Eggs don’t have to be plain!
They are the perfect ingredient, and not just as a humble component among many others to make batters, sauces, breading, and more.
In fact, they are so versatile, and can be used for any meal of the day. No matter your taste, they can be prepared in creative ways as part of the main dish.
The following methods feature some of the most popular ways to cook this simple ingredient – you’ll be very familiar with all the basics, like fried, deviled, and scrambled preparations.
But we’ll also include more unique options to consider when you’re ready for a creative and invigorating challenge in the kitchen to develop new culinary skills.
You can continue perfecting the fundamentals, or you can have some fun and confidently approach an unfamiliar recipe.
With the next dozen you purchase, you will have many opportunities to fry, boil, poach, scramble, or bake something tasty!
Mix Up Your Eggs with These 9 Easy Cooking Methods
1. Boiled
With beautifully boiled eggs, you can make devilishly delicious dishes!
A boiled preparation will offer you the power of meal prepping multiple eggs at one time, for you to use in your individual healthy meal plan throughout the week on salads, over grains and roasted veggies, or just on their own with a little sprinkle of cracked salt and pepper.
Classic Nicoise Salad – Get the Recipe Now
For fresh French flair at home, assemble our classic Nicoise salad, featuring hard-boiled eggs, beans, olives, tomatoes, potatoes, anchovies, and tuna served over a bed of lettuce with a mustardy vinaigrette.
Hard-boiled eggs make a great addition to a weeknight pasta salad, but they can also be featured front and center in a mayo-based chilled salad.
You’ll savor the comforting warmth of a runny soft-boiled yolk in a thick and rich congee bowl on a chilly night at home.
While amazing for meal prepping for just the family to enjoy, boiling also provides the essential base for deviled eggs, a favorite finger food appetizer for parties!
Study our entire roundup of devilish recipes when you’re in the process of menu planning your next fun shindig.
You’ll receive rave reviews with any of our selections – whether you decide to serve your guests a crowd-pleasing classic recipe, or surprise them with a smoky and spicy chipotle version!
2. Casserole
Nothing says “crowd-pleaser” quite like a hearty casserole!
There are many advantages when you cook in bulk: you can certainly feed many hungry mouths at the same time, and the amount of prep, cooking, and cleanup on your part is also significantly reduced.
The end result?
Bacon, Tomato, and Cheddar Breakfast Bake – Get the Recipe Now
Other than making something easy, comforting, and delicious, you now have more precious time to be with your present company!
And when you make a casserole that features eggs, you know you’ll be serving a real winner when the sun is rising and everyone is waking up, ready to eat.
Try our breakfast bake first! It has everything you could ask for to start your day in a savory way, with toasted cubes of sourdough bread, crispy bacon, onions, tomatoes, cheese, and whole eggs nestled on top.
For another flavor-packed option, make this smoky chile relleno casserole with roasted, blistered poblanos and cheese, served with a homemade spicy tomato sauce.
3. Fried
We all have a preference when it comes to making and enjoying a fried egg – between sunny side up, over-easy, over-medium, or over-hard, there’s no wrong option!
In our step-by-step tutorial to make the perfect fried egg, we will guide you towards mastery of all of the different styles so you can gracefully make your favorite version.
Personally, I’m in love with the indulgent experience of dipping pieces of toast in a sunny-side-up preparation to savor all the silky goodness of a runny yolk.
But if you’re understandably trying to reduce carbs in your diet, skip the bread and opt for greens instead! In our recipe for kale and eggs, we gently cook eggs in a bed of wilted kale and leeks.
Okay, back to the carbs:
You can also make fantastic sandwiches – on slices of sourdough bread, English muffins, croissants, or biscuits – and add an egg along with the other layers of goodies.
Can we also stop for a moment to think about how good our sprouts, avocado, and cheddar sandwiches would be, or how over-the-top delicious our juicy bacon cheddar burgers could become, with the addition of an over-easy companion?
Take as much time as you need to daydream…
4. Frittata
Don’t want a fussy meal, with complicated preparation requirements?
Make a frittata!
Spanish Chorizo and Potato Frittata – Get the Recipe Now
This easy style of preparation has all of the fillings combined right into the mix before baking in a pan in the oven.
