Scrambled, Fried, and Boiled: Three Fundamental Egg Variations

Eggs have grown hugely in popularity since the 1980s and in 2019 alone 13.1 billion eggs were consumed in the UK alone. They are a highly versatile but relatively inexpensive source of high-quality protein as well as key vitamins and minerals such as vitamin D, B12, zinc, and iron.

This makes learning how to execute the seven main options for egg-based breakfasts an egg-cellent idea (it had to be done!)

Scrambled Eggs

Scrambled eggs are one of the most popular variations.

  • Using a fork, whisk a couple of eggs in a jug or bowl with a splash of milk
  • For some extra flavour and colour, add a quarter teaspoon of english mustard before cooking in a small pan over a gentle heat
  • Make sure that you season the eggs toward the end of their cooking cycle as the salt breaks the eggs down
  • Take off the heat when you are nearly at your desired consistency as the eggs will continue to cook slightly due to the heat of the pan

Fried Eggs

Fried eggs are the staple of an English breakfast but they’re also amazing additions to salads and french toast.

  • The main thing to consider with fried eggs is to avoid breaking the yolk. The best way to do this is to crack the egg on a flat surface rather than on the side of a bowl or the pan and to use your fingers to gently separate the shell from its midpoint
  • Add a small amount of butter or oil to a small frying pan on a low to medium heat and cook until the whites are set but the yolk feels runny to the touch
  • A couple of reminders:
    • If the oil spits then the temperature needs to be turned down
    • Make sure you season with some salt, pepper, and herbs at the end!


Poached eggs appear to be a tricky variation but the secret to this underrated option is timing and making sure the egg ‘stays together.’

  • Boil a small-medium sized pan to a simmer and swirl the water in a circular motion. Dropping the egg in spinning water does this because the movement of the water keeps the egg together
  • If you’d like your egg runny in the middle, wait for 30 seconds and keep the water spinning (it’s most important that it spins at the beginning of the process than the end)
  • Carefully remove from the water and leave the egg on some kitchen roll to remove some excess water then plate up after leaving it for 30 seconds
  • Oh, and don’t forget to season!

With these three egg variations, you can spruce up your breakfasts whilst, at the same time, consuming more protein, vitamins and minerals – all relatively inexpensively!

Head over to Freshways today to order a batch of fresh eggs from one of the UK’s premier dairy suppliers for the last 30 years!