-bought lemon curd doesn’t even deserve to share the same name as homemade. This from-scratch lemon curd is deliciously tangy, creamy, and sweet. You only need 5 ingredients and it comes together on the stove in 10 minutes! Lemon curd is perfect for scones, crepes, angel food cake, quick breads, pound cake, and so much more.
4 large Better Eggs egg yolks
2/3 cup (134g) granulated sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup (80ml) fresh lemon juice (about 3 lemons)
1/8 teaspoon salt
6 tablespoons (86g) unsalted butter, softened to room temperature
Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
Refrigerate the curd for up to about 10 days.
Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl.
No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.
Broccoli & Feta
Roasted Red Pepper & Spinach
Spring Veggie with Asparagus
Mixed Mushroom & Tarragon
Caprese, with Cherry Tomatoes & Basil
Choose a recipe variation above, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper.
Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
Allow the frittata to cool slightly before slicing and devouring!
2 cups whole milk
2 Better Eggs eggs
2 Better Eggs egg yolks
1/3 cup white sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg
Preheat oven to 150°C.
Place six ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
In a medium saucepan, bring the milk to a simmer over medium-low heat.
Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
Let the custard cool in the water bath for about 2 hours before serving.
Meringues can be made ahead and will keep for several weeks in an airtight container. For best results use egg whites that are at least seven days old, and at room temperature. Save the yolks to use in Hollandaise or Creme Anglaise.
5 large Better Eggs egg whites
a pinch of salt
160g caster sugar
160g icing sugar
1 tsp vanilla extract
Heat oven to 180°C and line 2 baking trays with baking paper.
In a very clean bowl and using an electric beater, beat egg whites with salt until stiff. Add caster sugar and beat on high speed for 10 minutes. Fold in icing sugar and vanilla. Spoon small spoonfuls of mixture onto prepared trays. Place in preheated oven and immediately reduce heat to 120°C. Cook for 1 hour, then turn off oven and leave meringues to cool in oven.
Up to an hour before serving, sandwich meringues together with whipped cream and decorate with berries. If desired, the whipped cream can be flavoured with a little lemon or lime curd, Berry Compote, passionfruit pulp or Kahlua liqueur. Dust lightly with sieved cocoa if desired.
These delicious Turkish eggs are cooked in the sauce, infusing the eggs with smoky tomato flavours and saving you on dishes!
1-2 tablespoons olive oil
1 onion chopped
2 cloves garlic finely chopped
1 teaspoon ground cumin
2 teaspoons smoked paprika
– 1 teaspoon chilli flakes optional
3 tablespoons tomato paste
400 g crushed tomatoes can
¼ cup water
4 Better Eggs eggs
50 g feta crumbled (omit for dairy-free)
¾ cup hummus
2 tomatoes sliced
4 pieces small flat bread or pita bread gluten-free if required
½ cup flat-leaf parsley or coriander/cilantro chopped
Heat oil in a fry pan on medium heat. Cook onion and garlic until soft, 3-4 minutes. Add cumin and smoked paprika and cook for a further 1 minute. Stir in tomato paste, chilli flakes (if using), crushed tomatoes and water. Simmer for 4-5 minutes until sauce has thickened. Season to taste with salt and pepper.
Carefully crack eggs into the simmering sauce to cook. Cover fry pan with a lid and steam for 2 minutes until whites are just set but yolks are still runny (or cook for a little longer if you prefer a firmer yolk).
To serve, spoon some smoky tomato sauce and an egg onto each plate and top with crumbled feta. Serve with hummus, slices of tomato and flat bread on the side. Garnish with coriander or parsley.
This makes a delicious healthy weekend brunch or breakfast, and a twist on the standard eggs on toast. To increase your healthy fats, top this dish with sliced avocado. For an authentic Turkish eggs, serve with a big dollop of hummus, slices of fresh tomato, a sprinkle of feta and coriander or parsley, and plenty of flat bread or pita to scoop it all up with – yum.
Be sure to cook this in a nice cast iron pan if you have one – it looks so good put in the middle of the table for everyone to serve themselves from!
3 large Better Eggs eggs
200 g whitebait
1 pinch salt and black pepper to taste
2 Tbsp vegetable oil
2 Tbsp butter
Beat the eggs with a fork in a bowl until light and frothy. Stir the whitebait into the egg mix. Add a good pinch of salt and freshly ground black pepper to taste. Mix together well.
In a large frying pan add the oil and butter to the pan on a medium heat. When the butter starts to bubble add the egg and whitebait mixture in even tablespoonfuls and cook for one-two minutes, then flip and cook the other side until lightly golden brown.
When cooked transfer to a warmed spare plate. Continue cooking in batches of 5-6 fritters until the mixture is finished.
Serve with fresh lemon wedges – and slices of fresh buttered white bread for the classic traditional Kiwi serving.
4 Better Eggs egg whites
1 1/2 cups caster sugar
2 tbsp boiling water
1 tsp vinegar (I use malt vinegar)
1 tsp vanilla essence
Put all ingredients into a bowl and beat with an electric mixer on high speed for 10 minutes. Heap onto a greased baking tray and bake at 140 degrees Celsius for 30 minutes. Reduce heat to 120 degrees for a further 30 minutes. Turn off oven and leave pavlova for 1 hour before taking it out. (This recipe has never failed me.) No more having to worry about folding ingredients into egg whites.
1 knob softened butter
4 tsp cream
1 tbsp grated cheese
1 tsp chives, finely snipped
1 large Better Eggs egg
2 toast bread slices, to serve
Set coddler inside a medium-sized saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and place saucepan over a medium heat. Bring the water to a gentle boil.
