Methods of Cooking Perfect Boiled, Fried and Other Eggs

  • 2 min read

Want to eat more lean protein, but tired of chicken and turkey? Eggs offer the perfect solution and can be cooked in many different ways. Here are some starter ideas. Be sure to check our Recipe section for specific dishes with cooking instructions.


Boiled eggs are a breakfast staple, protein-packed salad addition and the foundation for everyone’s favorite deviled eggs. Making traditional hard boiled eggs is often frustrating and time consuming. However, the best way to make the perfect hard-boiled egg is not to hard boil it at all! Instead, Easy Boil™ your eggs! Rather than the process taking 30-40 minutes (total prep, cooking and peeling time), you can be done in under 15 minutes with gorgeous results.


Whether you like your eggs over easy (runny yolk), over medium (semi-runny yolk), or over hard (fully cooked yolk), there’s an art to fried eggs. The real debate, however, is in the fat in which you cook them. You can go old school and use a pat of butter, get in some heart healthy fat with olive oil, or get both with gourmet butter flavored olive oil.


Scrambled eggs are the quick version of an omelet, you can dress them up with all the same ingredients without having to perfect your flipping technique. Our chefs say don’t add milk, cook on low heat, and take the eggs off the heat just before they are finished cooking. If you’re trying to sneak more vegetables into your diet, scrambled eggs are an opportunity.


Poached eggs are the main ingredients of some of our favorite recipes. To make the perfect poached egg, break eggs into simmering water, let them cook for one minute, use a silicone spatula to loosen them from the bottom of the pan, and continue for about three minutes. Take them out of the water with a slotted spoon and serve them on toast with a delicious savory sauce. To make poaching even easier, use a food grade silicone mold. To make poaching even more fun, use an Eggourmet® silicone pan.


Oh, the joys of the deviled egg. Start with a half-dozen cooled hard-boiled eggs then carefully scoop the yolks into a bowl and add mayonnaise, mustard, salt and pepper. Get creative and add wasabi, chilies, dill, celery salt, capers or anything else that strikes your fancy.


This Sunday brunch staple can seem intimidating at first, but with a few tricks up your sleeve, making omelets for a crowd is easy. Our chefs recommend using a fork to whisk eggs in order to avoid whipping air into the mixture and start with a really hot pan just as you would pancakes. If you’re counting calories, use egg white only.

Egg Whites

You can cut down on the fat content in any of the method above by using only egg whites and discarding the yolks or freezing them for use in baking recipes. Most of the protein in eggs comes from the egg whites, while all of the fat in eggs comes from egg yolks.