Perfect Eggs!

Perfect Eggs!

Did you know that chickens were first domesticated in Asia around 3,000 B.C.?

Hard Boiled

Place eggs into a saucepan of cold water and bring to a rolling boil. Reduce to medium and let egg boil for about 10 minutes. Never peel the shell until the egg is cold! Speed things up by dipping into a bowl of ice water. Fresh eggs are harder to peel than older ones but rolling helps loosen the membrane.


For a great poach use the freshest egg. Prevent the whites from spreading by cracking the egg in a dish before adding to simmering water.


For fabulous foam, tilt the bowl slightly and make sure to beat from the bottom up and not in a circular motion. For a creamier result, add two tablespoons of milk and cook slowly on low heat.


Keep it low-cal by cooking in a teaspoon of vegetable oil. Crack the egg on a flat surface (to prevent breaking the yolk). For sunny-side up, cover the pan for a couple of minutes until yolk jiggles slightly. Prefer over easy? Flip when the outer edges curl up and the whites are set.


A heavier skillet will heat the egg evenly and prevent brown spots. Add a pinch of cornstarch before beating for fluffier results.

Here are a few more egg-cellent tips from our friends at Steven & Chris:

Do you make killer eggs? Share your secrets with us!

Post your comments below.

CBC's Live Right Now is Bringing Healthier Home in 2013. We hope you'll join us!