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Excellent Eggs

From creating creamy sauces to adding lift in a soufflé, eggs truly are incredible. There’s a lot of information out there about these versatile staples, and your brain might get scrambled trying to remember it all, but we’ve got the key tips.

Learn to Cook: Boiled Eggs

Learn to Cook: Boiled EggsEggs are a pretty nifty food. They’re filled with protein and vitamins, budget-friendly, and can be used in so many different ways that it’s hard to get tired of these sunny (side up) wonders.

From creating creamy sauces to adding lift in a soufflé, eggs truly are incredible. There’s a lot of information out there about these versatile staples, and your brain might get scrambled trying to remember it all, but we’ve got the key tips.

Learn to Cook: Poached Eggs

Learn to Cook: Poached EggsGet Cracking with Cooking

Aside from adding to other recipes, eggs are delicious with basic preparation. Here are our favorite methods.

  • Boiled eggs are cooked in the shell in boiling or simmering water.

    • Boil older eggs first, as fresher eggs are harder to peel.
    • To make it easier to remove the shell, immerse in cold water as soon as the eggs are removed from the heat. Try Learn to Cook: Boiled Eggs.

  • Poached eggs are cooked by breaking the egg into simmering water with a touch of vinegar added. The vinegar helps to keep the white around the yolk, making a perfectly poached egg possible. Try Learn to Cook: Poached Eggs.

  • Baked eggs can be cooked whole in a prepared baking dish or scrambled and combined with extras as part of frittata or strata. Try Learn to Cook: Frittata.

  • Fried eggs are prepared out of the shell in a shallow pan with a touch of added fat to prevent sticking. Fry the freshest eggs so they keep their shape in the pan.

  • Scrambled eggs must be cracked and whisked together to combine the egg white and yolk.

    • Whisk eggs with a splash of water for light and fluffy results.
    • Stirring constantly at a lower temperature will result in smaller curds and a creamier texture, while stirring less frequently allows the eggs to cook in larger curds and the resulting eggs will be firmer in texture.

  • Omelets start as scrambled eggs but are carefully cooked in a flat plan then rolled or folded around a filling before serving. Try: Cauliflower and Parsley Omelet for Two.

  • Soufflés consist of separated eggs and are lightened by folding whipped egg whites into the batter. Try: Mushroom and Spinach Breakfast Puffs.

  • To make pickled eggs, soak peeled, hard boiled eggs in a briny solution. Chop the eggs for salads or keep them on hand for snacking. Try our recipe for Pickled Eggs.

  • Deviled eggs are a picnic favorite, made with a variety of fillings and toppings, the most basic being mayonnaise and paprika. Try Chickpea Deviled Eggs for a twist.

How do you enjoy eggs? Share your favorite cooking techniques in the comments section below.
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