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Egg lovers, rejoice: After reviewing the latest research, the US Dietary Guidelines Advisory Committee lifted its longstanding recommendation to limit eggs because of their high cholesterol—a nutrient the committee no longer deems a threat to a healthy diet. Jenn Louis, executive chef and owner of Lincoln Restaurant in Portland, Oregon, shares her tips for taking your egg dishes up a notch.
To ensure that your eggs cook evenly, play with the temperature dial. Start by heating a nonstick pan on high until it’s hot—a sprinkle of water in the pan will sizzle. Splash in a little oil just before adding the eggs and reduce heat to medium-low to help prevent burning. Rake a fork through the eggs in a gentle, circular motion to create soft, fluffy curds. Remove pan from heat when your scramble stiffens up.
TRY IT In a bowl, beat eggs with a fork and add salt. Cook, and when the eggs start to set, stir in salsa, chopped cilantro, and Mexican cheese; serve with tortillas.
Don’t let the name fool you: The key to a perfectly cooked hard-boiled egg involves minimal boiling. That’s because intense bubbles can crack shells and overcook whites. First, place eggs in a bowl of warm water for 15 minutes to bring them to room temperature for even cooking. Then, in a large pot, bring water to a boil, then reduce to a simmer and add eggs; cook 7 minutes. Gently remove the eggs and submerge them in a bowl of ice water to halt cooking.
TRY IT Dip hard-boiled eggs in a small bowl of olive oil mixed with salt, sesame seeds, and your favorite spices.
For an easy one-dish meal that’s ready in minutes, bake 1–2 eggs in a ramekin or gratin dish. To ensure even cooking, turn the dish 180 degrees halfway through cooking since oven temperatures can vary from front to back.
TRY IT Crack 2 eggs into a gratin dish, drizzle with cream, and add chopped green olives. Season with salt and black pepper. Bake at 400°F until whites are set and yolks are loose and jiggly, about 6–7 minutes. Top with breadcrumbs and serve.
There are large fluctuations in temperature up and down the refrigerator door, so it’s not an ideal spot to store eggs. Instead, place them on the middle or lower shelf of the main section and keep them in the carton so they don’t absorb odors.
Learn what those carton claims really mean.
- Organic: Regulated by the National Organic Program and certified by the USDA; raised on certified organic land and feed; no antibiotics or growth hormones .
- Free-range: Regulated by the USDA; chickens are provided unlimited access to food and water, and continuous access to the outdoors, but range size varies.
- Cage-free: Regulated by the USDA; chickens are able to roam freely indoors, with unlimited access to food and water.
- Humane, Pasture-raised: Unregulated— practices vary widely; for now, ignore these claims.