Eggs and breakfast tie together well.
They are an important part of an all-American breakfast. Eggs are inexpensive, easy to make, cook quickly and offer a power-packed source of protein.
Different people like different styles of cooked eggs.
From sunny side up, over easy, medium easy to scrambled, perfectly scrambled, soft scrambled, basted, poached in water, omelets, and frittatas, full fried, baked the list is endless.
Eggs are versatile in themselves offering different flavors and texture varieties on being cooked differently.
They can be scrambled on toast, fried and layered on a burger, hard-boiled and diced on top of a salad, baked or poached, and eaten whole.
Most of us are quite familiar with cooking eggs on a gas stove.
But what if you have an induction cooktop? Do you need some special technique to cook eggs on an induction?
Not really! All you would need is a little bit of know-how and the right cookware.
Since not every type of cookware works on induction, you would need to check whether your current cookware is induction compatible or not or buy induction-ready cookware.
Here is a quick article on how to check if your cookware is induction ready or not.
And if the cookware is sorted, then you’re all set.
In this article, I will cover all you need to know when cooking eggs with an induction cooktop.
If you’re looking for an induction-ready pan to cook eggs/omelets, check out the Delson Omelet frying pan. It’s an FDA-approved PFOA-free pan that can be used on all types of cooktops (including induction).
Getting the Induction Ready for Cooking Eggs
Place the cooktop on a flat, stable, and non-metallic surface.
Make sure to leave around a 3-5 inch gap all around the induction to avoid blockage of air vents.
Now, wipe the surface dry and wipe the bottom of the pot or pan you are going to use.
Before switching on the induction, keep your ingredients ready. Decide how you want your eggs.
Take a flat bottomed induction-friendly pan.
Cooking Hard-Boiled Eggs on Induction
To cook hard-boiled eggs in an induction cooktop, put eggs in the pot and add water so that water covers the top one inch above the eggs.
Switch on the induction and cover the pot with a lid. Press medium heat or level 5 ( from 1 to 10).
The temperature should be about 240 to 270F (116-degree Celsius to 132-degree Celsius).
Make sure you align the cookware to the center of the heating element with the help of a ring drawn on top.
Wait for 10 minutes before switching off or else put a 10-minute timer after which it will automatically switch off.
In a bowl, keep icy water ready preferably with the whole ice tray. For easier peeling drop the eggs into the ice water bath.
Then gently roll and tap on the counter and peel away.
If you want hard-boiled but not very hard, switch off after 8 minutes.
This is how you can get the perfect hard-boiled eggs (the way I like it) after 10 minutes on induction under 800 power.
Cooking Soft Boiled Eggs on Induction
To cook soft-boiled eggs in an induction (where the yolk remains a little runny), use medium heat, about 240F for six minutes on the induction cooktop.
Boil the water, drop in the eggs in a pot, and set the timer for 6 minutes.
Remove the eggs from the pot after 6 minutes and drop them in an ice-water bath.
Soft boiled eggs are also eaten in the shell when they stand upright in little egg cups. Tap the top of the egg and scoop out the insides.
Alternatively, for first-timers, you can boil about 7 eggs at a time and take them out one by one after 3 minutes with a gap of one minute after taking each egg out. This way you can know after how long the boiling egg will reach your desired consistency. Use a timer to make this process easier.
Cooking Fried Eggs On Induction
As you may already know, eggs are pure protein and they have no lubricant.
To cook them you need to add a little bit of oil or butter (salted or unsalted according to preference) or olive oil.
Here are the steps to cook fried eggs on induction
- Keep everything ready.
- Place a flat preferably non stick pan on the induction following the ring on the top surface of induction.
- Switch on the induction.
- Heat on medium 240F.
- Put in unsalted butter, enough to cover the base. When bubbles start to form, break the eggs and add in the pan.
- When the border of the white part of the egg starts going golden, use your spatula to poke the yolk and flip to the other side.
- Fry again till both sides are golden.
- Press the spatula on top of eggs. No yolk should come out.
