Cooking Eggs 101

Eggs are a quick, easy and nutritious meal, great any time of day! Need some pointers on how to cook the perfect egg? We’re here to help.

Hard or Soft Boiled

Place eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by at least 1 inch (2.5 cm). Cover and bring to a boil. Immediately remove the saucepan from the heat and keep covered. For soft-cooked eggs, let eggs stand in the hot water for 3 to 5 minutes, then transfer the eggs to an ice bath or immerse in cold water to stop the cooking. For hard cooked eggs, let eggs stand in the hot water for 18-20 minutes, then transfer to the ice bath or cold water to stop the cooking.

For easier peeling of hard cooked eggs, use eggs that have been in the fridge for at least a week, or add a tablespoon of vinegar to your pot of water while cooking. If a hard cooked egg is hard to peel, it’s because it’s really fresh from the farm!! Tap the egg shell all over to crack it, roll the shell between your hands to loosen it, and start peeling from the large end. Hold the egg under running water or dip it in a bowl of water to help ease off the shell.

Want to see how it’s done? Check out our videos below.

Recipe suggestion: West Coast Scotch Eggs


Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine or cooking oil) at medium heat. For one serving, beat 2 eggs, 2 tbsp. (30 mL) milk, salt and pepper (to taste) together in a bowl until well combined. Pour into skillet and immediately reduce heat to medium-low. As mixture begins to set, stir eggs from sides to centre of skillet. Cook, stirring gently, until set but still moist. Serve immediately.  Garnish with cheese, herbs, bread or serve on avocado toast!

Want to see how it’s done? Check out our video below.

Recipe suggestion: Easy Scrambled Eggs

Fried Eggs

Heat a non-stick skillet (or a regular skillet lightly greased with a small amount of butter, margarine or olive oil) at medium heat. Break eggs and gently slip into skillet. Reduce heat to low.

To cook eggs “over easy”, once the whites are set, gently turn the eggs over and cook just a few moments to set the yolk as well.

For a “sunny side up” egg, cover the pan until the whites are set, but the yolks are still a runny.  You can also add a small amount of water to the pan before covering, as the steam will help cook the tops of the eggs.

Season with salt and pepper, fresh herbs, or cheese, as you like.

Want to see how it’s done? Check out our video below.

Recipe Suggestion: Breakfast Tostadas

Poached Eggs

Pour 3 inches (8 cm) of water and 1 tbsp of vinegar into a saucepan. Bring to a boil, then reduce to a gentle simmer. Carefully crack an egg into a small dish and gently slip the egg into the water. Cook in simmering water for 3 to 5 minutes until as done as you like. Remove eggs with a slotted spoon and drain well. Season with salt and pepper.

Want to see how it’s done? Check out our video below.

Recipe Suggestion: Florentine Eggs Benedict

Baked Eggs

Preheat oven to 350 F (180 C.) For each serving, lightly butter an individual baking dish or custard cup. Break 2 eggs into each dish. Season with salt and pepper. Bake, uncovered, for 16 to 22 minutes, until yolks reach desired doneness. Chopped cooked meat, diced vegetables or grated cheese can be placed in the dishes before adding the eggs.

Recipe Suggestion: Eggs in Purgatory

Omelettes & Frittatas

Omelettes are a great way to use leftovers for delicious meals. Depending on which ingredients you add, omelettes and frittatas can range from simple to exotic. Omelettes fall into three categories:

  • French omelette – The basic omelette made with beaten eggs that are cooked in an omelette pan and then usually folded around a filling.
  • Puffy omelette – A light, fluffy omelette made by folding beaten egg yolks into stiffly beaten egg whites before cooking in an omelette pan until it is puffed. The omelette is then baked in the oven for a few minutes.
  • Frittata – An open-faced omelette with ingredients added to the eggs before the frittata is cooked in an omelette pan. The omelette is not folded before serving.

Tips for the perfect omelette:

  • For best results, use a proper omelette pan with sloping sides. It makes it easier to slide the cooked omelette out.
  • An 8 inch (20 cm) omelette pan is the best size for a 2 to 3 egg omelette.
  • A spatula is best for pushing cooked egg from sides to the centre of the pan and also makes folding the omelette in half easier.
  • It is easier and quicker to make several individual omelettes rather than one large one. They cook faster and are easier to handle.
  • French omelettes are best made with water instead of milk. Water turns to steam to give the omelette a light texture.
  • Heat the omelette pan to medium-high heat before adding the egg mixture. The egg mixture should set at the edges soon after it is poured into the pan.
  • Fillings for omelettes are usually spread over half the omelette before it is folded. The filling ingredients can instead be added to the egg mixture before cooking so they are spread throughout the omelette.
  • Have the filling ready, and heated if necessary, before beginning omelette preparation.
  • Cook the omelette until it is set but still moist on the surface. It will continue to cook from its own heat so slip it out of the pan before it is completely done.

Recipe Suggestion: Spicy Chorizo and Tomato Frittata

Microwave Eggs

Whether you have a microwave egg cooker or a ramekin, it’ll take only a few minutes to whip up some scrambled eggs. This recipe makes a quick meal you can personalize with shredded cheese, diced ham, vegetables or fresh herbs.

  • Spray microwave-safe container (e.g. mug, ramekin, or egg cooker) with cooking spray or wipe lightly with vegetable oil.
  • Whisk 2 eggs, a tbsp. milk, salt and pepper in container (or whisk ingredients in another bowl and pour into microwave container). If using a mug or ramekin, cover with plastic wrap, pulling back small area for venting. If using an egg cooker, place lid on cooker base, lining up notches. Twist to secure.
  • Microwave on Medium-High (70% power) for 1 minute and 30 seconds to 1 minute and 45 seconds, stirring several times during cooking. Cooking times may vary, depending on your microwave.

Since eggs cook rapidly, they can easily become overcooked or toughened when microwaved. To avoid this, undercook eggs slightly and allow for 30 seconds or so of standing time to complete the cooking process.

Thanks to for these tips!

How Do Eggs Measure Up?

See How It's Done!

Join BC Egg’s Chef, Chef Dez, as he demonstrates some easy tips for cooking with eggs.

Cooking Hard Boiled Eggs

Cooking Soft Boiled Eggs

Tips to Peel Hard Cooked Eggs

Testing Adding Baking Soda

Cooking Scrambled Eggs

Cooking Fried Eggs

Cooking Poached Eggs

Separating Eggs

Whipping Egg Whites

Folding Egg Whites

Italian Meringues

2 Second Egg Peeling Hack Busted

Steaming Hard-Cooked Eggs

Steaming Soft-Cooked Eggs

Find Delicious Meal Ideas

Featured Recipe

Mushroom Spaetzle with Poached Eggs

Time to Cook: 30 Minutes
Time to Prepare: 15 Minutes
Servings: 4

Have Eggs? Then You Have Dinner!

Check out these easy meal ideas from Chef Dez!

Chef Dez helps answer the question of “what’s for dinner?” with eggs! He’ll show you how easy it is to put together a meal with ingredients you have on hand combined with our favourite healthy protein – BC eggs!

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Meet Chef Dez

Chef Dez is a certified Red Seal Chef, culinary instructor, food columnist and author. He joined the BC Egg team in 2020 as our first Corporate Chef and has been sharing egg-cellent tips, tricks and recipes for us ever since!

With a deep appreciation for fresh, local ingredients Chef Dez brings the best of BC to every dish he prepares. His enthusiasm for food and cooking is contagious and clearly evident in his delightful Egg Tip and recipe videos. Chef Dez creates delicious and creative egg-forward recipes that showcase the versatility of nutritious, local BC Eggs – we hope you enjoy them as much as we do!

For more on Chef Dez, click here to visit his website.