Egg Hacks: 16 Simple Tricks Millions Saved, From No-Fail Poached Eggs to Easy Peeling

These egg hacks fix the little problems that ruin breakfast: shells that will not peel, poached eggs that fall apart and scrambled eggs that turn rubbery. Eggs are the one food almost everyone cooks, and almost everyone has a story about one going wrong. The tricks below are the ones home cooks share and save by the millions on social media, and each one is simple enough to try tomorrow morning. With a full house coming for the holidays, a few of them, like sheet pan eggs and muffin tin eggs, will also save you when you need to feed ten people at once. Every slide has the trick plus a short recipe, so you can test it in your own kitchen. Grab a carton and see which one becomes your new favorite..

Egg Hacks Start Here: Easy Poached Eggs With a Strainer

The problem: poached eggs that spread into wispy strings in the pot. The fix: crack the egg into a fine mesh strainer first and let the thin, watery white drain away for a few seconds. What is left holds together in a neat oval. A video of this easy poaching method passed 2 million likes on Instagram, which tells you how many people have struggled with it. Have you ever made a perfect poached egg on the first try?..

You will need: 2 very fresh eggs, water, 1 teaspoon white vinegar (optional), salt and pepper, 2 slices toast.

How to make it: 1. Bring a wide pot of water to a gentle simmer, with small bubbles only. 2. Add the vinegar if using. 3. Crack one egg into a fine strainer over a bowl and swirl for 10 seconds. 4. Slide the egg into the water. 5. Cook 3 to 4 minutes, then lift out with a slotted spoon. 6. Drain on a paper towel and serve on toast with salt and pepper.

Egg Hacks Gone Viral: Eggs Cooked in a Tea Strainer

Want little round poached eggs with no pot full of strings? Crack an egg into a metal tea strainer or small mesh ladle and lower it into simmering water. The strainer holds the egg together while it cooks, and you lift it out ready for toast. A clip of this trick drew about 283,000 likes on Instagram. Like most egg hacks, it works best with a little prep: lightly oil the strainer so nothing sticks.

You will need: 2 eggs, 2 small metal tea strainers or mesh ladles, a little oil, water, salt, pepper and toast.

How to make it: 1. Brush the strainers lightly with oil. 2. Bring a pot of water to a gentle simmer. 3. Crack an egg into each strainer. 4. Lower them into the water so the egg is covered. 5. Cook 4 minutes for a soft yolk. 6. Lift out, tap gently onto toast and season.

Easy-Peel Boiled Eggs Start in Boiling Water

The problem: shells that rip off half the white. The fix: lower cold eggs straight into water that is already boiling instead of starting them in cold water. The quick heat helps the white pull away from the shell. After cooking, move them right into an ice bath. Most cooks who try these egg hacks find the shells slip off in big pieces. Which do you start with: A: cold water or B: boiling water?

You will need: 6 large eggs straight from the fridge, water, a big bowl of ice water, a slotted spoon.

How to make it: 1. Bring a pot of water to a full boil. 2. Lower the eggs in gently with a spoon. 3. Reduce to a steady simmer. 4. Cook 12 to 13 minutes for firm yolks. 5. Move the eggs to the ice bath for 10 minutes. 6. Crack all over and peel under running water.

Jammy Eggs Every Time: The Minute-by-Minute Guide

Jammy eggs, with a set white and a soft, glossy yolk, top ramen, salads and avocado toast. The secret is timing. In boiling water, 6 minutes gives a runny yolk, 7 minutes a jammy one and 9 minutes a soft-set center. Stop the cooking in ice water right away. Note that USDA advises cooking eggs until both the white and yolk are firm, which matters most for young children, older adults and pregnant women.

You will need: 4 large eggs, water, ice water, flaky salt, everything bagel seasoning or chili crisp to serve.

How to make it: 1. Bring water to a boil. 2. Lower in cold eggs. 3. Set a timer for 6 to 7 minutes. 4. Move the eggs to ice water for 5 minutes. 5. Peel gently. 6. Slice in half and sprinkle with salt or seasoning.

Egg Hacks for Peeling: Shake Them in a Jar

Peeling a dozen eggs for deviled eggs or egg salad takes forever, unless you shake them. Put two or three cooked, cooled eggs in a jar or container with a little water, close the lid and shake hard for 10 to 15 seconds. The shells crack into tiny pieces and slide right off. It is one of those egg hacks that feels like a magic trick the first time.

You will need: Cooked and chilled boiled eggs, a jar or container with a lid, 1/4 cup water.

