How to Cook Eggs for Beginners

Eggs! Except when there’s a weird illness impacting the laying population, eggs are typically one of the most affordable and easily accessible forms of protein. Best of all, they can be incredibly simple (and quick!) to cook. 

In today’s post, we’re going to cover the five most basic methods of how to cook an egg. All are delicious and easily a jumping off point into other recipes.

Fried | Scrambled | Omelette | Boiled | Baked

Fried

Fried Eggs are arguably the easiest method of cooking an egg. Of course, there are levels of doneness involved that can vary from person to person, and kitchen to kitchen. We are gonna cover the basics. Experiment with which style you like best.

Recipe Suggestions: Enjoy your Over Easy egg on top of peanut sauce noodles, or an Over Medium egg in an egg sandwich.

Scrambled

Scrambled Eggs are a favorite way to enjoy eggs, particularly because they’re so versatile and easy to customize to taste. As with many egg recipes, they can quickly go from almost done to overcooked quickly. The trick is to take them off the cooking heat just before they’re finished and allow the residual heat finish the job. Some people prefer very moist and creamy curds, others prefer dried out well-done eggs. This method will land you somewhere in a comfortable middle.

• Heat skillet over medium-low heat.
• Add cooking fat of choice, allow to heat.
• Crack two eggs into a bowl, whisk together until yolks and whites are well combined.
• Pour eggs into skillet.
• Allow eggs to cook undisturbed for 20-30 seconds or until edges begin to set slightly.
• Use spatula to push eggs around the skillet, folding cooked portions into the middle and allowing liquid portions to run to the edges.
• Continue to gently fold eggs until solid, yet still partially glossy.
• Remove eggs to plate and season to taste.

Recipe Suggestions: Add Parmesan and fresh cracked pepper, or place on toast with fresh tomato slices.

Omelette

For looking so fancy-pantsy, omelettes are remarkably easy to cook. They also look lovely on your plate. There are different styles from the Japanese rolled omelette to the French aux fine herbes. The basic cheese omelette is arguably the simplest way to enjoy your eggs. Though around here, Momma is a fan of stuffing the omelette with leftover fried rice. This will teach you the basic method, leaving you plenty of room to experiment with your favorite fillings.

• Heat skillet over medium low heat.
• Add cooking fat of choice and make sure skillet is very lightly coated.
• Whisk 2-3 eggs together until well combined.
• Pour eggs into skillet and allow to cook undisturbed for 30-45 seconds.
• Take spatula and gently push a partially cooked edge to the center of the skillet, allowing the uncooked eggs to flow to the edge and under the cooked portions.
• Continue this method around the skillet, 3-4 more times, or until all uncooked egg has been shifted to outside. The center should be lightly glossy, but mostly cooked.
• Sprinkle some shredded cheese down the middle third of the eggs.
• Lift the right third of the eggs with the spatula and fold it over the cheese.
• Gently scoot the eggs into the open area of the skillet, and then flip the folded portion over the remaining one-third.
• Slide omelette onto a plate, season to taste.

Recipe suggestions:  Toss some chopped ham and green onions into the center with the cheese, or saute some mushrooms and onions and use those for filling.

Boiled

Who hasn’t met a boiled egg at least once in their life? The real trick is to cook it without over-cooking it. You know it’s overcooked when it has that green ring around the edges of the yolk and the egg smells sulfurous.  As with fried eggs, there are different degrees of doneness. I’ve provided you with a mini chart so you can decide which one you’re going for. Remember that these times are a general guideline and your results will vary depending on the size of the egg used.

Recipe suggestions: Float a soft boiled egg on your ramen with some green onion shreds. Chop hard boiled eggs and mix with relish and mayo to make a delicious egg salad for sandwiches.

Baked

Baked eggs? Say what now? Honestly this is one of those easy egg tricks that looks (and tastes) far more fancy than the actual effort would imply. Keep it in your back pocket for one of those mornings when you want to feel upscale or when you’ve got some cream that needs using up.

• Preheat your oven to 375 degrees F.
• Grease individual sized ramekins with a dab of butter.
• Pour just enough heavy cream into the bottom of the ramekin to cover the bottom.
• Crack one egg into each ramekin being used.
• Pour just enough additional cream to cover the whites of the eggs, without submerging the yolk.
• Sprinkle with salt and pepper.
• Bake in oven 12-15 minutes, until whites are cooked through and yolk is still partially runny.
• Eat with a spoon to catch every drop of creamy deliciousness.

Recipe suggestions: Dunk buttered toast in the cream and eggs or serve with a side salad for a light lunch.

Now you should feel completely set on how to easily add eggs to your everyday eating. Don’t feel limited to the breakfast plate! Eggs make for an excellent appetizer, or light meal when accompanied with savory sides. Leave a comment and let me know your favorite way and time to eat eggs.

Fun fact: Eggs are included in my 30 Best Foods for a Budget guide. It’s free! Click here to pick up your copy of the guide!

Eat well! Momma