3 ways to prepare eggs

Fried eggs

• ⅓ unsalted butter
• 1⅓ eggs
• vegetable oil (for frying)
• salt
• pepper

• nonstick pan
• spatula
• paper towels

To make fried eggs, add vegetable oil to a nonstick pan over low heat and spread evenly with a paper towel. Crack eggs over the pan and add in carefully, let fry slowly until done. If you’d like a crispy sunny-side-up egg, add butter to the pan and let fry over high heat for approx. 2 mins., make sure the yolk is still runny. Season to taste with salt and pepper.

Scrambled eggs

• 200 ml water
• 1⅓ tbsp vinegar
• 1⅓ eggs

• pot (small)
• 2 bowls

To make scrambled eggs, crack eggs into a bowl and season with salt. Whisk to combine. Add butter to a nonstick pan over low heat. When the butter has melted, add eggs and let set briefly. Use a rubber spatula to push liquid eggs to the middle. Repeat until egg becomes creamy but not dry. Enjoy!

Poached eggs

• 1⅓ eggs
• ⅓ unsalted butter
• salt

• bowl
• whisk
• nonstick pan
• wooden spoon

To make poached eggs, add water to a pot and bring to a boil. Reduce heat to let water simmer gently, add vinegar to water. Crack eggs in separate small bowls. Glide eggs gently into the pot. For a runny egg yolk, let cook in simmering water for approx. 3 - 4 min.

Enjoy your meal!