All You Need To Know: Gluten Free Eggs [2023]

In today’s post, I’m talking about all you need to know about gluten free eggs. We’re talking about if they’re gluten free, cross contamination, and more!

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Wondering if all eggs are gluten free? Keep reading to find out what you need to know about when eggs are safe to eat and when they’re not!

Gluten Free Eggs

Yes, eggs are naturally gluten free.

But, eggs are often at a high risk for cross contamination depending on how they are prepared.

If I’m eating breakfast in a restaurant somewhere, I usually go with an egg over easy. I don’t usually risk scrambled eggs, unless I know for sure it’s just eggs in the mixture. I’ve eaten places before that have put a pancake flour in with the eggs to make them nice and fluffy. And of course, regular pancake flour definitely isn’t gluten free.

Now, one time I got fresh eggs from my sister in law’s family and I know they feed their eggs crackers and wheat as part of their diet. And I feel like my stomach was bothering me after eating them.

I tried looking it up and google says “eggs are naturally gluten-free and are safe to consume in their natural form, regardless of whether the source animal consumed gluten-containing grain. Any gluten present in a hen’s diet is completely broken down during the hen’s digestive process, meaning there is no gluten that makes it way to the egg.”

So according to the internet, it shouldn’t have bothered me – but it definitely did. So, just always keep that in mind!

How To Make GF Scrambled Eggs

First, beat the eggs. Place them in a medium bowl, and whisk until the yolk and whites are thoroughly combined.
If you choose to, you can add a little milk here and whisk again. The beaten eggs should be an even yellow color.
Next, gently preheat the pan. Brush a small nonstick skillet with olive oil, cooking spray, or melt a little butter inside it. Warm the skillet over medium heat.
Finally, cook. Pour in the egg mixture, and let it cook for a few seconds. Then, pull a rubber spatula across the bottom of the pan to form large, soft chunks of scrambled eggs.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. As you work, make sure to scrape your spatula along the bottom and sides of the pan to prevent any part of the eggs from drying out. [For a soft, creamy scramble, stop when the eggs are mostly set, but a little liquid egg remains. Remove the pan from the heat, and season to taste with salt and pepper.]

Making an Egg Over Easy

Melt 1 tablespoon unsalted butter in a small nonstick frying pan over medium heat. Tilt the pan so the butter covers the bottom.
Add 2 large eggs.
Cook until the whites are almost set. Let the eggs cook undisturbed until the whites are almost completely set and except for the 1/2-inch area around the yolks, about 2 minutes.
Using the edge of a flat spatula to cut and separate the eggs if needed. Gently slide the spatula under one of the eggs, making sure it is centered under the yolk, and carefully flip the egg. Flip the second egg.
Season the eggs with black pepper and cook until the whites are completely set, about 30 seconds more. Gently slide the eggs onto a plate.

Hard Boiling an Egg

First, boil the eggs. Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat.
Then, let them sit in the hot water. As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. [10 minute eggs will have bright, creamy yolks, and 12 minutes will give the yolks will have a chalkier texture.]

Soft Boiling an Egg

Soft boiled eggs are when the whites of the eggs are firm, but the yolk stays creamy and a little more liquid-y.

Bring a small pot of water to a boil over high heat. Reduce the heat to medium, so the water maintains a gentle boil. I only add about 1-2 inches of water.
Carefully lower the eggs into the simmering water. Set a timer for 6 minutes.
While the eggs cook, fill a large bowl with cold water, and add a handful of ice. When the timer goes off, remove the eggs from the hot water, and immediately add them to the ice bath. Allow them to cool for 3-5 minutes.
Finally, peel the eggs! Tap the bottom of a soft boiled egg to remove a little of the shell. I like to carefully slide a small spoon between the egg and it’s shell, and slide it around the egg to loosen the shell and remove it.

Poaching an Egg

Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg or 2 into a small cup.
With a spoon, begin stirring the boiling water in a large, circular motion.
When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
Cook for about 2 1/2 to 3 minutes.
Using a slotted spoon, remove the egg [or eggs] to a plate.

So, there is all you need to know about making gluten free eggs. They’re all very simple and easy to make, they only take a couple minutes plus they help boost your nutrient intake for healthy aging! And we all want that right!? I hope this was helpful for you!

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