Eggs Cooked 10 Ways

Eggs are a staple of breakfast, and mastering different cooking methods allows for variety and creativity in your morning meals. Here are a list of

Eggs Cooked 10 ways:

1. Fried Eggs – Heat oil or butter in a pan over medium heat, crack the eggs in, and cook until the whites set. Flip for over-easy or leave as sunny-side up.
2. Scrambled Eggs – Whisk eggs with salt and a splash of milk or cream. Cook gently over low heat, stirring frequently until soft and creamy.
3. Boiled Eggs – Submerge eggs in boiling water; cook for 6 minutes for soft-boiled, 9 minutes for jammy, and 12 minutes for hard-boiled.
4. Poached Eggs – Bring water to a gentle simmer, add vinegar, and swirl the water before slipping in the egg. Cook for 3-4 minutes until the white is set but the yolk remains runny.
5. Omelette – Beat eggs, pour into a non-stick pan, and cook over low heat, adding fillings like cheese and vegetables before folding.
6. Baked Eggs – Crack eggs into a ramekin or ovenproof dish and bake at 180°C (350°F) until just set.
7. Steamed Eggs – Whisk eggs with water or broth and steam gently for a silky, custard-like texture, commonly found in Asian cuisine.
8. Coddled Eggs – Crack eggs into a small jar or coddler, place in hot water, and cook gently for a soft, delicate texture.
9. Eggs Benedict – A classic dish featuring poached eggs atop an English muffin with hollandaise sauce.
10. Devilled Eggs – Hard-boil eggs, cut in half, and mix the yolks with mayonnaise and mustard before piping back into the whites.

Each one of these Eggs Cooked 10 Ways offers a unique texture and flavour, making eggs one of the most versatile ingredients in the kitchen.

Eggs cooked 10 ways is a simple but such a vital skill for so many dishes whether it boiling eggs for Kedgeree or poaching eggs for Breakfast Hash. Eggs can also be prepared in combination with other ingredients to create full meals. Shakshuka, for instance, involves poaching eggs in a rich, spiced tomato sauce, offering a savoury and satisfying breakfast or brunch dish. Similarly, Spanish-style tortillas use eggs to bind together potatoes and onions, creating a thick and hearty omelette that can be served warm or cold.

For a traditional British breakfast, black pudding pairs wonderfully with fried or poached eggs, adding a deep, savoury richness to the plate. Whether you enjoy your eggs simply scrambled or as part of a complex dish, mastering these ten techniques ensures you have endless ways to enjoy this breakfast staple.