How to cook your eggs 10 ways that can be enjoyed as a side, topper or main course for any meal of the day!
These days, there are more ways to cook eggs then ways to order your Starbucks coffee! Most mornings I’m all about the green smoothie, but come weekends I get cracking…pun intended…with all kinds of great egg-inspired dishes. You’ll also find me frying up the occasional egg to pop on my salad bowl or avocado toast for added protein during the week. I feel like everyone has their own special way they like to cook their eggs, below are 10 of my favourite ways that I like to jazz up my egg recipes.
One of the simplest ways to cook your eggs. Enjoy on their own, or on toasted bread or with a side of green salad. First, crack 2 to 3 eggs in a small bowl, add 2 tablespoons of nut milk or any milk of your choice, add 1 to 2 teaspoons of chopped chives (optional) and season with sea salt and pepper, whisk until frothy.
Heat a medium size non-stick pan over medium-low heat and add the butter and let it melt. When the butter is melted and bubbling, pour in the eggs. Allow to cook for about a minute, then using a spatula or wooden spoon, start to scrape the eggs from the edges of the pan to the center, repeat until the eggs are almost cooked, about 3 to 4 minutes. If you’re looking for a great scrambled egg recipe check out my Perfect 2 Ingredient Scrambled Eggs, or my Toast 10 Ways blog postfor more inspiration!
This is where you can let your creativity shine! You can put just about any veggies in your omelette. It’s a great way to use up leftover veggies or those greens that are starting to wilt. There are many ways to cook up and omelette, this is just the way I like to do it. Depending on the number of people that you are serving, I would suggest 2 to 3 eggs per person. A great tip is to prep all your veggies before you start cooking the eggs and limit the toppings to two to three to avoid overstuffing the omelette.
Whisk the eggs with nut milk or your choice of milk and season with salt and pepper. Heat a medium size non-stick pan over medium-low heat and add the butter and let it melt. When the butter is melted, add your veggies and sauté for a couple of minutes. Pour the egg mixture on top and spread everything out evenly. I like to add a lid on top to aid in the cooking process. Cook for 2 to 3 minutes until the bottom is cooked, then using a spatula, ease the edges and fold in half. Cover and cook for another 2 minutes, then using the spatula fold once more so that it’s a triangle. Cover and cook for another minute. If you’re looking for an omelette inspiration, check out my Thai Style Omelet.
Also known as the fried egg, is a perfect protein addition to any meal. Whether it’s for breakfast, lunch or dinner, I love to fry up an egg to add to my avocado toast, a salad bowl or like my Kale and Quinoa Stir-Fry. Heat a small non-stick pan over medium heat, add 1 teaspoon of butter and let it melt. Crack the egg into the pan and season with sea salt and pepper, cook for 1 minute. Cover and cook for another 4 to 5 minutes until egg whites are opaque and egg yolks are runny. You don’t have to cover it, but it will speed up the cooking process.
4. The Over Easy Egg: One of my favourite ways to enjoy my eggs. This is very similar to a sunny side up or fried egg, but with the yolk cooked slightly runny but solid. Cook for a similar time as the sunny side up egg, and if you’re an expert, flip the egg using a large spatula and cook for 15 to 30 seconds. Alternatively, if you’re not an egg flipping master, place a cover on top and cook for 5 to 6 minutes until the top is cooked.
This is a fun recipe to serve for your next brunch and super kid friendly. It’s like a two in one recipe – toast and egg! Use a cookie cutter or a glass to make a hole in the center of your favourite slice of bread. Heat a small non-stick skillet over medium heat, add 1 teaspoon of butter and let it melt. Place the bread on the skillet and crack an egg into the hole, season with salt and pepper. Cover and cook for 5 to 6 minutes until the egg white and yolk are set. Don’t toss the center of the bread! Butter both sides and brown in the skillet, then dip it into the yolk – yum!
Bring your avocado toast to the next level by adding a poached egg on top. Making poached eggs may seem daunting, but once you get the hang of it you’ll be making it all the time! The trick is not to be shy with the vinegar! Bring a large pot of water to a boil, reduce to low. Crack the egg into a small bowl or ramekin. Add 1 tablespoon of white vinegar to the pot and stir to create a vortex. Drop the egg into the middle of the vortex and cook for 3 minutes. Remove the egg using a slotted spoon and enjoy on top of toast or salad seasoned with sea salt and pepper.
A fun twist to your usual scrambled or boiled eggs. This recipe is super simple to make. Feel free to jazz it up with a sprinkle of cheese. Preheat the oven to 375℉. Grease the bottom of 2 ramekins and place in a baking pan. Add 1 tablespoon of cream (I used this unsweetened barista oat milk for a dairy free cream substitute). Crack an egg into each ramekin, season with sea salt and pepper and sprinkle with fresh minced chives. Fill the baking pan with an inch of water and bake for 15-20 minutes. Enjoy!
Soft, jammy, hard boiled, whichever way you like your boiled eggs, I got you covered. My personal favourite are jammy eggs. I love adding jammy eggs to my salad bowls, like my Mexican Quinoa Burrito Bowl, and hard-boiled eggs are perfect for my (No Mayo) Avocado Egg Salad. Bring a pot of water to boil, lower to a simmer. Carefully and slowly add the eggs to the water. For soft boiled eggs (or drippy eggs) cook for 5 minutes, for jammy eggs cook for 7 minutes and for hard boiled eggs cook for 14 minutes. Once cooked, remove using a slotted spoon and transfer to a bowl filled with ice water and allow to cool. Peel and enjoy!
This is Cloe’s favourite recipe, so I had to include it. Perfect as an appetizer or a snack. All you need is a few hard-boiled eggs, a little mayo and voila! I used 3 hard boiled eggs, but you can easily double or triple this recipe, depending on the size of your party. Cut the eggs in half lengthwise. Scoop out the yolks and place in a bowl. Add 2 tablespoons of mayonnaise (I like using this healthier mayo), season with sea salt and pepper. Using a handheld mixer, whisk on medium until smooth and creamy. Scoop the filling into the halved egg whites and sprinkle with paprika and serve.
This has got to be the coolest way to cook eggs and until recently I didn’t even know this recipe existed. These were Mama Healthnut’s favourite – she said they tasted like a light fluffy omelette but more fun! They are just so pretty – like a piece of art! For this recipe, I used 3 eggs, but feel free to make as many as you like.
Preheat the oven to 450℉ and grease a baking pan. Set aside. Separate the yolks from the egg whites and place the eggs whites in a medium bowl. Using a handheld mixer, whisk on high until stiff peaks form. Fold in a pinch of sea salt and pepper. Spoon 3 mounds of egg whites onto the baking sheet, use the back of the spoon to make an indent in the center. Bake for 3 to 4 minutes until lightly golden. Carefully drop the egg yolk into the center of the cloud and bake for 3 minutes until yolks are just set. Garnish with fresh minced chives and enjoy your masterpiece!
Let me know in the comments below which way is your favourite way to cook your eggs!