Simple how-tos and creative twists on different ways to cook eggs.
Eggs are one of the most versatile ingredients out there, yet we often resort to the same old tried-and-true recipes on any given day instead of trying a different way to cook eggs. Since eggs are surprisingly temperamental, breaking out of our own shells and trying new recipes definitely isn’t always easy. And sometimes, it seems downright impossible to cook eggs perfectly. Despite scrambled eggs being one of the quickest and most common breakfast dishes to make, many people rush the process, which results in dry, firm curds.
When I worked as a cook in a French restaurant, the executive chef spent 45 minutes teaching me how to properly scramble eggs— and to my surprise, I had been doing it all wrong. Other times, certain egg dishes simply seem too fussy for everyday meals. For example, frittatas are a hands-off egg dish that allow you to get rid of a leftover veggie stir-fry and deli meat, yet they’re often only made for special occasion brunches. Poached eggs are reserved for diner orders of eggs benedict and hard boiled eggs seem like more trouble than they’re worth (even though you can totally boil eggs in your Instant Pot).
All of this is to say that we’ve heard (and made) every excuse for not properly cooking eggs or being afraid to try something new. Below, we’ve cracked the secrets to perfectly cooking eggs more than a dozen different ways. With a few simple tips and some egg-cellent recipes, these protein powerhouses will take center stage on your kitchen table any time of day.
The key to perfectly cooked hard-boiled eggs is placing the eggs in cold water and bringing it up to a boil; once the water is rapidly boiling, turn off the heat and cover the eggs in the pot for 9 minutes. A splash of white vinegar makes mind-blowingly easy-to-peel hard boiled eggs.
Get the Recipe: How to Cook Hard Boiled Eggs to Perfection
The process for cooking soft-boiled eggs is nearly identical to hard boiled, but it takes half the time. The slightly firm whites and velvety yolks are delicious as they ooze on top of salad, toast, and of course in ramen.
Get the Recipe: Soba With Charred Scallions and Soft-Boiled Eggs
One of the secrets to making soft, creamy scrambled eggs is constantly moving the eggs around in a nonstick pan with a rubber spatula. Cook over a very low heat until the eggs just begin to set to avoid dry eggs. P.S. Don’t season the eggs with salt and pepper until the very end to prevent watery curds.
Get the Recipe: The One Mistake You’re Making with Your Scrambled Eggs
These easy, elegant eggs always make an appearance at holiday brunches. A teaspoon of fresh lemon juice brightens up spicy mustard and, when it comes to toppings for deviled eggs, the options are endless.
Get the Recipe: Deviled Eggs, Four Ways
While poached eggs are commonly found drenched in a rich hollandaise sauce atop an English muffin, their soft whites and runny yolks are also delicious on salad, oatmeal, and roasted vegetables. A well of gently boiling water will help shape and cook the egg perfectly in just three minutes.
Get the Recipe: Poached Eggs with Chile Butter and Yogurt
This traditional Israeli preparation of eggs cooked in a skillet with tomatoes, peppers, and onions is a ’gram-worthy dish that’s easier to make than it looks. The flavorful addition of cumin, paprika, cayenne pepper, harissa, and red pepper flakes gives you the opportunity to clean out your spice cabinet.
Get the Recipe: Kitchen Pantry Essentials featuring Shakshuka
Crispy egg whites and runny yolks are so satisfying, especially when spread on toast or next to a potato and veggie hash. A nonstick pan, lots of butter, and a little patience are all it takes to create silky fried eggs.
Get the Recipe: Spring Greens Tartine with Prosciutto, Fontina, and a Fried Egg
There are two basic styles of omelets: American and French. American omelets are traditionally stuffed with meat, cheese, and veggies, and then folded in half and cooked until a light golden brown. French omelets involve a fussy tri-fold, no fillings, and a simple herb garnish. Whichever way you like it, this straightforward technique will turn you into an egghead in no time.
Get the Recipe: Our Simple Secret to an Amazing Omelet
Looking for a hands-off egg dish that will feed a crowd? Frittata is an Italian egg dish that combines meat, veggies, cheese, and whatever else you want into one savory custard. It’s the perfect opportunity to use up leftovers and clean out your fridge for a seriously impressive dish.
Get the Recipe: How to Make the Fluffiest Frittata
Quiches are a French version of versatile frittatas, except the custard is baked in a pie crust, which gives the quiche a bit more body and texture. Cut down on prep time (and stress) by using a store-bought unbaked pie crust.
Get the Recipe: Basic Quiche
Baked eggs are a decadent way to tie in this simple protein with seasonal produce for an unexpected hearty dinner. This specific version of baked eggs is perfect for large groups when you have plenty of time to prep, but we also love our eggs baked into ramekins with cream, Parmesan cheese, and bright green herbs.
Get the Recipe: Baked Eggs with Asparagus, Ham, and Gruyère
This is not your average cafeteria egg salad sandwich that always seems to have too much mayonnaise and not enough flavor. Lots of fresh herbs, lemon juice, and cracked black pepper are refreshing additions to this weekday lunch staple that we also love to meal prep.
Get the Recipe: Green Goddess Egg Salad