- Remove from pan and serve on the plate.
A completely fried egg will have the yolk and white completely cooked.
The firmness you want can be visualized so see how much cooked you want your fried eggs to be.
Cooking Half Fry/Over Easy/Sunny Side Up Eggs On Induction
For the sunny side up, you only cook one side.
Once the edges of the white part start becoming firm, take a spoon and put drops of oil on the white part for a bit.
It only takes a minute on medium heat of 5 (from 1-10) or 240F.
Remove the egg from the pan and serve.
In over easy and half fry, after the white part gets a bit firm (in about a minute), flip over and keep it that way for 15-20 seconds before removing it from the pan and serving on the plate.
This will help form a translucent white layer on top of the yolk.
Please note that in half fry, over easy and sunny side up, the yolk and some parts of egg white will still be runny.
Cooking Medium Fry Eggs On Induction
Medium fry is when you want the yolk to be a little runny and the egg white to be cooked completely.
For this, you need to heat up the pan at standard medium heat of 5 (240F), put in the unsalted butter, break the eggs into the pan and fry till the edges turn golden.
Flip and fry again for about a minute till golden edges appear on both sides.
Press with a spatula to check for the firmness level that you desire.
Remove from the induction and serve.
Cooking Scrambled Eggs On Induction
If you wish to have soft scrambled eggs, know that eggs cook quickly and be near the induction with the spatula ready.
Grease your pan with butter/white butter/ olive oil and switch it on standard medium heat.
Break the eggs.
Using a spatula, keep turning and folding them to prevent them from spreading out to the sides.
Scrambled eggs cook quickly so keep a plate ready. It will take about 3-4 minutes on the induction cooktop.
Once you can see the desired texture, remove immediately and serve.
Cooking Omelet On Induction
Cooking an omelet is pretty much the same as cooking scrambled eggs.
The only difference is that it is whisked up in a bowl instead of breaking right into the pan. Add a little milk.
Follow the same technique of heating the pan on standard medium heat 5 (240F) and drop in your mixture.
If you add to it some veggies, cheese, and meat, it becomes frittatas. Frittatas remain open while omelets are folded up while removed from the pan to the plate.
Cooking Poached Eggs On Induction
For a good spherical shape of poached egg, just break the egg into a fine-mesh sieve. This is very much like the one used to strain tea leaves.
Give the sieve a little swirl. Place a bowl underneath where the extra loose white liquid will fall.
Flip the sieve along with the egg into another container.
Take a flat induction-friendly pot. Fill it up with at least three to four inches of water.
Make sure the pot has some space left for the water to boil and not drip out.
Switch on the induction and let the water boil at medium heat. Once the water is boiling reduce the heat to 2 (from 1-10).
To give you an idea, you should see one or two bubbles on the bottom and no bubbles breaking to the surface.
Add one spoon of apple cider vinegar.
Swirl the water with the help of a spoon to make a whirlpool.
Drop the egg from the container in the middle of the whirlpool.
Set a timer for 3 minutes and if you like your yolk to be a bit firm and not very runny, add it 30-40 more seconds.
Once the time is up, use a slotted spoon to remove your perfectly shaped egg.
To conclude, I would like to say that cooking eggs on induction are fairly easy. With the temperature and heat control in your hand, I would say downright efficient as well.
A little practice is all you need to get the right heat and temperature without burning or undercooking eggs.
Keep looking at the texture and firmness so the end result is exactly how you want your eggs to be.
If it does not turn out the way you like it, don’t let guilt make you eat what you don’t like. Just look up a recipe for an egg soup. There is always a next time and thankfully eggs come cheap. wink.
Make sure to have all the ingredients nearby as the cookware heating up process is instantaneous.
Use a good spatula to fry. Preferably wooden.
Hold the pan and pot at the handle while flipping for added stability. And be careful not to splash oil on yourself by flipping hurridly.
Now that you know the techniques you will realize that induction cooking works great for cooking. A quick, easy and comfortable way for cooking different varieties of eggs.
It is as simple as that.
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