Best Breakfast Egg Preparation

Want to know the best way to whip up an egg for breakfast? Then read on!
Our 5 winning Chefs in the 2009 Chefs to Watch contest gave us their personal favorite ways to make an egg.
    
Brian Landry Truffle Garden Eggs
Start with two good, fresh brown eggs.

Crack the shell, discard. Whip up the eggs with a fork (not a whisk, a fork); add salt and pepper. If you’re going for something rich, I’ll add a bit of heavy cream.

In a nonstick skillet, place a bit of clarified butter over medium heat. While the pan gets hot, cut some thyme out of the garden, mince, and stir it into the eggs.

Turn the heat to low, and pour eggs in. Whisk eggs around pan with a rubber spatula, letting them curdle. Right before they set, drizzle with white truffle oil.

I can either toast two pieces of white bread with butter and eat it as a sandwich or just eat it as is.

Christopher Lusk’s Wet Eggs
Put equal parts olive oil and butter in a nonstick pan on medium heat.
(If I had my grandmother’s seasoned cast iron I’d use that. Except I’m too lazy to clean sticky egg pans, so maybe I wouldn’t…)

Whisk eggs with a fork, adding a bit off cold water. Pour the mixture into the pan.

The second it hits the pan, move it around with a spatula or a spoon for approximately 30 seconds, or until the eggs start to cook.

Turn off the heat, and fold in a little bit of butter, fresh cracked black pepper, and kosher salt before serving.

Keith Frentz Buttery Soft Egg
Heat a skillet on medium-high heat, and melt a bit of butter in it.

Use a farm egg and crack it in the skillet. Let it bubble on the sides and listen for a sizzle, then flip it over.

Turn the heat off, and let it finish in the pan. Finish with salt and black pepper.

Michael Farrell’s Omelet
I crack a couple eggs into a bowl and add salt and pepper and a tiny bit of milk or half-and-half. I whip it vigorously with a fork to incorporate a lot of air into it.

At that point, I send [my daughter] Edi out to grab fresh basil and tomato from the garden, and I get some goat cheese out of the fridge.

I heat a pan on low to medium heat, adding some olive oil. Then I will chiffonade the basil, and add the eggs to the pan. As it starts to cook, I will push the sides into the middle and tilt the pan to allow the uncooked portion to flow into the pan where it’s not yet cooking.

Then I’ll add the basil, tomato and goat cheese once the egg is fairly well cooked but uncooked on top.

Then I’ll flip it so it melts the cheese on the bottom (not folded, flip) for about 30 seconds, then I’ll flip it back and fold it onto the plate.

Nealy Crawford-Frentz’s Toad in a Hole
I cut a piece of my homemade sourdough bread and use a cup to make a hole in the center.

Butter the bread, and put butter in the pan. Crack an egg, and place the bread in the pan and the egg in the hole.

I let it sizzle until I see the whites get bubbly; I watch for a bubble in the yolk, add salt and pepper, and flip it.

After it sits for a couple of seconds, I take it off and eat it.