How to make it: 1. Place 2 or 3 cooked eggs in the jar. 2. Add the water. 3. Close the lid tightly. 4. Shake firmly for 10 to 15 seconds. 5. Pull off the loose shells. 6. Rinse the eggs to remove any small bits.

Separate Yolks With a Water Bottle

Holiday baking means a lot of separated eggs. Crack the eggs into a shallow bowl, squeeze an empty, clean plastic water bottle, touch its mouth to a yolk and let go. The yolk pops right up into the bottle. Squeeze it gently into another bowl. A short video of a yolk separating trick pulled in about 107,000 likes. Kids love helping with egg hacks like this one.

You will need: 4 eggs, 1 clean empty plastic water bottle, 2 bowls.

How to make it: 1. Crack the eggs into a wide shallow bowl. 2. Squeeze the bottle a little. 3. Touch the opening to a yolk. 4. Release your grip to pull the yolk inside. 5. Squeeze the yolk out into a second bowl. 6. Repeat with the rest.

Egg Hacks for a Crowd: Sheet Pan Eggs

Cooking eggs for ten people one pan at a time is nobody’s idea of a holiday morning. Pour whisked eggs into a parchment-lined sheet pan, add toppings and bake. In about 15 minutes you get one big, fluffy slab you can cut into squares for breakfast sandwiches. Of all the egg hacks here, this is the one that saves a busy host.

You will need: 12 eggs, 1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 cup shredded cheddar, 1 cup diced peppers or cooked sausage, 2 green onions sliced.

How to make it: 1. Heat the oven to 350 F and line a 13×18 sheet pan with greased parchment. 2. Whisk eggs, milk, salt and pepper. 3. Pour into the pan. 4. Scatter cheese and toppings. 5. Bake 15 to 18 minutes, until set in the center. 6. Cut into squares and serve.

Bake Eggs in a Muffin Tin

Muffin tin eggs are the meal prep version of breakfast. Crack an egg into each greased cup, or fill them with whisked eggs and vegetables, and bake. Everyone gets a neat, round egg for sandwiches, and leftovers keep in the fridge for 3 to 4 days. Would you go A: plain baked eggs or B: veggie egg cups?

You will need: 12 eggs, cooking spray, 1/2 cup chopped spinach, 1/2 cup diced ham or peppers, 1/2 cup shredded cheese, salt and pepper.

How to make it: 1. Heat the oven to 350 F and grease a 12-cup muffin tin well. 2. Add a little spinach, ham and cheese to each cup. 3. Crack one egg into each cup, or pour in whisked eggs. 4. Season with salt and pepper. 5. Bake 15 to 20 minutes, until the whites are set. 6. Run a knife around each cup and lift out.

Egg Hacks for Kids: Flower Eggs in a Pepper Ring

A plain fried egg turns into a flower when you cook it inside a ring of bell pepper. Slice the pepper across so the slices have bumpy, petal-like edges, set one in the pan and crack an egg into it. The pepper holds the shape and adds a little crunch. Flower egg videos have collected millions of likes, including a flower omelette clip with about 3 million. It is a sweet way to get kids to eat a vegetable.

You will need: 1 large red or yellow bell pepper, 4 eggs, 1 teaspoon butter or oil, salt, pepper, chives.

How to make it: 1. Slice the pepper across into 1/2 inch rings. 2. Heat butter in a nonstick pan over medium-low. 3. Lay the rings in the pan and cook 1 minute. 4. Crack an egg into each ring. 5. Cover and cook 3 to 4 minutes, until the whites are set. 6. Season and garnish with chives.

One-Pan Egg and Tortilla Wrap

This viral breakfast cooks the egg and warms the tortilla at the same time. Pour whisked eggs into a pan, lay a tortilla right on top while the eggs are still wet, then flip the whole thing. The egg sticks to the tortilla like glue. Add cheese and ham, fold it up, and breakfast is ready in five minutes with one pan to wash.

You will need: 2 eggs, 1 large flour tortilla, 1 teaspoon butter, 1/4 cup shredded cheese, 2 slices ham or a handful of spinach, salt and pepper, hot sauce.

How to make it: 1. Whisk the eggs with salt and pepper. 2. Melt the butter in a skillet over medium. 3. Pour in the eggs and tilt to spread. 4. Press the tortilla on top right away. 5. Cook 1 minute, then flip. 6. Add cheese and ham, fold in half and cook 1 minute more.

Low and Slow for Creamy Scrambled Eggs

Rubbery scrambled eggs come from high heat. For soft, creamy curds, cook them over low heat with butter, stirring all the time, and take them off the heat while they still look a little wet. They finish cooking on the plate. A spoon of sour cream or cream cheese at the end makes them extra silky. How do you like yours: A: soft and creamy or B: firm and fluffy?

