Emilie Meyer
There are many ways to cook eggs, and many types of cookware to cook them in. While some people prefer to use a frying pan, others have found success cooking scrambled eggs in a small pot. This method is said to preserve the natural creaminess of the eggs. When cooking eggs in a pot, it is important to use a high heat and constantly scrape the bottom of the pot to prevent the eggs from sticking. Additionally, using a neutral oil with a high smoke point, such as vegetable or canola oil, can help to prevent burning. For those who prefer a frying pan, a non-stick pan with a diameter of 8 to 10 inches is typically recommended for cooking 2 to 4 eggs.
What can you cook in a 3-pot egg pan?
| Characteristics | Values |
|---|---|
| Eggs | Scrambled, over-easy, sunny side up, fried, boiled, poached |
| Other foods | Vegetables, chicken breasts, steak, bacon strips, fish |
| Number of servings | 1-3 |
| Pan material | Stainless steel, carbon steel, cast iron, aluminium, ceramic, copper |
| Pan size | Small (8"), medium (10"), large (12") |
| Pan features | Non-stick, lightweight, long handle, oven-safe |
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What You'll Learn
Scrambled eggs
First, crack your eggs into a medium bowl. The fresher the eggs, the better, as this will result in a sunnier, creamier, and more flavourful scramble. Add milk, plant milk, water, or cream to the eggs and whisk until smooth and combined, with no streaks of egg white remaining. You can also add a pinch of salt at this stage. Adding a liquid to the eggs will make them extra soft and creamy. If you want to add cheese, meat, or vegetables, now is the time to do so.
Next, brush or melt a little butter, margarine, or oil in your 3-pot egg pan. Place the pan on medium heat. Pour in the egg mixture and let it cook without stirring for a few seconds. Then, use a spatula to gently push the eggs from one edge of the pan to the other, forming large, soft curds. You can also try using a wooden spoon, lifting and folding the eggs from the bottom of the pan.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Make sure to scrape the spatula or spoon along the bottom and sides of the pan to create more curds and prevent the eggs from drying out. When the eggs are mostly set but still a little runny, remove the pan from the heat and season with salt and pepper. The eggs will continue to cook for a little while after being removed from the heat, so it is important to take them off before they are fully cooked.
For a simple yet tasty breakfast, serve your scrambled eggs with toast, a bagel, avocado toast, or fresh fruit. Enjoy!
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Fried eggs
Frying an egg is a kitchen essential, whether you're aiming for crispy fried edges or a soft, runny yolk. Here is a step-by-step guide on how to fry an egg in a 3-pot egg pan:
Step 1: Prepare the Eggs
Crack each egg into an individual small bowl. This allows you to look for any pieces of shell and gives you better control when adding the egg to the pan.
Step 2: Heat the Pan
Place your 3-pot egg pan on the stove and turn the heat to medium. Use a non-stick pan for easier flipping and less sticking. An 8-inch to 10-inch pan is usually perfect for frying eggs.
Step 3: Add Fat (Optional)
Once the pan is heated, add a small amount of fat such as butter, olive oil, vegetable oil, or bacon grease. You can also use other fats like avocado oil, sesame oil, or perilla oil. This step is optional, as you can also fry eggs with zero oil or butter.
Step 4: Add the Eggs
Slowly add each egg to the pan. For sunny-side-up eggs, add the eggs one at a time so that the whites start to cook before the yolk hits the pan, giving you neatly defined fried eggs with centred yolks. If you are making over-easy, over-medium, or over-hard eggs, you can add multiple eggs to the pan at once.
Step 5: Cover and Cook
Cover the pan and let the eggs cook. For sunny-side-up eggs, wait until the outer edges of the egg white turn opaque, which should take about 1 minute. Then, uncover the pan and lower the heat. The yolks should still be runny, and you can cook them longer if you prefer them harder. For over-easy eggs, wait about 4 minutes before flipping the eggs.
Step 6: Flip the Eggs (Optional)
If you are making over-easy, over-medium, or over-hard eggs, carefully flip the eggs using a thin, flexible metal spatula. For over-easy eggs, cook for an additional 30 seconds after flipping. For over-medium, cook until the yolk is partially set, and for over-hard, cook until both the white and yolk are completely set.
Tips:
- Use fresh eggs for the best results. Fresh eggs have thicker egg whites that will stand tall in the pan, making the yolk rise in a beautiful dome shape.
- Avoid using stainless steel pans, as eggs tend to stick to them, requiring more oil and finesse.
- If you want to avoid breaking the yolks when flipping, you can practice with a dozen eggs until you get the hang of it!
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Omelettes
First, gather your ingredients. The beauty of an omelette is that you can get creative and use a variety of fillings. Some popular options include cheese, vegetables, meat, and herbs. You'll also need eggs, of course, and some butter or oil for cooking.
Once you have your ingredients, heat your 3-pot egg pan over medium heat. Add a knob of butter or a drizzle of oil to the pan and let it melt or heat through. While you're waiting, crack your eggs into a bowl and whisk them until they are fully combined and a little frothy. You can season the eggs with salt and pepper at this stage if you like.
