Everyone has an opinion on how to cook an egg. Wonder no more, egg lovers! Here's the right way to prepare this powerhouse protein. Filled with easy step-by-step instructions, this guide shows you how to cook eggs five ways: hard-cooked, poached, scrambled, over easy, and in an omelet.
5 Ways to Cook an Egg
An egg can be a real treat at breakfast, lunch or dinner—if it’s cooked well, that is. Here’s how our Test Kitchen gets it right every time. Follow these methods, and you’ll never have green yolks or runny whites again.
1. How to Hard Cook Eggs
Photo: Taste of Home
Step 1: Remove eggs from fridge 30 minutes before cooking to prevent cracking.
Step 2: Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 inch. Bring eggs to a boil over high heat.
Step 3: As soon as the water reaches a rolling boil, immediately remove pan from heat and cover. The residual heat in the water cooks the eggs (15 minutes for extra-large eggs, 12 for large, 9 for medium).
Step 4: Drain; shake the pan gently to crack the eggshells all over.
Step 5: Immediately submerge eggs in ice water; set aside to cool. Unpeeled, hard-cooked eggs will keep in the fridge for up to 1 week. If peeled, store covered in cool water in the fridge for 3 to 4 days.
Test Kitchen tip: Used to seeing green around your yolks? You’ve been cooking your eggs too long. This one is cooked perfectly.
2. How to Poach Eggs
Photo: Taste of Home
Step 1: Add 2 to 3 inches of water to a large saucepan or deep skillet and bring to a boil. Lower the heat to the point where water barely bubbles.
Step 2: Break eggs, one at a time, into small coffee cups.
Step 3: Holding a cup close to the surface, slide egg into the water.
Step 4: Cook the eggs until whites are completely set and yolks are still soft, 3 to 5 minutes. Take care not to stir.
Step 5: With a slotted spoon, gently lift the eggs from the water and let drain.
Test Kitchen tip:When making poached eggs to top toasted bread (or polenta, like we did above), lift the eggs from the water with a slotted spoon and place on paper towels to drain.
3. How to Scramble Eggs
Photo: Taste of Home
Step 1: Crack eggs into a bowl. Whisk or beat together 1 tablespoon of milk per egg with a pinch of salt and pepper.
Step 2: In a large nonstick skillet, melt butter over medium heat. Pour in egg mixture.
Step 3: As the eggs start to set, gently pull them across the pan with an inverted spatula or wooden spoon, forming large soft curds. Continue lifting and folding the eggs until the mixture has thickened and no visible liquid remains.
Step 4: Let the eggs cook for about 30 seconds or until the bottom starts to set before you stir. Voila! Fluffy scrambled eggs.
Test Kitchen tip:For creamiest results, fight the urge to stir constantly.
Step 1: Heat butter in a nonstick skillet over medium-high heat until it’s hot and foamy.
Step 2: Break eggs and gently slide into pan, one at a time. Reduce heat to low immediately.
Step 3: Cook slowly until whites are completely firm and yolks begin to thicken but are not hard.
Test Kitchen tip: Gentle heat ensures even cooking and prevents eggs from becoming tough and rubbery.
Step 4: Carefully slide a spatula under each egg and flip. Cook until the eggs reach desired doneness. Plunk them on breakfast burgers or serve alongside toast or pancakes.
5. How to Make an Omelet
Photo: Taste of Home
Step 1: Precook filling ingredients before you start your eggs.
Step 2: Crack eggs into a bowl. Whisk or beat together 1 tablespoon of water per egg with a pinch of salt and pepper.
Step 3: Melt butter in a nonstick skillet over medium-high heat until hot and foamy. Tilt pan to ensure entire bottom is coated with butter.
Step 4: Add egg mixture to skillet (mixture should set immediately at the edges). As eggs start to set, push the cooked edges toward the center, letting the uncooked portion flow underneath. Repeat until eggs are set and there’s no visible liquid.
Step 5: Spoon your filling on top of one side; fold the other side over filling and cook to desired doneness. Slide the omelet onto a plate.
Test Kitchen tip:An 8- or 10-inch nonstick slope-sided skillet with a slippery-smooth surface and slightly thick base that distributes heat evenly is what we reach for when making omelets and frying eggs in the Test Kitchen. We’re not omelet-biased here: They also make short work of grilled cheese sandwiches and quesadillas.
Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California Get Recipe
I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. —Shannon Copley, Upper Arlington, Ohio
Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It’s also a great way to use leftover sticky rice. —Megumi Garcia, Milwaukee, Wisconsin
We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona
Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia
My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada
Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
Dining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California
Sizzle up spicy chorizo, veggies and eggs for a breakfast that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
Hash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. —Nancy Mock, Colchester, Vermont
My hearty cheesy breakfast sandwich is packed with provolone on top and Laughing Cow on the bottom. In between, I add ham, spinach and eggs sunny side up. —Natalie Hess, Cedar Rapids, Iowa
Tomatoes and red pepper flakes add the zing in these saucy eggs. Serve them with crusty bread or sauteed polenta rounds. —Nick Iverson, Milwaukee, Wisconsin
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta