The 8 Best Methods for Cooking Eggs

You can always whip up a tasty meal with the help of the eggs in your fridge. You can have a high-protein, filling breakfast in under ten minutes by scrambling up this unassuming but powerful ingredient and topping it on toast. The dish only requires 15 minutes in the oven after being tossed with tomato sauce and thrown in a ramekin. You can make the creamiest omelette with it, complete with cheese, ham, and all the vegetables you want for a quick and satisfying dinner. Can we even continue?  

The only thing standing between you and the perfect egg dish is the right method and equipment. We've compiled the eight most common methods for cooking an egg and provided detailed instructions for each.  

1. Eggs can be boiled in a variety of ways, including soft, medium, and hard.

It's impossible to exhaust the many uses for hard-boiled eggs. But if you're stuck for ideas, you can eat soft-boiled eggs for breakfast on toast, medium-boiled eggs as a snack with some salt and pepper, and hard-boiled eggs in a cobb salad.  

Essentials: Saucepan, Slotted Spoon, Egg Timer, Egg Peeler

Method: Bring a saucepan full of water to a rolling boil, then carefully add your eggs. After that, lower the heat to medium and add your eggs to the water in a careful manner using a slotted spoon. Eggs can be cooked in as little as 5 minutes for soft boiled, 7 minutes for medium, and 10 minutes for hard boiled. Before peeling, cool your eggs in an ice bath.    

Over the Easy, Middle, and Hard

Flipping an egg over to sear its top makes it more suitable for over-easy preparation. The yolk will be different depending on how long you keep the eggs flipped. The yolk is still runny in over-easy eggs, jammy in over-medium eggs, and solid in over-hard eggs.

Equipment: a frying pan that doesn't stick, a spatula, and a timer

Method: Melt butter in a medium-heat, nonstick frying pan. Make an omelet by breaking an egg into a hot pan and cooking it for three to four minutes. To make an over-easy, medium, or hard egg, flip the egg with a spatula and cook for an additional 30 seconds, 1 minute, or 2 minutes, respectively.  

Omelet 3.

Because of how adaptable they are to individual tastes, omelette stations are a staple at any hotel breakfast buffet. The fillings are where you can really put your own spin on this classic dish, as with this one that features caramelized onions, mushrooms, and avocado.   

Equipment: Bowl, Whisk, Nonstick Fry Pan, Spatula

Method: In a large bowl, whisk eggs; at this point, you can optionally add water, lemon juice, and seasoning. Begin by heating a nonstick frying pan over medium heat and adding the butter. Throw in the beaten eggs, and after 30 seconds, stir them around the pan. Once the eggs have finished cooking, I lift the pan and tilt it so the liquid egg flows underneath. Repeat this process a few more times until the eggs are almost completely solid. If desired, fill the omelette at this point and fold it.  

4. Poached

Making poached eggs is often seen as difficult, but once you've mastered the technique, it's as natural as riding a bike. The versatility of poached eggs makes them a great addition to many dishes, from simple salads to sweet potato hashes and the ever-popular eggs benedict.   

Equipment: Saucepan, ramekin, a href="MY_REDIRECT_PREFIXhttps://www.williams-sonoma.com/products/wsok-grey-silicone-utensils-slotted-spoon/" target="_blank" rel="noreferrer noopener">a href="MY_REDIRECT_PREFIX

Bring 3 inches of water and 1 teaspoon of salt in a pan until it reaches a simmer. First, you'll need to carefully crack the egg into a ramekin and then lower it into the water. Set the timer for 3–5 minutes; eggs are done when the whites are set but the yolks are still runny. After cooking, remove the egg from the pan with a slotted spoon and pat dry.  

Fifth, a rosy-cheeked omelet

The easiest breakfast is sunny-side up eggs because you barely have to do any work at all. Your only steps are to break the egg into the pan, cover it, and wait. The temperature is the only thing to watch out for; if it's not hot enough, the yolks might start cooking before the whites are set, and if it's too hot, the edges of the egg might start to brown.  

Cooking Equipment: Covered Nonstick Frying Pan

Cooking Method: Melt butter in a nonstick frying pan over medium heat Make an omelet by breaking an egg into a pan, covering it, and cooking it for three to four minutes, or until the whites are firm.  

The Sixth Scrambled

It takes time to make scrambled eggs with a creamy texture. If you want to keep a large curd and prevent the eggs from becoming rubbery, you need to cook them at the perfect temperature and avoid scrambling them too soon. However, once you've mastered this method, you'll be set for life.  

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Method: Season a large bowl of eggs with salt and pepper and whisk them. Butter should be melted in a pan that won't stick over medium heat. The eggs need to be left alone for a full minute to cook. After that, stir slowly for 2 to 3 minutes with a spatula until thick curds form and the eggs are still moist.  

7. Baked

It's surprisingly simple to make baked eggs at home. You don't have to worry about getting the oven to the right temperature, and they look fancy and are a complete meal thanks to the filling, so they could be the least complicated option here.  

Required Equipment: Ramekin

Instructions: Preheat oven to 375 degrees To make, butter a ramekin and fill it halfway with tomato sauce, salsa, or blanched spinach. If you like, add some cream. The next step is to season your ramekin with salt, pepper, or whatever else you like, and crack an egg into it. Toast the ramekin for 15 minutes, or until the egg is set.  

8. Cooking in a Vacuum Sealer

When executed properly, sous vide eggs are the culinary equivalent of perfection (there's a reason this technique is popular in restaurants). Also, since you won't need a vacuum sealer for this method, eggs are a great introduction to the sous vide method for those who are just getting started with the technique.  

You Will Need a Sous Vide Cooker, a Large Pot, or a Container

Method: To use an immersion circulator, fill a container with water and set it inside the container. Heat the water to 145 degrees Fahrenheit for whites with a medium-set, and 147 degrees Fahrenheit for whites with a firm-set. Put the eggs into the water bath, and cook them for an hour. Throw the eggs into an ice bath if you won't be eating them right away.