Eggs are nature’s perfect food. Cooking them perfectly every time is easy. Read below to learn how to make perfect eggs every time. Yes. Every. Single. Time.

Eggs have always been one of my favorite foods. They make me happy. They really are easy to make perfectly if you know a few simple tricks.

Eggs make everything taste better. When in doubt, crack an egg on it. When my kids were young, the way I got them to eat foods they didn’t think they liked, was to put a fried egg on top. We had chicken topped with eggs and salad topped with eggs, and oatmeal topped with eggs. We had savory yogurt bowls with eggs. We had eggs for breakfast, lunch, and dinner.

The first thing we were taught in cooking school was how to make scrambled eggs and omelets. I thought this was a no-brainer, but it’s not. Yes, everyone can cook eggs, but not everyone can cook great eggs.⁠
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So, what’s the trick?⁠ Well, it depends what kind of eggs you are making…

Let’s Learn How To Make Perfect Eggs Every Time

Scrambled Eggs And Omelets

For scrambled eggs and omelets, movement is key. You’ve got to keep those eggs in motion while they are in the pan. And use low heat. Shake the pan. Stir the eggs. Shake more. Stir more. For an omelet, you keep this up until the eggs are beginning to set and only then do you let it be. Once it starts to set, add your fillings, fold and let it rest until fully cooked. For scrambled eggs, you never stop moving.⁠
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Easy peasy. Creamy and delicious. Every time. I used to give cooking lessons and this simple lesson floored everyone because you really can taste the difference. ⁠

Sunny Side Up Eggs

What fat are you cooking your eggs in? This is a big factor in how to make perfect eggs every time. Why? Because, a sunny side up egg needs crispy edges. It’s a must. ⁠I like to cook my eggs in extra-virgin olive oil. This is healthy and it gives the egg those perfectly yummy crispy edges. And, for a buttery taste, I’ll add a little ghee to the oil in the pan. Get that fat hot and then gently crack your eggs into the pan. Don’t touch them. At all. Just let them cook over medium-low heat until the whites are just cooked through and the yolk is still runny. Ah… there’s nothing better.

These are the perfect eggs to slide onto your salad or on top of your chicken cutlets… or anything else. These are the perfectly photogenic Instagram-worthy eggs you see everywhere.

My go-to meal is often pasta topped with eggs, or sautéed veggies topped with eggs. Always awesome.

Over Easy Eggs

Follow the directions for sunny-side up eggs, but gently flip them over half way through. Cook only until the whites are set. Don’t let them go any longer or you’ll have a hard yolk. Been there, done that… so disappointing.

Hard Boiled Eggs (And Softer Boiled Eggs)

I have tried every trick and every cooking method to achieve the perfect hard boiled egg. For me, my perfect hard boiled egg isn’t so hard. I love a 7 minute egg. These come out jammy — you know, like the ones in ramen bowls. But if you like yours to be more traditionally boiled, cook yours for 11 minutes.

Here’s what you do: Place your eggs in a small pot. Cover them by an inch with cold water. I like to put salt in the pot because I read that helps if the eggs crack. Honestly, I have no idea if this works or not, but it makes me feel better to do it. Bring the pot to a boil, then reduce to a very gentle simmer. Set your timer. When that timer goes off, immediately drain the pot and put the eggs in a bowl of cold water with ice in it. This really does make peeling them so much easier.

Did you know the fresher your eggs, the harder they are to peel? This is why sometimes organic eggs or farm fresh eggs can be such a pain in the butt, but put them in ice water, and you’re good to go.

Poached Eggs

Ah… the elusive perfect poached egg. Yes, you can learn how to make perfect eggs every time even when we are talking about poached eggs. One of the beautiful things about poaching eggs is that you can get really creative and poach them in whatever liquid you like. There’s no need to stick to plain water if you are feeling creative. Broth, wine, tomato sauce… they are all great poaching liquids.

Here’s what you do: fill a pan with a few inches of water. I find that a wide pan is easiest. I like to use a sautés pan with high sides. Add a spoonful of vinegar  to the liquid. Bring it to a gentle simmer. Crack your eggs into small ramekins or glasses. One egg per vessel. Slide the eggs into the liquid by actually placing the side of the ramekin into the water and letting it start to fill with water as the egg gently slides into the liquid in the pan. Repeat with the remaining eggs, being careful not to overcrowd the pan. Take a wooden spoon and very gently push any whispy whites back on top or closer to the yolks of the eggs. Do this until they stay there.

Set your timer for exactly 3-1/2 minutes. Remove with a slotted spoon when done. Yum.

If you are in the market for a new pan, here’s one of my favorite pans for almost everything, including poached eggs.

The health benefits of eggs are amazing. You can read all about that here.

I’m on a big customized-recipe-creation kick right now… let me customize an egg recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a quick egg dish with your name on it…  So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.