Print
how to cook eggs

How to Cook Eggs: 10 Simple, Kid-Friendly Ways

  • Author: Amy Palanjian
  • Prep Time: 5
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 1-12 eggs
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

This is meant to be a cheatsheet for the best basic ways to cook eggs. Refer back to the body of the post for links to making egg muffins.


Ingredients


Instructions

Hard Cooked on the Stovetop: Add whole eggs to a large pot. Cover by 2 inches of water and bring to a boil over high heat. Turn off heat and cover. Let sit for 12 minutes. Remove cover and transfer eggs to a bowl of ice water. Let sit until cooled or about 10-15 minutes. Peel and serve as desired.

Hard Cooked in a Steamer: Add 1 inch of water to a large pot. Place the steamer insert inside, cover, and bring to a boil over high heat. Add desired amount of eggs to steamer basket without crowding them too much and cover. Cook for 12 minutes for hard-boiled. Remove cover and transfer eggs to a bowl of ice water. Let sit until cooled or about 10-15 minutes. Peel and serve as desired.

(You can also soft cook eggs in a steamer by following the same instructions but only cooking the eggs for 6 minutes and skipping the ice bath to serve them hot.)

Hard Cooked in the Instant PotAdd eggs to a silicone egg rack (standing upright) or on top of the wire insert inside of the Instant Pot. Add 1 cup water and cover. Pressure cook on LOW for 7 minutes. At the end of the 7 minutes, manually release the pressure. Transfer eggs to a bowl of ice water. Let sit until cooled or about 10-15 minutes. Peel and serve as desired.

Hard Cooked in the Oven: Add eggs to a standard muffin pan, placing one raw egg (in the shell) into one cup. Bake at 325 degrees F for 30 minutes. Remove from oven. Transfer eggs to a bowl of ice water. Let sit until cooled or about 10-15 minutes. Peel and serve as desired.

Scrambled on the Stovetop: Warm a nonstick or cast iron skillet over medium heat. Add about 2 teaspoons butter or oil per egg. When melted, spread around the pan with a spatula. Crack the eggs into the pan and stir regularly but gently with a spatula until cooked through. Add shredded cheese and sprinkle with salt, if desired, to serve.

Scrambled in the Microwave: Break an egg into a heat-safe bowl. Beat with a fork. Heat in 15 second increments, stirring with the fork between, until cooked through. Cut up (or use kitchen shears) to chop the egg into tiny pieces. Let cool before serving as a finger food to baby.

Omelet on the Stovetop: Warm a nonstick or cast iron skillet over medium heat. Add about 2 teaspoons butter or oil per egg. When melted, spread around the pan with a spatula. Pour in 1-2 beaten eggs. Let set, occasionally moving the egg a little so the raw egg can move underneath, about 2-3 minutes. Flip half of the egg over and allow to cook for an additional 2-3 minutes or until the egg is completely cooked. You can add fillings like cheese or veggies if desired.

Fried on the Stovetop: Warm a nonstick or cast iron skillet over medium heat. Add about 2 teaspoons butter or oil per egg. When melted, spread around the pan with a spatula. Crack an egg into the pan and let cook for 3-4 minutes or until the egg white is mostly set. Carefully flip over and cook for an additional 2-4 minutes depending on how cooked you want the yolk.

Fried in the Oven: Preheat the oven to 425 degrees F and coat an 11×17-inch sheet pan with nonstick spray or butter. Carefully crack 10-12 eggs into the sheet pan and season with salt and pepper. Cook eggs for 5-6 minutes or to desired yolk doneness. (This is great for a crowd.)


Notes

Store hard-cooked eggs in the fridge for up to 5 days. If storing them already peeled, line an airtight container with a paper towel to absorb any excess moisture.

yummy family food
Send this to a friend