Eggs are cheap, quick and full of protein — and knowing how to cook them six ways gives you breakfast, lunch and dinner sorted. These timings are for large eggs straight from the fridge.
1. Boiled
Lower the eggs gently into a pan of boiling water, then simmer:
- 6 minutes: set white, runny yolk — perfect for dipping.
- 7 minutes: jammy, just-set yolk — great on salads and ramen.
- 9–10 minutes: fully hard-boiled, for sandwiches and lunchboxes.
Move them straight into cold water to stop the cooking. Peel from the wide end, where there’s an air pocket.
2. Poached
- Use the freshest eggs you have — their whites hold together better.
- Bring a deep pan of water to a gentle simmer (small bubbles, not a rolling boil). A splash of vinegar helps but isn’t essential.
- Crack each egg into a cup first, then slide it gently into the water.
- Cook for about 3 minutes, lift out with a slotted spoon and drain on kitchen paper.
3. Scrambled
Beat the eggs with a pinch of salt. Melt a little butter in a pan over a low heat, add the eggs and stir slowly and constantly. Take the pan off the heat while they still look slightly wet — they’ll finish cooking on the plate. Low and slow gives soft, creamy eggs; high heat makes them rubbery.
4. Fried
Heat a little oil or butter in a non-stick pan over a medium heat, crack in the egg and cook until the white is set. For a set top without flipping, spoon some of the hot fat over the yolk, or put a lid on for 30 seconds.
5. Omelette
Beat 2–3 eggs. Heat a little butter in a frying pan until it foams, pour in the eggs and stir gently for a few seconds, then let them set. Add fillings — cheese, ham, herbs, mushrooms — to one half, fold it over and slide it onto a plate. The whole thing takes about two minutes.
6. Baked
Make wells in a dish of tomato sauce, spinach or sautéed veg, crack in the eggs and bake at 190°C (170°C fan) for about 10–12 minutes, until the whites are set. This is the idea behind shakshuka — see our tomato sauce guide.
Are runny eggs safe?
In the UK, the Food Standards Agency says eggs with the British Lion mark are safe to eat runny, even for pregnant women, babies and older people. For other eggs, anyone in those groups should cook them until both the white and the yolk are firm.