That’s it – no further steps required, other than cutting it in wedges once it’s baked and ready to serve.
Frittatas make excellent brunch items, as they can be served warm or at room temperature.
And they actually are a smart make-ahead dish for home meal prep – I like to cut mine in slices and place them in containers with a side salad to eat cold for a quick lunch. But you might consider using leftover frittata on a toasted sandwich or as a filling in a wrap.
The different varieties of frittatas are as endless as the limits of one’s imagination:
Experiment with all kinds of filling combinations such as bacon, sausage, onions, mushrooms, bell peppers, tomato, potatoes, asparagus, spinach, ham… there are so many possible combinations!
For a few ideas, make our chorizo and potato frittata with cheddar cheese, or have some fun with our mini green onion frittatas with peas and feta, baked in a muffin pan for individual servings.
5. Khachapuri
If you want to impress your guests with a unique presentation around a communal dinner table, showcase a homemade khachapuri!
Homemade Georgian Khachapuri – Get the Recipe Now
This pizza-like cheesy bread from the country of Georgia is shared amongst company and eaten with your hands.
While many different variations exist, the basic concept involves a fluffy bread encasing an exposed center of hot, bubbly, melted cheese. Towards the end of the baking process, you crack a whole egg in the middle of each khachapuri, and return it to the oven to cook it until it is just barely set.
Immediately before serving, you mix the filling together. Dig in by ripping off chunks of the crust and dipping it into the cheese mixture.
It’s an interactive dish everyone will love to dive right into, with an egg at the very center of the fun!
6. Omelet
A blank slate, the omelet is your colorful playground where you can have fun with assorted ingredients!
Asparagus and Mozzarella Omelet – Get the Recipe Now
When made a la minute for your guests for an easygoing weekend brunch idea, you can easily customize the filling for each order.
Fill your omelet with a delightful combination of vegetables, cheeses, meats, and simple seasonings like fresh herbs.
This is also an ideal opportunity to clean out your fridge after a long week – use leftover roasted chicken, pot roast, roasted veggies, or bits of cheese to make a new and unique creation.
The ooier and gooier the cheese, the better! There’s nothing more delightful than cutting into a warm omelet fresh from the frying pan and seeing a melty, elongated cheese pull!
Here’s a suggestion: try our asparagus and mozzarella omelet for an easy and elegant breakfast or light lunch served with a side salad.
7. Poached
A poached egg utilizes an elegant cooking method and a simple ingredient, and it’s prepared by gently cooking freely floating cracked eggs in hot water for just a few minutes.
The Perfect Eggs Benedict – Get the Recipe Now
The result yields an incredibly tender and delicate texture, with angelic whites and yolks that are cooked to your liking depending on how long you leave them in the hot water.
With a properly poached preparation, you can serve a classic brunch dish such as eggs Benedict on an English muffin with Canadian bacon. Our recipe also includes a smooth and silky blender hollandaise, made from scratch with yolks, butter, lemon juice, cayenne pepper, and fresh parsley.
For more details on this specific method, read our full guide to poaching perfect eggs.
It may initially seem like an intimidating culinary task, but our tips and step-by-step instructions will guide you to poached success.
8. Scrambled
Light and fluffy, a scrambled dish is a dreamy preparation with a casual approach – you don’t need as delicate of a touch with scrambled as you do with poaching or frying one over-easy.
Simple Skillet Breakfast Heap – Get the Recipe Now
Because everything is whisked together, breaking the yolk is 100% acceptable in this case!
A simple secret to making a fluffy scramble is to use a whisk and beat briskly until the yolks and whites are well mixed. This process adds a bit of air to the liquid.
You can serve them with oven-cooked bacon and toast with butter for a classic American breakfast, or mix them together with potatoes, onions, bell peppers and sausage links to make a hearty breakfast heap.
For something lighter that’s vegetarian, keto friendly, and gluten free, you’ll love munching on our super veggie breakfast scramble.
And if you’re on the go, you can meal prep with our make-ahead breakfast burritos.
9. Quiche
Do you love making dessert pastries and pies, and you want to transition from sweet to savory?
Challenge your pastry skills by crafting a homemade quiche from scratch!
