Every Way to Cook an Egg
Updated: May 09, 2022
From sunny-side up eggs to fluffy omelets, here are the best ways to cook eggs so they come out perfectly every time.
The best egg recipes can turn into your favorite breakfast, lunch or dinner—if they’re cooked well, that is. Here’s how the Taste of Home Test Kitchen gets all the basic ways to cook eggs right every time. Follow these methods and you’ll never have green yolks or runny whites again.
1. How to Boil Eggs
Not only are hard-boiled eggs delicious (and convenient!) on their own, but they also lead to deviled egg recipes and classic egg salad. There are quite a few ways to boil eggs—you can make Instant Pot hard-boiled eggs, pressure cooker hard-boiled eggs, air fryer hard-boiled eggs, slow cooker hard-boiled eggs, hard-boiled eggs in the oven and, of course, on the stovetop, which is the method we’ll go over here.
Test Kitchen Tip: Using older eggs is actually better for hard-boiled eggs, because it makes them easier to peel later on. Not sure how long your eggs have been sitting in the refrigerator? Try doing the float test to check if your eggs are fresh before you start.
Step 1: Remove the eggs from the fridge 30 minutes before cooking to prevent cracking.
Step 2: Place the eggs in a single layer in a large saucepan; add enough cold water to cover by 1 inch. Bring the eggs to a boil over high heat.
Step 3: As soon as the water reaches a rolling boil, immediately remove the pan from the heat and cover. The residual heat in the water cooks the eggs. Set a timer for 15 minutes for extra-large eggs, 12 for large and 9 for medium. If you want to soft boil your eggs, that’s 6 minutes.
Step 4: Drain; shake the pan gently to crack the eggshells all over.
Step 5: Immediately submerge the eggs in ice water and set them aside to cool. Unpeeled hard-cooked eggs will keep in the fridge for up to one week. If peeled, store covered in cool water in the fridge for three to four days.
Step 6: Peel the eggs starting from the large, rounded end under cool running water, or try one of these other methods for how to peel a hard-boiled egg. Then pop them into a recipe like BLT Chicken Salad or Mom’s Super Stupendous Potato Salad.
Test Kitchen Tip: Used to seeing green around your yolks? You’ve been cooking your eggs too long.
2. How to Poach Eggs
Love eggs Benedict recipes? Learn the best way to poach an egg. And when it comes to the hollandaise sauce, the quality of your eggs is important—try it with pasture-raised eggs. Here’s more about the best eggs to buy for all the different ways to cook eggs.
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 the water barely bubbles.
Step 2: Break the eggs, one at a time, into small ramekins or tea cups. Resist the temptation to crack the eggs directly into the water. While we’re confident in your egg-cracking skills, skipping this step causes the egg to separate in the water—one of the mistakes you might be making with eggs.
Step 3: Give the water a gentle swirl. Holding the cup close to the surface, slide the egg into the water.
Step 4: Cook the egg until the whites are completely set and the yolks are still soft, 3 to 5 minutes. Take care not to stir.
Step 5: With a slotted spoon, gently lift the egg 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, still on the spoon, to drain.
3. How to Scramble Eggs
Scrambled is one of the most classic ways to cook an egg. The key here is to avoid rubbery or runny eggs. Follow our directions for how to make scrambled eggs. and once you get the hang of it, try some of the endless ways to customize them (start with these new ways to eat scrambled eggs).
Step 1: Crack the eggs into a bowl. Whisk them with a pinch of salt and pepper.
Step 2: In a large nonstick skillet, melt butter over medium heat. Pour in the egg mixture.
Step 3: Let the eggs cook for about 30 seconds, or until the bottom starts to set, before you stir. Gently pull them across the pan with an inverted spatula or wooden spoon, forming large soft curds.
Step 4: Continue lifting and folding the eggs until the mixture has thickened and almost no visible liquid remains. The eggs will continue cooking when they’re off the heat, so you want that little bit of liquid when you take them out of the pan. Voila! Fluffy scrambled eggs.
Test Kitchen Tip: For the creamiest results, stir a pat or two of soft butter into the eggs halfway through cooking.
4. How to Fry Eggs
There are so many ways to fry an egg, whether you’re whipping up a quick breakfast or topping your burger with a perfectly runny fried egg.
How to Make a Sunny-Side Up Egg
You can put a sunny-side up egg on anything if you’re brave enough! Some of our favorite dishes with sunny side eggs are huevos rancheros or a hearty breakfast pizza. Sunny-side up eggs are a great addition to savory waffle recipes, too.
Step 1: Melt a tablespoon of butter over medium heat in a large nonstick pan.
