Learn how to cook eggs 10 different ways, from sunny side up and scrambled to poached and soft-boiled. Includes step-by-step instructions and helpful tips!
Good morning! It’s your resident egg-spert here (sorry, I had to!). Want to master sunny side up? Need a skillet of scrambled eggs or the perfect omelette? I’ve got you.
As a cookbook author and recipe developer, here are my 10 best ways showing how to cook eggs! These master methods will get you from 0 to breakfast in minutes. These are the egg basics every home cook should know.
How To Cook Eggs: 10 Ways
Below you’ll find my favorite 10 methods for cooking eggs, from the quickest fried eggs on the stovetop to slow-baked eggs in the oven. Each one includes doneness cues so you know exactly when the eggs are ready. I’ve linked to full recipes for if you want a deeper dive on a specific technique!
1. Sunny Side Up
Sunny side up eggs are cooked until the whites are solid but the yolk is still runny. The round yellow yolk gives a sun-like appearance, hence the name!
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm but the yolk is runny. Do not flip.
Tip: Keep the heat at medium-low the entire time. High heat cooks the egg whites too fast and leads to rubbery edges before the yolk has a chance to set.
2. Over Easy
Over easy eggs are cooked on both sides, but the yolk remains runny. The second side gets just enough heat to set the top of the egg white.
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook 20 to 30 more seconds.
3. Over Medium
Over medium eggs are cooked on both sides until the yolk is jammy and slightly runny, like the yolk of a soft boiled egg.
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook 1 more minute.
4. Over Hard
Over hard eggs are cooked on both sides until the yolk is fully cooked.
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook about 2 more minutes until the yolk is fully cooked, gently pressing the yolk with a spatula to make sure it’s broken.
5. Scrambled Eggs
Scrambled eggs are beaten and then gently cooked, scraping them into folds. The key is resisting the temptation to rush! I’ve also tested fluffy scrambled eggs with a few extra tricks if you want to level up.
How to cook it: Beat the eggs with a whisk, usually 2 eggs per person. Season with salt and pepper. Melt butter in a non-stick or cast iron skillet over medium heat. Add the eggs. When they begin to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Remove from the heat just before they fully harden, cooking about 2 minutes total.
6. Poached Eggs
Poached eggs are cooked outside the shell in boiling water until the whites are hard and the yolk is still runny. It might seem intimidating, but once you’ve tried it a few times it’s pretty repeatable.
How to cook it: Fill a large skillet with 1 ½ inches of water, then add 1 splash white vinegar. Heat to just under simmering (190°F). Working quickly, crack each egg into a small bowl, then slide it into the water. Cook for 4 minutes until the whites are set. Remove with a slotted spoon.
7. Hard Boiled Eggs
Hard boiled eggs are boiled in their shells in water until the yolks are fully cooked. I use this method all the time, it’s perfect for egg salad, deviled eggs, and quick snacks. You can also hard boil eggs in an Instant Pot or make steamed hard boiled eggs.
How to cook it: Place eggs in a large pot and and cover with 1 inch water. Bring the water to a boil. As soon as it boils, remove the heat, cover and let stand 15 minutes. Then place the eggs in an ice water bath to cool completely before peeling.
8. Soft Boiled
Soft boiled eggs are cooked in their shells in water until the yolk is jammy. You can also soft boil eggs in an Instant Pot. They’re great for using in ramen or on avocado toast.
How to cook it: Fill a medium pot of water and bring it to a boil, then reduce to a simmer where the water is just vibrating. Gently lower the eggs into the water with a spoon. Simmer for 7 minutes. Then place the eggs in an ice water bath to cool completely before peeling.
9. Classic Omelette
A classic omelette is made with beaten eggs that are folded around a filling while they cook. This French method takes just a few minutes in a hot skillet.
How to cook it: Go right to the recipe for this one! It’s a precise technique that’s important to read in detail. See How to Cook an Omelette.
10. Baked Eggs
Baked eggs are are cracked into small dishes and baked in the oven, instead of cooking them on the stovetop. This cooks the whites and leaves the yolk runny. It’s a hands-off method that’s especially nice for brunch when you’re cooking for a crowd.
How to do it: Preheat the oven to 375 degrees Fahrenheit. In the bottom of each small oven safe dish or ramekin, place 1 small pat butter. Place the dishes on a baking sheet and slide in the oven to allow it to melt (about 1 minute), then brush it around the sides of the dish. Add 2 eggs to each dish and season with salt and pepper. Bake 12 to 15 minutes until the whites just set.
Egg Nutrition
Eggs are some of the most nutritious foods on the planet! Recent research has found that eggs can increase the good cholesterol the body needs. They’re an affordable and easy-to-eat source of high quality protein. They’re also especially helpful for vegetarian diets as a natural source of B12. One egg has:
- 75 calories
- 7 grams of protein
- Nutrients like Omega 3’s, Vitamin B and others
Frequently Asked Questions
Raw eggs in their shells keep for 3 to 5 weeks in the refrigerator when stored in their original carton. Hard boiled eggs (peeled or unpeeled) should be used within 1 week. Always store eggs in the coldest part of the fridge, not in the door.
No: it’s helpful for beginners but you can use a fully preheated cast iron or stainless steel pan. A good nonstick pan prevents sticking, makes flipping fried eggs much simpler, and is easy to clean. A well-seasoned cast iron skillet is a great alternative and gives the whites a slightly crispier edge. If using stainless steel, make sure it’s fully preheated and well-oiled before the eggs go in.
Salt is essential: add a pinch while whisking the eggs rather than only at the end, so the seasoning works into the eggs as they cook. Black pepper is the classic addition. Beyond that, I love a little garlic powder, fresh chives, or even a small handful of cheese stirred in at the end (I love eggs with goat cheese).
More Egg Recipes to Try
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