6. Scrambled Eggs

This is a popular and super easy way to cook eggs. 2 or more cracked eggs are whisked in a bowl before cooking, then cooked in butter or oil (like extra virgin olive oil or avocado oil) over medium heat.

The eggs are cooked as a scramble, appearing like large curds, by constantly moving the eggs from the sides of the pan toward the center. Once cooked, sprinkle salt and pepper over the top of the scrambled eggs and enjoy. Hard scrambled eggs are cooked until firm and dry.

7. Boiled Egg

The entire egg, still in the shell, is cooked in boiling water (over medium-high heat) until the egg white and yolk are completely firm and cooked. Once the cooking time is complete, the eggs are removed from the cooking pot . 

How long to boil an egg

• 5 minutes: set white and runny yolk – just right for dipping into

• 6 minutes: liquid yolk – a little less oozy

• 7 minutes: almost set – deliciously sticky

• 8 minutes: softly set – this is what you want to make Scotch eggs

• 13 minutes: the classic hard-boiled egg – mashable but not dry and chalky

8. Deviled Eggs

Deviled eggs are a delicious way to use hard boiled eggs.

After cooking your egg for 10minutes (the egg white and yolk are firm), scoop the cooked egg yolks into a bowl. Add mustard, mayonnaise, salt, and black pepper. Combine the ingredients, then spoon back into the egg whites.

Herbs and cooked bacon may also be added to the deviled egg mixture, as well as green onions.

9. Poached Egg

An egg is removed from the shell and cracked directly into simmered water (near a boil), sometimes with a splash of vinegar, for about 5 minutes.

The egg white is fully cooked, appearing like a soft pillow, with a runny egg yolk inside. Once cooked, the egg is carefully removed from the water with a slotted spoon (to avoid transferring too much liquid to the serving plate).

Multiple poached eggs may be cooked at one time in the same pot of water. After cooking, sprinkle it with salt and pepper.

10. Shirred Eggs

Cracked eggs baked in a small bowl, ramekin, or skillet, in the oven, with cream or milk and (sometimes) breadcrumbs.

This is a decadent and easy way to bake eggs (there’s no whisking or scrambling involved). Essentially, you’re making sunny side up eggs with this method, in baked form with cream. What’s not to love?

11. Egg Cup

Whisk multiple eggs with sautéed veggies, cooked and chopped meat (like bacon, ham, or sausage), and/or cheese. Line a muffin tray with silicone muffin liners or paper muffin liners. Pour the egg mixture into each muffin tin. Bake until firm.

Muffin cups are an easy way to prepare eggs in advance. Store the muffin cups for up to 4-5 days in the fridge and enjoy cold or reheated.

12. Quiche

A quiche is made by whisking multiple cracked eggs with cream (or milk) and baking the eggs in a pie crust and pie dish. Cheese, veggies, or meats (like cooked ham, bacon, or sausage) are added to the egg mixture before baking the quiche.

13. Omelette

A classic omelet is made by whisking 2-3 cracked eggs with a pinch of salt, then melting 1 tablespoon butter in a skillet and cooking the egg mixture over medium-low heat. Once the eggs are set, cheese, favorite veggies (tomato, spinach, mushrooms, etc.), and/or cooked meats (ham, bacon, sausage, etc.) are added. The egg mixture is folded over the filling.

14. Flat Omelet

Flat omelets are made without folding. Eggs are cracked and whipped in a bowl prior to their cooking, with any ingredients of choice.

A pan is greased and heated. The combination of the whisked egg and ingredients is poured into the pan.

 15. Soufflé Omelet

The egg yolks and egg whites are separated in the making of soufflé omelets. The egg whites are first beaten until they are thick and in stiff peaks.

The egg yolks are then beaten in a separate vessel with about a quarter of the whisked whites.

Seasoning is added at this stage after the mixture becomes fluffy.

The remaining egg whites are then beaten into this mixture and swiftly poured into the hot greased pan. Any ingredient of choice may be added in.

The omelet may be covered with a lid and left to cook for some time or put into the oven to cook briefly. The end result should be light and fluffy, a bright brown color.

16. Frittata

A frittata is similar to an egg casserole, crust-less quiche, or open-faced omelette. It’s made with multiple whisked eggs that are baked with veggies, meat (cooked sausage, ham, bacon), or cheese.

Make this egg dish on a slow weekend morning. Or, make a frittata in advance for an easy reheated breakfast on busy weekday mornings.

17. Egg Hash

A hash is made with chopped potatoes and/or meats and either baked in the oven or sautéed on the stove-top until the potatoes (and meat) are cooked through.

For an egg addition, make small holes (or wells) in the hash, when the cooking is nearly complete, and crack an egg in the center of each hole. The result is an egg-style hash with sunny side up eggs nestled in the potatoes (and meat).

This is a great way to make a hash meal complete with healthy complex carbs, fat, and protein.

18. Pickled Eggs