1. You can make a big batch of poached eggs at once by baking them in a muffin tin.
If you're intimidated by poaching eggs in water, you can make them in the oven. Add 1 tbsp water to each muffin cup, then crack one egg into each cup, and garnish them with herbs or spices. Bake them for 12 minutes at 350°F to achieve a poached eggs consistency (aka jiggly yolk and set whites). Read more here.
2. Effortlessly cook an omelet in a sealable plastic bag.
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.
3. Add white vinegar to simmering water for the best poached eggs.
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.
4. For perfect fried eggs, crack your eggs directly onto a hot skillet coated in canola oil.
Crack the egg directly on an already hot skillet and let it bubble and sizzle. Resist any urge to touch it for two minutes. After two minutes, use a spatula to remove the egg from the pan: The edges will be crispy, the whites will be set, and the yolk will be perfectly runny. Read more here.
5. For the creamiest scrambled eggs, take turns removing them from the flame and adding them back to the heat.
For the creamiest, richest scrambled eggs, take a page from Gordon Ramsay's book: Crack cold eggs and butter to a sauce pot over medium heat while stirring constantly. Every 20 seconds, remove the eggs from the heat and then place them back on the flame until they firm up. Read more here.
6. Poach them in plastic wrap.
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.
7. Use a muffin tin to hard boil a dozen eggs at once.
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.
8. Cook for a big group and eliminate mess by baking eggs on a sheet pan.
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.
9. For a perfect hardboiled egg yolk, immediately transfer the eggs to an ice bath after boiling.
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.
10. To easily peel hard boiled eggs, cook them in boiling water with white wine vinegar.
Never ruin another hard boil again while trying to peel off the shell. Add a tbsp of white vinegar to the boiling water before you drop your eggs in — and as a result, the shell will peel right off. Get the recipe.
11. Bake eggs directly in avocados for a perfect breakfast.
Craving baked eggs but don't own a ramekin? Use a halved avocado. Just scoop out some of the avocado flesh to make a bowl, crack an egg inside each half, and garnish them with any of your favorite toppings. Bake the egg-filled avocados for 15 minutes at 400°F. Read more here.
12. Bake eggs into creamy, soufflé-like breakfast cups using the sous vide method.
Baking eggs at a low temperature in a sous vide bath gives you the perfect consistency every time. They're creamy and rich, almost like a custard. Just place scrambled eggs, cheese, or any of your favorite veggies into a canning jar. Set your sous vide to 167°F and cook for around 45 minutes until no longer runny. Read more here.
13. Make scrambled eggs in the microwave in two minutes flat.
Maybe you live in a dorm room without a stove, or maybe you just don't want to make a mess in the kitchen. Beat eggs with water or milk, salt, and pepper in a microwave-safe bowl. Microwave the eggs for 45 seconds, remove the bowl and stirring the eggs, then microwave for 45 more seconds or until the eggs are solid.