Recipe & technique library
Ten reliable ways to cook with eggs
Foundational recipes built around useful visual cues, common fixes and internationally cautious food-safety notes.
How these recipes work
Learn the method, then make it yours.
These are adaptable reference recipes, not a meal plan. Times assume large hen eggs and ordinary domestic equipment. Pan, hob, altitude, starting temperature and egg size can all change the result.
01 · Boiled
Soft-boiled eggs
Set whites with a warm, flowing or jammy yolk.
- Time
- 7–9 minutes
- Makes
- 2 eggs
02 · Boiled
Hard-boiled eggs
Firm, tender eggs without a grey-green ring.
- Time
- 12 minutes
- Makes
- 4 eggs
03 · Stovetop
Poached eggs
Tender whites wrapped around a soft centre.
- Time
- 5–8 minutes
- Makes
- 2 eggs
04 · Stovetop
Soft scrambled eggs
Moist, tender curds made with gentle heat.
- Time
- 7 minutes
- Makes
- 1–2
05 · Stovetop
Fried eggs
Choose tender edges or crisp, lacy edges by controlling the heat.
- Time
- 5 minutes
- Makes
- 1
06 · Stovetop
Classic folded omelette
A tender, flexible omelette ready for a modest filling.
- Time
- 8 minutes
- Makes
- 1
07 · Oven
Baked frittata
A flexible set egg dish for vegetables, herbs and leftovers.
- Time
- 30 minutes
- Makes
- 4
08 · One-pan
Shakshuka-style eggs
Eggs gently cooked in a spiced tomato and pepper sauce.
- Time
- 35 minutes
- Makes
- 3–4
09 · Cold technique
Fresh mayonnaise
A stable egg-and-oil emulsion with controllable acidity.
- Time
- 10 minutes
- Makes
- About 250 ml
10 · Baking
Basic crisp meringue
A stable foam with a dry shell and light centre.
- Time
- 1 hour 45 minutes
- Makes
- 8 small
Part of the wider guide
Recipes here teach core egg techniques.
For cooking science, substitutions and failure diagnosis, use the Egg Science section.