How Long To Cook Eggs?

How long do you cook eggs by method?

Each egg preparation has its own ideal timing. Scrambled eggs: 3-5 minutes over medium-low heat; remove from heat slightly underdone (carryover cooking finishes them). Soft-scrambled eggs: 2-3 minutes for soft, custardy texture. Fried eggs (over easy): 3-4 minutes total; 2 minutes one side, 30-60 seconds the other. Fried eggs (over medium): 3-5 minutes total; 2-3 minutes one side, 1-2 minutes other. Fried eggs (over hard): 5-6 minutes total. Sunny side up: 3-4 minutes; covered with lid for steamy effect. Hard-boiled eggs: 9-12 minutes from boiling water start. Soft-boiled eggs: 5-7 minutes from boiling water start. Poached eggs: 3-4 minutes in barely-simmering water. Omelets: 3-5 minutes total; 30-second flip. Baked eggs (shirred): 12-15 minutes at 350°F.

How do you cook eggs properly?

Each method has its own technique. For scrambled eggs: beat eggs with 1 tablespoon milk or cream per 2 eggs; melt butter in non-stick pan over medium-low heat; add eggs and stir slowly with rubber spatula; remove just before fully set. For fried eggs: heat butter or oil in pan over medium-low heat; crack egg directly into pan; cook to desired doneness; flip carefully if needed for over preparations. For hard-boiled eggs: place eggs in pot; cover with cold water by 1 inch; bring to a boil; turn off heat; cover and let sit 9-12 minutes (use 9 for soft yolks, 12 for fully set). For soft-boiled: same start; reduce to 5-7 minutes off heat. For poached eggs: bring water to gentle simmer (180-185°F); add 1 tablespoon vinegar; create gentle whirlpool; drop egg in center; cook 3-4 minutes.

How do you know when eggs are done?

Different eggs have different doneness indicators. Scrambled eggs: should still look slightly wet and glossy when removed from heat; they finish cooking from carryover heat; if they look dry in the pan, they're already overcooked. Fried eggs (over easy): the white should be set, the yolk still runny and bright yellow. Fried eggs (over hard): both white and yolk should be fully set. Sunny side up: the white should be set but not browned; the yolk should look bright and translucent. Hard-boiled eggs (shell-on): no visible test; rely on timing; cool quickly in ice bath to prevent overcooking. Soft-boiled: the white should be set; the yolk should be runny. Poached eggs: the white should be opaque and set; the yolk should remain liquid when pierced. Omelets: should be set on the outside, slightly soft inside (will finish from residual heat).

Tips for the best eggs?

A few principles apply to all egg methods. Use medium-low heat: eggs cook quickly and become rubbery on high heat; medium-low produces creamy, tender results. Use real butter: better flavor than oil for most egg methods; especially for scrambled eggs and omelets. Don't overcook: eggs continue cooking from carryover heat after removal from pan; remove slightly underdone. Use a non-stick pan: especially for omelets and scrambled eggs. For scrambled eggs: don't stir constantly; slow folding produces larger, creamier curds.