23 Types of Cooked Eggs: Fried, Boiled, Poached & More

Eggs can be boiled, fried, scrambled, baked, poached, steamed, coddled, pickled, or cooked in a controlled water bath. The difference between one type of cooked egg and another usually comes down to three things: whether the egg is cooked in the shell or out of the shell, whether the yolk stays runny or turns firm, and whether the egg is cooked in water, fat, steam, or dry heat.

This guide covers 23 common types of cooked eggs and gives you a quick recipe guide for each one. Use it when you want to understand the difference between sunny-side-up and over-easy eggs, soft-boiled and jammy eggs, French omelets and American omelets, or poached and coddled eggs.

Food safety note: some classic egg styles are intentionally soft, jammy, or runny. The FDA’s egg safety guidance says to cook eggs until both the yolk and white are firm and to cook dishes containing eggs to 160°F. If you are serving young children, older adults, pregnant people, or anyone with a weakened immune system, choose fully cooked eggs or use pasteurized eggs when a recipe calls for soft or undercooked eggs.

The quick recipes below assume large eggs and a standard home kitchen. Egg size, pan material, burner strength, altitude, starting egg temperature, and personal preference can all change timing, so treat the times as practical starting points.

Types of cooked eggs at a glance

Type of cooked egg	Cooking method	Typical yolk texture	Best for
Hard-boiled eggs	Cooked in the shell in hot water	Firm	Meal prep, salads, snacks, deviled eggs
Soft-boiled eggs	Briefly cooked in the shell	Runny to soft	Toast, ramen, breakfast bowls
Jammy eggs	Medium-cooked in the shell	Thick and creamy	Grain bowls, noodles, salads
Deviled eggs	Hard-boiled, halved, filled	Firm yolk filling	Appetizers, holidays, parties
Sunny-side-up eggs	Fried without flipping	Runny	Toast, hash, rice bowls
Over-easy eggs	Fried and briefly flipped	Runny	Toast, breakfast plates, sandwiches
Over-medium eggs	Fried and flipped longer	Partly set	Less messy breakfast plates
Over-hard eggs	Fried and flipped until firm	Firm	Sandwiches, kids’ breakfasts, meal prep
Basted eggs	Fried while hot fat is spooned over the top	Runny to soft	Rich diner-style eggs
Steam-basted eggs	Fried with water and a lid	Runny to soft	Set whites without flipping
Eggs in a basket	Egg fried inside toast	Runny to firm	Quick breakfasts, brunch
Soft scrambled eggs	Low, gentle pan cooking	Soft curds	Toast, brunch, creamy breakfasts
Hard scrambled eggs	Longer pan cooking	Firm curds	Breakfast burritos, sandwiches, meal prep
French omelet	Stirred, rolled, gently cooked	Soft interior	Classic breakfast or brunch
American omelet	Filled and folded	Set	Cheese, vegetables, ham, diner breakfasts
Frittata	Stovetop and/or oven cooking	Fully set	Brunch, leftovers, meal prep
Spanish tortilla	Thick egg-and-potato omelet	Set	Tapas, lunches, room-temperature slices
Soufflé omelet	Separated eggs with whipped whites	Fluffy and set	Light brunch, dramatic presentation
Poached eggs	Cracked into simmering water	Runny to soft	Eggs Benedict, toast, salads
Coddled eggs	Cooked gently in a cup set in water	Soft to set	Gentle breakfast eggs
Baked or shirred eggs	Baked in a ramekin	Runny to set	Brunch, cream, spinach, tomato, cheese
Sous vide eggs	Cooked in a controlled water bath	Customizable	Precise texture, breakfast bowls
Pickled eggs	Hard-boiled eggs stored in brine	Firm	Snacks, salads, bar-style eggs

Boiled and in-shell cooked eggs

Boiled eggs are cooked in the shell in hot water. The main difference between hard-boiled, soft-boiled, and jammy eggs is time. The longer the egg stays in hot water, the firmer the yolk becomes. If boiling eggs is part of your regular meal prep, see our guide to the best pot for boiling eggs.

1. Hard-boiled eggs

Hard-boiled eggs are cooked until both the white and yolk are firm. They are the most useful cooked egg for meal prep because they can be peeled and eaten plain, sliced onto salads, chopped into egg salad, packed for snacks, or used for deviled eggs.

Quick recipe guide

What you need: 4 to 6 large eggs, water, ice, and salt if desired.

1. Place eggs in a saucepan and cover with about 1 inch of cold water.
2. Bring to a boil, then reduce to a gentle simmer or turn off the heat and cover, depending on your preferred method.
3. Cook until the yolks are fully firm, usually about 10 to 12 minutes once the water is hot.
4. Transfer the eggs to ice water for at least 5 minutes.
5. Peel, season, and serve, or refrigerate promptly.

Doneness cue: The yolk should be firm all the way through, with no liquid center.

2. Soft-boiled eggs

Soft-boiled eggs are cooked in the shell for less time than hard-boiled eggs. The white sets, while the yolk stays liquid or softly thickened. They are often served in an egg cup, spooned over toast, or used to top ramen, rice bowls, and simple breakfasts.

Quick recipe guide

What you need: 1 to 4 large eggs, water, ice, salt, pepper, and toast if serving.

1. Bring a small pot of water to a gentle boil.
2. Lower the eggs into the water with a spoon.
3. Cook for about 6 minutes for a very runny yolk or 7 minutes for a slightly thicker yolk.
4. Transfer briefly to cool water so the shells are easier to handle.
5. Serve in an egg cup, or peel carefully and serve over toast or noodles.

Doneness cue: The white should be set, and the yolk should flow when opened. Use pasteurized eggs or cook firmer when serving higher-risk eaters.

3. Jammy eggs

Jammy eggs sit between soft-boiled and hard-boiled eggs. The white is firm, and the yolk is thick, glossy, and spoonable rather than fully liquid. This style is popular for ramen, grain bowls, avocado toast, and salads.

Quick recipe guide

What you need: 2 to 6 large eggs, water, ice, and salt if desired.

1. Bring a pot of water to a gentle boil.
2. Lower the eggs into the water carefully.
3. Cook for about 7 to 8 minutes, adjusting after your first batch.
4. Move the eggs to ice water for at least 5 minutes.
5. Peel and halve with a sharp knife.

Doneness cue: The yolk should be thick and creamy, not runny like a soft-boiled egg and not chalky like an overcooked hard-boiled egg.

4. Deviled eggs

Deviled eggs start with hard-boiled eggs. The eggs are peeled, halved, and the yolks are mixed with ingredients such as mayonnaise, mustard, vinegar, relish, paprika, hot sauce, herbs, or pickles. The filling is then spooned or piped back into the egg white halves.

Quick recipe guide

What you need: 6 hard-boiled eggs, 3 tablespoons mayonnaise, 1 teaspoon mustard, 1 teaspoon vinegar or pickle brine, salt, pepper, and paprika.

1. Peel the hard-boiled eggs and cut them in half lengthwise.
2. Scoop the yolks into a bowl and set the whites on a platter.
3. Mash the yolks with mayonnaise, mustard, vinegar or brine, salt, and pepper.
4. Spoon or pipe the filling into the egg white halves.
5. Sprinkle with paprika and chill until serving.

Doneness cue: Start with fully hard-boiled eggs so the yolks mash smoothly and the whites hold their shape.

Fried eggs

Fried eggs are cooked out of the shell in a skillet with butter, oil, or another fat. The main difference between sunny-side-up, over-easy, over-medium, and over-hard eggs is whether the egg is flipped and how firm the yolk becomes. For gear help, see our guide to the best pan for eggs and our guide to the best non-stick spatula for eggs.

5. Sunny-side-up eggs

Sunny-side-up eggs are fried on one side only. The white sets from the heat of the pan, while the yolk remains visible on top. This style gives you the classic bright yellow yolk presentation.

Quick recipe guide

What you need: 1 or 2 eggs, 1 teaspoon butter or oil, salt, and pepper.

1. Heat a nonstick or well-seasoned skillet over low to medium-low heat.
2. Add butter or oil and let it coat the pan.
3. Crack in the egg and cook gently without flipping.
4. Cook until the white is set and the yolk is still glossy, about 2 to 4 minutes.
5. Season and slide onto a plate with a thin spatula.

Doneness cue: The white should look opaque and set. Cover the pan briefly if the top of the white needs help setting.

6. Over-easy eggs

Over-easy eggs are fried on the first side, then flipped briefly. The white is set on both sides, but the yolk stays runny. The “easy” part refers to the light cooking after the flip.

Quick recipe guide

What you need: 1 or 2 eggs, 1 teaspoon butter or oil, salt, and pepper.

1. Heat a skillet over medium-low heat and add butter or oil.
2. Crack in the egg and cook until the bottom white is set, about 2 minutes.
3. Slide a thin spatula under the egg and flip gently.
4. Cook the second side for about 20 to 45 seconds.
5. Season and serve immediately.

Doneness cue: The yolk should still move when gently pressed with the spatula.

7. Over-medium eggs

Over-medium eggs are fried and flipped like over-easy eggs, but they cook longer on the second side. The yolk is partly set: not fully runny, not fully hard. It should still be moist in the center.

Quick recipe guide

What you need: 1 or 2 eggs, 1 teaspoon butter or oil, salt, and pepper.

1. Heat butter or oil in a skillet over medium-low heat.
2. Crack in the egg and cook until the bottom is set.
3. Flip carefully with a thin spatula.
4. Cook the second side for about 1 to 2 minutes.
5. Season and serve while warm.

Doneness cue: The yolk should feel thicker and less wobbly than over-easy but not fully firm.

8. Over-hard eggs

Over-hard eggs are fried and flipped until the yolk is fully cooked. Some cooks intentionally break the yolk before or after flipping so it spreads slightly and cooks more evenly.

Quick recipe guide

What you need: 1 or 2 eggs, 1 teaspoon butter or oil, salt, and pepper.

1. Heat butter or oil in a skillet over medium-low heat.
2. Crack in the egg and cook until the bottom white is set.
3. Break the yolk if you want a flatter sandwich-style egg.
4. Flip and cook for 2 to 3 minutes, until the yolk is firm.
5. Season and serve on toast, a plate, or a sandwich.

Doneness cue: The yolk should be fully firm with no liquid center.

9. Basted eggs

Basted eggs are fried eggs cooked from above by spooning hot butter, oil, or bacon fat over the top. The bottom fries in the pan while the hot fat helps set the top of the white without flipping the egg.

Quick recipe guide

What you need: 1 or 2 eggs, 1 tablespoon butter or oil, salt, and pepper.

1. Heat butter or oil in a skillet over medium-low heat.
2. Crack in the eggs and let the bottoms start to set.
3. Tilt the pan slightly and spoon hot fat over the whites and yolks.
4. Continue basting until the whites are set and the yolks reach your preferred doneness.
5. Season and serve right away.

Doneness cue: The white should be fully opaque. The yolk can be runny, soft, or firmer depending on how long you baste.

10. Steam-basted eggs

Steam-basted eggs are fried eggs finished with a splash of water and a lid. The water turns to steam, which sets the top of the white quickly. This creates a softer, cleaner-tasting result than fat-basting and does not require flipping.

Quick recipe guide

What you need: 1 or 2 eggs, 1 teaspoon butter or oil, 1 tablespoon water, salt, and pepper.

1. Heat butter or oil in a skillet over medium-low heat.
2. Crack in the eggs and cook until the bottoms begin to set.
3. Add a tablespoon of water to the side of the pan, not directly on the yolk.
4. Cover the pan for about 30 seconds to 2 minutes.
5. Remove the lid when the whites are set and season to taste.

Doneness cue: The yolk top may look slightly cloudy from steam. Cook longer if you want a firmer yolk.

11. Eggs in a basket

Eggs in a basket are eggs fried inside a hole cut into a slice of bread. They are also called egg-in-a-hole, egg in a frame, one-eyed Jack, or gashouse eggs. The bread toasts in the skillet while the egg cooks in the center.

Quick recipe guide

What you need: 1 slice sturdy bread, 1 egg, 1 tablespoon butter, salt, and pepper.

1. Cut a hole from the center of the bread with a biscuit cutter, glass, or knife.
2. Melt butter in a skillet over medium-low heat.
3. Toast the bread and the cut-out round on one side.
4. Crack the egg into the hole and cook until the white starts to set.
5. Flip gently and cook to your preferred yolk texture.

Doneness cue: Cook less for a runny yolk, or cover briefly and cook longer for a firmer yolk.

Scrambled eggs and omelets

Scrambled eggs and omelets start with beaten eggs. The difference is structure. Scrambled eggs are stirred into curds, while omelets are cooked into one sheet, then folded, rolled, or left open-faced. For smoother beaten eggs, see our guide to the best whisk for eggs. For omelet cookware, see what’s the best omelette pan for induction.

12. Soft scrambled eggs

Soft scrambled eggs are cooked slowly over low heat and stirred often. The curds are small, tender, and moist. Some cooks use butter, cream, milk, crème fraîche, or nothing but eggs and salt.

Quick recipe guide

What you need: 2 eggs, 1 teaspoon butter, pinch of salt, and optional splash of milk or cream.

1. Whisk eggs with salt until no streaks remain.
2. Melt butter in a nonstick skillet over low heat.
3. Add the eggs and stir slowly with a silicone spatula.
4. Cook until small, glossy curds form, about 4 to 8 minutes depending on heat.
5. Remove from heat just before they look fully done.

Doneness cue: Soft scrambled eggs should look moist and creamy. For the safest firm result, cook until no visible liquid egg remains.

13. Hard scrambled eggs

Hard scrambled eggs are cooked longer than soft scrambled eggs. The curds are firmer, drier, and more separated. This style is useful for breakfast burritos, fried rice, sandwiches, meal prep, and any dish where wet scrambled eggs would make bread or tortillas soggy.

Quick recipe guide

What you need: 2 to 4 eggs, 1 teaspoon butter or oil, salt, pepper, and optional shredded cheese.

1. Whisk eggs with salt and pepper.
2. Heat butter or oil in a skillet over medium-low heat.
3. Add eggs and let them begin to set before stirring.
4. Stir and fold until firm curds form and no liquid egg remains.
5. Remove from the pan and serve or cool for meal prep.

Doneness cue: Curds should be fully set, not glossy or wet.

14. French omelet

A French omelet is gently cooked, stirred in the pan at first, then rolled or folded into a smooth oval. It is usually pale yellow with little to no browning. The inside is soft and tender rather than dry.

Quick recipe guide

What you need: 2 or 3 eggs, 1 tablespoon butter, salt, and optional chives.

1. Whisk eggs with salt until smooth.
2. Melt butter in a nonstick skillet over medium-low heat.
3. Add eggs and stir quickly with a fork or spatula while shaking the pan gently.
4. When the eggs are mostly set but still soft, smooth the surface.
5. Roll or fold into an oval and slide onto a plate seam-side down.

Doneness cue: The outside should be pale and smooth, and the inside should be tender rather than browned.

15. American omelet

An American omelet is usually cooked a little firmer and browner than a French omelet. It is commonly folded over fillings such as cheddar, ham, mushrooms, peppers, onions, spinach, bacon, or tomatoes.

Quick recipe guide

What you need: 2 or 3 eggs, 1 tablespoon butter, salt, pepper, 2 to 4 tablespoons cooked fillings, and optional cheese.

1. Cook raw fillings first and set them aside.
2. Whisk eggs with salt and pepper.
3. Melt butter in a skillet over medium-low heat and add eggs.
4. Cook until the bottom sets, lifting edges so uncooked egg can flow underneath.
5. Add fillings to one side, fold, and cook briefly until the cheese melts and the egg is set.

Doneness cue: The omelet should hold together when folded, with no raw filling or liquid egg inside.

16. Frittata

A frittata is an open-faced egg dish that is usually started on the stovetop and finished gently in the oven, although some versions are fully baked. It is thicker than an omelet and is not folded around the fillings. The fillings are mixed into the eggs.

Quick recipe guide

What you need: 6 eggs, 1/4 cup milk or cream, 1 cup cooked vegetables or meat, 1/2 cup cheese, salt, pepper, and oil or butter.

1. Heat the oven to 350°F.
2. Whisk eggs with milk or cream, salt, and pepper.
3. Warm cooked fillings in an oven-safe skillet.
4. Pour in the eggs, sprinkle with cheese, and cook until the edges start to set.
5. Transfer to the oven and bake until the center is set, usually 8 to 15 minutes depending on skillet size.

Doneness cue: The center should not jiggle like raw egg. Egg dishes should reach 160°F when checked with a food thermometer.

For side ideas, see our guide on what to serve with quiche; many of the same sides work with frittata.

17. Spanish tortilla

Spanish tortilla, or tortilla Española, is a thick egg-and-potato omelet. It is usually made with eggs, potatoes, olive oil, salt, and often onion. Unlike a thin folded omelet, it is cooked into a thick round and sliced like a cake.

Quick recipe guide

What you need: 5 or 6 eggs, 2 medium potatoes thinly sliced, 1 small onion sliced, olive oil, and salt.

1. Cook potatoes and onion gently in olive oil until tender, not crispy.
2. Drain excess oil and let the potatoes cool slightly.
3. Whisk eggs with salt and fold in the potatoes and onion.
4. Cook in a small nonstick skillet over medium-low heat until the edges set.
5. Flip carefully with a plate and cook the second side until set.

Doneness cue: The tortilla should hold together in wedges. Cook longer for a fully firm center.

18. Soufflé omelet

A soufflé omelet is made by separating the eggs, whipping the whites, then folding the whites back into the yolks. The mixture cooks into a tall, airy omelet with a light texture.

Quick recipe guide

What you need: 3 eggs, 1 tablespoon butter, salt, and optional herbs or cheese.

1. Separate the eggs into whites and yolks.
2. Whisk yolks with salt and beat whites until soft to stiff peaks form.
3. Fold whites gently into yolks without deflating them.
4. Melt butter in an oven-safe skillet and add the egg mixture.
5. Cook on the stovetop until the bottom sets, then finish covered or in a 350°F oven until puffed and set.

Doneness cue: The omelet should be puffed and set enough to hold its shape, not wet in the center.

Water-cooked, baked, and preserved eggs

Not every cooked egg is boiled or fried. Poached eggs cook directly in water, coddled eggs cook gently in a covered cup, baked eggs set in the oven, sous vide eggs use a controlled water bath, and pickled eggs begin as hard-boiled eggs before being seasoned in brine.

19. Poached eggs

Poached eggs are cracked out of the shell and cooked gently in simmering water. A good poached egg has a set white wrapped around a soft or runny yolk. They are best known for Eggs Benedict, but they also work on toast, salads, grain bowls, and sautéed greens.

Quick recipe guide

What you need: 1 fresh egg, water, 1 teaspoon vinegar if desired, and salt for serving.

1. Bring a saucepan of water to a gentle simmer, not a rolling boil.
2. Crack the egg into a small bowl.
3. Stir the water gently if desired, then slide the egg into the center.
4. Cook about 3 to 4 minutes for a runny yolk, or longer for a firmer yolk.
5. Lift with a slotted spoon and drain on a towel before serving.

Doneness cue: The white should be set around the yolk. Use pasteurized eggs or cook firmer when serving higher-risk eaters.

20. Coddled eggs

Coddled eggs are cooked gently in a small covered cup, jar, or coddler set in hot water. They are softer and more protected than poached eggs because the egg does not touch the water directly.

Quick recipe guide

What you need: 1 egg per coddler or small heat-safe jar, butter, 1 teaspoon cream, salt, pepper, and herbs if desired.

1. Butter the inside of each coddler or heat-safe jar.
2. Add cream, herbs, salt, and pepper, then crack in the egg.
3. Cover the vessel and place it in a saucepan with simmering water reaching below the rim.
4. Cook gently for about 7 to 10 minutes.
5. Remove carefully and serve in the vessel.

Doneness cue: Whites should be set or nearly set. Cook longer for a firmer yolk and center.

21. Baked or shirred eggs

Baked eggs, also called shirred eggs, are cooked in a small ramekin or baking dish. The egg can be baked plain with butter, or with cream, tomato sauce, spinach, mushrooms, cheese, herbs, or cooked meat.

Quick recipe guide

What you need: 1 egg per ramekin, butter, 1 tablespoon cream or sauce, salt, pepper, and optional cooked vegetables or cheese.

1. Heat the oven to 350°F.
2. Butter each ramekin and add cream, sauce, vegetables, or cheese if using.
3. Crack an egg into each ramekin and season.
4. Bake on a tray for about 10 to 15 minutes, depending on desired doneness.
5. Let stand briefly before serving because the ramekin stays hot.

Doneness cue: Whites should be set. For a fully cooked egg dish, check for 160°F in the center.

Baked eggs are different from egg muffins or egg cups, but they live in the same brunch family. For muffin-tin egg dishes, see our guide to the best muffin pan for eggs.

22. Sous vide eggs

Sous vide eggs are cooked in their shells in a precisely controlled water bath. Small temperature changes can make a big difference in texture, so this method is popular with cooks who want a repeatable custardy yolk, softly set white, or breakfast-bowl egg.

Quick recipe guide

What you need: Large eggs, a pot or container of water, an immersion circulator, and ice water if chilling.

1. Fill a pot or sous vide container with water and attach the immersion circulator.
2. Set the temperature for the texture you want. Lower settings give softer eggs; higher settings give firmer whites.
3. Lower whole eggs directly into the water bath; they do not need a bag.
4. Cook until the white and yolk reach your preferred texture, often 45 to 60 minutes for lower-temperature soft eggs.
5. Crack into a bowl, spoon off loose white if needed, and serve.

Doneness cue: Texture depends on temperature. For higher-risk eaters, choose pasteurized eggs or fully cooked egg styles rather than soft sous vide eggs. For equipment help, see our guide to the best sous vide immersion circulator.

23. Pickled eggs

Pickled eggs are hard-boiled eggs peeled and stored in a vinegar-based brine. Beet juice can turn them pink, while spices, garlic, onion, dill, jalapeño, mustard seed, or hot sauce can change the flavor.

Quick recipe guide

What you need: 6 peeled hard-boiled eggs, 1 cup vinegar, 1/2 cup water, 1 tablespoon sugar, 1 teaspoon salt, and optional beet juice, dill, garlic, onion, peppercorns, or mustard seed.

1. Pack peeled hard-boiled eggs loosely into a clean jar or lidded container.
2. Bring vinegar, water, sugar, salt, and spices to a boil, then simmer briefly.
3. Pour enough hot brine over the eggs to cover them completely.
4. Cover and refrigerate immediately.
5. Let the eggs season in the refrigerator before eating.

Doneness cue: The eggs should start fully hard-boiled before pickling. The National Center for Home Food Preservation says pickled eggs should be kept refrigerated at all times and used within 3 to 4 months for best quality. For a dedicated recipe-style guide, see our article on how to pickle eggs fast.

Egg doneness and safety tips

Eggs are simple to cook, but they still need clean handling. Wash hands, utensils, and work surfaces after contact with raw eggs. Keep eggs refrigerated, avoid cracked or dirty shells, and do not leave cooked egg dishes at room temperature for long periods.

• For the safest everyday egg: cook until the white and yolk are firm.
• For egg casseroles, quiche, frittata, and baked egg dishes: use a food thermometer when needed and cook egg dishes to 160°F.
• For soft-boiled, sunny-side-up, over-easy, poached, or soft sous vide eggs: consider pasteurized eggs, especially for higher-risk eaters.
• For hard-cooked eggs: refrigerate promptly and use within one week.
• For pickled eggs: keep them refrigerated at all times and follow a tested pickling recipe.

For temperature checks on egg bakes, casseroles, and other dishes where doneness is harder to see, see our guide to the best instant-read thermometers.

Best egg type by meal

Meal or use	Best egg types	Why
Toast	Soft-boiled, poached, sunny-side-up, over-easy	The yolk becomes a sauce for the bread.
Breakfast sandwich	Over-hard, over-medium, hard scrambled, American omelet	These hold together better and make less mess.
Ramen or noodle bowls	Jammy eggs, soft-boiled eggs, sous vide eggs	The yolk stays creamy without disappearing into the broth.
Meal prep	Hard-boiled eggs, hard scrambled eggs, frittata	They store and portion more easily than runny styles.
Brunch	Poached eggs, baked eggs, frittata, soufflé omelet	They look polished and serve well with bread, salad, or potatoes.
Party appetizers	Deviled eggs, pickled eggs, sliced hard-boiled eggs	They can be made ahead and served chilled.
Low-mess kids’ breakfast	Hard scrambled, over-hard, hard-boiled	Fully set yolks and whites are easier to handle.
Using leftover vegetables	Frittata, American omelet, Spanish tortilla	Cooked fillings fold or bake neatly into eggs.

FAQ

What are the main types of cooked eggs?

The main types of cooked eggs are boiled eggs, fried eggs, scrambled eggs, omelets, poached eggs, baked eggs, coddled eggs, sous vide eggs, and pickled eggs. Within those groups, you get specific styles such as hard-boiled, soft-boiled, jammy, sunny-side-up, over-easy, over-medium, over-hard, soft scrambled, French omelet, frittata, and shirred eggs.

What are the five types of fried eggs?

Five common fried egg types are sunny-side-up, over-easy, over-medium, over-hard, and basted eggs. Steam-basted eggs and eggs in a basket are also fried egg styles because they start in a skillet.

What are the types of boiled eggs?

The most useful boiled egg types are soft-boiled eggs, jammy eggs, and hard-boiled eggs. Deviled eggs and pickled eggs both start with hard-boiled eggs, so they are cooked egg dishes built from the boiled-egg method.

What is the difference between over-easy, over-medium, and over-hard eggs?

All three are fried eggs that are flipped. Over-easy eggs have a runny yolk, over-medium eggs have a partly set yolk, and over-hard eggs have a fully cooked yolk. The difference is how long the egg cooks after flipping.

What is the difference between scrambled eggs and an omelet?

Scrambled eggs are stirred into curds as they cook. An omelet is cooked into a sheet, then folded, rolled, or left open-faced. Both usually start with beaten eggs, but the pan technique and final structure are different.

Are runny eggs safe to eat?

Runny eggs are a classic texture, but they are not the safest choice for everyone. The safest general guidance is to cook eggs until the yolk and white are firm. For soft-boiled, sunny-side-up, over-easy, poached, or soft sous vide eggs, use pasteurized eggs or cook them firmer when serving higher-risk eaters.

How long do cooked eggs last in the fridge?

Hard-cooked eggs should generally be used within one week when refrigerated. Cooked egg dishes such as casseroles, frittatas, and quiche are usually best within a few days. Always refrigerate promptly and discard eggs that smell off, look unusual, or were left out too long.

What is the easiest egg style for beginners?

Hard-boiled eggs, hard scrambled eggs, and over-hard eggs are the easiest for beginners because doneness is easy to see. Sunny-side-up, poached, French omelets, and sous vide eggs require more timing and texture control.

Final thoughts

The best type of cooked egg depends on the meal. Choose hard-boiled eggs for meal prep, soft-boiled or jammy eggs for noodles and toast, sunny-side-up or over-easy eggs when you want a runny yolk, over-hard eggs for sandwiches, soft scrambled eggs for a creamy breakfast, and frittatas or baked eggs for brunch.

Once you understand the basic methods, eggs become easier to customize. A few minutes of cooking time, a flip in the pan, a lid for steam, or a different cooking vessel can turn the same ingredient into a completely different dish.