How to Make Perfect Eggs 3 Ways—Scrambled, Hard-Boiled, & Soft-Boiled 
Home Cooking

How to Make Perfect Eggs 3 Ways—Scrambled, Hard-Boiled, & Soft-Boiled 


Let’s be honest, just because there are a million different ways we can prepare our eggs, doesn’t mean that we should or that they’re all good. There are way too many bad tips out there, but I’m going to give it to you straight and simple.

To me, there isn’t a single ingredient out there that is as perfect as the egg. If you think about it, an egg has everything that is necessary for a chicken to become a chicken in the first place. So you could only imagine the variety and quality of nutrients contained within a single chicken egg.

Aside from being a health food, eggs can be unbelievably scrumptious—but only when made right. When an egg is prepared well, you know it. It’s automatically one of the tastiest things you’ve ever experienced and you wonder how that simple little egg managed to make you so happy.

First, let me tell you that they’re incredibly easy to get right, but the flip side is that they’re almost just as easy to get wrong.

So let me explain what you can do to make the best scrambled, hard-boiled, and soft-boiled eggs, and never settle for a bad egg again. Also, bad puns are sometimes good, and that one wasn’t, so sorry for that.

Let’s tackle the scrambled egg

I need to explain why one of the most popular ways to prepare scrambled eggs is a big No-No. Adding milk is not going to make your eggs better. Frankly, it makes them kind of gross. They might end up tasting a little off and you’re much more likely to burn your “fluffy” eggs. That brings me to my second point about adding milk—it will not make your eggs fluffy. That’s just a plain old myth, so forget about it.

Now, there’s a big fuss about what temperature to use to cook your scrambled eggs. The fact is, it doesn’t matter. It just doesn’t. Cooking them at a lower heat will cook them slower, allowing you to cook them without accidentally burning them. Cooking them at a higher heat will cook them faster. It takes less than a minute to cook your scrambled eggs, so maybe don’t turn your back and make a sandwich in the meantime. But you wouldn’t do that anyway and it doesn’t make sense since you're having eggs, so don’t worry about the temperature. No matter what temperature you use, just make sure to take your eggs off the heat as soon as your egg whites have turned from clear to opaque. This ensures that you have perfectly cooked eggs.

Did you know that you don’t have to whisk your eggs before you add them into your pan? Don’t bother furiously mixing them in the pan either. It doesn’t make them taste better and is kind of pointless. A gentle mixing is quite enough for some beautiful eggs.

Now I must say, the most important tip for the best scrambled eggs is to use butter and salt. Okay, that was 2 tips but they go hand-in-hand. Don’t skimp. Seriously, don’t even think about calories when adding that butter. You want your body to absorb the most nutrients it can, right? Then eat your butter. It helps with that. Needless to say, adding a decent amount of butter keeps the eggs from burning and makes them smell phenomenal. And do throw in a good and healthy pinch of salt to amplify the tastiness of your eggs. You need nothing else to make the perfect scrambled eggs.

Make sure to check out the quick how-to video below for making the perfect scrambled eggs.

On to hard-boiled eggs

Fun fact: In college I used to eat 10 hard-boiled eggs a day for lunch, every single day. I have rheumatoid arthritis, and I needed a whole lot of albumin protein at the time, so I did what I had to do.

And moving along from my daily egg feast...

I think we’ve all experienced a hard-boiled egg or two that had that odd, green coating surrounding the yolk. But it doesn’t have to be like that. In fact, when it’s like that, it means your egg is overdone. 

Follow these 3 simple steps for the perfect hard-boiled egg:

1. Boil a big pot of water. Water should be enough to fully submerge the eggs that we'll add later.

2. Once boiled, reduce to a simmer and add eggs for 9-11 minutes, depending on your desired level of doneness. 

4. Rinse, peel, add a bit of sea salt & enjoy.

And for the soft-boiled eggs

The method for making the perfect soft-boiled egg is exactly the same as that for hard-boiled eggs except for the time point. Unlike the 9-11 minute cook time for hard-boiled eggs, for soft boiled eggs you want to let the eggs cook for 5-7 minutes after reducing the heat from a boil to a simmer. Five minutes will give you a runny yolk, and seven minutes gives you a soft, starting-to-solidify, yet-still-very-tender yolk.

I have to say, if you’re soft-boiling, melt a bit of butter into your yolk, add a pinch of salt, and see what deliciousness you’ve made! I clearly can’t stress enough that butter and salt are the secret for the tastiest eggs of your life. So use them, follow the tips and tricks you found here and in this video, and savor your eggs and your health.

About the Author

I'm a recent PhD graduate, with a degree in pathology/immunology. I love to cook with quality ingredients, free of additives, in order to maintain a natural and healthy lifestyle. 'Healthy' to me is about balance and wholesome ingredients, not about low-cal, fat-free, low-carb, salad-only recipes, because butter and salt are my friends and they're nutritious too, guys!