How to Cook Eggs: A Complete and Easy Guide

Introduction

Eggs may be unassuming, but cooking them is a matter of precision, technique, and a touch of culinary pride. Overcooked = greenish yolk. Undercooked = soup on the spoon. Here, we cover all the classic cooking methods with accompanying recipes, timing instructions, and step-by-step guidelines. The goal: controlled perfection .

Soft-boiled egg — the classic runny style (3–4 minutes)

The most tender of morning awakenings: a little egg that says "take a bite" and still remains a little shy in the center.

Cooking time

3 to 4 minutes in just simmering water (as soon as the water simmers, start the timer).

Necessary utensils

• A saucepan (ideally a stainless steel saucepan ).
• A timer ( digital kitchen timer ).
• An egg cup and a small spoon or an egg spoon.
• A skimmer if you want to handle it without breaking anything.

Related recipe: Soft-boiled egg with buttered toast soldiers

Ingredients (for 1 person) :

• 2 fresh eggs
• 2 slices of country bread
• 10g of unsalted butter
• Pinch of fleur de sel
• Black pepper (optional)

Preparation time: 5 minutes (including 3–4 minutes cooking time)

Detailed preparation (step by step)

1. Take the eggs out 10–15 minutes before cooking so that they are close to room temperature (prevents cracking).
2. Fill the saucepan with water until it covers the eggs by about 2 cm. Bring the water to a simmer (small bubbles, not a raging boil).
3. Gently lower the eggs into the water with a slotted spoon. Start the timer: 3 minutes for very runny, 3 minutes 30 seconds–4 minutes for a thicker but still runny yolk.
4. At the end of the cooking time, immediately plunge the eggs into a bowl of cold water (or under the tap) for 30–60 seconds to stop the cooking.
5. Toast the bread, butter it, cut it into strips, peel the top of the egg and sprinkle with a pinch of fleur de sel. Enjoy hot.

Soft-boiled egg — for salads and brunches (6 minutes)

Description: Elegant texture: white set, yellow flowing but creamier than the shell — perfect for topping a salad or a bowl of vegetables.

Cooking time

6 minutes in simmering water (egg straight from the fridge).

Necessary utensils

• Saucepan (preferably large for even cooking).
• Skimmer or slotted spoon.
• Bowl of ice water.
• Timer .

Related recipe: Warm spinach salad with honey-mustard vinaigrette and soft-boiled egg

Ingredients (for 2 people) :

• 4 eggs
• 200g of spinach shoots
• 1 small shallot, finely chopped
• 40g of grated Parmesan cheese
• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• 1 tsp Dijon mustard
• 1 teaspoon of honey
• Salt and pepper

Preparation time: 10 minutes (+ 6 minutes cooking time)

Detailed preparation

1. Prepare the vinaigrette: mix olive oil, vinegar, mustard, honey, salt and pepper. Set aside.
2. Quickly wash the spinach shoots and spin dry.
3. Cook the eggs for 6 minutes in simmering water. Immediately transfer them to ice water for 1 minute to make peeling easier.
4. Carefully peel, place each soft-boiled egg on a bed of spinach, sprinkle with shallot and parmesan, drizzle with warm vinaigrette.
5. Serve immediately so that the runny yolk coats the salad.

Hard-boiled egg — reliable and convenient (9–10 minutes)

Description: The egg that doesn't let you down: firm yolk, perfect for sandwiches, Niçoise salads, or snacks. Easy to mass-produce for meal prep.

Cooking time

9 to 10 minutes in boiling water.

Necessary utensils

• Pan.
• Bowl of ice water.
• Skimmer.

Related recipe: Tuna and hard-boiled egg sandwich

Ingredients (for 2 sandwiches) :

• 4 hard-boiled eggs
• 1 can of tuna in water (150g drained)
• 4 tablespoons of mayonnaise
• 1 tablespoon of lemon juice
• 1 stalk of celery, finely chopped
• Salt, pepper
• 4 slices of wholemeal bread
• A few lettuce leaves

Preparation time: 15 minutes (+ 9–10 minutes cooking time)

Detailed preparation

1. Cook the eggs for 9–10 minutes once the water boils. Transfer to ice water for 3 minutes, then peel.
2. Crumble the tuna, mix with the mayonnaise, lemon juice, celery, salt and pepper. Add the chopped hard-boiled eggs and mix gently.
3. Spread the mixture on the bread slices, add the lettuce and close the sandwich. Enjoy cold.

Fried egg — crispy on the edges, soft in the center (2–3 minutes)

Description: Quick, versatile, and incredibly satisfying. On a hot pan, the white turns golden at the edges, while the yellow remains glossy. Ideal for toast, burgers, or fried rice.

Cooking time

2 to 3 minutes over medium heat for a runny yolk; 3–4 minutes if you prefer a more set yolk.

Necessary utensils

• High-quality non-stick pan ( professional non-stick pan ).
• Spatula (ideally a wooden spatula ).
• Butter or oil.

Related recipe: Avocado toast with a spicy fried egg

Ingredients (for 1 serving) :

• 1 egg
• 1 slice of wholemeal bread
• 1/2 ripe avocado
• 1/4 lemon
• Espelette pepper or chili flakes
• Salt, pepper
• 1 teaspoon of olive oil or a knob of butter

Preparation time: 5 minutes (+ 2–3 minutes cooking time)

Detailed preparation

1. Mash the avocado with the lemon juice, salt and pepper. Toast the bread.
2. Heat the pan over medium heat, add oil or butter. Gently crack the egg into the pan.
3. Cook for 2–3 minutes for a runny yolk. Slide the spatula under the egg and place it on the avocado-topped toast.
4. Add a pinch of Espelette pepper and serve immediately.

Scrambled eggs — smooth, creamy, professional (5–7 minutes)

Description: Expressive cooking: perfectly cooked yet fluffy scrambled eggs, like at a stylish brunch. The technique involves controlling the heat and elegantly incorporating air and fat.

Cooking time

Cook for 5 to 7 minutes over low heat, stirring gently and regularly.

Necessary utensils

• Non-stick pan.
• Wooden spatula or flexible spatula ( wooden spatula ).
• Whisk or fork ( stainless steel whisk ).
• Bowl for beating eggs.

Related recipe: Scrambled eggs with chives (serves 2)

Ingredients :

• 4 eggs
• 30g of butter
• 2 tablespoons of crème fraîche (optional for extra creaminess)
• 1 tablespoon chopped chives
• Salt and pepper

Preparation time: 5 minutes (+ 5–7 minutes cooking time)

Detailed preparation

1. Beat the eggs in a bowl with a fork or whisk until smooth. Add salt and pepper.
2. Melt the butter in the pan over low heat. Pour in the eggs and let them sit for a few seconds to begin to set.
3. Lower the heat and stir gently with a spatula, bringing the edges towards the center. Cook slowly: the eggs will continue to cook slightly off the heat.
4. When the eggs are creamy but almost set, add the cream (if used) and chives, mix and serve immediately.

Poached egg — technique and elegance (3 minutes)

Description: The poached egg is proof that cooking can be gentle and precise: enveloping white, runny yolk, elegant presentation on toast, Niçoise salad or eggs Benedict.

Cooking time

3 minutes in simmering water with a splash of vinegar added (optional but helpful).

Necessary utensils

• Wide saucepan (to facilitate swirling).
• Use a skimmer to retrieve the egg.
• Individual bowls for cracking the egg before plunging it in.

Related recipe: Poached egg on a bed of spinach and smoked salmon

Ingredients (for 2 people) :

• 2 eggs
• 100g of spinach
• 100g of smoked salmon
• 2 slices of wholemeal bread or English muffin
• 1 tablespoon of white vinegar
• Salt, pepper, a drizzle of olive oil

Preparation time: 8–10 minutes (+ 3 minutes cooking time)

Detailed preparation

1. Bring a large pot of water to a simmer. Add 1 tablespoon of vinegar (helps to coagulate the egg white).
2. Crack the egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center. Cook for 3 minutes.
3. Carefully remove with a slotted spoon, place on a cloth to drain.
4. Quickly sauté the spinach with a drizzle of olive oil and salt. Toast the bread or muffin.
5. Assemble: bread, salmon, spinach, then the poached egg. Season with pepper and serve immediately.
   

The essential utensils for successful cooking in all situations.

