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How to Cook Eggs (10 Kid-Friendly Ways)

This is meant to be a cheat sheet for the best basic ways to cook eggs. Refer back to the body of the post for links to making egg muffins.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 1
Calories 63kcal

Ingredients

  • 1-4 eggs
  • butter or olive oil (optional)

Instructions

Hard-Cooked on the Stove Top:

  • 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 Pot: 

  • Add 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 Stove Top: 

  • 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 Stove Top:

  • 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 Stove Top:

  • 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 11x17-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.
For any other type of egg, store in an airtight container for up to 3 days. Reheat in 15-second increments in the microwave until warmed through.

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg