Six Ways to Cook Eggs Like a Chef 2.0
- 1 day ago
- 5 min read
Eggs are one of the most ordinary yet versatile ingredients in the kitchen. Whether for a simple weekday breakfast or an elegant brunch, mastering the right techniques allows you to create restaurant-quality results with ease. Below are six practical and stylish egg dishes, ranging from basic to advanced, so you can expand your repertoire in one go.
Soft-Boiled Eggs: The Classic Silky, Runny Yolks
To achieve perfectly set whites with a still-runny yolk, precise timing and rapid cooling are essential. Gently pierce a small hole at the rounder end of the egg to balance internal and external air pressure and reduce the chance of cracking. Bring water with a little white vinegar to a boil, add the eggs, and cook for about six minutes. Immediately transfer them to ice water to cool. Once peeled, soak the eggs in a Japanese-style marinade made with soy sauce, mirin, and sake for extra flavour. These make an excellent accompaniment to ramen, rice bowls, or salads.
Ingredients
Steps
1.
Use a pin to poke a small hole in the rounded end of each egg. Bring a pot of water with enough white vinegar to a boil.
2.
Gently lower in the eggs and cook over medium-low heat for 6 minutes.
3.
Transfer the eggs immediately to an ice bath until completely cooled, then peel.
4.
Bring the Japanese soy sauce, mirin, sake and water to a boil. Let cool completely.
5.
Submerge the peeled eggs in the marinade and refrigerate overnight, or up to 24 hours, before serving.
Folded Eggs: An Easy Spiral-Shaped Classic
Originating from Australian brunch culture, Folded Eggs have a distinctive spiral appearance and a texture that sits between soft and fully cooked. Whisk the eggs with a little cream and salt, then pour into a preheated frying pan. Once the base forms a thin layer of cooked egg, use a silicone spatula to quickly fold and tilt the pan so the remaining liquid flows to the lower side and continues to set. The whole process takes only about a minute and has a high success rate. Finish with a drizzle of chilli oil for added depth.
Ingredients
Steps
1.
Whisk together the eggs, heavy cream and a pinch of salt.
2.
Preheat a frying pan over medium heat for about 2 minutes. Reduce to low heat, then add the olive oil and butter until the butter begins to foam.
3.
Pour in the egg mixture. Once the bottom starts to set, use a spatula or silicone scraper to pull the cooked egg from top to bottom, then push the eggs to one side while slightly tilting the pan to let the uncooked egg flow into the empty space.
4.
Continue repeating the folding and tilting motion, quickly shaping the eggs into a spiral omelette.
5.
Once the omelette holds its shape while the surface remains soft and slightly runny, remove from the heat and serve immediately.
Perfect Poached Eggs: Cook Them in Batches!
Traditional poached eggs often vary in shape. For more reliable results, first sous-vide the eggs at 63°C for about 30 minutes, then cool and crack them. Briefly cook the eggs in hot water with white vinegar for around 1½ minutes so the whites set quickly while the centres remain tender. This method works well for large batches and is ideal for restaurants or gatherings. Serve with sourdough bread or pasta for a delicious meal.
Ingredients
Steps
1.
Set the sous vide circulator to 63°C. Once the water reaches temperature, add the eggs and cook for 30 minutes.
2.
In a separate pot, add 2 tbsp white vinegar to the water. Heat until steaming vigorously and maintain the temperature.
3.
Once the sous vide cooking is complete, remove the eggs, gently crack the shells, and carefully slide the eggs into the vinegar water.
4.
Poach for 1½ minutes, until the egg white is set and smooth. Remove and serve immediately.
Cured Egg Yolks: Two Styles of Savoury Intensity
Cured egg yolks come in dry and wet versions. For the dry cure, completely cover the yolks with a salt-and-sugar mixture and refrigerate for three to four days. Rinse and dry them until they reach a firm, bottarga-like texture that can be grated over pasta, salads, or toast. For the wet cure, soak the yolks in a mixture of soy sauce and mirin for 12 to 24 hours. The exterior firms up and becomes deeply flavoured, making them perfect for spreading on bread or serving with rice and seaweed.
Ingredients
Steps
Salt-Cured：
1.
Mix the salt and sugar together (you can also add garlic powder, dried herbs, paprika, or other seasonings if desired).
2.
Spread half of the salt-sugar mixture into a container and make a few shallow indentations. Gently place the egg yolks into the indentations.
3.
Completely cover the egg yolks with the remaining salt-sugar mixture and refrigerate for 3–4 days.
4.
Remove the egg yolks, rinse off the excess salt, and pat dry.
5.
Dry in a food dehydrator or oven at 70°C for about 2 hours, or until the yolks are firm.
Soy Sauce Cured：
1.
Mix the soy sauce and mirin together. Add a small amount of sake if you prefer a stronger aroma.
2.
Add the egg yolks, then place a sheet of paper towel over the top to ensure the yolks remain fully submerged in the marinade.
3.
Refrigerate for 12–24 hours. The longer the yolks marinate, the firmer the outer layer and the richer the flavour.
4.
Serve spread on toast, or enjoy with steamed rice and seaweed.
Trending Hot Honey Eggs: Sweet, Spicy, and Crispy
This pan-fried egg combines chilli oil, honey, and two types of cheese for a satisfying mix of sweet, spicy, and crunchy textures. Spread a thin layer of mozzarella and Parmesan in the pan, and once melted, crack in the eggs. Cover to set the whites while the cheese base turns golden and crisp. Fold the egg in half to serve, and finish with a sprinkle of chopped parsley. Enjoy on its own or with toast.
Ingredients
Steps
1.
Heat a frying pan over medium-low heat. Add 1 tsp of honey and chilli oil.
2.
Sprinkle a thin layer of cheese over the pan. Once the cheese starts to melt, crack in 1 egg and season with salt.
3.
Cover with a lid and cook until the egg whites are set and the cheese is golden and crispy underneath.
4.
Fold the eggs in half with a spatula. If you prefer a firmer yolk, cook for a little longer.
5.
Transfer to a plate, garnish with chopped spring onion, and serve on its own or with toast.
Easy French Baked Eggs: Eggs en Cocotte
These ramekin-baked eggs suit anyone looking to minimise prep work. Place chopped bacon, mushrooms, and sun-dried tomatoes directly into the ramekins with a little butter and bake until lightly golden. Add cream, cheese, and an egg, then bake using a water bath at 180°C for 10–12 minutes. Serve immediately while hot, dipping toasted bread strips into the runny yolk and melted cheese for a memorable layered experience.
Ingredients
Steps
1.
Preheat the oven to 180°C.
2.
Place the bacon, mushrooms, sun-dried tomatoes and butter into ramekins. Bake until the bacon is lightly golden and fragrant.
3.
Add the thickened cream and cheese, then crack one egg into each ramekin. Top with more cheese.
4.
Place the ramekins in a baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins. Bake in a water bath for 10–12 minutes.
5.
Bake until the egg whites are set while the yolks remain runny. Serve immediately.
Once you’ve mastered these six techniques, eggs become far more than a simple breakfast staple—they transform into a versatile ingredient that can be adapted to any occasion. Adjust cooking times according to egg size and practise regularly to achieve consistent results. Save this guide and try incorporating these methods into your everyday cooking.
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