How to Cook Perfect Eggs: The Complete Guide to Every Egg Cooking Method

Eggs are one of the most versatile ingredients in the kitchen, but mastering each cooking method takes knowledge and practice. Whether you’re learning how to make scrambled eggs, poached eggs, or eggs Benedict, this comprehensive guide will teach you the techniques professional chefs use to cook perfect eggs every time.

How to Make Perfect Scrambled Eggs

Scrambled eggs are a breakfast staple, but the difference between good and great scrambled eggs comes down to technique and temperature control.

What You’ll Need:

• 2-3 fresh eggs per person
• 1 tablespoon butter or olive oil
• Salt and pepper to taste
• Optional: 1 tablespoon cream or milk per 2 eggs

Step-by-Step Instructions:

Start by cracking your eggs into a bowl and whisking them thoroughly until the whites and yolks are completely combined. For creamier scrambled eggs, add a splash of cream or milk, though this is optional. Season with a pinch of salt and pepper.

Heat a nonstick skillet over medium-low heat and add butter. The key to perfect scrambled eggs is low and slow cooking. When the butter melts and begins to foam, pour in your eggs.

Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked egg to flow to the edges. Continue this gentle stirring motion, creating large, soft curds. Remove the pan from heat when the eggs are still slightly wet and glossy, as they’ll continue cooking from residual heat.

Pro Tips for the Best Scrambled Eggs:

• Cook on medium-low heat to prevent browning and ensure creamy texture
• Remove from heat while still slightly undercooked
• Add butter at the end for extra richness
• Fresh eggs make the biggest difference in flavor

How to Fry Eggs: Sunny Side Up, Over Easy, Over Medium, and Over Hard

Fried eggs are simple but require attention to detail for perfect results. The main difference between these styles is how long you cook them and whether you flip them.

Sunny Side Up Eggs

Sunny side up eggs are cooked on one side only, with a runny yolk and slightly set white.

Heat a nonstick pan over medium heat with butter or oil. Crack the egg directly into the pan, being careful not to break the yolk. Cook for 2-3 minutes until the white is set but the yolk remains runny. For more evenly cooked whites, cover the pan with a lid to steam the top, or baste the top with hot butter from the pan.

Over Easy Eggs

Over easy eggs are flipped and cooked briefly on the second side, leaving the yolk very runny.

Follow the same process as sunny side up, but after 2 minutes, gently flip the egg using a thin spatula. Cook for just 30 seconds to 1 minute on the second side. The yolk should still be completely runny when you cut into it.

Over Medium Eggs

Over medium eggs have a slightly thickened but still jammy yolk.

Cook the same way as over easy, but let the second side cook for 1-2 minutes. The yolk will be partially set but still have a creamy center.

Over Hard Eggs

Over hard eggs have a fully cooked, firm yolk.

After flipping, cook for 3-4 minutes on the second side, or until the yolk is completely cooked through with no runniness.

Tips for Perfect Fried Eggs:

• Use fresh eggs for the best shape and flavor
• Medium heat prevents crispy, browned edges
• A nonstick pan makes flipping much easier
• Add a splash of water and cover to steam the top without flipping

How to Make Poached Eggs

Poached eggs have a delicate texture with a runny yolk encased in tender white. They’re essential for eggs Benedict and impressive on their own.

What You’ll Need:

• Fresh eggs (freshness is critical for poached eggs)
• 1 tablespoon white vinegar per quart of water
• Simmering water

Step-by-Step Method:

Fill a wide, shallow pan with 3-4 inches of water and bring to a gentle simmer over medium heat. Add vinegar, which helps the egg whites coagulate faster and hold their shape.

Crack each egg into a small bowl or ramekin first. This allows you to slide the egg gently into the water and ensures no shell pieces end up in your poached egg.

Create a gentle whirlpool in the water by stirring with a spoon. This helps wrap the white around the yolk. Gently slide the egg into the center of the whirlpool. The swirling water will help the egg white wrap around the yolk for a neater shape.

Let the egg cook undisturbed for 3-4 minutes for a runny yolk, or 5 minutes for a firmer yolk. Remove with a slotted spoon and gently blot on a paper towel to remove excess water.

Pro Tips for Perfect Poached Eggs:

• Use the freshest eggs possible – they hold their shape better
• Maintain a gentle simmer, not a rolling boil
• Don’t skip the vinegar – it really helps
• You can poach multiple eggs at once, but don’t overcrowd the pan
• Trim any wispy edges with kitchen scissors for a neater presentation

How to Make Eggs Benedict

Eggs Benedict combines poached eggs with Canadian bacon, English muffins, and hollandaise sauce for an elegant breakfast dish.

