In the College Kitchen With Jenna: What’s in an Egg?

Breakfast is the most important meal of the day, so why not have breakfast all day long. I’ll admit it, as a child, I hated eggs. I eat them all the time now, they are basically responsible for my survival. However, eggs by themselves still suck eggs. You have to dress them up with salsa or spices, and more importantly find your favorite way to eat them. Don’t be like Julia Roberts in “Runaway Bride” and only eat what others serve you–make your own way (my favorite way to eat eggs is also Eggs Benedict, so I guess Richard Gere will marry me twice now).

This week’s post will talk about the basics of eggs–fried, scrambled, boiled, etc. Part II will reveal some of my favorite, more complicated recipes such as my fried egg sandwich, omelets, breakfast quesadillas, and whatever else I come up with between now and next Monday. But for now, the basics.

Fried eggs

1. Start with a small frying pan (or omelet pan) on medium heat and add a tablespoon of butter.

2. Once the butter is melted and bubbling up, the pan is hot enough and you can add eggs. If you are cooking more than one, I suggest you crack them into a cup or a bowl first so that when they cook they are fused together and will be easier for you to manipulate.

3. When the white part of the egg is bubbling and the edges are curling, it is time to flip the egg. Use a broad faced spatula, keeping the yolks closest to the handle, swiftly flip the eggs. Cook for maybe 5 seconds for over-easy (runny), maybe 15 for over-medium, and 30 for over-hard. Of course the differentiation is dependent upon how hot your pan is.


You can use a variety of different oils to fry eggs with such as olive oil, coconut oil, margarine, bacon grease (my favorite). I suggest butter because it is the easiest medium by which to determine whether or not your pan is hot enough.

If you struggle with flipping the eggs without breaking the yolks, I suggest cooking your eggs “blindfolded.” Here, you fry the eggs normally, but instead of flipping them, you take a baster or spoon to suck up the hot grease and pour it over the eggs. Very very yummy, and Paula Dean would be so proud that she’d probably cry again.

Scrambled eggs

I personally believe scrambled eggs are the reason a lot of people don’t like eggs, because they have an odd texture and are really bland. The good news is, they have a lot of potential as a part of other amazing breakfast foods.

1. Heat frying pan or skillet over medium heat and add a tablespoon of butter/bacon grease/ etc.

2. Crack eggs into a cup or bowl. If your are cooking for a crowd, however many eggs each person wants plus one for the pot.

3. Add about 1/4 cup of milk, spices (at least salt and pepper, but I prefer Tony Chacherie’s Creole seasoning.

4. Using either a fork of whisk, beat until frothy.

5. Pour mixture into hot pan.

6. Using a spatula or wooden spoon, stir eggs until they cling together and resemble something you want to eat.


I like to substitute milk for all kinds of dairy products. If you use Reddi Whip you get something a little sweet and a lot fluffy. Plus, you can squirt it right into your mouth (and if some knowitall says, “Hey, that gives you cancer!” Remember that so do cell phones. So don’t go full Demi Moore and you’ll probably be fine).

You can also “soft scramble” your eggs. This is not for the squeamish who have peculiarities regarding texture, but it’s really great for piling on top of toast.

Add salsa! Salsa isn’t just for breakfast tacos..SALSA ON EVERYTHING!!

Hard Boiled Eggs

1. Place eggs in pot large enough to hold them in one layer

2. Add water to completely submerge the eggs.

3. Place on stove burner.

4. Once the water begins to boil, remove the pot from heat, cover with lid and let stand for 12-15 minutes.

5. Drain hot water and add cool water.

6. After the eggs are cool enough to touch, you can peel one at a time by tapping it against the counter and rolling in between your hands so that the shell is cracked all over. Then simply peel off the shell.


Uncracked shells can keep in your refrigerator for up to a week. They can be great snacks or additions to salads, sandwiches and whatever else you can dream up.

Soft boiled eggs are also a thing, but I have no idea why you would want to do that.

Next week, we’ll get to the fun stuff–AKA how to make this healthy superfood fattening! With guest appearances by CHEESE, BACON, TORTILLAS, POTATOES and other starches!