Egg Cooking Guide

For simple and quick meals, eggs are always a winner. This economical protein is so versatile, everyone has their own cooking preferences. From hard-boiled to poached, here are some steps to follow for how to successfully cook your eggs.

The hard-boiled egg

This egg cooked in its shell is used for egg sandwiches and salade niçoise. By cooking it for a shorter time, you can also keep its yolk runny or creamy for a completely different texture that will harmonize perfectly with a ramen dish, for example.

The technique: Place the eggs in a saucepan and cover them with warm water. Bring to a boil, cover and remove from heat. Let stand for 10 minutes. Drain the eggs and fill the pan with cold water. Return the eggs to the saucepan and let cool for 15 minutes. Peel the eggs under cold running water and blot them dry.

The trick: By putting the eggs in the water before it boils, we avoid creating a thermal shock while they cook more slowly. The egg will turn out perfectly and will peel easily.

Cooking time:

• Hard-boiled egg: 10 minutes
• Soft egg: 8 minutes
• Runny egg: 6 minutes

The fried egg

Also called “sunny side up,” the fried egg is cooked on one side only thanks to the heat of the pan. We want the white cooked, but the yolk still runny.

The technique: In a nonstick skillet over medium-high heat, gently break the eggs and cook them in oil or butter, on one side only, for 2 to 3 minutes or until the white is cooked and the edges lightly browned. Add salt and pepper.

The trick: The temperature of the pan should not be too high for the white to cook evenly. If it is too high, the white will cook underneath, while the top will not get enough time.

Cooking time: 2 to 3 minutes

Scrambled eggs

The omelette’s cousin, scrambled eggs, are made from beaten eggs that are cooked in a pan and broken into pieces. We want them creamy and light. The secret is in letting the eggs set.

The technique: Whisk the eggs in a bowl and season them. In a skillet over medium-low heat, melt a generous amount of butter (2 to 3 tablespoons) and pour in the egg mixture. Let stand until the egg sets slightly and shake with a whisk or spatula. Mix until they are still a little creamy, but not dry.

The trick: No need to add cream to scrambled eggs for them to reach the right texture; it’s letting the eggs set that does it.

Cooking time: 2 to 3 minutes

The omelette

Omelettes can take any kind of shape thanks to the toppings you put on them. We like them to be foamy and airy. However, they require minimal technique to succeed.

The technique: For a classic omelette, mix the eggs with a fork without leaving a trace of white. Melt plenty of butter (2 to 3 tablespoons per serving) in a nonstick pan over medium-low heat and pour in the eggs. Mix with a spatula until they start to set, about 1 minute. When the mixture is creamy and there is almost no liquid, peel off the edges and fold the omelette on itself. The inside of the omelette should remain slightly runny.

The trick: Be sure to whisk the eggs until it’s time to pour them into the pan. This will allow the introduction of air, which brings lightness to the omelette. If you want to incorporate toppings, such as vegetables, you have to precook them, because the eggs will cook faster. Cheese can be mixed with eggs, but it must be grated.

Cooking time: 3 minutes

Poached eggs

Stars of eggs benedict and brunch, poached eggs contain a runny yolk that is surrounded by a firmer egg white.

The technique: In a pot of salted simmering water, add vinegar. Break the eggs, one at a time, into a saucer and slide them gradually into the water. Poach for about 3 minutes or until desired doneness. Normally, the yolks should be runny. Drain the poached eggs on a paper-towel-lined plate.

The trick: The water should remain simmering and not boil so that the egg doesn’t coagulate before being cooked. Pouring vinegar into the water beforehand creates a vortex—the acidity allows the white to coagulate more easily. A good volume of water in the pan allows the eggs to float without touching the bottom.

Cooking time: About 3 minutes

For even more tips and tricks for preserving and cooking eggs, read the article Eggs: surprising and versatile!