The Ultimate Guide to Cooking Eggs: Styles, Methods, and Techniques

Eggs are one of the most versatile ingredients in the culinary world. They are affordable, packed with nutrients, and can be prepared in dozens of ways depending on the cooking style, culture, and preference. Whether you love your eggs runny, jammy, or fully set, there is a perfect method out there for you. In this guide, we will break down the most popular ways to cook eggs, from boiling and frying to poaching, scrambling, and making omelettes. We’ll also explore tips, tricks, and common mistakes so you can master the art of cooking eggs at home.

1. Boiled Eggs: Soft, Medium, and Hard

Boiled eggs are a breakfast classic, loved for their simplicity and nutrition. The difference lies in the cooking time, which changes the texture of the yolk.

Soft-Boiled Eggs

Cooking Time: 6 to 6.5 minutes in gently boiling water.
Texture: Firm whites with a soft, runny yolk.
Best For: Toast soldiers, ramen bowls, and salads.

To make them, place your eggs in simmering water, cook for exactly 6 minutes, then transfer immediately to an ice bath to stop cooking. This results in that luxurious golden yolk that oozes out when you crack the egg open.

Medium-Boiled Eggs

Cooking Time: Around 8 minutes.
Texture: Whites are firm while the yolk is jammy, not runny but not solid.
Best For: Sandwiches, grain bowls, and noodle dishes.

Medium-boiled eggs are ideal for those who don’t like overly runny yolks but still want some creaminess.

Hard-Boiled Eggs

Cooking Time: 10–12 minutes.
Texture: Fully set yolks and firm whites.
Best For: Deviled eggs, egg salads, or eating with a sprinkle of salt and pepper.

A common mistake with hard-boiled eggs is overcooking, which leads to a greenish ring around the yolk. To avoid this, always cool them in ice water after boiling.

2. Poached Eggs

Poached eggs are considered elegant and delicate. They are cooked outside the shell in simmering water with a splash of vinegar to help the whites set quickly.

Cooking Time: 3–4 minutes.
Texture: Soft white exterior with a runny, velvety yolk.
Best For: Eggs Benedict, avocado toast, grain bowls.

To poach eggs perfectly, crack a fresh egg into a small bowl, swirl the simmering water, and gently drop it in. Cook until the whites are just set, then remove with a slotted spoon.

3. Fried Eggs: Sunny Side, Over Easy, and More

Fried eggs are versatile and can be cooked in many styles depending on how much you want the yolk cooked.

Sunny Side Up

Cooking Method: Cooked on one side only, yolk facing up.
Texture: Fully cooked whites with a runny yolk.
Best For: Breakfast plates, rice dishes, or on top of burgers.

Over Easy

Cooking Method: Fried on both sides but yolk remains runny.
Texture: Whites are firm, yolk slightly cooked but still liquid.

Over Medium

Cooking Method: Similar to over easy, but cooked slightly longer.
Texture: Yolks are semi-set, not fully runny.

Over Hard

Cooking Method: Fried on both sides until the yolk is fully cooked.
Texture: Completely firm yolk, great for sandwiches.

Fried & Steamed Egg

This is a unique method where the egg is fried first, then a lid is placed on the pan to steam it, ensuring the yolk cooks slightly from above. This is often seen in Asian-style cooking.

4. Scrambled Eggs: French vs. American

Scrambled eggs may seem simple, but there are actually different styles depending on the method and heat used.

French Scramble

Cooking Method: Low and slow over gentle heat, stirred continuously.
Texture: Creamy, custard-like, very soft.
Best For: Elegant breakfasts, pairing with smoked salmon or fresh herbs.

American Hot Scramble

Cooking Method: Cooked quickly over medium-high heat, stirred less often.
Texture: Firm curds, fluffy, more structured.
Best For: Classic diner breakfasts.

Pro Tip: Adding a splash of cream or milk to scrambled eggs makes them extra soft and rich.

5. Omelettes: French vs. American

Omelettes are another egg dish where style makes a big difference.

French Omelette

Cooking Method: Whisked eggs cooked gently with butter, often folded without browning.
Texture: Soft, silky, almost custardy inside.
Best For: Minimal fillings like herbs or cheese.

American Diner Omelette

Cooking Method: Eggs are beaten, cooked until firmer, then filled with vegetables, cheese, or meats before folding.
Texture: Heartier, slightly browned, and more filling.
Best For: Big breakfasts and brunches.

Tips for Cooking Eggs Perfectly

Use Fresh Eggs – Especially important for poaching.
Control Heat – Low and slow for creamy textures, medium-high for firmer styles.
Season at the Right Time – Add salt toward the end of cooking scrambled eggs to avoid watery textures.
Don’t Overcook – Eggs continue to cook from residual heat even after removing them from the pan.

Conclusion

Eggs are not just breakfast food; they are a canvas for creativity in the kitchen. Whether you prefer them soft-boiled in a noodle soup, poached on toast, fried over rice, or scrambled for brunch, mastering the different cooking methods will elevate your everyday meals. By understanding timing, temperature, and technique, you can enjoy eggs exactly the way you like them, every single time.