Cooking the Perfect Egg

By Chef Danny Bonar

Cooking the Perfect Egg

First, always buy at least Grade A Eggs – they are required to be no more than 10 days old. Grade B eggs can be up to 30 days old before they arrive at the store! And, actually, medium eggs are a more “natural” sized egg. The bigger the egg, the older the chicken, and there is a higher chance the chicken may be stressed. You can tell how fresh an egg is by how high the albumen stands up when you crack it (the albumen holds the yolk in place). If the yolk is flat, you know the egg is not fresh. Local farm eggs are good, too, if you have access to them.

We use special griddles, just for cooking eggs, that enable us to use little or no butter or oil, but the home cook should use low sodium butter or oil. When you crack an egg into a pan or on a grill, there is a membrane surrounding the egg white. Break that membrane so the egg white flattens out. This way, you can cook the yolk exactly the way you want it without overcooking the white.

If you are scrambling the egg, we recommend just adding a little bit of water. A natural flavor is always better. Whip the egg with a small whisk until there are bubbles throughout the mixture, allowing oxygen to incorporate. Keep your egg in one piece while cooking – never chop the egg mixture, instead flip with your spatula. On a 200-225 degree griddle or skillet, your egg will cook in 30-45 seconds.

For poached eggs, heat your water to 160-180 degrees and do not add anything to your water. I tell people to turn the water on medium high heat and when the water boils, turn it back a quarter turn. You want some small bubbles, but not a rolling boil which will disperse the egg white before it has a chance to solidify. Gently stir the water in a circular motion. Then gently crack the egg in the middle and allow to cook for 2 ½ to 2 ¾ minutes. This is the secret to a poached egg that never sticks to the pan.

About this writer

  • Chef Danny BonarChef Danny Bonar. For delicious eggs cooked to perfection – and much more, visit Eggs Up Grill, open daily from 6 am – 2 pm. Eggs Up Grill has eight locations in our area: Pawleys Island, Garden City, Surfside, Myrtle Beach, North Myrtle Beach Barefoot, North Myrtle Beach Main Street, Conway University and West Conway. Watch for a new location this spring in Market Common. For more info, visit www.eggsupgrill.com.

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