How to Cook an Egg Six Different Ways

Master six essential egg cooking methods with simple step-by-step instructions for scrambled, fried, boiled, poached, baked, and steamed eggs.

1. Before You Start: Egg Safety Basics. Always use fresh eggs and check for cracks before cooking. Wash your hands before and after handling raw eggs. Cook eggs until both the yolk and white are firm, or until they reach 160°F if using a food thermometer. Store eggs in the refrigerator and use them within 3-5 weeks of purchase.
2. Method 1: Scrambled Eggs. Crack 2-3 eggs into a bowl and whisk with a fork until well mixed. Add a splash of milk or water if desired. Heat a non-stick pan over medium-low heat and add a little butter or oil. Pour in the eggs and let them sit for 20 seconds. Using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow underneath. Continue this process until eggs are just set but still creamy, about 2-3 minutes total. Remove from heat immediately.
3. Method 2: Fried Eggs. Heat a non-stick pan over medium heat and add a little oil or butter. Crack each egg into a small bowl first, then gently slide into the pan. For sunny-side up, cook for 2-3 minutes until whites are set. For over-easy, flip carefully with a spatula and cook 30 seconds more. For over-medium, cook 1 minute after flipping. For over-hard, cook 2 minutes after flipping until yolk is completely set.
4. Method 3: Hard and Soft Boiled Eggs. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, remove from heat and cover the pan. Let sit for 4-6 minutes for soft-boiled (runny yolk) or 10-12 minutes for hard-boiled (firm yolk). Immediately transfer eggs to a bowl of ice water to stop cooking. For hard-boiled eggs, let cool completely before peeling.
5. Method 4: Poached Eggs. Fill a medium saucepan with 3 inches of water and bring to a gentle simmer. Add 1 tablespoon of vinegar to help egg whites stay together. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then slowly tip the egg into the center. Cook for 3-4 minutes for runny yolks or 5-6 minutes for firmer yolks. Remove with a slotted spoon and gently dab on a paper towel before serving.
6. Method 5: Baked Eggs. Preheat oven to 375°F. Grease individual ramekins or a muffin tin with butter or oil. Crack one egg into each ramekin. Season with salt and pepper. Bake for 12-15 minutes for runny yolks, or 15-18 minutes for firmer yolks. The whites should be completely set. Let cool for 1 minute before serving, as ramekins will be very hot.
7. Method 6: Steamed Eggs. Set up a steamer basket in a pot with 1 inch of water, or use a rice cooker with a steamer insert. Bring water to a boil. Gently place eggs in the steamer basket and cover. Steam for 6-7 minutes for soft-boiled eggs with runny yolks, or 12-13 minutes for hard-boiled eggs. Remove eggs and place in ice water to stop cooking. This method makes eggs easier to peel than traditional boiling.