“Yes mum, I know how to boil an egg!”
Do we though?
Eggs are a culinary staple, versatile enough to star in a simple breakfast or elevate a sophisticated dish, sometimes they are the make or break of a noodle dish in a broth.
In this guide, we’ll walk you through four classic egg-cooking methods: boiled, fried, scrambled, and poached. Each technique is straightforward, and we’ll pair each style with delicious serving suggestions to inspire your next meal.
But first, let’s clear up what creates the confusion over cooking times: the size of the egg!
So, everything we list below are the times you should cook a normal egg for; that is an egg that weighs (with its shell) around 53 to 63 grams and averages at around 56 grams. Depending on the brand, they may be listed as “medium” or “large”. Now we don’t expect you to check every egg before cooking, but it is worth weighing your usual brand as a slightly heavier egg might need 30 seconds longer and a lighter one 30 seconds less – which makes all the difference.
We also mention an ice bath, the aim of which is to stop the cooking process. Now we understand you may not always have the time or the ice ready, but cooling them down immediately, even running them under cold water, or in a bowl of water you popped in the fridge while cooking will go a long way. To make it even easier, especially if you are cooking a quick meal rather than entertaining, you could take off a few seconds (try around 20) of the cooking time if you know you will eat it rather soon.
1. Boiled eggs: Runny or firm
Runny boiled eggs
Runny boiled eggs, often referred to as soft-boiled, offer a luscious yolk that’s perfect for dipping.
To achieve this, start by bringing a pot of water to a rolling boil. Gently add the eggs and boil for about 5 and a half minutes. If you don’t want to dip, but have a jammy yolk, boil it for 6 minutes (hence why they are sometimes called 6-minute-eggs). This is ideal when you want to present it on a dish and cut it open without the yolk running out. Once done, transfer them to an ice bath to stop the cooking process. Peel carefully, and voilà! Enjoy them on a slice of buttered sourdough toast for a classic breakfast or brunch treat.
Firm boiled eggs
For a firm, fully cooked yolk, boil the eggs for 10 minutes. After boiling, place them in an ice bath for a few minutes to cool and make peeling easier. These eggs are fantastic in a classic egg salad or as a protein-packed addition to a green salad. You can also serve them as part of a sandwich loaded with cheese and pickles.
2. Fried eggs: Sunny-side up or over-easy
Sunny-side up
Sunny-side-up eggs are cooked on one side only, leaving the yolk beautifully intact. Heat a small amount of butter or oil in a non-stick pan over medium-low heat. The heat is very important here, as is the non-stick pan because it allows the white to cook without burning underneath. Crack the egg into the pan as gently as you can and cook until the white is set but the yolk remains runny. Pair these with crispy bacon and hash browns for a hearty breakfast, or serve them on top of a bed of fresh spinach for a light lunch.
Over-easy
For over-easy eggs, cook sunny-side up eggs until the whites are fully set, then flip them carefully and cook for an additional 30 seconds. This technique gives you a slightly firmer yolk while still retaining some of that delightful runniness. Over-easy eggs are soft but not runny so they are perfect on a slice of toast with avocado or as a topping for a burger, adding a rich, velvety texture to your meal.
3. Scrambled eggs: Soft and fluffy
Scrambled eggs are the epitome of comfort food and can be tailored to your taste. To make them soft and fluffy, crack your eggs into a bowl and whisk them. While the traditional omelette is made purely with eggs, scrambled is made with a splash of milk or cream. Heat a knob of butter in a pan over medium-low heat. Pour in the eggs and stir gently with a spatula, scraping the edges of the pan. Cook slowly, and avoid over-stirring to ensure they remain creamy. Scrambled eggs are delicious with a sprinkle of chives and a side of smoked salmon or mushrooms.
4. Poached eggs: Elegant and delicious
Poaching eggs might seem daunting, but it’s quite simple once you get the hang of it.
Fill a saucepan with water and add a splash of vinegar (which helps the egg whites to coagulate and keep their shape). Bring the water to a gentle simmer, then create a whirlpool with the movement of a spoon. Crack an egg into a small cup and then gently slide it into the swirling water. Cook for about 3-4 minutes for a runny yolk, or a bit longer for a firmer yolk. Remove it from the water very carefully and serve it as eggs Benedict (with Hollandaise sauce and greens) or go modern with a creamy avocado toast for breakfast.
In summary
Mastering these egg-cooking techniques opens up a world of culinary possibilities. Whether you prefer the runny indulgence of a soft-boiled egg or the elegance of a perfectly poached egg, there’s an egg style to suit every taste and occasion. So next time you’re in the kitchen, why not experiment with these methods and find your new favourite way to enjoy this versatile ingredient. Happy cooking!
Featured image: Gaelle Marcel
