9 Ways To Cook Eggs

Note that you can use 2 tsp (10 ml) of butter or margarine instead of the cooking spray, if desired, but the cooking spray affects the flavor less and makes the dish somewhat healthier.

The eggs are the only essential ingredient, so you can choose to opt out of the milk, salt, and pepper if desired. Milk creates a richer taste, however. {“smallUrl”:“https://www. wikihow. com/images/thumb/6/69/Cook-Eggs-Step-2Bullet1. jpg/v4-460px-Cook-Eggs-Step-2Bullet1. jpg”,“bigUrl”:"/images/thumb/6/69/Cook-Eggs-Step-2Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-2Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} If you beat the eggs lightly, the final result will be fairly dense. If you beat the eggs significantly, though, you will beat more air into the mixture and your scrambled eggs will have a lighter texture as a result. [1] X Research source {“smallUrl”:“https://www. wikihow. com/images/thumb/6/6f/Cook-Eggs-Step-2Bullet2. jpg/v4-460px-Cook-Eggs-Step-2Bullet2. jpg”,“bigUrl”:"/images/thumb/6/6f/Cook-Eggs-Step-2Bullet2. jpg/aid2959041-v4-728px-Cook-Eggs-Step-2Bullet2. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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Cook the eggs on medium heat to avoid overcooking or burning them. {“smallUrl”:“https://www. wikihow. com/images/thumb/c/c4/Cook-Eggs-Step-3Bullet1. jpg/v4-460px-Cook-Eggs-Step-3Bullet1. jpg”,“bigUrl”:"/images/thumb/c/c4/Cook-Eggs-Step-3Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-3Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} Note that the eggs should still look liquidy along the top surface when you prepare to turn them for the first time. {“smallUrl”:“https://www. wikihow. com/images/thumb/0/07/Cook-Eggs-Step-3Bullet2. jpg/v4-460px-Cook-Eggs-Step-3Bullet2. jpg”,“bigUrl”:"/images/thumb/0/07/Cook-Eggs-Step-3Bullet2. jpg/aid2959041-v4-728px-Cook-Eggs-Step-3Bullet2. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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Pull the eggs toward you by scraping the spatula beneath them from the side opposite you and dragging the spatula toward you so that the eggs are flipped over. {“smallUrl”:“https://www. wikihow. com/images/thumb/a/a0/Cook-Eggs-Step-4Bullet1. jpg/v4-460px-Cook-Eggs-Step-4Bullet1. jpg”,“bigUrl”:"/images/thumb/a/a0/Cook-Eggs-Step-4Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-4Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} Periodically flip the eggs as they cook, resting 20 seconds or so in between each flip. Do not move the eggs around too frequently. Otherwise, they may end up breaking into pieces that are too small and difficult to eat. {“smallUrl”:“https://www. wikihow. com/images/thumb/d/d4/Cook-Eggs-Step-4Bullet2. jpg/v4-460px-Cook-Eggs-Step-4Bullet2. jpg”,“bigUrl”:"/images/thumb/d/d4/Cook-Eggs-Step-4Bullet2. jpg/aid2959041-v4-728px-Cook-Eggs-Step-4Bullet2. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} Keep turning the eggs in the pan until all traces of liquid have been removed. {“smallUrl”:“https://www. wikihow. com/images/thumb/0/09/Cook-Eggs-Step-4Bullet3. jpg/v4-460px-Cook-Eggs-Step-4Bullet3. jpg”,“bigUrl”:"/images/thumb/0/09/Cook-Eggs-Step-4Bullet3. jpg/aid2959041-v4-728px-Cook-Eggs-Step-4Bullet3. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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Note that the eggs should be at room temperature before you begin to boil them for best results, as this generally prevents eggs from cracking as they boil. You can use cold eggs, but cold eggs are more likely to crack. Also note that older eggs are better to boil than fresh eggs. The shell will be easier to remove from the fully cooked egg if you start with an egg that is at least a few days old. The closer the eggs are to their expiration date, the easier it will be to peel them once done.

Salt the water, since doing so will decrease the length of time needed to boil the water.

