Type what you have

Ingredients

• ✓ egg

Instructions

1. 1 Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
2. 2 Fill a bowl with enough ice water to cover eggs; set aside.
3. 3 Fill a saucepan with water and bring to a boil. Add eggs to boiling water and cook until whites are set, exactly 5 minutes. Transfer eggs to the ice bath to stop the cooking process, at least 1 minute.
4. 4 Place eggs into the sous vide water bath; set a timer for 40 minutes.
5. 5 Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

By Ronald Hayden

Ingredients

• ✓ egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil over medium heat. Gently place the eggs in the steamer insert, cover the pot, and steam for 15 minutes.
3. 3 Immediately transfer eggs to a bowl of ice water until cool enough to handle.
4. 4 Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes, then peel.

By bdweld

Ingredients

• ✓ egg

Instructions

1. 1 Place cold eggs into a bowl of warm water; this keeps them from cracking when cooked.
2. 2 Fill a microwave-safe bowl with salted water. Microwave on high until boiling, 1 to 1 ½ minutes.
3. 3 Remove eggs from warm water and place into boiling water; cover the bowl with plastic wrap. Microwave at 60% power for 1 ½ minutes.
4. 4 Remove plastic wrap and transfer eggs to a bowl of cold water to stop the cooking process.
5. 5 Peel and serve.

By Chef Glen

Ingredients

• ✓ egg

Instructions

1. 1 Place eggs in a saucepan and pour in cold water to cover; place over high heat. When water starts to simmer and eggs start to dance around a little, turn off heat, cover the pan quickly with a lid, and let stand for 17 minutes. Don't peek.
2. 2 Pour out hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.
3. 3 Peel eggs under running water.

By John Mitzewich

Ingredients

• ✓ egg

Instructions

1. 1 Fill a stainless steel steamer pot with about 1 inch water and bring to a boil.
2. 2 Add eggs to the steamer tray, carefully lower into the pot, cover, and reduce heat. Cook for 10 minutes for medium yolks or 15 minutes for fully-cooked yolks.
3. 3 Remove the steamer tray and rattle eggs around to crack the shells. Transfer eggs to a cold water bath and let sit for 3 to 5 minutes. Remove from water bath.
4. 4 Gently crack each egg, roll on a cutting board, then peel the shell off from the fat end towards the point.

By cerberus

Ingredients

• ✓ egg
• everything bagel seasoning

Instructions

1. 1 Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot). Place eggs on a trivet in the bottom of the pot. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Carefully remove eggs and place in an ice bath to cool, about 5 minutes.
4. 4 Peel eggs under a stream of cold water and place on a drip rack or lightly pat with a paper towel to dry.
5. 5 Cut eggs in half and garnish with bagel seasoning.

By thedailygourmet

Ingredients

• ✓ egg
• ✓ egg
• pork sausage
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
2. 2 Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
3. 3 Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
4. 4 Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

By Richard

Ingredients

• ✓ egg

Instructions

1. 1 Place eggs in a pot; pour enough water over the eggs to cover. Cover the pot and bring to a boil over high heat.
2. 2 Remove pot from the heat; let sit, covered, for 15 minutes.
3. 3 Fill a large bowl halfway with cold water; transfer eggs into cold water. Replace the water with cold water as needed to keep cold until eggs are completely cooled. Chill eggs in refrigerator for at least 2 hours before peeling.

By rockyroad

Ingredients

• ✓ egg
• brown sugar
• peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine egg, sugar and peanut butter, mixing well. Roll dough into small balls and place on a cookie sheet. Flatten balls with a fork.
3. 3 Bake for 8 to 10 minutes. Let cookies cool on cookie racks. Variation: add chocolate or peanut butter flavored chips to the dough for an extra little twist.

By Krista Hallam

Ingredients

• ✓ egg
• ✓ egg
• pork sausage
• bread crumb
• vegetable oil

Instructions

1. 1 Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
2. 2 In a large deep skillet heat about 1 inch of vegetable oil until hot.
3. 3 Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

By P J K

Ingredients

• ✓ egg
• milk
• sugar

Instructions

1. 1 In a large bowl, whip the eggs and sugar with an electric mixer until light. Gradually pour in milk, and whip until well blended.
2. 2 Heat the egg mixture in a skillet over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. This will take 15 to 20 minutes. Remove from heat immediately. If it becomes solid, it has over cooked.

By HEARTOFJABEZ

Ingredients

• ✓ egg

Instructions

1. 1 Preheat an outdoor grill for medium high heat.
2. 2 Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
3. 3 Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

By jennifer

Ingredients

• ✓ egg

Instructions

1. 1 Preheat an air fryer to 250 degrees F (120 degrees C). Place eggs in the air fryer basket.
2. 2 Cook eggs in the preheated air fryer for 15 minutes. Transfer eggs to a cold water bath until fully cooled, 8 to 10 minutes.

