How to cook perfect soft-boiled, scrambled, and poached eggs

A few small details determine whether your eggs turn out perfectly, according to Danish food expert Thomas Nielsen, reports DR.

Eggs are a quick, nutritious meal rich in protein and vitamins, but mastering their preparation—whether soft-boiled, scrambled, or poached—requires precision. Thomas Nielsen, editor of food publication Gastrofun and a school cooking instructor, shares his techniques for foolproof results.

Soft-boiled eggs

For eggs with a firm white and creamy, runny yolk, timing and temperature are key. Start by placing the egg in boiling water—never at a rolling boil, as this risks cracking the shell. Cook for seven minutes for a medium-sized egg; reduce to six and a half minutes for smaller eggs or add 30 seconds for larger ones.

The critical final step: immediately transfer the eggs to ice-cold water to halt cooking. “Many forget that food continues cooking after heat is removed,” Nielsen explains. “Without cooling, your soft-boiled eggs will quickly turn hard-boiled, losing their signature texture.”

Scrambled eggs

For creamy scrambled eggs, whisk the eggs thoroughly with salt before cooking. “The white and yolk must be fully combined for the right consistency,” Nielsen advises. Cook over low heat, stirring constantly with a spatula (a dough scraper works well on non-stick pans). The slow process yields silky eggs—not raw, as some assume, but perfectly set.

Nielsen acknowledges the debate over texture: “Some prefer them dry, others creamy. At home, even my 11-year-old son and I disagree—but Gordon Ramsay and I both vote for creamy.”

Poached eggs

Despite their intimidating reputation, poached eggs are simple with fresh eggs (the whites hold shape better). Forget the myth of a whirlpool—gentle water movement is enough.

Bring a pot of water with two tablespoons of vinegar to a near-boil. Crack an egg into a bowl, then lower it close to the water’s surface. Use a spoon to create a slow swirl, then gently tip the egg in. Maintain a light circular motion with the spoon for two to three minutes until the white sets. “My fifth-grade students master this,” Nielsen says. “Their eggs often look better than mine.”

Serve poached eggs classically in eggs Benedict (on toast with ham or smoked salmon and hollandaise) or pair with asparagus, shrimp, and herbs.