13 Egg Hacks We Swear By Because We've Tried Them

Don't want to dirty a pan? Pour scrambled eggs and your favorite omelet fillings (like cheese, mushrooms, pepper, and onion) into a Ziploc bag. Seal the bag, removing as much air as possible, and boil the eggs in a large pot for 13 minutes. When you remove the Ziploc from the water and open it up, the omelet will roll right out onto your plate.

Add a tablespoon of white distilled vinegar to your pot of simmering water before dropping the egg in. The acid helps the egg white set so you'll find fewer bits of egg white floating around in the water. Read more here.

You can also make foolproof poached eggs by cracking each individual egg into a small bowl lined with plastic wrap. Tie the plastic wrap to create an airtight parcel around the egg, then drop the little egg baggies into simmering water. Just make sure to coat the plastic wrap in nonstick cooking spray so the poached eggs won't stick. Read more here.

Rather than boil a bunch of eggs at once, you can fill the cups of a muffin tray with up to a dozen eggs and "hard boil" them in the oven at 325°F for 30 minutes. The resulting eggs taste almost exactly like the hard boiled version, only the yolks are a bit firmer.

Rather than make multiple omelets for a crowd, you can cook a whole batch of eggs at once. Pour scrambled eggs, milk, salt, pepper, and any additional toppings on a sheet pan. Bake the eggs for 15 minutes at 450° F and then slice them into squares. You can also freeze the omelet squares for a month for an easy make ahead breakfast. Read more here.

In order for hard boiled eggs to achieve that ideal set white and pale yellow yolk, you need to stop the eggs from cooking (much like running pasta under cold water after you cook it). The solution: Transfer hard boiled eggs to a freezing cold ice bath and let them sit for a few minutes before peeling. Read more here.