In this infographic we share 11 ways to cook an egg.

Here’s what makes the list:

  • Hard Boiled
  • Soft Boiled
  • Hard Scrambled
  • Soft Scrambled
  • Sunny Side Up
  • Over Easy
  • Over Medium
  • Over Hard
  • Poached
  • Baked or Shirred
  • Basted

Check out the post below for more information.

 

Eggs are one of the most versatile ingredients in the kitchen. Whether you want a quick breakfast, a protein-rich lunch, or a tasty topping for a salad, eggs can do it all.

But not all eggs are cooked the same way. From soft and creamy to firm and fully set, here are 11 delicious ways to cook an egg.

Hard Boiled

Hard boiled eggs are cooked in their shell in boiling water until the yolk and white are fully set. They’re great for meal prep, snacks, or slicing onto salads. Simple and satisfying, they can be served plain or dressed up. This method offers a fuss-free way to enjoy eggs cold or warm.

  • Place eggs in a saucepan, cover with water, and bring to a boil before reducing to a simmer.
  • Cook for 9–12 minutes depending on how firm you like the yolk.
  • Cool immediately in ice water to stop the cooking and make peeling easier.
  • Store in the fridge for up to a week for easy grab-and-go snacks.

Soft Boiled

Soft boiled eggs are also cooked in the shell, but for a shorter time. The white is set while the yolk remains soft and runny—perfect for dipping toast soldiers. They’re often served in an egg cup with the top cracked open. This method offers a comforting, café-style breakfast at home.

  • Boil for about 4–6 minutes depending on your preferred yolk consistency.
  • Lower the eggs into boiling water gently to avoid cracking.
  • Use a spoon or egg topper to remove the shell’s top cleanly.
  • Serve with buttered toast or steamed greens for a simple meal.

Hard Scrambled

Hard scrambled eggs are thoroughly cooked and mixed, resulting in small, firm curds. They’re not creamy, but they are hearty and filling. This is a popular method in diners and breakfast cafés. It’s easy, reliable, and perfect for busy mornings.

  • Whisk eggs well with a pinch of salt before cooking.
  • Cook in a non-stick pan over medium heat until no liquid remains.
  • Stir continuously with a spatula for even cooking.
  • Add herbs or grated cheese just before finishing for extra flavour.

Soft Scrambled

Soft scrambled eggs are cooked gently and slowly, producing a smooth, custard-like texture. They’re often seen as more luxurious and are perfect for brunch. These eggs require patience and low heat. The result is rich, velvety curds that almost melt in your mouth.

  • Whisk eggs with a splash of milk or cream for extra silkiness.
  • Use low heat and a non-stick pan to avoid overcooking.
  • Stir gently and continuously to prevent the eggs from setting too quickly.
  • Finish with butter or herbs for a creamy, restaurant-style finish.

Sunny Side Up

Sunny side up eggs are fried on one side only, leaving the yolk exposed and runny. The whites should be just set, not crispy or browned. It’s a visually appealing and easy way to cook eggs. Often paired with toast or served over rice and avocado.

  • Crack eggs into a preheated non-stick pan without flipping.
  • Cook over medium-low heat until the whites are fully set.
  • Cover the pan with a lid to help cook the top without flipping.
  • Season with salt, pepper, or a sprinkle of paprika before serving.

Over Easy

Over easy eggs are similar to sunny side up, but they’re flipped briefly during cooking. This sets the top of the egg while keeping the yolk runny. It’s a good option if you like your eggs less exposed. Lightly cooked and slightly creamy, they’re great for sandwiches.

  • Cook until whites are nearly set, then gently flip with a spatula.
  • Leave on the second side for about 15–20 seconds.
  • Use butter or oil to prevent sticking and enhance flavour.
  • Serve immediately to keep the yolk from overcooking.

Over Medium

Over medium eggs are cooked like over easy, but for slightly longer. The yolk becomes semi-firm—not fully runny, not fully hard. This style offers a balance between texture and richness. It’s ideal for breakfast wraps or as a topping for toast.

  • Flip when the whites are mostly set and yolk is still jiggly.
  • Cook the second side for 30–45 seconds until the yolk firms up slightly.
  • Avoid high heat to keep the texture smooth and prevent rubbery whites.
  • Pair with hash browns, avocado, or tomatoes for a balanced meal.

Over Hard

Over hard eggs are fully cooked on both sides until the yolk is completely set. This style resembles a fried egg with a firm yolk, similar to a hard boiled egg. It’s neat, non-messy, and great for sandwiches. A dependable choice for those who dislike runny yolks.

  • Fry the egg on one side, then flip and press down gently.
  • Cook until the yolk is solid and no liquid remains.
  • Use medium heat to avoid burning or crispy edges.
  • Great for breakfast sandwiches or paired with crispy bacon.

Poached

Poached eggs are cooked without the shell in gently simmering water. The white sets while the yolk remains beautifully runny. This method may seem tricky, but it’s worth mastering. It’s elegant and perfect for topping toast, salad, or Eggs Benedict.

  • Use very fresh eggs for the best shape and structure.
  • Add a splash of vinegar to the water to help the whites set faster.
  • Swirl the water before adding the egg to form a compact shape.
  • Remove with a slotted spoon and blot gently before serving.

Baked or Shirred

Baked (or shirred) eggs are cracked into a ramekin or oven-safe dish and cooked in the oven. You can customise them with cream, herbs, or toppings like cheese and tomatoes. They’re perfect for serving a crowd or enjoying a fuss-free weekend breakfast. Simple, hands-off, and full of flavour.

  • Preheat oven to around 180°C (350°F) and lightly butter your dish.
  • Crack eggs in without breaking the yolks.
  • Add toppings such as cream, spinach, mushrooms, or cheese.
  • Bake until whites are set and yolks reach desired doneness (12–15 minutes).

Basted

Basted eggs are fried like sunny side up, but with a twist. Instead of flipping, you steam the top of the egg by spooning hot fat over it or covering the pan. This lightly sets the yolk and helps cook the white completely. It’s a flavourful middle ground between fried and steamed eggs.

  • Fry eggs in butter or oil over medium heat.
  • Spoon the hot fat over the yolk as it cooks, or cover the pan briefly.
  • Monitor closely to keep the yolk soft and avoid overcooking.
  • Season before serving—perfect on toast or with roasted veg.

Conclusion

Eggs may be simple, but the way you cook them can completely change their flavour and texture. Whether you like your yolks runny or firm, scrambled or poached, there’s a cooking style that suits your taste.

Try out different methods to discover your favourites—and don’t be afraid to get creative with seasonings and sides. From breakfast classics to gourmet plates, eggs are one ingredient that never gets boring.