Bored of eating the same egg styles and recipes over and over again? Follow this guide to learn how to master egg cooking with 16 different styles (and recipes).
From baked eggs (casseroles, frittatas, and egg cups) to an easy scramble, fried, sunny side up, omelettes, and poached eggs. I’ll break it all down in this easy-to-cook-from guide.
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Learning how to cook eggs in a variety of different ways is essential for a healthy, real-food lifestyle. Eggs are the ultimate superfood.
Chicken eggs are inexpensive (compared to other proteins) and play well with many different foods, making them a staple ingredient for home cooks. (You’ll always find a couple dozen eggs from a local farm in my fridge…take a tour!)
The good news is…there are over 16 different egg dishes you can make with a dozen raw eggs. Say good-bye to boredom and hello to fun, nutrient-dense meals that don’t cost a fortune!
Take the Guess Work OUt of meal planning
Free 64 Rotational Meals Ideas Cheat Sheet
Breakfast, lunch, dinner, and snack recipes to rotate week after week. Put healthy meals on auto-pilot.
Cooking with fresh eggs (and whole eggs) is best practice, as both the yolk and white are packed with essential nutrients, like healthy fats and protein.
One whole large egg (weighing about 50 grams) contains 6 grams of protein and 5 grams of fat. Personally, I aim to consume 2-3 eggs at one meal.
PS: Before we talk about egg styles, I know there’s debate about egg type: brown eggs vs. white eggs. Brown, white, and green eggs (yes, some chickens lay green eggs) are all amazing:
- rich in omega-3 fatty acids
- a great source of whole-food vitamins (like B12)
- rich in minerals (like zinc)
The difference in egg color is due to the breed of the chicken laying the egg; nothing more. Eggs are eggs, with all the same amazing nutrients, regardless of the shell color.
Now, let’s get cooking…
MY Favorite & Easy
Egg Recipes
- 15 Different Ways to Cook Eggs for Breakfast
- How to Make Fluffy Scrambled Eggs Every Time
- Scrambled Egg Sandwich
- Ham and Cheese Omelette
- Eggs in a Basket
- Sunny Side Up Eggs
- Sheet Pan Breakfast Burritos
- Make-Ahead Breakfast Burritos
- Instant Pot Hardboiled Eggs
- Egg & Sausage Breakfast Casserole
- Make-Ahead Omelet Cups
- Bacon, Vegetable, and Kale Frittata
- Spinach Feta Omelette
What are the different egg styles?
Style 1: Fried Eggs
1. Sunny Side Up
This is one of the easiest methods for cooking eggs very quickly.
One egg or multiple eggs are fried in butter or oil. You’ll never flip the egg with this cooking method, resulting in a visible “sunny” yolk. The end result is a cooked egg white with a bright yellow and visible runny yolk. The yolk appears as a “sun” –> hence the name.
Serve sunny side up eggs topped with salt and pepper. Pairs perfectly with toast (for dipping in the runny yolk).
2. Over Easy Fried Egg
Fried eggs can be cooked over easy (with a runny yolk), over medium (a slightly runny yolk), or over hard (fully cooked yolk) and are flipped half way through cooking. This results in a barely-visible yolk appearance and a golden, crisp “crust” on the egg.
For an “over easy” fried egg, crack an egg in a skillet or frying pan over medium heat, in unsalted butter or oil. Flip the egg once while cooking until the egg whites are set and the yolk is runny.
Over easy= runny yolk.
Sprinkle with salt and pepper, and/or hot sauce. Pairs perfectly with toast (for dipping in the runny yolk).
3. Over Medium Fried Egg
A cracked egg is cooked in a skillet or frying pan over medium heat, in unsalted butter or oil. The egg is flipped once while cooking using a spatula until the egg whites are set and the yolk is slightly runny, like a custard or jam consistency.
Over medium = a custard-like, jammy yolk
Sprinkle with salt and pepper, and/or hot sauce. Pairs perfectly with toast (for dipping in the jammy yolk).
