How to Make Perfect Eggs: Every Style Explained

Some of the most famous chefs in the world say that how someone cooks an egg tells you everything you need to know about their cooking ability. Eggs demand precision, attention, and sensitivity. Master them and you have a foundational skill that applies to hundreds of dishes.

Scrambled Eggs (Soft Style)

The French method produces the creamiest, silkiest scrambled eggs imaginable — nothing like the dry, rubbery eggs at diners.

1. Crack 3 eggs into a cold pan (no preheat). Add a tablespoon of butter.
2. Set heat to medium-low. Stir constantly with a rubber spatula.
3. The eggs will begin to set slowly. Keep stirring and folding — never let them sit still.
4. When they look barely set — still slightly wet and custard-like — remove from heat. Residual heat will finish them.
5. Season with salt and pepper now (not before — salt draws out water and makes them watery if you wait).
6. Optional: stir in a teaspoon of crème fraîche or sour cream for extra richness.

Key: Low heat and constant motion. Never stop stirring.

Fried Eggs

Three styles:

• Sunny-side up: Cook over medium heat in butter or oil without flipping. The yolk stays completely runny. Cover with a lid for 30 seconds to steam the top if desired.
• Over easy: Flip gently, cook 15-20 seconds. Runny yolk, set white.
• Over hard: Flip and cook until yolk is fully set. Break the yolk before flipping if it matters for uniformity.

Crispy fried egg: Use more oil (or butter) in a very hot pan. The edges get lacy and crisp while the yolk stays runny. Baste the top with spooned hot oil.

Poached Eggs

The most intimidating egg method — but manageable with technique:

1. Use the freshest eggs you can find (fresher eggs hold together better).
2. Bring 3 inches of water to a gentle simmer (barely bubbling — never boiling).
3. Add a splash of white vinegar — it helps the white coagulate faster.
4. Crack egg into a small cup or ramekin first.
5. Create a gentle whirlpool in the water with a spoon. Slide the egg into the center.
6. Cook 3 minutes for a runny yolk, 4 for semi-set. Remove with a slotted spoon.
7. Drain on a paper towel. Trim any ragged edges for elegance.

Hard-Boiled and Soft-Boiled

The ice bath is non-negotiable for perfectly peelable eggs and non-gray yolks:

• Soft-boiled (jammy yolk): Boil for 6-7 minutes, then ice bath for 5 minutes. Peel and use on ramen, salads, toast.
• Hard-boiled: Boil for 10-12 minutes, ice bath for 10 minutes. The cold water stops cooking and creates a steam gap that makes peeling easier.

Start eggs in boiling water (not cold) for more consistent results and easier peeling.

The Perfect Omelette (French Style)

1. Beat 3 eggs with salt and a teaspoon of water.
2. Heat butter in a non-stick pan over medium-high until foaming.
3. Pour in eggs, then immediately start stirring rapidly with a rubber spatula in small circles.
4. As the egg sets, shake the pan to keep it moving.
5. When almost set but still slightly wet on top, add filling to one side.
6. Tilt the pan and roll the omelette onto the plate. It should be pale golden, no browning.