15 Basic Egg Cooking Techniques Many Home Cook Can Use

Eggs are one of the most versatile ingredients in any kitchen, offering versatile possibilities for breakfast, lunch, or dinner. Whether you’re a beginner cook or looking to expand your culinary skills, improving basic egg techniques will open up a ways of delicious meal options. From simple boiled eggs to more advanced preparations, these fundamental methods will help you cook eggs with confidence.

1. Hard Boiled Eggs

Start by placing your eggs in a single layer in a saucepan and covering them completely with cold water. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat and cover it with a lid. Let the eggs sit in the hot water for exactly 15 minutes for large eggs. This timing ensures the yolk becomes completely firm while preventing that gray-green ring from forming around it. After 15 minutes, transfer the eggs to an ice bath to stop the cooking process. This technique makes peeling much easier and gives you consistently cooked eggs.

2. Soft Boiled Eggs

Soft-boiled eggs require precise timing to achieve that coveted runny yolk center. Place eggs in boiling water and cook for exactly 4 to 6 minutes, depending on how runny you want the yolk to be. Four minutes gives you a very runny yolk, while six minutes provides a slightly thicker but still flowing consistency. The key is starting with boiling water rather than cold water for better control. Immediately plunge the cooked eggs into cold water to halt the cooking process. Serve them in egg cups with toast strips for dipping, or peel carefully and add to salads or grain bowls.

3. Poached Eggs

Poaching eggs might seem tricky, but it’s quite manageable with the right approach. Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer, not a rolling boil. Crack each egg into a small bowl first, then create a gentle whirlpool in the water with a spoon. Slowly tip the egg into the center of the whirlpool, which helps the white wrap around the yolk neatly. Cook for 3 to 4 minutes until the white is set but the yolk remains liquid. Remove with a slotted spoon and dab on a paper towel before serving on toast or salads.

4. Sunny Side Up Eggs

Heat a non-stick skillet over medium-low heat and add a small amount of butter or oil. Crack the egg directly into the pan, being careful not to break the yolk. Cook slowly without flipping, allowing the white to set completely while keeping the yolk runny and bright yellow. The edges should be slightly crispy but not brown, and the yolk should jiggle slightly when you shake the pan. Season with salt and pepper while cooking. This method takes patience since rushing with high heat will result in rubbery whites and an overcooked yolk. Cover the pan briefly if needed to help set the white around the yolk.

5. Easy Eggs

Begin by cooking an egg sunny-side up until the white is almost completely set. Using a thin spatula, carefully flip the egg over, being gentle to avoid breaking the yolk. Cook for just 30 seconds to 1 minute on the second side. This brief cooking time allows the yolk to remain runny while ensuring the white is fully cooked on both sides. The key to success is using medium heat and a well-seasoned or non-stick pan. Practice makes this technique easier, and once mastered, you’ll have eggs with a slightly thickened but still flowing yolk that’s less messy than sunny-side up versions.

6. Medium Eggs

Start with the same technique as over-easy eggs, but extend the cooking time on the flipped side to about 1 to 2 minutes. This longer cooking creates a yolk that’s partially set but still slightly creamy in the center. The yolk should be thickened but not completely firm, offering a nice middle ground between runny and hard. Watch carefully during cooking since the difference between over-medium and over-hard happens quickly. This style works well for egg sandwiches where you want some yolk richness without the mess of a completely runny yolk. The texture should be creamy rather than liquid when you cut into it.

7. Hard Eggs

Cook the egg sunny-side up first, then flip and continue cooking for 2 to 3 minutes until the yolk is completely firm throughout. The yolk should have no liquid center and be uniformly cooked. Some people prefer to break the yolk with the spatula while cooking the second side to ensure even cooking. This prevents any pockets of undercooked yolk from remaining in the center. Over-hard eggs work well in breakfast sandwiches, chopped for salads, or when you want the protein without any runny texture. The cooking time may vary based on yolk size, so adjust accordingly for consistent results.

