How to Cook Eggs

Eggs are consumed on their own or incorporated into an infinite number of other foods, including crêpes, quiches, cakes, pastries, ice cream, and beverages. They are used both as a thickening and binding agent and to give a smooth and creamy texture to various preparations, from sauces to soups to pasta. Egg yolk is used in bread crumbs, breads, rolls, pies, and other baked goods to give them an attractive golden color. Egg yolks can also be emulsified to make mayonnaise and sauces, and the whites can be whisked into a foam for mousses, meringues, and soufflés.

Only one general rule applies to cooking all types of eggs—due to their high water and protein content, it’s best to cook eggs for a short time and over low heat. Prolonged cooking at a high temperature will give eggs a rubbery texture. Beyond that one overarching rule, the steps you should follow to cook eggs depends on the specific preparation style. This section provides step-by-step guidelines for cooking the most popular styles of eggs, including hard-boiled, poached, scrambled, sunny-side up, and more.