Crustless Mushroom and Gruyere Quiche – Get the Recipe Now
While none of us would ever turn down the convenient option to make an easy crustless quiche, a buttery and flaky homemade crust is an impressive base for a fluffy filling mixed with a colorful combo of other ingredients and aromatics.
Take one quick glance at this recipe for gruyere quiche with caramelized onions and red peppers, and you’ll see how beautiful a quiche can be with the right mix of ingredients and pastry-making skills.
An Incredible Ingredient!
With these nine methods of preparation and the many combinations available for each, you should be able to mix up your menu in a seemingly endless number of ways.
And, no, we aren’t joking!
The unassuming egg provides a creative, limitless versatility unlike so many other ingredients. So consider our nine favorite ways of cooking it to be just a starting inspiration for your own personal ideas.
Which makes us wonder: what are your favorite ways to prepare this staple ingredient? Let us know in the comments!
Let’s keep this egg a-rollin’! With a seemingly endless array of egg-based recipes, it wasn’t difficult for us to choose just a few more options for you to try next. With all of the savory recipes featured in this article, let’s eat something sweet next:
Photos by Fanny Slater, Nikki Cervone, Meghan Yager, and Eddie & Katherine D’Costa, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 28, 2014. Last updated on June 13, 2023. Uncredited photos via Shutterstock.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.
Cooking with eggs is my favorite thing and often I have to choose what I feel like. I like the tips for poaching which is the one i struggle with as I am a little impatient, but I hadn’t thought about reheating them either which is worth trying so I don’t make them in a hurry when I’m hungry.
I’m not big on eggs to begin with, but these sound pretty tasty! I’ll have to experiment 🙂
I love eggs. I eat them almost every morning so I switch up my cooking methods regularly. One technique I haven’t mastered is poached. I’ll have to try the vinegar tip. My favorite is over easy…it’s quick and I like eating runny eggs with a slice of toast.
Boy, am already hungry and i just had a late lunch just awhile ago, to other matters-egg-concerned, i always try and i mean try to cook/fry that egg sunny side up and it never comes out as i want it or perfectly as i want it, any ideas anyone ? will appreciate the input :).
I always heat up the pan until it’s hot and I crack the egg into a cup or bowl and then pour it in. I then move the pan around so the whites cook and then cover with a pan lid so it cooks itself for a couple of minutes. This prevents the oil from spitting out. That’s the best way to fry eggs which works for me, which my parents taught me and Dad always makes the perfect fried egg.
As bella said, wait until your pan is hot before adding your eggs. Also cover it with a lid so the heat stays inside. Another trick is that once the egg has cooked for a bit and the whites set and start to become translucent, add a tablespoon of water to the pan and cover it again. The steam from the water will cook your sunny side up egg and it will look like it came right out of a cookbook!
@meteredlines and bella, thanks for your wonderful advices in that regard, my grandma used to ask me; “if you are clueless in the kitchen, how do expect to keep a husband?”…{pursed lips…’ol people..hmmph!} 😀
I’ll definitely try it out and report back right here at how it goes 😉
My favorite way to prepare eggs is scrambled. Sometimes, I use cottage cheese to my scrambled eggs and they come out really good. The only way I eat hard boiled eggs is by adding them to a salad or using them to make egg salad sandwiches. Those frittatas look amazing, especially the one in the first picture. The tomato looks fabulous.
I have never tried the cottage cheese trick. I will have to give it a go tomorrow! I also only eat hard boiled eggs in egg salad…or the occasional deviled egg a few time a year. They are too plain otherwise.
I’m not a huge fan of egg yolks but these egg recipes, I have to say, look absolutely delish. I feel like I may overcome my aversion to egg yolks by using these recipes.
Same here! I don’t really like egg yolks very much, and I try to avoid them as much as possible. I’m looking forward to trying some of these recipes and see if they can make me like yolks.
I had never heard of the vinegar trick until now, and so I thought I had struck gold in my endeavor to properly prepare poached eggs. I immediately rushed to the kitchen and tried again, but it turns out, my theory work is great, but my practical work needs more attention. Six eggs later, my kitchen floor is a gooey, sloppy mess, and I have given up all hope!
