5 Easy Ways to Cook Eggs (Fried, Scrambled, Poached & More)

Ingredients

• 6 large Large Eggs (Use the freshest eggs for fried, poached, and omelette; slightly older eggs are easier to peel for boiled)
• 4 tablespoons Unsalted Butter (Divided: 2 Tbsp for frying, 1 Tbsp for scrambled, 1 Tbsp for omelette)
• to taste Salt (Sea salt preferred)
• to taste Black Pepper (Freshly cracked)
• enough to cover cups Water (For boiling and poaching eggs)
• 1 tablespoon White Vinegar (Adds acidity to poaching water to help whites set)
• as desired Optional Fillings (cheese, ham, veggies) (Add to omelette after eggs are mostly set)

Instructions

1. Gather Tools and Ingredients

   Place the nonstick skillet, fish spatula, mixing bowl, whisk, saucepan, and ice‑bath bowl on the counter. Measure butter, salt, pepper, water, and vinegar.

   Time: PT2M

2. Melt Butter for Fried Egg

   Heat the skillet over medium heat and add 2 Tbsp butter. Let it melt until it foams but does not brown.

   Time: PT2M

   Temperature: medium

3. Cook Sunny‑Side‑Up Egg

   Crack one egg directly into the skillet (or into a small bowl first for safety). Let the whites set, then add a splash of water (about 1 Tbsp) and cover for 30 seconds to steam the top.

   Time: PT3M

   Temperature: medium

4. Season and Serve Sunny‑Side‑Up

   Season with a pinch of salt just before the whites are fully set. Slide onto a plate.

   Time: PT1M

5. Cook Over‑Easy Egg

   Using the same skillet, add another 2 Tbsp butter, melt, then crack a second egg. When whites are mostly set, flip gently with a fish spatula and cook 15 seconds more.

   Time: PT3M

   Temperature: medium

6. Whisk Scrambled Eggs

   Crack two eggs into the mixing bowl, add a pinch of salt, and whisk until yolk and white are fully combined but not frothy.

   Time: PT2M

7. Cook Scrambled Eggs

   Melt 1 Tbsp butter in the skillet over low‑medium heat. Pour in the whisked eggs. Constantly push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. When about 80 % done, fold in another small knob of butter.

   Time: PT5M

   Temperature: low

8. Season Scrambled Eggs

   Season with salt and freshly cracked pepper, then plate immediately.

   Time: PT1M

9. Boil Hard‑Boiled Eggs

   Place three eggs in a saucepan, cover with cold water, bring to a gentle boil. When small bubbles appear, cover, remove from heat, and let sit 8 minutes.

   Time: PT10M

   Temperature: boil

10. Ice‑Bath Shock

    Transfer boiled eggs to an ice‑water bath for 2‑3 minutes, then peel.

    Time: PT3M

11. Poach Eggs

    Fill a wide saucepan with 2‑3 inches of water, add 1 Tbsp vinegar and optional pinch of salt. Bring to a gentle simmer. Crack each egg into a small heat‑proof bowl, then slide into water. Cook 4‑5 minutes, optionally flip once for a neat shape.

    Time: PT6M

    Temperature: simmer

12. Make Basic Omelette

    Melt 1 Tbsp butter in the skillet over medium‑low heat. Whisk 2‑3 eggs with a splash of water, salt, and pepper. Pour into skillet, let edges set, then gently push cooked egg toward center, allowing uncooked egg to flow outward. When mostly set, add optional fillings, fold in half, and slide onto plate.

    Time: PT5M

    Temperature: medium‑low

Nutrition Facts

Calories

140

Protein

12 g

Carbohydrates

1 g

Fat

10 g

Fiber

0 g

Ingredient Substitutions

• Instead of Unsalted Butter: bacon grease, olive oil
• Instead of White Vinegar: lemon juice

Equipment Needed

• Nonstick Skillet
• Fish Spatula (optional)
• Mixing Bowl
• Whisk
• Saucepan (wide)
• Ice Bath Bowl (optional)
• Small Heat‑Proof Bowl (optional)
• Timer

Critical Steps — Do Not Skip

• Melt butter at the correct temperature before adding eggs.
• Cover the skillet with a splash of water to steam sunny‑side‑up eggs.
• Flip the egg only when whites are mostly set to keep yolk runny.
• Constantly stir scrambled eggs over low heat for creaminess.
• Ice‑bath boiled eggs immediately to stop cooking and aid peeling.
• Add vinegar to poaching water to help whites coagulate.

Chef Tips from the Video

• For extra flavor, finish fried eggs with a tiny knob of butter right before serving.
• A pinch of water in the omelette batter creates steam pockets for a fluffier texture.
• Season eggs early for fried and scrambled; add pepper at the end to keep its aroma bright.

Troubleshooting

Storage

Refrigerator: Hard‑boiled eggs: up to 1 week in their shells. Scrambled, fried, or omelette: best eaten same day.

Freezer: Do not freeze whole eggs; you can freeze scrambled eggs in airtight containers for up to 2 months.

Room temperature: Poached eggs can sit at room temperature for up to 30 minutes before serving.

Make-Ahead Tips

• Boil a batch of eggs, peel, and store in the fridge for quick snacks or salads.
• Poached eggs can be kept in a bowl of warm water (cover) for up to 2 hours before serving.
• Scrambled eggs lose creaminess when reheated; better to cook fresh.

Frequently Asked Questions