What You’ll Need:

• 2 poached eggs per serving
• 2 English muffin halves, toasted
• 2 slices Canadian bacon or ham
• Hollandaise sauce

For Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup melted butter
• Pinch of cayenne pepper
• Salt to taste

Making Hollandaise:

In a heatproof bowl set over a pot of simmering water (double boiler method), whisk together egg yolks and lemon juice. Continue whisking until the mixture thickens slightly and doubles in volume, about 2-3 minutes.

Remove from heat and slowly drizzle in melted butter while whisking constantly. The sauce should emulsify and become thick and creamy. If it gets too thick, whisk in a teaspoon of warm water. Season with salt and cayenne.

Assembly:

Place toasted English muffin halves on a plate. Top each with a slice of warmed Canadian bacon, then a perfectly poached egg. Spoon hollandaise sauce generously over the top. Garnish with fresh chives or paprika if desired.

Tips for Success:

• Make hollandaise just before serving – it doesn’t hold well
• Keep hollandaise warm by placing the bowl over warm (not hot) water
• If hollandaise breaks, whisk in a tablespoon of hot water to bring it back together

How to Make Hard Boiled Eggs

Hard boiled eggs are perfect for snacks, salads, and meal prep. The key is preventing that green ring around the yolk and making them easy to peel.

Perfect Hard Boiled Egg Method:

Place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a rolling boil over high heat. As soon as the water reaches a full boil, remove the pot from heat, cover with a lid, and let stand for 10-12 minutes.

Prepare an ice bath while the eggs sit. After the timer goes off, immediately transfer eggs to the ice bath to stop the cooking process. This prevents overcooking and that greenish ring around the yolk. Let them cool for at least 5 minutes.

To peel, gently tap the egg all over to create cracks, then roll it on the counter to loosen the shell. Start peeling from the wider end where the air pocket is located. Peel under running water for easier removal.

Pro Tips:

• Older eggs (1-2 weeks old) peel much easier than fresh eggs
• The ice bath is essential for easy peeling and preventing overcooking
• Add a teaspoon of baking soda to the cooking water for easier peeling
• Store peeled eggs in water in the refrigerator for up to 5 days

How to Make Soft Boiled Eggs

Soft boiled eggs have a set white with a jammy, runny yolk. They’re perfect for ramen, salads, or enjoying on toast.

Step-by-Step Method:

Bring a pot of water to a rolling boil. Gently lower eggs into the boiling water using a slotted spoon or spider strainer. This prevents cracking from the temperature shock.

For jammy yolks, boil for exactly 6-7 minutes. For slightly firmer yolks, go for 8 minutes. Set a timer – timing is critical for soft boiled eggs.

Prepare an ice bath while the eggs cook. When time is up, immediately transfer eggs to ice water for at least 2 minutes to stop cooking.

To peel, tap gently around the center and remove the top half of the shell like a cap, or peel completely for slicing.

Timing Guide:

• 6 minutes: Very runny, liquid yolk
• 7 minutes: Jammy, custard-like yolk (ideal for ramen)
• 8 minutes: Mostly set with a slightly soft center

How to Make Baked Eggs (Shirred Eggs)

Baked eggs are an elegant, hands-off method perfect for brunch gatherings.

What You’ll Need:

• Eggs
• Butter for greasing ramekins
• Heavy cream (2 tablespoons per ramekin)
• Salt and pepper
• Optional toppings: cheese, herbs, cooked vegetables

Instructions:

Preheat your oven to 375°F. Butter individual ramekins or a muffin tin. Add a tablespoon of cream to the bottom of each ramekin. Crack one or two eggs into each ramekin, being careful not to break the yolks.

Add another tablespoon of cream on top, season with salt and pepper, and add any desired toppings like grated cheese or fresh herbs.

Bake for 12-15 minutes for runny yolks, or 15-18 minutes for set yolks. The whites should be set while the yolks remain to your desired doneness.

Customization Ideas:

• Add sautéed spinach and feta
• Top with crispy bacon and cheddar
• Layer with tomatoes and fresh basil
• Add smoked salmon and dill

How to Make an Omelet

A French omelet is smooth and pale yellow, while an American omelet is slightly browned with fillings folded inside.

Classic French Omelet Method:

Whisk 2-3 eggs thoroughly until completely combined. Heat a nonstick pan over medium-high heat with butter. When the butter foams, pour in the eggs.

Immediately begin stirring vigorously with a fork or spatula while simultaneously shaking the pan. This creates very small curds. When the eggs are still slightly wet on top but mostly set, stop stirring.

Tilt the pan and use your spatula to fold one third of the omelet over the center. Tilt the pan over your plate and let the omelet roll onto itself as it slides out, creating a tri-fold shape. The result should be pale yellow with no browning.

American-Style Omelet:

Heat a pan over medium heat with butter. Pour in whisked, seasoned eggs and let them cook undisturbed for about 30 seconds. As the edges set, use a spatula to gently push the cooked eggs toward the center, tilting the pan to let uncooked egg flow to the edges.