By Yoly

Ingredients

• ✓ egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Carefully place an egg into each cup of a standard muffin tin.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 Transfer baked eggs to a large bowl filled with ice water. Let sit until cooled completely, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ egg

Instructions

1. 1 Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring water to a boil over high heat.
2. 2 Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.
3. 3 Cool eggs under cold water, then peel.

By wackerd

Ingredients

• ✓ egg

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
2. 2 Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.

By France Cevallos

Ingredients

• ✓ egg

Instructions

1. 1 Place eggs into a saucepan and fill with water until eggs are just barely covered.
2. 2 Bring water to a boil. Boil eggs for 4 1/2 minutes. Remove from heat and let eggs sit in hot water for 20 minutes.
3. 3 Transfer eggs to a bowl and either peel and serve, or keep shells on and place in the refrigerator until you are ready to serve.

By DanRyan

Ingredients

• ✓ egg
• white vinegar

Instructions

1. 1 Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low. Look for the water to be ready when you see bubbles at the bottom of the pot; there should be no bubbles breaking the surface of the water.
2. 2 Crack egg into a small mesh sieve and allow any loose egg whites to drain. Transfer egg to a small bowl or ramekin.
3. 3 When water has reached the right temperature, stir in vinegar. Using a spoon, swirl water in the center of the pot into a vortex or whirlpool and carefully drop egg into the center. Cook until egg white is set, but yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
4. 4 Use a slotted spoon to transfer poached egg to a paper towel to remove excess water.

By lutzflcat

Ingredients

• ✓ egg
• mozzarella cheese

Instructions

1. 1 Preheat a waffle maker.
2. 2 Whisk egg in a small bowl; stir in mozzarella cheese until batter is well combined.
3. 3 Pour 1/2 of the batter onto the preheated waffle maker, spreading it out from the center with a spoon. Close the waffle maker and cook until steaming stops and chaffle is well browned, about 3 minutes. Don't overcook, as that will make it chewy. Repeat with remaining batter.

By lutzflcat

Ingredients

• ✓ egg
• ✓ egg
• bread
• bacon
• maple syrup

Instructions

1. 1 Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs.
3. 3 Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup.

By Amber

Ingredients

• ✓ egg
• all-purpose flour

Instructions

1. 1 Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.

By Jill

Ingredients

• ✓ egg
• all-purpose flour

Instructions

1. 1 Heap flour and make a well in it on a clean work surface. Break eggs into the middle of the well. Beat eggs with a fork. Stir eggs into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
2. 2 With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
3. 3 Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
4. 4 Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.

By Holly

Ingredients

• ✓ egg
• water

Instructions

1. 1 Insert a wire rack at the bottom of a multifunctional pressure cooker, such as an Instant Pot. Pour in water. Carefully place raw eggs onto the rack, tightly fitting them in. Close and lock the lid.
2. 2 Select High pressure, according to the manufacturer's instructions; set a timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 As soon as the timer goes off, hit cancel and release pressure using the quick-release method, according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will overcook them.
4. 4 Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.

By Eric Belk

Ingredients

• ✓ egg
• stuffing
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
3. 3 Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By thedailygourmet

Ingredients

• ✓ egg
• luncheon meat
• cheddar cheese

Instructions

1. 1 Heat a nonstick skillet over medium heat. Pour eggs into the skillet, then scatter luncheon meat over top. Cook and stir until eggs are nearly set, 3 to 4 minutes. Sprinkle cheese over top and stir until cheese is melted, 1 to 2 minutes.

By BRNEMOM

Ingredients

• ✓ egg
• mexican-style cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
2. 2 Whip the eggs in a small bowl and pour into the baking dish. Layer with jalapenos. Top jalapenos with the cheese. Top cheese with more jalapenos.
3. 3 Bake in the preheated oven 30 minutes, or until the cheese is bubbly and lightly brown.

By Bryan Armbruster

Ingredients

• ✓ egg
• green chile
• pepperjack cheese

Instructions

1. 1 Whisk eggs and green chiles together in a mixing bowl. Transfer to a 9-inch, microwave-safe pie dish.
2. 2 Microwave on High power until eggs are set around the edge, about 3 minutes and 30 seconds. Use a fork to scramble eggs. Top with pepper Jack cheese. Microwave for 1 additional minute. Allow to sit for 1 minute to allow eggs to set and cheese to melt before serving.

By Soup Loving Nicole

Ingredients

• ✓ egg
• pickled beet
• red onion

Instructions

1. 1 Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
2. 2 Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.
3. 3 Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.
4. 4 Slice eggs in half and arrange on a tray to serve.

By Robin

Ingredients

• ✓ egg
• caster sugar
• self-rising flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
2. 2 In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
3. 3 Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

By Ross

Ingredients

• ✓ egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place eggs in the water.
3. 3 Cover pan immediately, reduce heat to medium-high, and cook for 9 ½ minutes.
4. 4 Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
5. 5 Enjoy!

By John Mitzewich