Now it's time to cook your omelette. Pour the eggs into the pan and let them cook until the bottom is set. This should only take a minute or so. If you're adding fillings, now is the time to do so. Sprinkle your chosen ingredients over one half of the omelette and let the eggs cook until the top is almost set.
Finally, it's time to fold your omelette. Using a spatula, gently lift the edge of the omelette that doesn't have fillings and fold it over the filled side. Slide the omelette out of the pan and onto a plate, and enjoy!
With a 3-pot egg pan, you can also get creative and make mini omelette muffins or sandwiches. Simply cook your eggs and fillings in the pots, and then stack them on top of each other or serve them as bite-sized snacks. The non-stick surface of the pan will ensure that your omelettes come out perfectly every time, and the size of the pots is perfect for individual portions.
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Poached eggs
Step 1: Prepare the Eggs
Firstly, get some really fresh eggs as they have tighter whites and yolks, which helps them retain their shape better during cooking. Crack each egg into a separate small bowl, then tip the egg into a fine-mesh strainer to remove the thin, wispy egg whites. You can also swirl the egg around in the strainer, using your finger to rub off any excess loose egg whites that drop through.
Step 2: Prepare the Water
Bring a medium pot of water to a simmer, then reduce the heat to 180-190°F (82-88°C). You are looking for the water to be quivering but not quite simmering yet, with just a few bubbles coming up now and then.
Step 3: Cook the Eggs
Gently lower the strainer with the egg into the water, moving it back and forth a little to ensure the egg isn't stuck, then carefully roll the egg out. Repeat this process for each egg, keeping some distance between them in the pan. Once they are in the water, use a slotted spoon to keep them moving around and flip them from time to time so they cook evenly.
Step 4: Serve
Depending on the size of the eggs and your personal preference, poach the eggs for around 3 to 4 minutes. The egg whites should be completely cooked, while the yolks are still runny. Gently lift the poached eggs out of the pan with a slotted spoon and serve immediately.
Tips
- If you want to cook multiple eggs at once, you may need to increase the cooking time.
- To prevent the egg whites from spreading, you can use an egg ring to keep the eggs separate.
- To easily drain the eggs, place them on a slice of stale bread before serving, as the bread will absorb the water.
- Some people add vinegar to the poaching water as it helps the egg whites coagulate, but this will affect the taste.
- To reheat poached eggs, place them in a bowl of hot tap water for 2 to 3 minutes.
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Boiled eggs
Boiling eggs is a quick and easy way to make a nutritious snack or meal. Here is a step-by-step guide on how to boil eggs in a 3-pot egg pan:
Step 1: Prepare the Eggs and Water
Start by filling your 3-pot egg pan with cold water. The water level should be enough to cover the eggs by about one inch. You can also add a teaspoon of vinegar and a pinch of salt to the water, which may help keep the egg whites from running out if an egg cracks while cooking and can make the eggs easier to peel.
Step 2: Boil the Water
Place the pan on your stove and turn the heat to high. Wait for the water to reach a rolling boil. If you are using an induction range, it is recommended to steam your eggs instead, as boiling may not produce the best results.
Step 3: Add the Eggs
Once the water is boiling, gently lower the eggs into the pan. Be careful not to crowd the pan, as this will affect the cooking time. A 3-pot egg pan can comfortably fit up to three eggs.
Step 4: Adjust the Heat and Set a Timer
Lower the heat slightly to maintain a gentle boil and prevent the eggs from cracking. Set a timer depending on your desired level of doneness:
- 6 minutes for runny yolks
- 8 minutes for soft-boiled
- 10 minutes for classic hard-boiled
Step 5: Cool the Eggs
After the desired cooking time has passed, turn off the heat and carefully strain the hot water from the pan. Run cold water over the eggs until they are cool to the touch, or transfer them to a bowl of ice water to speed up the cooling process. This step is crucial for stopping the cooking process and preventing overcooked yolks.
Step 6: Peel and Enjoy
Once the eggs are cooled, carefully peel away the shells. The ice bath method helps separate the egg membrane from the shell, making the eggs easier to peel. Enjoy your boiled eggs as a snack, add them to salads, or however you like!
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Frequently asked questions
You can cook scrambled eggs, sunny side up, over-easy, and fried eggs in a 3-pot egg pan.
To make scrambled eggs, whisk 3 large eggs, 1 tablespoon of water or heavy cream, and a pinch of kosher salt in a medium bowl. Swirl 1 tablespoon of vegetable oil in the 3-pot pan to coat. Heat over medium-high heat until shimmering, then pour in the egg mixture and swirl it around. Cook undisturbed for 5 seconds, then stir in a circular motion until the curds are set.
For fried eggs, heat the pan over medium heat for 90 seconds. Add a few drops of oil and crack an egg into the pan. When the whites are about half-set, shake the pan back and forth and gently flip the egg.
Use a non-stick pan for easy cleanup. You can also add a few drops of lemon juice to bring out the flavor of the eggs.
