12 Ways to Cook Eggs That May Be New to You

If you find yourself getting bored of the same old scrambled eggs, it might be time to break out of your comfort zone. While you can never go wrong with the most tried and true ways to cook eggs — be they scrambled, fried, or hard-boiled — we guarantee there are at least a few new-to-you favorites you haven’t yet discovered. When you explore the humble little egg’s endless versatility, you’ll be delighted to find out what other cooking methods are out there!

When experimenting, high-quality eggs really make all the difference. Pete & Gerry’s® Pasture-Raised Eggs come from flocks raised according to Certified Humane® Pasture-Raised standards, with ample room to roam, forage, and explore on expansive pastures, and with at least 108 square feet of pasture per hen. The results are golden, perky egg yolks, substantial (not watery!) egg whites, and a rich and creamy taste. Start with better-tasting eggs and you’re already well on your way to new dishes that will quickly become instant favorites.

Read on for 12 methods you might not know yet but will be happy to learn.

• En Cocotte: This hands-off method is très French — and très simple. Crack an egg into a buttered ramekin or other small oven-proof dish and bake until just set. Drizzling a little heavy cream onto the egg before baking makes it extra special and almost pudding-like.
• In Purgatory: Meet shakshuka’s Italian cousin. Crack a few eggs into a simmering skillet of spicy, garlic-heavy tomato sauce and transfer to the oven until the whites are opaque but the yolks are still runny. This might be your new favorite way to eat eggs for dinner.
• Cloud: Light, fluffy, and well, cloud-like, cloud eggs are as much of a treat to serve as they are to eat. While they may look complicated, they’re as simple as whipping the egg whites separately and baking them into nests before adding the yolks and baking for a few minutes more. Once you’ve mastered the basic cloud, try this Keto Cloud Bread recipe in three different flavors!

• Soft: Nothing against hard-boiled eggs, but it’s hard to compete with the creamy, jammy yolk nestled in a firm white that’s only achieved by soft-boiling. The creamy richness of Pete & Gerry’s® egg yolks heightens this contrast. Enjoy one in an egg cup with a spoon and toast for dipping, or cut them in half and serve on top of anything from salad to risotto.
• Poached: Poached eggs are not something so fussy that they need to be reserved for expensive restaurant brunches. It’s easier than you think to achieve perfect poached eggs at home, thanks to a few tricks like adding a splash of vinegar to the poaching water to help the whites set. Relish this luxurious egg by serving it simply on good toast or by making your own eggs Benedict.
• Sous Vide: If you have a sous vide cooker, try using it for eggs. This gentle water bath technique of cooking ensures you’ll never have rubbery results. You can also slowly cook only the yolks to achieve a ridiculously creamy sauce that we like best tossed with pasta.

• Over Easy: While regular fried eggs are flipped and cooked until both the whites and yolks are firm, over easy takes a more relaxed approach. After flipping the egg in the skillet, you’ll cook it just until the white is set but the yolk is still quite runny. The motion needs just a bit of practice, but it’s easy to perfect. (And the mess-ups are still delicious!) They’re plenty satisfying on simple buttery toast, but they can also take a Summer Vegetable Bibimbap to a whole new level.
• Sunny Side Up: Want to make it even easier on yourself? Don’t even bother flipping and the result is a sunny-side-up egg. This is the perfect way to showcase Pete & Gerry’s® golden yolks. Slide one over a grain bowl and you’ll have an instant sauce when you cut into it.
• Chili Crisp: Turn up the volume on fried eggs by introducing them to chili crisp. The Chinese condiment made with dried chili peppers, oil, spices, and seasonings like sesame seeds or garlic is a fiery, aromatic sauce to bathe your eggs in while they’re in the skillet. Serve chili crisp fried eggs over rice for a savory and satisfying snack or meal.

• Mug Egg: When you’re extra short on time and energy, don’t write off the microwave. Grab a mug, a couple of eggs, milk, and a few seasonings and you’re just two minutes away from a fluffy omelet without the fuss. This is also a technique to remember when you’re without a full kitchen, be it on vacation or at the office.
• In a Cocktail: Egg whites have long been used in cocktails to lend a smooth, velvety mouthfeel and an eye-catching foamy layer on top. Since the egg whites aren’t cooked, it’s as important as ever to use high-quality Pete & Gerry’s® Pasture-Raised Eggs. Try a classic gin fizz or whisky sour, or skip the alcohol and shake up a refreshing mocktail.
• Japanese Soy Sauce Eggs (Shoyu-zuke Tamago): These soy sauce-marinated soft-boiled eggs are traditionally used as a garnish for ramen but that’s really just the beginning. Enjoy the umami-rich eggs over a bowl of savory oatmeal or on their own as a salty snack. They’re also a great meal-prep option because they can be marinated and stored in the fridge for up to a week.

However you eat them, you’ll be eating one of the healthiest, most sustainable, affordable sources of protein that’s better for hens, the planet, and you. Find out where to buy Pete & Gerry’s® Pasture-Raised Eggs now.