Eggs are cheap, taste wonderful, and above all, are crazy easy to cook. Like, really easy to cook. So easy, in fact, that you can basically throw them in any kitchen appliance you own -- the dishwasher, the slow cooker, the microwave -- and the results will be pretty much perfect.
With that in mind, here are some of the most unconventional ways I've cooked eggs. You should totally give them a try!
Hard-boiled... in the dishwasher
Why: For hard-boiled eggs without any of the work
How: If you're running a load anyway, you may as well cook some eggs while you're at it! Put them in plastic bags in case they crack during the vicious rinse cycle.
Scrambled... in a rice cooker
Why: This is great for flan-like eggs without an oven, or to feed a crowd that's not eating at the same time.
How: Add water to whisked eggs and let them steam for a soft, silky custard, OR melt butter in the pan and scramble eggs in the pot. Cover and stir every 5 minutes until done, about 15 minutes. Flip the switch to “warm” to keep them cozy until you’re ready to dig in.
Poached... in the microwave
Why: For eggs at the office or in a hotel room
How: Crack the egg into a microwave-safe bowl or mug, then pour in 1/2 cup water and a dash of vinegar. Nuke on high for 1 minute. If it's not done, continue to cook at 50% power in 20-second increments. Remove the egg with a slotted spoon.
Soft-boiled... in sous vide
Why: You want a thick, creamy yolk with the softest whites (or you want to show off)
How: Preheat the water to 149.9℉ for a perfect soft-boiled egg. Lower the eggs gently into the water bath using a spoon, wait 45 minutes, then remove the eggs from the bath and run them under cold water for a few seconds until they’re cool enough to handle. Crack the shells gently and peel.
Sunny side up... extra sunny
Why: For eggs so beautiful they almost look fake, and you want an extra-runny yolk
How: Cook the whites for a couple minutes before adding the yolk. This ensures well-done whites (that aren't burnt) and a rare yolk.
Hard-"boiled"... in the oven
Why: This is great for a large group, or if you just can't stand that hard-boiled egg smell (baking makes them less sulfurous).
How: Bake eggs at 325℉ for 30 minutes, with the eggs placed parallel to the bars on the racks.
Sunny side up... in a microwave
Why: You have a hankering for eggs at the office or in a hotel room
How: Preheat your plate, swish a little butter around on it, and crack an egg onto it. Make sure the yolk is placed right in the middle so it doesn’t overcook. Heat on high for 30 seconds. If it's not done, keep cooking in 15-second increments.
Hard-boiled... in a pressure cooker
Why: The pressure creates an air pocket between the egg and the shell, making peeling a dream. The egg slips right out.
How: Put eggs in a pressure cooker and make sure full pressure is reached before you hit the timer. You want 3 minutes for soft, 5 minutes for medium, and 6 minutes for a hard egg.
Scrambled... in the microwave
Why: Eggs at the office or hotel room, uh, again
How: Whisk 2 eggs, 1 tablespoon milk or water, and a pinch of salt in a mug. Microwave on high for 1 minute, stir, microwave for 30 seconds more. Couldn't be easier!
Frittata... in the slow cooker
Why: You’ve got a crowd of house guests to feed and you don't want to cook in the morning
How: Whisk a dozen eggs, hash browns, cooked sausage, chopped peppers, shredded cheese, and/or whatever you like with your eggs and pour it into a Crock-Pot. Set it to low heat, go to bed, and wake up to a drool-inducing breakfast aroma.
Poached... in the oven
Why: Make a dozen at once and feed a crowd!
How: Preheat the oven to 350℉. Pour 1 tablespoon of water in each cup of a muffin pan and gently crack 1 egg into each cup. Bake for 13 to 15 minutes, until the whites are set but the yolks are still wet.