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.