Step 2: When the butter is melted, reduce the heat to low and crack your eggs into the pan.
Step 3: Swirl the eggs in the pan when the whites are completely set. You’ll know they’re done once they release easily from the bottom. No need to flip!
Test Kitchen Tip: Don’t worry about the white stuff in an egg when you’re cracking your eggs into the pan. It’s safe to eat.
How to Baste an Egg
If you’re nervous about breaking the yolk when you flip it, this method is for you. To make basted eggs, make sure you have enough melted butter in your pan.
Step 1: Begin cooking your eggs just as you would for sunny-side up eggs.
Step 2: As the eggs cook in the pan, slowly spoon the melted butter back over the top of the eggs.
Step 3: You’ll know your basted egg is ready when the egg whites are opaque and firm. Serve basted eggs with toast to soak up that buttery egg yolk.
Test Kitchen Tip: It’s a common misconception that egg whites are healthier than whole eggs. Yolks provide nutrients like vitamins B12 and D that you won’t get from egg whites alone. Learn about more egg myths.
How to Cook Eggs Over Easy
Over-easy eggs are basically sunny-side up eggs that you have to flip. They’re a great addition to breakfast BLTs and plenty of other sandwiches, and quick to cook.
Step 1: Follow the directions for sunny-side up eggs. But, instead of taking the eggs out of the pan, flip them over and cook for about 30 seconds.
Step 2: Test to see if the egg is done by shaking the pan: The yolk should still be jiggly, but the egg white should be firm.
Step 3: Remove from the pan and enjoy!
How to Cook Eggs Over Medium
Over-medium eggs are a little trickier because you’re trying to nail the balance between a runny and a firm yolk.
Step 1: Follow the method for how to cook over-easy eggs. After flipping the eggs in the pan, cook for 1 minute.
Step 2: Test to see if the eggs are done by gently poking the yolks with your finger. The yolk should be a little firm, but still have some jiggle.
Step 3: Serve!
How to Cook Eggs Over Hard
People who don’t want a runny yolk but still want a fried egg will love over-hard eggs, because they have firm, fully cooked yolks.
Step 1: As above, you’ll start by following the method for over-easy eggs. After flipping the eggs in the pan, cook for 2 to 3 minutes.
Step 2: Remove from the pan and serve—perhaps alongside some crispy breakfast potatoes?
That’s every way to make fried eggs!
Test Kitchen Tip: If you’re short on time, you can shorten the cooking time for over-hard eggs by breaking the yolk intentionally before you flip it—though it won’t have quite the same texture as with the yolk intact.
5. How to Make an Omelet
The filling combinations for omelets are endless. Try one of these omelet recipes when you’re fresh out of ideas—but not out of eggs! If you prefer using an omelet maker, here are some other egg tools you might like.
Step 1: Precook the filling ingredients before you start your eggs. Plan on 1/3 to 1/2 cup filling per two-egg omelet, like this Cream Cheese & Chive Omelet.
Step 2: Crack the 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 the pan to ensure the entire bottom is coated with butter.
Step 4: Add the egg mixture to the skillet. It should set immediately at the edges. As the eggs start to set, push the cooked edges toward the center, letting the uncooked portion flow underneath. Repeat until the eggs are fully set and there’s no visible liquid.
Step 5: Spoon your filling on top of one side; fold the other side over the filling and cook to your 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.
Toad in the Hole Bacon Sandwich
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
Poached Egg Buddha Bowls
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
Vegetable, Steak and Eggs
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
Egg-Topped Avocado Toast
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
Mexican Rice with Poached Eggs
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
Creamy, Cheesy Grits with Curried Poached Eggs
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
Crispy Rice Patties with Vegetables & Eggs
Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It’s also an amazing way to use leftover rice. —Megumi Garcia, Milwaukee, Wisconsin
Poached Eggs & Polenta
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
Baked Cheddar Eggs & Potatoes
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
Southwest Hash with Adobo-Lime Crema
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
Zucchini Egg Skillet
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
Stir-Fry Rice Bowl
My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
Corn Cakes with Poached Eggs
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
Croque-Madame
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
Baked Egg & Stuffing Cups
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
Brunch Hash & Egg Bake
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
Campfire Cheese Hash Brown Packets
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
Italian Eggs Benedict with Pesto Hollandaise
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
Summer Breakfast Skillet
Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
Spinach-Egg Breakfast Pizzas
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
Yankee Red Flannel Hash
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
Deluxe Ham & Egg Sandwiches
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
Eggs in Purgatory
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
Chorizo & Grits Breakfast Bowls
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
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