If you really want to tame eggs, equip yourself properly. Here are the essentials — with some direct links to your local shop:

• Stainless steel saucepan — uniform heat for boiling.
• Professional non-stick pan — ideal for fried and scrambled eggs.
• Digital kitchen timer — surgical precision for timing.
• Stainless steel whisk — for scrambled eggs and preparations.
• Wooden spatula — for handling without scratching and with style.

These tools increase the chances of success and improve the experience: better heat transfer, safer gestures and a cleaner presentation.

Pro tips & mistakes to avoid

• Egg temperature: taking the eggs out of the fridge 10–15 minutes before cooking prevents cracking.
• Stopping the cooking: for soft-boiled, medium-boiled or hard-boiled eggs, plunging them into cold water stops the cooking immediately.
• Vinegar for poaching: a splash of vinegar helps the egg white to coagulate.
• Slow heat for scrambled eggs: the key to creamy scrambled eggs is slow and gentle cooking.
• Salt: do not salt the water when cooking whole eggs (risk of cracking).
• Easy to peel: tap and roll gently on a hard surface then peel under a stream of cold water.
• Boiling vs simmering: simmering is often preferable to prevent the eggs from bumping against each other and cracking.

Useful links

To delve deeper into nutrition, techniques and recipes:

• Egg Nutrition Guide — Health Magazine
• Eggs and their benefits — EatMove
• Techniques and recipes — Marmiton
• Egg recipe ideas — 750g

FAQ — 20 frequently asked questions (short answers)

1. How long should you cook a soft-boiled egg?

3 to 4 minutes in simmering water.

2. What is the difference between a soft-boiled egg and a medium-boiled egg?

A soft-boiled egg is runnier (usually 3–4 min), a medium-boiled egg has a set white and a runny yolk but is creamier (6 min).

3. How long does it take to make a perfect hard-boiled egg?

9 to 10 minutes in boiling water, then an ice bath.

4. Can you poach an egg without vinegar?

Yes, but vinegar helps the egg white to stay compact; in its absence, use very fresh eggs and a swirl of water.

5. How can I prevent the egg from exploding in the microwave?

Do not cook a whole egg in its shell in the microwave; pierce the yolk if necessary and use a suitable container.

6. Why does yellow turn greenish?

Overcooking: a chemical reaction between sulfur and iron. Stop cooking at the right time to avoid this.

7. Should salt be added to the cooking water?

Not for whole eggs (can crack the shell). For egg whites or poached eggs, salt can be added after cooking.

8. How to peel a hard-boiled egg easily?

Plunge into cold water after cooking, tap and roll to crack the entire shell, then peel under running water.

9. Can eggs be frozen?

Yes, outside the shell: beat with a pinch of salt or sugar as needed, then freeze in portions.

10. What is the best pan for eggs?

A good quality non-stick pan ensures even cooking and prevents eggs from sticking.

11. Why is my fried egg sticking?

Pan too cold or insufficiently greased; heat the pan then add fat before the egg.

12. How to get very creamy scrambled eggs?

Cook over low heat, stir gently and remove before they are completely set; add a touch of butter or cream.

13. Can you bake eggs in the oven?

Yes: baked eggs or fried eggs in the oven. Use ramekins and cook at 180°C according to the recipe.

14. How to test the freshness of an egg?

Submerge the egg in water: if it floats, it is too old; if it remains lying down at the bottom, it is fresh.

15. At what temperature should eggs be stored?

Refrigerate for optimal preservation (especially after store purchase). Remove from refrigerator 10–15 minutes before cooking if possible.

16. Can you salt the egg before cooking to improve the taste?

For scrambled eggs, yes; for boiling, it's best to add salt afterwards.

17. How to make a perfect poached egg every time?

Very fresh egg, simmering water, a small splash of vinegar and a short cooking time (3 min), then carefully drained.

18. Are eggs good for your health?

Yes: complete proteins, vitamins and minerals. To be consumed as part of a balanced diet.

19. Can a wooden spatula be used for all types of cooking?

Yes, the wooden spatula is versatile and does not damage non-stick coatings.

20. What are the best accessories for mastering egg cooking?

A quality saucepan, a good non-stick frying pan, a precise timer, a whisk for preparation, and a wooden spatula for handling. You can find these essentials in the shop.