 how to make basic scrambled eggs. You can follow along with your recipe. Eggs are a great food to have for breakfast, meals, or even a snack because they're extremely nutritious and they're very affordable. Eggs only cost between 15 to 20 cents a piece and they are loaded with a high quality protein that helps build muscle. They also give us many other nutrients and are considered one of our most complete foods. So following this recipe to make the scrambled eggs, your recipe says it means four large eggs. I'm going to have this recipe so I will need first up two eggs and eggs come in a variety of sizes but a nice general size egg to use is the large. So I've already washed my hands for 20 seconds which you should do the same and I'm going to put the two eggs into this large glass measuring cup and discard the eggs into my garbage bowl. And if you happen to get a little bit of shell into your bowl, a helpful trick you can do is take the shell of the egg and actually scoop it out. This will cut through the egg very easily and is much easier to do than using a spoon or your fingers. Okay the next ingredient needed says one fourth cup milk. Well we're having the recipe so before the cup is the same as four tablespoons. So I am going to do roughly two tablespoons of milk. You could use water if you don't have milk or a milk replacement. Then it calls for a pinch of salt and a pinch of pepper. You know what in most homes we don't have salt in a container so I'm just going to put a couple sprinkles of each in. You can doctor it up with more if you would like. I have the burner on and I'm careful to put the fry pan with the handle in 30 rather than like that so I don't trip over it. When I have it warm enough I have the choice of using two different kinds of non-stick ingredients. I could use the non-stick cooking spray or like the recipe calls for I could use a small amount of butter or margarine. To follow the recipe I will use butter in this case. So I will put about one teaspoon of butter on the bottom of the pan and I will let that warm up while I do the next step. I need to whisk these ingredients together and this is a whisk. If you don't have a whisk at home which something may not you can use a fork so there's ways around it. When we whisk the egg mix with the milk, salt and pepper we do it until everything blended together. It looks about right. Okay now I'm going to use my burner and when we cook eggs we usually cook them over a lower heat I would say around a medium level heat and I'm going to pour my eggs into the pan and when we do this we gently are going to pull from the side to the center to cook the scrambled eggs. Now overmix them because we still want them to have some shape and form so once I pull this at some point I can almost pull them over and we want to cook them until they're no longer runny. Now my family likes to put shredded cheese in their eggs. Sometimes we'll put salsa, cut up onions or peppers. Scrambled eggs can be doctored many different ways to what your family's case art. You can see this I'm going to gently fold it over and I would say that we're about half ways done. My pan is using a nonstick cooking pan so it doesn't stick very much which is nice but when they're no longer runny then they are finished. Maybe you like hot sauce in your scrambled eggs as well. So this says continue cooking pulling lifting and folding eggs until thickened and no visible egg remains. Do not stir constantly then we remove from heat and serve immediately. Remember when you're in the kitchen to always turn your stove off for safety reasons when you are finished. You'll notice because my heat was only on about a medium it's not overly browned it's still nice and soft and it's looking like my scrambled eggs are about finished. I'm going to turn my heat off and now it's time to enjoy these scrambled eggs. See you next time. This is Aspen Lening. I'm working with NDSU Extension and today I'm going to be showing you how to make cloud eggs. You should have gotten your recipe. It's pretty easy to follow along with but I'm just going to show you so you have a little more of the basics. So like always I started with washed hands. I started with clean surfaces everything's laid out so that I'm ready to rock and roll. I did a couple of things in advance just so that the video is shorter because I'm sure you don't want to watch me with eggs for five minutes. So I'm going to start with my eggs. I'm going to follow the recipe and I'm going to do two. So you're going to crack your egg. This is where it gets a little tricky because you're going to separate your egg which means that you're going to have your white and your yolk and there's a couple different ways to do this. I like to take it and you just kind of swish it back and forth between the shells a couple of times and then you end up with the yolk right there. I'm going to put that in a separate bowl. If you're really gentle because if not just like exactly what I just did the yolk is going to break. Not a big deal. We'll fix it in a minute and we'll do better with our second one. So another way if you don't want to do this method it is kind of tricky and I who have done this many many times just screwed up because the eggshell is pretty