You will need: 4 eggs, 1 tablespoon butter, 1 tablespoon sour cream or cream cheese, pinch of salt, chives and pepper.

How to make it: 1. Whisk the eggs with the salt. 2. Melt the butter in a nonstick pan over low heat. 3. Add the eggs and stir slowly with a spatula. 4. Keep stirring for 3 to 5 minutes as small curds form. 5. Take off the heat while still glossy and stir in the sour cream. 6. Top with chives and pepper.

Egg Hacks for Fried Eggs: A Splash of Water and a Lid

Want a fried egg with a fully set white but no flipping and no broken yolk? Crack the egg into a buttered pan, add a tablespoon of water around it and cover with a lid. The steam cooks the top while the bottom gets lightly golden. It is one of the simplest egg hacks, and you can cook it to runny or firm just by changing the time.

You will need: 2 eggs, 1 teaspoon butter, 1 tablespoon water, salt and pepper.

How to make it: 1. Melt the butter in a nonstick skillet over medium. 2. Crack in the eggs. 3. Cook 1 minute until the edges set. 4. Add the water around the eggs. 5. Cover with a lid and cook 1 to 2 minutes for soft yolks, 3 to 4 for firm. 6. Slide onto a plate and season.

Slice Boiled Eggs Cleanly With Dental Floss

A knife often drags the yolk and leaves crumbly slices. Instead, wrap a piece of plain, unflavored dental floss around a peeled boiled egg and pull it tight. You get a perfectly clean cut, great for deviled eggs and pretty salads. No floss? Wipe a thin knife with a wet paper towel between each cut. A short video of a clean egg-cutting trick got about 81,000 likes. Need fillings? Try our deviled eggs recipes.

You will need: 6 peeled hard boiled eggs, plain unflavored dental floss or a thin knife and a damp paper towel, mayonnaise, mustard, paprika for deviled eggs.

How to make it: 1. Cut a 12 inch piece of floss. 2. Hold the egg on a board. 3. Slide the floss under the egg. 4. Cross the ends over the top and pull down firmly. 5. Lift the halves apart. 6. Scoop out the yolks, mash with mayo and mustard and refill.

The 90-Second Microwave Mug Scramble

For one hungry person and no time, this is the fastest hot breakfast there is. Whisk eggs and milk in a greased mug, microwave in short bursts and stir between each one. You get soft scrambled eggs in about 90 seconds. Never microwave an egg in its shell, though, since it can burst. Add cheese and a few chopped vegetables to make it a meal.

You will need: 2 eggs, 2 tablespoons milk, cooking spray, 2 tablespoons shredded cheese, 2 tablespoons chopped peppers or spinach, salt and pepper.

How to make it: 1. Spray a large microwave-safe mug. 2. Whisk in the eggs, milk, salt and pepper. 3. Microwave 45 seconds and stir. 4. Add cheese and vegetables. 5. Microwave 30 to 45 seconds more, until just set. 6. Let stand 30 seconds before eating.

Freeze Leftover Whites and Yolks for Holiday Baking

Holiday recipes often use only yolks or only whites, so do not throw the rest away. Egg whites freeze well on their own in an ice cube tray. Yolks need a pinch of salt or a little sugar beaten in, or they turn gummy, so label them for savory or sweet dishes. Thaw them in the fridge overnight and use them in meringues, custards or scrambled eggs.

You will need: Leftover egg whites, leftover egg yolks, salt or sugar, an ice cube tray, freezer bags, a marker.

How to make it: 1. Pour whites into an ice cube tray, about 1 white per cube. 2. For every 4 yolks, beat in 1/8 teaspoon salt or 1 1/2 teaspoons sugar. 3. Freeze yolks in a small container. 4. Pop the frozen cubes into bags and label them. 5. Freeze up to 12 months. 6. Thaw in the fridge before using.

Store Eggs Right So They Last for Weeks

Where you keep your eggs matters as much as how you cook them. USDA guidance is to keep raw eggs in the shell refrigerated and use them within 3 to 5 weeks. Keep them at 40 F or colder in the original carton on an inside shelf rather than the door, where the temperature swings most. The popular float test only hints at how old an egg is, not whether it is safe. Which of these egg hacks will you try first?

You will need: 1 carton of eggs, a fridge thermometer, a marker to write the purchase date on the carton.

How to make it: 1. Check that your fridge is 40 F or colder. 2. Write the purchase date on the carton. 3. Keep the eggs in the carton on an inside shelf. 4. Throw away any cracked or dirty eggs. 5. Use within 3 to 5 weeks. 6. Cook eggs until whites are set and refrigerate leftovers within 2 hours.