Eggs can be prepared in several common ways, including poaching, boiling, frying, scrambling and steaming. Each method changes the texture and can be paired with other foods to make a breakfast or snack.
Poached eggs
Poached eggs are cooked without their shells in hot water and are commonly served with dishes such as eggs Benedict or noodles. The cooking time affects how firm the yolk becomes.
For food safety, the FDA recommends cooking eggs until both the yolk and white are firm, particularly for people at higher risk of foodborne illness.
Hard-boiled eggs
Hard-boiled eggs can be prepared ahead of time and refrigerated for later use. They can be eaten on their own or added to other meals.
The U.S. Department of Agriculture says hard-cooked eggs can be kept in the refrigerator for up to seven days when properly stored. The FDA also recommends refrigerating cooked eggs promptly rather than leaving them at room temperature for extended periods.
Fried eggs
Fried eggs can be cooked to different levels of firmness, depending on how long they remain in the pan. They can be served with foods such as bread, vegetables or other breakfast items.
Because raw or undercooked eggs can carry harmful bacteria, food-safety guidance recommends cooking eggs until the yolk and white are firm.
Scrambled eggs
Scrambled eggs are prepared by beating eggs and cooking them in a pan while stirring. They can be served on their own or used in sandwiches and other meals.
The FDA recommends cooking scrambled eggs until they are firm throughout rather than leaving them runny.
Steamed eggs
Steamed eggs are prepared by cooking beaten eggs with liquid, often producing a soft, custard-like texture. The method is used in several Asian cuisines and can be combined with vegetables or seasonings.
When eggs are cooked in a microwave, the FDA recommends covering the food, stirring or rotating it to promote even heating, and allowing it to stand before serving.
