NowIKnowEditorial

Food & drink

How to Fry, Scramble, and Boil Eggs

Master three basic egg preparations, control heat so they don’t overcook, and serve them with toast, rice, or vegetables.

12 clear steps·Illustrated guide
Illustration of fried, scrambled, and boiled eggs arranged in a simple, tidy kitchen scene.
  1. 01

    Set up your station

    Gather eggs, a nonstick skillet, a silicone spatula, a medium saucepan, a whisk, a bowl, and your cooking fat (oil or butter). Keep salt and pepper nearby. Having everything ready helps you control heat and avoid overcooking.

    A neatly arranged cooking station with eggs, skillet, saucepan, whisk, bowl, spatula, and seasonings.
  2. 02

    Warm the pan, not the protein

    For frying or scrambling, place the skillet over medium heat for 1–2 minutes, then add a thin coat of oil or a small pat of butter. A lightly warmed, greased surface helps eggs set gently without sticking or browning too fast.

    Skillet on a stove with a little oil warming and faint heat waves above it.
  3. 03

    Fry sunny-side up

    Crack an egg into the warm skillet and lower heat to medium-low. Cook until the whites are fully set and edges lightly crisp, about 2–4 minutes. For a tender top without flipping, cover the pan for the last minute or spoon a little hot fat over the whites.

    A sunny-side-up egg in a pan with set whites and the lid hovering to show gentle finishing.
  4. 04

    Fry over-easy to over-hard

    For over-easy, slide a spatula under the egg and flip gently; cook 10–20 seconds for a runny yolk. For over-medium, cook 30–45 seconds. For over-hard, cook 1–2 minutes until yolk is firm. Adjust heat to keep the bottom from darkening too fast.

    A fried egg being flipped with a spatula, then finishing on its second side.
  5. 05

    Beat eggs for scrambling

    Crack eggs into a bowl and whisk just until the yolks and whites are combined and slightly foamy. Season lightly with salt and pepper now for even flavor. Avoid overbeating; too much air can make them dry rather than tender.

    Eggs in a bowl being whisked until combined and a bit foamy.
  6. 06

    Soft, creamy scrambled eggs

    Return the greased skillet to low heat. Pour in the beaten eggs and stir slowly with a spatula, sweeping the pan’s surface. Push curds from edges to center. When the eggs look slightly underdone and glossy, remove from heat; the carryover heat will finish them.

    Soft scrambled eggs forming tender curds as they are slowly stirred.
  7. 07

    Fluffy, firmer scrambled eggs

    Use medium to medium-low heat. Let the eggs set briefly, then push and fold with a spatula for larger curds. Cook to your preferred doneness, 2–4 minutes, removing from heat when they look just set to prevent dryness.

    Scrambled eggs forming larger, fluffy curds as they are folded.
  8. 08

    Prepare to boil

    Fill a medium saucepan with enough water to cover eggs by about an inch. Bring to a gentle boil, then reduce to a steady simmer. Lower eggs in carefully with a spoon to avoid cracking.

    A hand lowering an egg on a spoon into a saucepan of simmering water.
  9. 09

    Simmer to your preferred doneness

    Start timing when all eggs are in: about 6–7 minutes for soft-set yolks, 8–9 for jammy centers, and 10–12 for hard-cooked. Keep the simmer gentle so shells don’t jostle and crack.

    Eggs simmering in a pot with an implied sense of different timing levels for doneness.
  10. 10

    Cool promptly

    Use a spoon to transfer eggs to a bowl of cold water to stop cooking. Let them sit a few minutes until cool enough to handle; this also makes peeling easier.

    Boiled eggs being cooled in a bowl of cold water.
  11. 11

    Peel and store

    Tap each egg all over to crack, then peel starting from the wider end where there’s usually an air pocket. Rinse briefly to remove tiny shell bits. Unpeeled hard-cooked eggs keep better in the fridge than peeled ones.

    Hands peeling a boiled egg after cracking the shell all over.
  12. 12

    Serve smart and simple

    Pair fried eggs with toast or rice, spoon soft scrambles over sautéed greens, or slice boiled eggs onto salads or vegetables. Add a pinch of salt, pepper, herbs, or a drizzle of olive oil for quick finishing flavor.

    Plated fried egg with toast, soft scrambled eggs on greens, and sliced boiled eggs on vegetables.

If this was useful

Try one of these next