How to Cook an Egg: Essential Techniques for Perfect Results Every Time

Cooking an egg seems simple enough, but the right method really does change everything—texture, taste, all of it. The best way depends on how you like your eggs: fried, boiled, scrambled, poached… and honestly, controlling heat and time is the real secret.

Fry an egg if you want a runny yolk, or boil it for a more solid center. Each approach has its quirks—like grabbing a nonstick pan with butter for frying, or keeping a close eye on the clock when you boil.

Learning the basics makes your eggs better and saves you time. Once you get the hang of it, eggs start to feel like the easiest meal hack you’ll ever use.

Essential Egg Cooking Techniques

Eggs change a lot depending on how you cook them. Timing, heat, and a few prep steps make all the difference.

You’re in control—boil, scramble, fry, or poach, it’s all about using simple methods.

How To Boil Eggs Perfectly

Let your eggs warm up to room temperature before boiling. This helps stop them from cracking in the pot.

Lay eggs in a single layer, cover with cold water (about an inch over the eggs), and set the pot over medium heat.

When the water boils, take the pot off the heat and slap a lid on it. Now, let the eggs sit:

• 4-6 minutes for soft-boiled (runny yolk)
• 7-9 minutes for medium (yolk a bit set)
• 10-12 minutes for hard-boiled (yolk totally set)

Once time’s up, move the eggs to ice water for at least 5 minutes. This cools them fast and makes peeling way easier.

Peel gently so you don’t end up with a mess.

How To Make Scrambled Eggs

Crack eggs into a bowl. Whisk until the yolks and whites blend together. Toss in a pinch of salt.

Heat a nonstick pan on medium-low and melt some butter or oil. Pour in the eggs and let them sit just a moment until the edges start to set.

Use a spatula to slowly push eggs from the edges to the center. Stir gently, don’t rush.

Take the eggs off the heat while they’re still a little soft—they’ll keep cooking on their own. Low heat keeps them tender, so don’t crank it up.

How To Fry Eggs

Heat a bit of oil or butter in a nonstick skillet over medium. Crack an egg straight into the pan.

For sunny side up, cook until the whites are set and the yolk stays runny—usually 2-3 minutes. Want over-easy? Flip it gently and cook for maybe 15-30 seconds more.

For over-hard, let it cook longer after flipping until the yolk’s firm. Handle with care—use a spatula and don’t rush.

Season with salt and pepper after you’re done. If you use high heat, you’ll get crispy edges fast, so watch out.

How To Make Poached Eggs

Fill a shallow pan with 2-3 inches of water and heat it to just under a boil, about 180°F (82°C). Add a splash of vinegar—it helps the whites stay together.

Crack your egg into a small bowl first. Give the water a gentle stir to make a whirlpool, then slide the egg right into the middle.

Cook for 3-4 minutes if you want a runny yolk, or 5 minutes for something firmer. Use a slotted spoon to lift it out and drain.

Serve right away. If you want more details, check out How to Cook an Egg.

Tips for Better Results

Getting great eggs depends on freshness, your kitchen tools, and how you finish and serve them. Paying attention to these little things really does make a difference.

Choosing Fresh Eggs

Fresh eggs have firmer whites and rounder yolks. To check, drop an egg in water: if it sinks and lies flat, it’s fresh.

If it stands up or floats, it’s older—probably not the best for frying or poaching. Look for clean, uncracked shells.

Keep eggs in the coldest part of your fridge, not on the door. Fresher eggs hold together better, especially for poached or fried eggs, and they taste better too.

Recommended Cooking Tools

A nonstick pan is your best friend for eggs—it keeps them from sticking or breaking. Go for a flat, medium-sized pan for even cooking.

Use a silicone spatula to flip or move eggs without tearing them. If you like your eggs soft, a lid can help steam them.

For boiling or poaching, a slotted spoon lets you lift eggs out easily. Stick with low or medium heat to keep eggs tender and avoid tough, brown edges.

Seasoning and Serving Ideas

Salt brings out the natural flavor of eggs, but I suggest adding it right before or after cooking. If you add it too early, the whites can turn watery, which nobody really wants.

Black pepper, smoked paprika, or fresh herbs like chives all make great, simple seasonings. I usually just grab whatever’s on hand—sometimes it’s a handful of chopped chives, sometimes just a dash of pepper.

Butter or olive oil not only adds flavor during cooking but also helps you get those crispy edges everyone loves. If you’re feeling fancy, top your eggs with cheese, avocado slices, or even a spoonful of salsa for extra texture and nutrients.

Eggs on toast make for a quick meal, or you can serve them alongside some sautéed vegetables. I’m a fan of finishing with a little lemon zest or a splash of hot sauce—it gives the eggs a lift without stealing the show.

If you want more inspiration or a few clever tricks, check out this guide on 12 egg cooking tricks.