4. Over Hard Fried Egg
A cracked egg is cooked in a skillet or frying pan over medium heat, in unsalted butter or oil. The egg is flipped once while cooking using a spatula until the egg whites are set and the yolk is completely firm and cooked.
Over hard= fully cooked yolk
Sprinkle with salt and pepper, and/or hot sauce.
5. Eggs in a Basket
There are many different names for this one dish (over 66), but the way this breakfast recipe is made remains the same: a fried egg is cooked inside a slice of buttery toast.
Melt a tablespoon of butter in a skillet, make a hole in the center of a slice of bread, add the bread to the skillet and cook for 2 minutes.
Then add the egg to the hole in the bread, cover and cook until over easy (a runny yolk) or well done (your choice). Then serve, sprinkled with salt and pepper.
Style 2: Scrambled Eggs
6. Hard 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.
Serve alone or add to breakfast burritos, breakfast tacos, top of toast, or make a scrambled egg sandwich.
This is the type of scrambled eggs you’ll find in most restaurants, and the most common egg style.
7. Soft Scrambled Eggs
2 or more cracked eggs are whisked in a bowl before cooking, then cooked in a tablespoon of cooking fat (butter or oil) over low heat, until fluffy and in the shape of large “curds.” Sprinkle salt and pepper over the top of the scrambled eggs and enjoy.
Soft scrambled eggs are cooked just until “damp” and still glossy. This is my preferred method for making scrambled eggs.
Serve alone or add to breakfast burritos, breakfast tacos, on top of toast, or an egg sandwich.
Style 3: Boiled Eggs
8. Hard 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 and placed in cold water (with ice cubes) to stop the cooking process.
The egg is peeled after cooking.
Hard boiled eggs are cooked for a longer time, resulting in a fully cooked yolk, versus soft boiled eggs which have a jammy yolk.
Hard boiled eggs can be made on the stove-top or in the Instant Pot.
Hard boiled eggs are a popular choice for serving on top of salads or making egg salad. This type of egg is a great option to prep ahead for a healthy breakfast, lunch, or snack.
9. Soft Boiled Egg
The entire egg, still in the shell, is cooked in boiling water (over medium-high heat) until the egg white is completely cooked (firm) and the yolk is jammy and slightly runny. Once the cooking time is complete, the eggs are removed from the cooking pot and placed in cold water (with ice cubes) to stop the cooking process.
Soft boiled eggs can be made on the stove-top or in the Instant Pot.
10. Deviled Eggs
Deviled eggs are a delicious way to use hard boiled eggs.
After cooking hard boiled eggs (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.
11. 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 cooked at one time in the same pot of water. After cooking, sprinkle with salt and pepper. Serve on top of avocado toast, on the side of plain toast, or on top of potato and egg hash.
Poached eggs are not ideal to prep in advance and should be made just before eating.
Style 4: Baked Eggs
12. 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?
13. 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 prep eggs in advance. Store the muffin cups for up to 4-5 days in the fridge and enjoy cold or reheated.
14. Egg Casserole
An egg casserole is made by whisking multiple cracked eggs, then baking the eggs with veggies, meats, and/or cheese in a casserole dish.
Egg casseroles may be prepped in advance, and stored in the fridge for 4-5 days, making this a great food prep meal.
15. 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.
Popular quiche varieties include Quiche Lorraine (cheese and bacon) and Broccoli Cheese.
Style 5: Omelettes & Frittatas
16. 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.
An omelette is the French spelling of this egg dish. Omelet is the American version.
A classic French omelette (usually) includes just cheese and herbs. An American omelet may include lots of different fillings: peppers, cheese, meats, mushrooms, onions, etc.
17. 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.
Style 6: Hash
18. 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.
Take the Guess Work OUt of meal planning
Free 64 Rotational Meals Ideas Cheat Sheet
Breakfast, lunch, dinner, and snack recipes to rotate week after week. Put healthy meals on auto-pilot.
