Spoiler: They don’t have to be scrambled

Quick Notes:

  • Learn three simple, delicious ways to cook eggs at home.

  • All you need is a simple ingredient: eggs.

Sometimes, you’re in the mood to cook eggs. Whether you prepare them in the morning with a piece of toast or with pancakes, eggs are an essential breakfast meal. But you have probably noticed there are numerous ways to cook eggs. You can make them scrambled, hard-boiled, sunny-side-up, over-easy, or poached. The list could go on and on.

In case you need ideas about how to cook eggs, here’s our complete guide of how to cook three versions of the traditional breakfast dish. For the most part, you only need one ingredient: eggs. It can’t get any easier than that.

Hard-boiled eggs

Hard-boiled eggs can be incredibly versatile. You can serve them as deviled eggs or chop them up to top a salad. However, it can be nerve-wracking to figure out the perfect process of boiling an egg. It’s easy to boil them for too long. Generally, boiling the eggs for 12 minutes allows the yolk to cook through, while the eggs are still tender and creamy. Here’s our recipe for cooking the perfect hard-boiled eggs. You will need the following ingredients:

  • 8 large cold eggs
  • Cold water
  • Ice

To begin, gently place the eggs in a single layer at the bottom of a medium cooking pot. Fill the pot with cold water to cover the eggs by 1-2 inches. Then, heat the pot on high and bring the water to a boil. Turn off the heat once it starts boiling, remove the pot from the burner, cover, and let it sit for 12 minutes.

Using a slotted spoon, transfer the eggs to a large bowl of ice water and let them cool until just slightly warm. When the eggs are cool enough to touch, peel them by gently tapping the eggs on your kitchen countertop so they’re cracked all over. Roll the eggs between your hands to help loosen the shells. Hold the eggs under cold running water and start peeling the shells. Finally, slice, dice and enjoy!

French omelets

The French omelet is a traditional breakfast dish and it allows home chefs to make their own versions. You can add cheese, ham, bacon, etc., and they’re typically prepared made-to-order. Just in case you want to learn how to make the perfect French omelet, here’s our recipe for the most versatile option. You will need the following ingredients:

  • 2 eggs
  • 2 tbsp. water
  • 1/8 salt, to taste
  • Dash of pepper, to taste
  • 1 tsp. butter
  • 1/3 c. filling (depending on your preference)

Begin with a process similar to cooking scrambled eggs. Beat the eggs, water, salt, and pepper (if preferred) in a small mixing bowl until well-blended. Then, heat the butter in a 6 to 8-inch nonstick omelet pan or skillet over medium-high heat. Pour in the egg mixture. Gently push the cooked portion from the edges of the skillet or pan towards the center so the uncooked eggs can reach the hot pan surface.

Continue cooking until the top surface of the eggs is thickened. No visible liquid egg should remain. Then, place the filling of your choice (cheese, ham, crisp bacon, sautéed mushrooms, bell peppers, tomatoes, etc.) on one side of the omelet. Fold the omelet in half and cook until lightly golden brown. Flip the skillet over, sliding the omelet onto your plate. Serve immediately and enjoy!

Sunny-side-up eggs

You can’t have a bad morning if you eat sunny-side-up eggs. After all, the dish has a happy name and it has a friendly appearance. It’s a standard breakfast meal and it’s easy to prepare at home. This is one variation of a fried egg that practically everyone can cook. Here’s our recipe for the classic dish. You will need the following ingredients:

  • 4 eggs
  • 2 tbsp. butter
  • Salt, to taste
  • Pepper, to taste
Wikimedia Commons

To begin, melt the butter in a non-stick skillet. Carefully crack the eggs into the skillet, leaving the yolks intact. Cook the eggs over low heat until the egg whites are completely set. Spoon melted butter over the egg yolks and continue cooking until the yolks begin to thicken. Sprinkle with salt and pepper, if preferred. Bon appetite!

A deeper dive – Related reading from the 101: