Get Perfect Eggs Every Time: Everything About Eggs in 5 Awesome Charts
Eggs are kitchen superheroes—versatile, nutritious, and delicious. But whether you’re aiming for silky soft-boiled eggs, fluffy scrambled eggs, or a flawless poached egg, getting that perfect texture and flavor can sometimes feel like cracking a secret code.
No more guessing games! To help you master eggs in every form, here are 5 awesome charts that break down everything you need to know—from cooking times and temperatures to storage tips and even egg grading.
1. The Egg Boiling Time Chart
The quickest way to perfect boiled eggs? Timing is everything.
| Egg Size | Soft-Boiled (Runny Yolk) | Medium-Boiled (Slightly Firm Yolk) | Hard-Boiled (Fully Cooked) |
|---|---|---|---|
| Small | 4 minutes | 6 minutes | 9 minutes |
| Medium | 5 minutes | 7 minutes | 10 minutes |
| Large | 6 minutes | 8 minutes | 12 minutes |
| Extra Large | 7 minutes | 9 minutes | 13 minutes |
Tip: Start timing once the water reaches a gentle boil. Cool eggs immediately in ice water to stop cooking.
2. Egg Doneness Guide for Frying and Scrambling
Eggs come in many fried and scrambled forms—here’s how to get the one you want:
| Style | Cooking Time | Texture & Tips |
|---|---|---|
| Sunny-Side Up | 2-3 minutes | Whites set, yolk runny |
| Over-Easy | 3-4 minutes | Flip carefully, yolk slightly runny |
| Over-Medium | 4-5 minutes | Yolks mostly set |
| Over-Hard | 5-6 minutes | Fully cooked yolks |
| Scrambled Soft | 2-3 minutes | Gently fold, creamy texture |
| Scrambled Firm | 4-5 minutes | Cook a bit longer, no runniness |
3. Poached Egg Perfection Chart
Poaching can be tricky, but not with these tips:
| Water Temp (°F/°C) | Cooking Time | Result |
|---|---|---|
| 180°F / 82°C | 2 minutes | Very runny yolk, delicate whites |
| 190°F / 88°C | 3 minutes | Soft yolk, firm whites |
| 200°F / 93°C | 4 minutes | Firm yolk, fully cooked whites |
Tip: Add a splash of vinegar to the water to help egg whites hold together.
4. Egg Storage and Freshness Chart
Knowing how fresh your eggs are is key to cooking success.
| Egg Age | Best Uses | How to Test Freshness |
|---|---|---|
| 0–1 week old | Poaching, frying, boiling | Float test: sinks and lies flat in water |
| 1–3 weeks old | Boiling, baking | Slightly raised on one end when floating |
| 3–5 weeks old | Baking, hard boiling | Floats upright or near the surface |
| Over 5 weeks | Discard | Strong smell or discoloration |
5. Egg Grades and Sizes Explained
Egg labels can be confusing—here’s what they mean:
| Grade | Quality | Shell Appearance |
|---|---|---|
| AA | Highest quality; thick whites | Clean, unbroken, firm |
| A | Good quality; slightly thinner whites | Clean, unbroken |
| B | Lower quality; thinner whites, yolks less firm | May have minor shell defects |
| Size | Weight per Egg (approx.) |
|---|---|
| Peewee | < 1.25 oz (35g) |
| Small | 1.25 oz (35g) |
| Medium | 1.5 oz (43g) |
| Large | 1.75 oz (50g) |
| Extra Large | 2 oz (57g) |
| Jumbo | 2.25 oz (64g) |
Bonus Tips for Perfect Eggs Every Time:
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Use fresh eggs for poaching and frying — they hold their shape better.
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Add a pinch of salt or lemon juice when boiling to prevent cracking.
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Store eggs in their carton on a middle shelf (not the fridge door) to maintain steady temperature.
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Bring eggs to room temperature before cooking for even cooking.
Final Thoughts
Mastering eggs is easier when you understand the science behind them. Use these charts as your go-to guide, and soon, you’ll be cracking, boiling, frying, and poaching like a pro—with perfect eggs every time.
Want a printable version of these charts or an infographic to keep in your kitchen? Just ask—I’d be happy to create it for you!
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