Steam-Scrambled Eggs Know a bored barista? Or, better yet, are you one? Then go have fun with the milk-steaming wand attached to the espresso machine. Instead of using it just for milk, hold a mug full of egg yolks and whites underneath the steamer wand and let the wand dip in. Turn on the steamer and swirl those eggs up until they're soft and scrambled. The eggs become creamy and melt-on-your-tonguey.
Eggs Blindfolded: This is halfway between poached and fried. Just start as you would a normal fried egg on a frying pan, then drop a couple of ice cubes around it and cover with a dome-shaped skillet or pan cover. Just keep it on there for a couple minutes max, and the result is an egg that's flat around the edges but runny and poached inside.
Defrosted Eggs: Did you know you can freeze eggs? We're not endorsing egg-sicles on a stick. But if you ever run into a surplus of eggs and don't want to toss them, this is a safe, easy way to store them. Just crack them open, beat them up, and store the liquid in a muffin tin in the freezer. (Note: do not freeze in the shells. That is a failed science project waiting to happen). To defrost, just put the tin in the fridge a few hours before you're ready to use them.
Toad in a Hole: An egg fried in the center of a piece of bread—a simple preparation that elevates the union of two classic breakfast food groups, eggs and toast, to a whole new level. Some say the name is "Toad in a Hole" but it's also been dubbed: Popeye, egg in a basket, the more literal eggs-in-toast, Kibbee Egg, hen in a nest, moon egg, cowboy egg, and one-eyed jack. Maybe you have another?
Bacon and Egg Cups: Finally, let's get bacon involved. Just form bacon strips into rings and put them inside muffin tins and crack the egg inside. Bake all at once. Out of the oven pops a nifty little bundle for breakfast.