jaggedy on the side. You can just dump the whole egg in a bowl and take a spoon just put it separate it. You can use your hands. I like this method because it just gets all dirty. So what we're going to do next is we're going to whip our eggs. So basically what we're going to be doing is making a meringue. This is really popular with like French kind of fancy things. They put sugar in it all sorts of stuff like that. I'm just going to start it here just to kind of show you what to do. So I'm going to use the electric hand mixer because this really makes your life a lot easier but you can use a whisk. You can use a non-electric hand mixer. You can even use a fork. It really depends on how much of a workout you want to get with this. I just want to kind of get these ready to go. Mix and mix and mix and mix until it looks. The egg whites got all nice and fluffy and they hang and then in the bowl you can see if you dig in here and pull it up. There's a stiff peak and that's exactly what you want. So what you're going to do next is set this aside, take a spoon and make your cloud eggs. So I took half of my recipe and already have it in the oven just to save some time but you'll make two mounts. I'm just going to make one, set it right on the pan, kind of spread it around a little bit and then what you're going to do is you're going to make a little hole because you're going to put your egg yolk there in a little bit and then you're going to put it in the oven at 450 degrees for three minutes. I've already done it earlier and what I'm going to do is put my yolk in with my glove. So you're going to take your spoon again and I rinse it off. I can't quite make that thing shut off today and I'm going to carefully grab my yolk and put it in the middle. Then this goes back in the oven for three minutes. So while those are in the oven we can talk about a little bit of variations that you can do with this. So your recipe actually says that you can add different kind of cheeses, so Swiss or Parmesan. I've done that in the past and it definitely adds to it and then in addition to that you can add different spices and herbs, you can add salt and pepper. You can really do whatever you want here. I would love to see if you guys do anything different. See what you guys like. I, when I make it at home, definitely add the cheese. It's awesome and what you would do is way back here when you have your original cloud you would take your cheese, add it in, just fold it a couple of times really gentle and then put it on the sheet and everything else is the same. So the total cook time for this is six minutes so it really doesn't take a whole lot of time. They look pretty fancy so if there's like Mother's Day or someone's birthday it's pretty fun to make, pretty easy. The hardest part and the most dangerous part is gonna be when we take it out of the oven. You always want to make sure you have your oven mitts and you have a good safe place to put it. You never want to put a hot pan on some plastic, it'll melt, then they're done that. Something else I wanted to mention, I just found this out like a year ago and I should have known this a long time ago. Parts from paper, safe for the oven. Great stuff, you don't have to do as many dishes, things don't stick as much versus wax paper. Also a great tool, it helps prevent sticking, it's good for things that don't go in the oven but this stuff in the oven will start on fire so don't do it. Then they're done that for my mistake. So I'm gonna pull that cloud egg out and we're gonna take a look at it. So here's our cloud egg. If you like it runny then just leave it like this, really running around. If you don't like it runny that's perfectly okay, just take a fork, break the yolk, put it back in the oven a little bit longer and it'll be harder. I like it this way because it's like the egg has its own sauce. Anyway this is our cloud egg, thanks for joining us today. My name is Trish Jessen with NDSU Extension. Today we are going to hard-boil eggs. You can follow along with your recipe, it says the perfect hard-cooked eggs. What makes this recipe unique is rather than boiling for so many minutes we actually bring a pot of water to a boil, put a lid on, set it aside for around 15 minutes and this method of cooking can help prevent the egg from getting the green color which is a chemical reaction for heating too quickly and cooling but when we cook this way, our hard-boiled egg, it can help prevent that green color and it's really easy. So we are going to hard-boil a couple eggs. Eggs are extremely nutritious, a high protein source and they're also very affordable. So what we're going to need is the size based on how many eggs you want to hard-boil. The first step says to place the eggs in a single layer in the pan. I'm going to remind you that our hands should always be clean with a 20 second hand wash and make sure that your kitchen surfaces are also clean for food safety reasons. So we are going to hard-boil two eggs. So they're in a single layer on the pan and it says to add cold water to the pan, covering them so there's one inch of water giving it enough water to fully cook them. So I have about that much water above the eggs. Then it says to place them over a high heat. So I'm