8. Scrambled Eggs

Crack eggs into a bowl and whisk thoroughly with a splash of milk or cream and a pinch of salt. Heat a non-stick pan over medium-low heat and add butter, letting it melt completely. Pour in the egg mixture and let it sit for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue this process, stirring every 20-30 seconds. Remove from heat while the eggs still look slightly wet, as they’ll continue cooking from residual heat. This slow, gentle method produces creamy, fluffy scrambled eggs rather than tough, dry ones.

9. Basic Omelet

Whisk 2-3 eggs with salt and pepper in a bowl until well combined. Heat an 8-inch non-stick pan over medium heat and add butter, swirling to coat the entire surface. Pour in the eggs and immediately start stirring with a spatula while gently shaking the pan. As the eggs begin to set, stop stirring and let the bottom cook for about 30 seconds. Add any fillings to one half of the omelet, then fold the other half over using the spatula. Slide onto a plate. The key is working quickly and keeping the heat moderate to prevent browning while ensuring the eggs cook through.

10. Baked Eggs

Preheat your oven to 180°C (350°F) and grease individual ramekins with butter or oil. Crack one or two eggs into each ramekin, being careful not to break the yolks. Add a tablespoon of cream or milk if desired, then season with salt, pepper, and any herbs or spices you prefer. You can also add ingredients like cheese, diced vegetables, or cooked meat. Bake for 12-15 minutes until the whites are set but yolks are still slightly jiggly. Cooking time varies based on how runny you want the yolk and the size of your ramekins. Serve immediately while hot.

11. Steamed Eggs

Beat eggs gently with an equal amount of warm water or broth, avoiding creating too many bubbles. Strain the mixture through a fine-mesh sieve to remove any lumps and ensure smoothness. Pour the mixture into a heatproof bowl and cover tightly with plastic wrap or foil. Place in a steamer over simmering water and steam for 10-12 minutes until just set. The result is a silky, custard-like texture that’s completely different from other egg preparations. This Asian-inspired technique creates incredibly smooth eggs that can be flavored with soy sauce, sesame oil, or other seasonings after cooking.

12. Coddled Eggs

Coddling involves cooking eggs very gently in water that’s just below boiling point. Crack eggs into small, buttered ramekins or special coddling cups with tight-fitting lids. Place the covered containers in a pan of simmering water that reaches about halfway up the sides. Cook for 2-4 minutes depending on desired doneness, with shorter times yielding runnier results. The gentle heat creates eggs with a texture somewhere between poached and soft-boiled. This Victorian-era technique produces very tender eggs that are less likely to overcook than other methods. Serve with toast points or crackers for dipping.

13. Shirred Eggs

Shirred eggs are similar to baked eggs but typically cooked in a shallow, oven-safe dish like a cast iron skillet or gratin dish. Preheat your oven to 190°C (375°F) and butter your chosen dish generously. Crack eggs into the dish, add a splash of cream around the edges, and season with salt and pepper. You can include ingredients like cheese, herbs, or cooked vegetables for extra flavor. Bake for 8-12 minutes until whites are set but yolks remain soft. The cream creates rich, golden edges while keeping the eggs moist. This elegant presentation works well for brunch or a light dinner when served with crusty bread.

14. Eggs Benedict Style

This classic brunch dish combines poached eggs with toasted English muffin halves and a rich hollandaise sauce. Start by toasting split English muffins until golden brown and keep them warm. Prepare your poached eggs using the technique described earlier, timing them to finish just as your muffins are ready. The eggs should have runny yolks that will mix with the sauce. Place the poached eggs on the muffin halves and top with hollandaise sauce made from egg yolks, butter, and lemon juice. Garnish with paprika and fresh herbs. While the sauce requires some skill, the combination of textures and flavors makes this dish worth mastering.

15. Eggs Florentine Variation

This healthier variation of Eggs Benedict substitutes fresh spinach for meat, creating a lighter but equally satisfying dish. Start by cooking fresh spinach in a pan with a little olive oil until wilted and seasoned with salt and pepper. Toast English muffin halves and layer the cooked spinach on top, creating a bed for your poached eggs. The spinach adds nutrients and a slightly earthy flavor that complements the rich eggs. Top with freshly poached eggs and hollandaise sauce just like traditional Eggs Benedict. The combination of creamy sauce, runny yolk, and nutritious greens makes this a well-balanced and delicious meal that’s suitable for any time of day.