11 Delicious (and easy) Ways to Cook Eggs
Eggs are arguably the most versatile ingredients in the kitchen. They can be used in everything from breakfast to dessert, and can be used a main, side or topping.
Not only that, they’re a dependable source of protein and they’re easy on the wallet.
Here’s 11 easy ways to cook perfect eggs, every time.
Baked
While the stove remains the most popular way to make eggs, the oven is becoming increasingly popular now too.
Just whisk the eggs in a bowl, add any finely chopped extras (cheese, bacon, veggies), and then pour the mixture into muffin pans (a silicone pan, or silicone cups are suggested for easy clean-up) and bake for 15 minutes at 350 degrees.
You can take it a step further and add a slice of ham to your egg cups before pouring in your egg mixture. It will create a little "ham bowl" for your egg cup.
Fried
Fried eggs are an American classic. You can make “sunny side up” eggs with “dippy yolk,” as some people call it, or you can leave them for an extra minute to let the yolk harden.
Add home fries, breakfast meats, and fresh fruit, or add your fried egg to toast and make a fried-egg sandwich.
Balise42, CC BY-SA 4.0, Wikimedia Commons
Over Easy
Over easy eggs are eggs that are broken into a hot skillet and cooked on medium-low. Just as the egg starts to set, flip gently with a thin spatula (this is key to not accidentally breaking the yolk). The whites will cook and the yolk will remain soft/runny.
Over easy eggs can be enjoyed on toast, on their own, or on top of a bed of rice.
Over Medium
Over medium eggs are similar to over easy, except the yolks are slightly firmer after flipping. This is preferred when making an open-faced egg sandwich as it is a bit less messy when you bite into it.
However, much like over easy eggs, you can enjoy an over medium egg in many ways as well.
Over Hard
Over hard eggs are just what you think they are—fried eggs that are cooked just like over easy and over medium, except that the yolk is fully cooked and hardened after flipping.
All this requires is an extra minute or so in the pan.
Scrambled
Scrambled eggs are common and can be added to anything, including salads, stir fries, and wraps.
Simply whisk your eggs in a bowl and pour the mixture into a hot pan. Stir your eggs often until they reach your desired consistency.
Add your scrambled eggs to a pan of heated leftovers for a delicious egg-scramble, or wrap them up in a tortilla shell for a breakfast wrap. For cheesy-scrambled eggs, add grated cheese and allow it to melt while you stir it all together.
You can also add anything to your scrambled eggs while cooking: seasonings, cheese, chopped veggies, crumbled bacon, sausage…the options are endless!
Omelets
An omelet is a popular choice in breakfast restaurants. You can add virtually anything to an omelet, from meats and cheeses to veggies and seasonings, and even shrimp.
Crack a few eggs into a bowl and whisk them as you would for scrambled eggs. Add in some chopped ingredients of your choice and pour the mixture into a heated skillet.
Allow the mixture to spread and slowly cook until firm enough to flip. Gently flip the entire mixture and keep on the heat for another minute or so. Fold it in half and serve.
Top it with salt and pepper and shredded cheese, if desired.
Boiled
Boiled eggs have many uses, from breakfasts to soups, salads, and even as a cold snack. They keep well in the fridge for a few days too, so they make a good pre-made snack for grab-and-go protein.
Not to mention, classic egg salad remains an American favorite.
But, there’s two ways to enjoy boiled eggs.
Hard Boiled Eggs
Hard boiled eggs have a hardened yolk inside. To make hard boiled eggs, place desired number of eggs in a pot in a single layer and cover with water. Heat on high. Once the water reaches a boil, cover the pot and remove from the heat.
Let the eggs stand in the water for 12 minutes—then eat right away, or cool in a bowl of ice water before storing for later.
Soft Boiled Eggs
Soft boiled eggs have a softened yolk inside. When done correctly—which can be tricky—the yolk is either soft or runny.
To make soft boiled eggs, follow the same instructions for hard-boiled, except only let the eggs stand in the hot water for two minutes.
You can adjust the time if you find the white part to still be too runny for your liking. Start by adding 30 seconds, and increase to your desired yolk consistency.
Hard-Boiled Eggs in the Oven
Ok so the title is a bit misleading. These eggs are not “boiled,” but they have the same texture as hard-boiled eggs.
This method is typically used when you don’t have pots handy, but perhaps some people prefer this way as well.
Simply place eggs right on the oven rack and cook for 30 minutes at 350 degrees. Toss in ice water when they’re done to stop the cooking process.
Deviled
Deviled eggs are basically an extension of hard-boiled eggs, except there’s an additional process added.
Simply take your cooled and peeled hard-boiled eggs and cut them in half. Remove all the yolks and mix them together in a bowl with mustard and mayonnaise until they’re the consistency of mashed potatoes.
Then dollop the mixture back into the egg whites with a spoon and garnish with paprika and salt.
You can even get fancy with the yolk mixture by using a pastry bag.
Steamed
Steaming your eggs apparently makes them easier to peel, the yolk creamier, and the whites more tender. Water vapor heats the eggs the same way that boiling water or a cast-iron pan would—but it cooks them more gently.
Add about one inch of water to a pot and place your steamer insert inside. Once the water is boiling, add your eggs and cover with a lid. Cook for 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.
Once the eggs have steamed, put them in a bowl of ice water to stop the cooking process.
Poached
Poached eggs are the star of Eggs Benedict, but they’re also a great addition to steamed vegetables for a light meal.
To properly poach an egg, crack one at a time into a bowl or ramekin. Then, gently stir a whirlpool into simmering pot of water and slip the eggs in.
Cook until the yolks begin to thicken and the white are firm. Remove the eggs with a slotted spoon to avoid a wet mess.
Bonus tip: for more flavor, try poaching eggs in tomato juice.