When the eggs are mostly set but still slightly wet on top, add your fillings to one half. Fold the other half over the fillings and slide onto a plate. A slight golden color on the outside is desirable.

Best Fillings:

• Cheese (cheddar, gruyere, feta)
• Sautéed mushrooms and onions
• Ham and cheese
• Spinach and tomato
• Herbs like chives, parsley, and tarragon

How to Make a Frittata

A frittata is an Italian egg dish that starts on the stovetop and finishes in the oven, perfect for serving a crowd.

What You’ll Need:

• 8-10 eggs
• 1/4 cup milk or cream
• 1 cup filling ingredients (vegetables, meat, cheese)
• Salt and pepper
• Oven-safe skillet

Instructions:

Preheat your oven to 375°F. Whisk eggs with milk, salt, and pepper. Prepare your fillings by sautéing vegetables or cooking meat first.

Heat oil or butter in an oven-safe skillet over medium heat. Add your cooked fillings to the pan in an even layer, then pour the egg mixture over top. Cook on the stovetop for 3-4 minutes without stirring, until the edges begin to set.

Transfer the entire skillet to the oven and bake for 15-20 minutes, until the center is just set and no longer jiggly. Let cool for 5 minutes before slicing into wedges.

Popular Combinations:

• Potato, caramelized onion, and gruyere
• Tomato, basil, and mozzarella
• Asparagus, mushroom, and goat cheese
• Spinach, sun-dried tomato, and feta

How to Make Deviled Eggs

Deviled eggs are a classic appetizer made from hard boiled eggs with a creamy, seasoned yolk filling.

What You’ll Need:

• 6 hard boiled eggs, cooled and peeled
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper
• Paprika for garnish

Instructions:

Slice hard boiled eggs in half lengthwise and carefully remove the yolks, placing them in a bowl. Arrange the white halves on a serving platter.

Mash the yolks with a fork until smooth, then mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy. For extra smooth filling, press the mixture through a fine mesh sieve.

Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika and refrigerate until serving.

Flavor Variations:

• Classic: Add pickle relish and a dash of hot sauce
• Spicy: Mix in sriracha and top with jalapeño slices
• Bacon: Fold in crumbled bacon and chives
• Avocado: Mash in ripe avocado for a creamy twist

Tips for Buying and Storing Eggs

Selecting Fresh Eggs:

• Check the sell-by date on the carton
• Open the carton and ensure no eggs are cracked
• Fresh eggs sink in water; old eggs float
• The yolk of a fresh egg stands tall when cracked

Proper Storage:

• Store eggs in their original carton in the refrigerator
• Keep eggs in the main body of the fridge, not the door
• Eggs stay fresh for 3-5 weeks after purchase
• Don’t wash eggs until you’re ready to use them
• Hard boiled eggs last one week in the refrigerator

Common Egg Cooking Mistakes to Avoid

Learning how to cook eggs perfectly means avoiding these common pitfalls:

Cooking at Too High Heat: High heat causes rubbery scrambled eggs, browned fried eggs, and tough omelets. Medium to medium-low heat gives you better control and texture.

Not Using Fresh Eggs for Poaching: Older eggs have thinner whites that spread out in the water, creating wispy, messy poached eggs.

Overcooking: Eggs continue cooking after you remove them from heat. Remove scrambled eggs while still slightly wet, and plunge boiled eggs into ice water immediately.

Skipping the Ice Bath: The ice bath after boiling eggs stops the cooking process and makes peeling infinitely easier.

Not Seasoning Properly: Season eggs during cooking, not after. Salt helps break down proteins for creamier scrambled eggs.

Frequently Asked Questions About Cooking Eggs

How do I know if an egg is fresh? Place it in a bowl of water. Fresh eggs sink and lay flat. Older eggs stand on one end or float.

Why do my scrambled eggs turn watery? This happens from overcooking or adding too much liquid. Cook gently over low heat and limit added milk to 1 tablespoon per 2 eggs.

Can I make poached eggs ahead of time? Yes! Poach eggs, then store them in ice water in the refrigerator for up to 2 days. Reheat by placing them in simmering water for 30 seconds.

What’s the easiest way to peel hard boiled eggs? Use eggs that are at least a week old, add them to already-boiling water, and immediately plunge them into an ice bath after cooking.

How many eggs can I cook at once? For scrambled eggs, limit to 8 eggs per pan for even cooking. For poached eggs, cook 4 at a time maximum.

Master Every Egg Cooking Method

Now you have the complete knowledge to cook perfect eggs using any method. Whether you’re making simple scrambled eggs for breakfast, impressive eggs Benedict for brunch, or meal-prepping hard boiled eggs for the week, these techniques will help you achieve restaurant-quality results at home. Practice makes perfect, so start experimenting with these methods and discover your favorite ways to enjoy this incredibly versatile ingredient.