Soft-boiled eggs have a firm white but a runny yolk. Achieve this by cooking medium eggs 4 minutes, large eggs 4 to 5 minutes, and extra large eggs 5 minutes. Medium-boiled eggs have a firm white and a semi-firm yolk with some hint of liquid running throughout. Achieve this by cooking medium eggs 5 minutes, large eggs 6 minutes, and extra large eggs 7 to 8 minutes. Hard-boiled eggs have a firm white and firm yolk. Achieve this by cooking medium eggs 12 minutes, large eggs 17 minutes, and extra large eggs 19 minutes.

Let the eggs sit for at least 10 minutes in the ice water. {“smallUrl”:“https://www. wikihow. com/images/thumb/5/5a/Cook-Eggs-Step-9Bullet1. jpg/v4-460px-Cook-Eggs-Step-9Bullet1. jpg”,“bigUrl”:"/images/thumb/5/5a/Cook-Eggs-Step-9Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-9Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} This is not a crucial step, but dunking the eggs in cold water will stop the cooking process and ultimately make it easier for you to peel the eggs. {“smallUrl”:“https://www. wikihow. com/images/thumb/c/cd/Cook-Eggs-Step-9Bullet2. jpg/v4-460px-Cook-Eggs-Step-9Bullet2. jpg”,“bigUrl”:"/images/thumb/c/cd/Cook-Eggs-Step-9Bullet2. jpg/aid2959041-v4-728px-Cook-Eggs-Step-9Bullet2. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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Do not allow the water to reach a full boil.

Add the eggs to the simmering water one at a time. {“smallUrl”:“https://www. wikihow. com/images/thumb/5/56/Cook-Eggs-Step-12Bullet1. jpg/v4-460px-Cook-Eggs-Step-12Bullet1. jpg”,“bigUrl”:"/images/thumb/5/56/Cook-Eggs-Step-12Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-12Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} You can technically break the eggs directly into the water instead of lowering them in with a spoon or ladle, but breaking the eggs into the water may make it more difficult to control how the eggs turn out. {“smallUrl”:“https://www. wikihow. com/images/thumb/0/02/Cook-Eggs-Step-12Bullet2. jpg/v4-460px-Cook-Eggs-Step-12Bullet2. jpg”,“bigUrl”:"/images/thumb/0/02/Cook-Eggs-Step-12Bullet2. jpg/aid2959041-v4-728px-Cook-Eggs-Step-12Bullet2. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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The yolk will still be fairly runny once done.

You could spray the ramekins with cooking spray for a lighter alternative, if desired. {“smallUrl”:“https://www. wikihow. com/images/thumb/b/b7/Cook-Eggs-Step-15Bullet1. jpg/v4-460px-Cook-Eggs-Step-15Bullet1. jpg”,“bigUrl”:"/images/thumb/b/b7/Cook-Eggs-Step-15Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-15Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} If you do not have ramekins, you can use any small oven-safe cooking dish of similar size. A jumbo muffin pan should work, for instance.

Do not break the yolk and do not stir the egg and cream together. Note that each ramekin should contain half the cream and two of the four eggs. For presentation purposes, use a dinner spoon to carefully shift the yolks to the center of the dish.

Ideally, the pan should be hot enough so that a drop of water immediately sizzles away into steam if dropped inside.

Cook one egg at a time to prevent the whites from running together. {“smallUrl”:“https://www. wikihow. com/images/thumb/8/81/Cook-Eggs-Step-21Bullet1. jpg/v4-460px-Cook-Eggs-Step-21Bullet1. jpg”,“bigUrl”:"/images/thumb/8/81/Cook-Eggs-Step-21Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-21Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} Drop the eggs carefully so that the yolks do not break. {“smallUrl”:“https://www. wikihow. com/images/thumb/5/57/Cook-Eggs-Step-21Bullet2. jpg/v4-460px-Cook-Eggs-Step-21Bullet2. jpg”,“bigUrl”:"/images/thumb/5/57/Cook-Eggs-Step-21Bullet2. jpg/aid2959041-v4-728px-Cook-Eggs-Step-21Bullet2. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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You should not flip, turn, or otherwise move the egg during the cooking process. {“smallUrl”:“https://www. wikihow. com/images/thumb/1/1c/Cook-Eggs-Step-22Bullet1. jpg/v4-460px-Cook-Eggs-Step-22Bullet1. jpg”,“bigUrl”:"/images/thumb/1/1c/Cook-Eggs-Step-22Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-22Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} The yolks should be left in liquid form. {“smallUrl”:“https://www. wikihow. com/images/thumb/2/27/Cook-Eggs-Step-22Bullet2. jpg/v4-460px-Cook-Eggs-Step-22Bullet2. jpg”,“bigUrl”:"/images/thumb/2/27/Cook-Eggs-Step-22Bullet2. jpg/aid2959041-v4-728px-Cook-Eggs-Step-22Bullet2. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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Give the pan several minutes to become sufficiently hot. To check the temperature, sprinkle a small amount of water into the pan. If the water immediately sizzles once it comes into contact with the pan, your pan is hot enough.