Butter the coddler. (The easy way is to use soft butter and a small brush). Pour in 2 teaspoons of the cream, add half the grated cheese and half the chives. Season with salt and pepper. Break the egg into a cup, then gently slide into the coddler. Top with remaining 2 teaspoons of cream and the remaining cheese and chives. Seal closed.
Place the coddler in the hot water and cook until the whites are set but the yolk is runny, about 8 minutes.
Serve with toast, buttered if you wish.
You could add 1 tablespoon chopped ham or cooked bacon, or sliced and cooked mushrooms.
If you don’t have egg coddlers, use well-buttered ramekins. Cook in a water bath in an oven at 180C. Check whether eggs are cooked after 10-15 minutes.
Hard-boiled Better Eggs eggs: Made easily either on the stovetop or — my favorite — in the Instant Pot.
Greek yogurt (or mayo): Up to you! I’m not a big fan of mayo, which is traditionally used to make deviled eggs, so I like to swap in plain Greek yogurt instead.
Lemon juice (or vinegar): I love the fresh flavor of lemon juice in deviled eggs. But vinegar (white, white/red wine, or apple cider vinegar) is the traditional option and would also work well.
Dijon mustard: Feel free to add in a bit more or less, depending on how mustardy you like your eggs.
Garlic powder: Just a 1/2 teaspoon to round out the flavor of the filling.
Salt and pepper: Specifically, fine sea salt and freshly-cracked black pepper.
Toppings: For classic deviled eggs, I typically top mine with just a little sprinkle of smoked paprika and maybe some chopped fresh chives.
Prepare your yolk filling: Slice the hard-boiled eggs in half lengthwise, and scoop the yolks out into a small bowl. Mash them thoroughly with a fork, then stir in the Greek yogurt, lemon juice, Dijon, garlic powder, salt and pepper until completely combined. (If you would like a super-smooth filling, you can also blitz these ingredients in a food processor for a sec instead of mashing/stirring everything by hand.)
Fill the egg whites: Using either a spoon or a small cookie scoop or a piping bag (up to you!), fill the egg whites with the yolk mixture.
Sprinkle and serve: Top each of the devilled eggs with your desired toppings, then serve while they’re nice and fresh!
3 large Better Eggs egg yolks, at room temperature
1 teaspoon freshly squeezed lemon juice, plus more to taste
¼ teaspoon salt, plus more to taste
¼ teaspoon dijon mustard (optional)
1½ cups oil, either avocado oil or a combination of neutral vegetable oil and extra-virgin olive oil
Warm a 3-quart glass or stainless steel bowl, or the bowl of a stand mixer fitted with the whisk attachment, in hot water and thoroughly dry with a clean kitchen towel. If mixing by hand, stabilize the bowl by wrapping a kitchen towel around the bottom or nestling it in a pot or baking dish; if using a stand mixer, secure your bowl into the appliance.
Add the egg yolks and lightly whisk until combined and just thickened. Then add the lemon juice and salt (and mustard, if using) and whisk until incorporated. Add the oil, no more than a teaspoonful at a time, while whisking continuously. Pause every once in a while and just whisk, to make sure the oil is fully incorporating. After you’ve added ⅓ to ½ cup oil, the sauce should look opaque. It’s emulsified—congratulations!
Once the sauce has emulsified, continue to add oil, in a slow dribble—no more than a tablespoon at a time. If the mayonnaise becomes too stiff, add a little lemon juice or water to thin out. Season to taste with lemon juice, salt, and mustard.
Bacon and Egg Pie
4 sheet flaky pastry
6 rashers bacon, roughly chopped
8–10 Better Eggs eggs
½–¾ cup frozen baby peas
1 Better Eggs egg, beaten, or 2 tbsp milk
Tomato relish to serve
Preheat oven to 200°C (fan assisted). Lightly grease a 24 cm x 20 cm ovenproof dish.
Place 2 sheets of pastry on a lightly floured board, one on top of the other. Using a rolling pin, roll out the pastry large enough to line the base and sides of the dish. Scatter over half the bacon. Crack the eggs on top, breaking the egg yolks if wished. Season with salt and pepper before scattering the Wattie’s frozen Baby Peas and remaining bacon.
Brush the edges where the pastry will join with beaten egg or milk. Roll the remaining 2 sheets of pastry and lay over the top and seal the edges. Brush the pie top with beaten egg or milk and make a slit in the top to allow steam to escape.
Bake for 35–40 minutes. Serve with Wattie’s Tomato Sauce.
Make sure the dish is not too deep. The filling should be close to the top of the dish before laying over the pastry to avoid the pie sinking during cooking.
Replace the pastry sheets with a 400g block of frozen and thawed flaky pastry. Roll out ⅔ to line the base and sides and the remaining ⅓ for the top.
1 Better Eggs egg
1 tablespoon freshly squeezed lemon juice
1 clove garlic (crushed or minced)
1/2 teaspoon Dijon-style mustard
1/2 to 3/4 cup olive oil (or a mix of olive oil and canola or vegetable oil)
Salt (to taste)
Black pepper (to taste)
Whirl the egg, lemon juice, garlic, and mustard in a blender to combine.
With the blender running on low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly, working up to a slow stream.
As you add the oil, the mixture will thicken, changing from a liquidy mix of the beaten egg to a creamy-looking spread. If it’s too thick, you can thin it a bit with drops of lemon juice. Don’t try to thin it with more oil—it will actually make it thicker.
Season to taste with salt and pepper. Serve immediately or cover and chill for later use.