going to turn it to about between high and medium high, careful so it doesn't boil over. And when we want water to boil quicker, we can put a lid on top and that can help speed how fast it is to come to a boil. Now I got this one already showing what level of boil we want to work towards. It should be a full rapid boil before we start timing. This would be considered a rapid boil because the bubbles are rising to the top quickly. So once this is completely a rapid boil, it says that we are to turn the heat off, remove it from the heat, and then I will set a timer for 15 minutes. If you want your eggs set even firmer, you could let them sit longer or if you want them to not be cooked as much, perhaps even a little less. So I set the timer. Once the timer goes off, what we do to remove them is we take a spotted spoon and we can carefully get them out and we place them in a bowl or container of cold water to cool them. This one I boiled ahead of time and so I will show our hard-cooked or perfect hard-cooked egg. What we can do is crack it a couple different ways. You could tap it and peel and it's actually peeling with ease because it was placed in that cold water after boiling. And what I like to do to make sure that all the shell is removed from the egg is I like to put it under running water in this case I'll just do this because nobody wants to bite into shell. And there is my perfect hard-cooked egg that can be sliced, eaten plain, and enjoyed. This is our perfect hard-cooked egg. I'm Ellen Bieland with the MDSU Extension Service here in Ward County and today we're going to learn about frying eggs. Now pretty much every Saturday or Sunday I fry myself a couple of eggs for my morning breakfast and there's a couple different methods that I've used and we're going to talk about both of those today. But before you do anything in the kitchen, what do you need to do? You need to wash your hands. So I'm going to say that I have washed my hands and we are ready to roll because I have washed my hands. Okay so the first method I'm going to talk a little bit about equipment too. This particular pan is a cast-iron skillet and it is actually seasoned meaning it's been covered in oil baked in the oven and now it's pretty much non-stick. So that's, this is probably my favorite egg pan. We're going to talk about another method in a minute. Now whatever you cook with eggs, you have some choices as to the fat that you use. Most of the time I prefer just a couple little sprays of cookie spray. That's what I'm going to do here today. Even though my pan is non-stick and obviously I have my eggs all heated here for my stove off. All right, I always crack my eggs into a bowl before I put them into the pan. And there's a couple reasons for doing that. One is to make sure that there's no blood spots in the egg. Not that they'll hurt you I mean, but maybe you don't want a blood spot. And then I just slide it in. So this first method I'm going to actually use a tiny bit of water in here. There we go. Basically we are steaming our Friday with this method. So this method creates an egg which has a running yolk. Now maybe you don't like a runny yolk. So that'll be our next method of cooking. All right, you probably can't see this very well, but my white is set and the yolk is still running. That's our one method. Grab my, let's see here, remove that. There's a different fry pan. Now this is a non-stick fry pan which is ideal for making eggs. So we're going to heat it up and this is our second method. So this is if you don't like to have a runny yolk. We're going to talk about flipping it over and making it into something a little more solid in the yolk will be. So again, I'm going to just hit my fry pan a little bit here, break an egg into my bowl. I'm going to slide this in here. So I'm going to wait for it to start cooking. I actually put the heat on medium. Now we try to cook eggs because our protein on low to medium. You notice they started off pretty high with the other one. This one I'm going to put it only on medium because I don't want to damage the protein. So it's cooking. I'm going to wait until it starts to set and that would be the white part of it setting. Doing pretty well here. Now at this point you can also add some seasoning if you like. I'm pretty much just a salt and pepper kind of gal on my eggs. You can still put a little dab on. Probably more pepper than salt. You can see this, but it's now starting to set up. This is when I take my spatula and flip it over. Now we're going to let it cook a little bit longer until the yolk is set. Now however long you cook it at this point is how you get over easy, over medium, or over hard. And over hard means that the yolk is hard and set. So I'm going to try to make mine over medium. This nonstick skillet works really well. Other than to flip it, I really don't even need this turner. I'm going to plate it over here and I'm going to just slide it off. So in this case we've got an over medium egg. You can see that in these cases the yolks are different colors. So one is more orange versus this one. All right, the two methods of frying an egg. Both of them work really well and depending on what kind of egg you like, you can do both. All right, thanks. See you again.