Properly scrambled eggs – or a runny boiled egg with toast soldiers – are just about the ultimate comfort food. They conjure up memories of childhood and being looked after by Mum when I was poorly, and now I do the same to my kids – I can always persuade them to eat an egg or two no matter how under the weather they are.
My favorite addition to scrambled eggs is mustard. Just a dollop per egg would do. It really elevates the egg flavor nicely.
I usually put a dash of rosemary and thyme as well. Yum!
The eggs in the pictures look absolutely scrumptious. I never knew there were so many ways to prepare a simple ingredient, I will make sure to try out some of these methods in the future. I’m sure my family would love their eggs as Frittatas and perhaps scrambled. Thanks for the advice and recipes!
This makes me wish it was morning already! Lately I have been getting bored with making just my usual scrambled eggs. I am definitely going to try the frittata recipes on this blog. It really made my mouth water. I might not even wait for breakfast, I might go whip myself one up right now!
I’m so glad you have an article on different ways to cook and serve eggs. They work with so many different thing and they make breakfasts in my home much easier.
I’ve never made a frittata before so I’ll have to try it out. I’ve seen them done before but was never sure what to put in them. Your picture of it looks yummy, I’m going to try and recreate one of them sometime this week.
I am so glad I found this article. I swear we have eggs four times a week for breakfast and they are always scrambled. We need to change it up! Thanks for the tips.
Yes, same here! I always eat scrambled eggs, almost everyday. I guess it’s because it is so easy to do and I never really thought of trying something else. I guess it’s time for a change!
Eggs are regular items in my household and the go-to food for protein when nobody feels like cooking something heavier. I’ve tried all the ways of cooking eggs mentioned in your post except for poaching. So far, that is one egg-cooking style I have not experimented on. However, after reading your instructions, I might just brave it and serve poached eggs one of these days to my family.
We usually eat fried eggs at home, but this article reminds me that there are other ways to prepare eggs. Definitely cannot allow ourselves to fall in an egg-cooking rut. : )
wow!
You’re creation are so colorful. And it looks very delicious. I love eggs. I like mine fried, omelet with tuna and boiled. Just looking at those pictures make me feel hungry. Unfortunately, It’s 4 in the afternoon. I want to eat it during breakfast. It makes me feel energized and I don’t get hungry easily.
Thanks for all these cool recipes for cooking something as simple as an egg! Who knew that there were so many possibilities!
Another recipe not mentioned is steamed egg, known as chawanmushi in Japan. It’s really easy to make, and can be a savory or dessert dish depending on how you cook and season it. Perhaps you could include it as well!
As much as I eat eggs everyday because they are loaded with protein, easy to put down and low in carbs since I’m a diabetic, I’m seriously so hungry for eggs now. This article completely accomplished that. But yeah I do all those cooking methods that you explain here except for the poaching and the Frittata. Those are new to me to be honest. I’m going to have to borrow these instructions and try doing those two.
Eggs are one of my favorite breakfast foods! For a quick breakfast, I’ll make just plain scrambled eggs but top them off with some salsa and some fresh avocado on the side. On the weekends when I have more time and like to treat myself, I’ll make over easy eggs which, despite being my favorite way to eat eggs, I have only recently mastered (more or less).
One way that I came across at a little French bistro in my area to do eggs is baked eggs. If you get a ramekin and put cream and butter in the bottom then crack one or two eggs and finish it off with cheese (Gruyere or Swiss is best, I think) and you can even throw some ham or spinach in there too. Bake it in the oven just until the whites are set and the yolk is still a bit runny and serve with a toasted baguette to be tre frances et voila! Delicious and easy but looks oh so refined!
Man, this article and all the comments are making my mouth water. I love eggs and all the different ways you can eat them, but I’ve never been good at cooking them myself. I can really only do scrambled and eggs over easy (if I don’t manage to break the yolk by accident). I’ve always wanted to make an omelette, but I never bothered to try. And I never even considered some of the other variations mentioned here.
The funny thing is that as a child, I never liked the yolk being even a little bit runny. Then one day, I tried eggs over easy at a restaurant, and I haven’t looked back.
I’ll definitely remember the tip for scrambled eggs. I didn’t realize whisking it in a bowl would make such a difference; in my laziness, I just break the eggs directly into the pan and stir it all up with a spatula. I also appreciate the tips in the comments for preparing eggs sunny side up. I never would’ve thought to just place a lid over the pan to let the yolk cook just a little.
It’s easy to get stuck in a rut with the way you prepare eggs. This article reminds me of the movie “Runaway Bride” with Julia Roberts. The movie is about her really getting to know herself before she can be in a functional relationship, but they make a really good point of it with eggs. She didn’t even know what kind of eggs she liked. She would always just have her eggs the way her man (at the time) liked them. So she set on a course to decide what kind of eggs she liked. She had them about 100 different ways until she decided that she loved eggs benedict.
There are countless ways that eggs can be made and used in different recipes. They really do deserve more credit as a culinary acrobat.
Eggs are so versatile and pretty cheap as well! In terms of cheap protein sources they are number one. Fried eggs with bacon, scrambled eggs with mixed veges, bacon and egg omelette are my regular meals. Also don’t be afraid to keep them for a month in your pantry. Just fill a bowl with water and see if it floats, if it doesn’t the eggs still sealed so its all good.
Eggs can get very uninspiring so it’s nice to see these suggestions as a reminder of just how versatile eggs actually are. They are also great if you are on a budget, as well as being rich in nutrients.
I am glad I found an article on eggs they are my fav breakfast food. I mostly just fry and scramble them because those methods seem easier of them all. I would like to do more with them but just do whatever is easy I guess. Either way upon reading this I should be able to try these other methods.
About the only way I haven’t had eggs is poached. I enjoy eggs anytime of the day and usually keep dozens in my refrigerator at a time. They never go bad because we can go through 2 dozen in a week. I’m very happy to have found this article. Very!
Indeed. There are so many great tips here for a variety of egg dishes. Eggs are so economical and a good source of nutrition. It’s the one thing that I’ve been able to get my kiddo to eat lately when she doesn’t really want to eat.
The rest of my family likes eggs too, so I make them frequently. We’ve even had bacon and eggs for supper at times. I always have eggs in my fridge too.
I only learned about poached eggs when I tried to eat healthy. A lot say that eating eggs aren’t healthy. But since I’m stubborn, I continued to eat eggs. I don’t like egg whites much, so I always eat scrambled eggs.
Anyway, I don’t know if it’s still called poached eggs, but what I often do is whisk the eggs in a bowl (so I won’t see the whites), and instead of cooking the eggs in oil (as in scrambled eggs), I cooked them in boiling water.
I make it a point to always eat eggs everyday. In fact, I eat four everyday: two in the morning, and two in the afternoon. It’s such a great source of protein that I would feel remiss if I didn’t put it in my daily macros. I always favor scrambled or boiled, but your article has tempted me to try out the other ways of cooking egg. Thanks for the awesome tips!
Eggs are so cheap and versatile and can be such an important food stuff for those on limited budgets. It’s always good to have a reminder of the optimum cooking procedures to follow – information on how to cook eggs can vary wildly between sources.
I. Love. Eggs. If I could only have one thing forever on an island it would be eggs. They’re immensely versatile & delicious. Thanks for providing tips & suggestions insofar as how to spice up ways you’re used to cooking them.
Oh man, I love eggs. Hard boiled, scrambled, fried, baked, etc. Where I live they have a special way of making a fried egg that has a bubbly, crispy egg white and a thick, soupy yolk. Basically, you crack an egg into an inch of hot oil in a wok until the whites are all poofy. It’s certainly not healthy, but it’s so good. Honestly though, one of may favorite ways to eat eggs is hardboiled with salt. Simple but classic. I love how versatile eggs are.
I can’t eat eggs, but I make them for everyone else. My scrambled eggs come out so fluffy and nice that they make me want some, but I’m not great at making many of the other options. I seem to break at least one when I try to fry eggs.
Fritata and quiche are great, and they always look so pretty. I like making mini ones in a mini muffin pan to serve as party food or with a brunch.
Never could stand eggs in general when I was a kid (except in cakes and other sweets, of course!) up to the moment I had one pretty good omelette. It was a game-changer! I love how you can pack them with flavours and ingredients (Mexican and Spanish are my favorites). From omelette, it was easy to like scrambled eggs too, though I’ll have to try it more whisked because mine never looked this fluffy…! I still cannot stand any other kind of eggs, though.
I make poached eggs all the time, and didn’t know about the vinegar! I’ll add that tomorrow, and I’m sure the presentation will be prettier. I have been craving a frittata for a while now, and since yours looks so delicious, I’m penciling that in for the weekend!
I’m not the world’s greatest egg cook, but I love poached eggs – I will definitely try your tip with the vinegar, as mine usually end up looking like they were thrown onto the plate from afar!
I love the look of your scrambled eggs and bacon, that indeed all of the other ways you have cooked your eggs here – I think we’re going to be having more eggs in our household over the next few weeks. I have guests next weekend, time to impress with my egg cookery!
I need more eggs in my diet, so this article is great when I need some inspiration. I’ve never tried poaching eggs, so I’m glad to stumble across the vinegar tip. Would like to make a proper eggs Florentine one of these days, so I’ll definitely have to remember it. I’ve also never tried to make frittatas, which seems fairly easy. Perhaps it’ll be my next breakfast-for-dinner meal.
I love eggs. They are one of the most versatile foods out there. It is so much fun to experiment int the kitchen with them. I can always get my boys to eat breakfast when I include them in the meal. They are picky toddlers so it is nice to know there is something I can always count on them eating. This article has given me some great ideas. Now I’m hungry. Off to the kitchen with me!
I’m back to say that I’m still making my daily poached egg on toast for breakfast, and with the help of your tip about adding vinegar to the pan, the finished product is much more pleasing to the eye. The egg doesn’t break up anymore, the vinegar holds it together, and not only is it better looking, but it stays on my toast, and doesn’t flop all over the place like an octopus.
I am huge fan of sunny side up eggs, so that picture at the top has my mouth watering. I am interested, do you have any tips for perfectly cooking sunny side up eggs? I find there is an extremely fine line between a slimy egg and a hard yolk when cooking sunny side up eggs. I have yet to figure it out.
Thanks for the reminder of the incredible versatility of eggs. I love eggs and I feed them to my family every day. They are so healthy and not to mention, delicious. I especially love Frittata and I put all kinds of mixes in it. We have not had this for some time and I think I will make it today.
I can never go a day without having an egg for breakfast. My absolute favourite ways to cook them are either scrambled, sunny side up or a classic ham and cheese omelette. Sometimes, I like to experiment with my cooking by using bacon oil (I know how unhealthy this might sound but you have to try it!) when I cook my scrambled eggs. It tastes amazing with rice and some ham on the side. I am extremely interested and excited to cook a fritata, as I have never tasted nor tried this dish before. Definitely going to make that tomorrow morning for my breakfast!
I don’t think I have gone a day without eggs. No, I will probably die if I don’t get my daily dose. I’m not that bad, I think the most I had most 1 for each meal, but that was only one time and I got so sick. It was pretty bad and from then on I swear that only one per day! Now, thank to this article I can make my eggs more delicious 6 different way! I especially like the Frittata!
The price for a dozen has really gone up in my area lately, but they are still comparatively affordable. The fact that they are so versatile is an added bonus.
You can basically add an egg to any meal or make it a meal on its own. Breakfast, lunch, dinner, or even a snack, they work great.
I can’t eat the whole thing, but I can have a bit of the whites. Sometimes I make an omelet that way or other dish using whites only, which is also good.
Mmm, these are beautiful! I’ve never made poached eggs at home as it always seemed like an intimidating task, but you make it sound easy, and those photos are to die for. I think I just found my breakfast attempt for tomorrow.
I go through way more eggs than is probably healthy in a week, but they’re just so good and so versatile!
I looove eggs and have recently learned to make poached eggs. I don’t use the vinegar method but would rather stir the water to get a vortex. It has worked perfectly for me so far. Also a note that you should be using fresh eggs when poaching. You’ll know it’s an old egg as soon as you drop your egg into the water and you get fibers/whisps of egg separating.
I wish you added a note how to make deviled eggs though!
I love eggs and I always try to make a different kind when I’m cooking it. I don’t think I have ever tried a frittata though. So I guess that’s a new type I’ll be trying next.
This is helpful for those who usually eat eggs -like me, who eats eggs almost every morning, since it’s the easiest one to cook for breakfast. I’ll try those other techniques (like frittata, which I’ve actually never heard about before) next time.
My favorite way of cooking eggs is scrambled because I usually break the yolk when cracking the egg -I’ve got absolutely no talent in cracking eggs, haha. Any advice regarding cracking eggs? 🙂
Since I stumbled upon this particular article a few months back, I’ve been enjoying frittatas for breakfast or brunch now. As suggested here, the possibilities are endless since you can practically combine anything you want. Also, I just learned of this – a bit similar to what was mentioned here – but you can cook egg too by putting a rounded bread in a muffin pan lining it with bacon, then crack open the egg and placed on top of the bread. Season egg according to taste. Then bake until egg’s cooked.
I cook eggs all the time. In my household, I have some that absolutely love scrambled, omelets and occasionally boiled. My son and I love all of these different styles. There’s nothing like a fried egg sandwich with a little cayenne pepper on top. The one style, I really need to work on is poaching. I also need to learn how to make quiche too, my family loves that too.
Eggs are a family favorite and many times we have breakfast for dinner just to enjoy an over easy egg with some toast and bacon….yum this is making me hungry.
I love the tip on adding vinegar to the water when poaching I must try this. As for frittatas I never seem to execute these very well 🙁 so I have only attempted it twice.
I can’t imagine living in a home where eggs are not an essential part of the menu. They are the easiest things to prepare in all the ways listed, You can’t beat the protein you get from them either. One of my favorite finger foods to prepare and eat is deviled eggs. Every time I make them they disappear in minutes.
This post came just in time, thank you! We eat a lot chicken in my home and I was thinking just the other day that I should try some other protein sources and eggs came to mind. We usually go with the tried and true scrambled eggs but I love the frittata idea. Would you recommend pre-cooking the add-ins, say bacon or tomatoes, before adding in? Also, have you ever tried this on the range instead of the oven, if so, did it turn out okay?
Interesting read. I never knew there were so many ways to actually cook your ordinary eggs. I consider my skill in the kitchen as “basic”, and more or less, I can only cook eggs without messing them up. Hard boiled, sunny side up, and scrambled are the only types that I have ever tried doing when cooking in the morning. But with this list, I may try some new recipes, as these seem simple enough for an average cook to make, yet it also has a certain appeal to those wanting something different. Thank you again for the article, it would help a lot in my future morning cooking sessions.
I absolutely love eggs in every way, shape, or form. I eat them daily! They’re delicious and very good for you in moderation. Omelets are something that I have a problem with, because I find that mine either break apart or have runny white stuff left inside them which is definitely not appetizing, so I usually stick to frittatas. They’re easier and probably even tastier. I’ve never tried a poached egg, but I think it would be perfect for my boyfriend who likes it to be completely cooked on the outside but with the yolk still runny. I may try to do it soon, but we’ll see.
It took me ages to figure out how to get the perfect scrambled egg, but I’ve at last managed to perfect it. Poached still eludes me, unfortunately; each time I try to make them, all that happens is the eggs break up in the pan and no amount of YouTube videos or watching celebrity chefs on the TV has made any difference!
Eggs are some of the cheapest animal protein available and can be used for so many different things. Personally, I am a sucker for Eggs Benedict, mostly because I love them poached and my Hollandaise sauce is to die for. Honestly though, eggs are made for breakfast more than any other meal and I miss breakfast more than any other meal. However, I find myself making breakfast often if we have house guests. Usually when I have to make eggs for a large crowd, I make a frittata because then I can just cut everyone a slice and it’s fairly easy. I have also now started making omelettes by boiling them in plastic bags. There’s tons of YouTube videos that show this method. It is great because you can quickly make custom omelettes for a large number of guests and pretty much have them all ready at the same time.
Well I am still a little bit surprised at myself with the fact that in all my years of eating, and loving breakfast food and particularly eggs, I have yet to try a frittata. They sound delicious, but maybe a little more work than I am used to, so I would have to be ready for the effort, and certainly the chance of failure on my first few attempts. For now I am an omelette man, and all I need is a little basil and some cheese and I am happy. Thanks for sharing.