Cook one egg at a time to prevent the whites from running together. {“smallUrl”:“https://www. wikihow. com/images/thumb/0/05/Cook-Eggs-Step-25Bullet1. jpg/v4-460px-Cook-Eggs-Step-25Bullet1. jpg”,“bigUrl”:"/images/thumb/0/05/Cook-Eggs-Step-25Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-25Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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<br />\n</p></div>"} Drop the eggs carefully so that the yolks do not break. {“smallUrl”:“https://www. wikihow. com/images/thumb/3/3b/Cook-Eggs-Step-25Bullet2. jpg/v4-460px-Cook-Eggs-Step-25Bullet2. jpg”,“bigUrl”:"/images/thumb/3/3b/Cook-Eggs-Step-25Bullet2. jpg/aid2959041-v4-728px-Cook-Eggs-Step-25Bullet2. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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Note that the yolk will still be runny.

This must be done very carefully so that the yolk does not break as you flip it. Even if the yolk does break, however, the egg will still be edible, even though it may not look visually impressive.

The butter should be completely melted. If using cooking oil instead of butter, wait until the oil becomes glossier and easier to maneuver around the pan. Note that nonstick cooking spray will not work with this method.

Cook one egg at a time to prevent the whites from running together. Drop the eggs carefully so that the yolks do not break.

The egg yolk will still be liquidy.

The egg yolk of each egg will be partially set, but not completely solid. {“smallUrl”:“https://www. wikihow. com/images/thumb/9/96/Cook-Eggs-Step-32Bullet1. jpg/v4-460px-Cook-Eggs-Step-32Bullet1. jpg”,“bigUrl”:"/images/thumb/9/96/Cook-Eggs-Step-32Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-32Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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Shiitake mushrooms are the most traditional, but you can substitute them for your favorite mushroom or a more accessible one if desired. You can also add up to 1 cup (250 ml) chopped cooked chicken broth or seafood, if desired.

The ramekins should be filled anywhere between 1/2 to 3/4 high.

Note that a heavy saucepan with deep sides will work in the absence of a steamer.

If you have a steamer tray, place the ramekins on the tray to keep them out of the water. If not, they may be placed in the water as long as the water does not threaten to overflow into the dish. When done, the eggs should have a firm but silky texture slightly reminiscent of tofu.

Note that you could use a 12-oz (375-ml) coffee mug or two 6-oz (180-ml) ramekins instead of the larger dish. {“smallUrl”:“https://www. wikihow. com/images/thumb/a/a3/Cook-Eggs-Step-40Bullet1. jpg/v4-460px-Cook-Eggs-Step-40Bullet1. jpg”,“bigUrl”:"/images/thumb/a/a3/Cook-Eggs-Step-40Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-40Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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Stir the eggs so that the solid portions and liquid portions swap places. {“smallUrl”:“https://www. wikihow. com/images/thumb/f/f3/Cook-Eggs-Step-42Bullet1. jpg/v4-460px-Cook-Eggs-Step-42Bullet1. jpg”,“bigUrl”:"/images/thumb/f/f3/Cook-Eggs-Step-42Bullet1. jpg/aid2959041-v4-728px-Cook-Eggs-Step-42Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">

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Cook for 30 seconds first. If the eggs do not seem solid enough, cook for the additional 15 seconds.