Eggs, but make them fancy! This Egg Flight (Four Ways) recipe showcases four different egg styles—soft-boiled, scrambled, poached, and fried—each with a unique twist. Perfect for breakfast lovers!
Ingredients
- 4 large eggs – One for each cooking method
- 1 tbsp butter – For frying and scrambling
- 1 tbsp vinegar – Helps with poaching
- Salt & pepper – To enhance the flavors
- Optional toppings: Chives, cheese, chili flakes, or avocado
How to Make Egg Flight (Four Ways)
1. Soft-Boiled Egg
Bring a pot of water to a boil, then gently lower in an egg. Cook for 6 minutes, then transfer to an ice bath. Peel and enjoy with salt and toast!
2. Scrambled Eggs
In a pan, melt butter over low heat. Whisk an egg and pour it in, stirring gently for creamy, soft curds. Season with salt and pepper.
3. Poached Egg
Heat water until it simmers, then add vinegar. Swirl the water and gently drop in a cracked egg. Cook for 3 minutes, then remove with a slotted spoon.
4. Fried Egg
Heat butter in a pan, crack an egg in, and cook for 2-3 minutes until crispy on the edges. Flip for over-easy or keep sunny-side up!
Storage Tips
- Soft-boiled eggs can be stored in the fridge for up to 3 days.
- Scrambled eggs are best eaten fresh, but leftovers can be refrigerated for 1 day.
- Poached eggs can be made ahead and stored in cold water, reheated in hot water.
- Fried eggs should be made fresh for the best taste and texture.
This Egg Flight (Four Ways) is a fun way to enjoy eggs in different styles. Try them all and find your favorite!