I Asked 3 Chefs Their Favorite Way to Make Eggs, and They All Said the Same Thing

By Jim Hoffman Parade - Food and Drink Stories

Updated April 27, 2026 5:37 PM

Eggs are one of the most reliable staples in any kitchen. They're quick, affordable and endlessly versatile, taking center stage in dishes everywhere from simple breakfasts to sophisticated entrées and even crowd-pleasing appetizers. With just a small shift in timing, temperature, or technique, they can turn out completely different every time-something that makes them both approachable and surprisingly easy to get wrong.

They're also one of the easiest ingredients to overcomplicate. With so many techniques, tools, and opinions out there (just Google the best way to cook an egg and settle in), it's easy to assume there's a "right" way to cook them, and just as easy to second-guess what you assumed to be a simple process.

So, is there actually a best way to make eggs? That's where the chefs come in.

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To get a clearer answer, I asked three highly respected professional chefs to share their favorite way to cook eggs at home. Their responses all had the same underlying message: keep it simple.

That seems like an easy enough concept, and according to the professionals, one that can completely change how your next egg dish will turn out.

Our Panel of Chefs

Javauneeka Jacobs is the co-head chef at Chicago's Frontera Grill, the Michelin Bib Gourmand flagship of Rick Bayless' award-winning restaurant group. A graduate of Le Cordon Bleu, she trained across multiple Bayless concepts and rose through the ranks to leadership. She gained national recognition after winning a Julia Child–themed episode of Chopped, beating 16 competitors. Chef Jacobs has built a reputation for precision, execution, and a strong connection to seasonal, ingredient-driven cooking.
Adam Howard is the executive chef at the University Club of New York and a Michelin-recognized chef with a background that spans some of the country's most respected kitchens. A graduate of The Culinary Institute of America, he has worked with notable chefs including Waldy Malouf and David Burke, and has held leadership roles at restaurants such as Volt with Bryan Voltaggio and the Michelin-starred Blue Duck Tavern, where he helped earn and maintain a Michelin star. His career also includes serving as culinary director for high-profile catering operations and cooking for presidents and various heads of state.
Daniel Lugovtsov worked his way up in professional kitchens, starting as a dishwasher before rising through the ranks to chef roles in New York. His experience includes time at Michelin-starred Per Se under Thomas Keller, Pastis in Miami, and other high-end kitchens. Chef Lugovstov is currently opening a new restaurant, Slim's Steakhouse, in Miami with James Beard award-winning restaurateur Stephen Starr.

What To Look for When Buying Eggs

Before the technique even comes into play, all three chefs emphasized starting with quality ingredients. Fresh eggs tend to have firmer whites and more structured yolks, which makes a noticeable difference in how they cook. That structure is especially important for methods like poaching, but it also improves the texture of scrambled eggs and omelets.

Sourcing matters, too. Eggs from well-raised hens often have richer yolks and more flavor, which means you don't have to rely on extra ingredients to make them taste good.

In other words, better eggs make better eggs-no matter how you cook them.

The Best Way To Make Eggs, According to 3 Chefs

When I talked to each chef, their answers all came back to the same idea. More important than the specific preparation is how you treat the egg. It's about restraint-keeping things simple, handling it gently, and letting the egg speak for itself.

According to chef Javauneeka Jacobs, "poached eggs are always my go-to." She explains that a minimalist cooking approach allows the richness of the egg to take center stage, rather than seasonings or sauces. For her eggs, chef Jacobs brings water to a gentle simmer, adds a small amount of vinegar, and stirs to create a whirlpool before dropping the egg into the center. "Then you don't do anything. You just let the egg cook." It simmers undisturbed until the whites are set while the yolk stays soft.

Chef Adam Howard echoes the minimalist approach, especially when the eggs are very fresh, stating, "When the ingredient is good, simple is the way to go. As in most things food-related, you're only as good as your ingredients." His preferred method is a soft scramble, cooked slowly in butter over a low flame and finished with a dab of crème fraîche and flaky sea salt to enhance the eggs' natural richness. "It's the kind of breakfast that doesn't try too hard-but delivers every time."

Chef Daniel Lugovtsov pointed to the delicate French omelet as his favorite, describing it as a dish that took weeks of repetition to master. "I took much pride in learning how to perfect the technique and achieve that texture and flavor." Known for its creamy, custard-like consistency, the French omelet showcases the egg's rich flavor through preparation and simplicity of ingredients: eggs, butter and salt.

The common thread isn't a specific method-it's control, restraint, and letting the egg speak for itself. Across all three chefs, there was a clear emphasis on dialing things back. Lower heat, fewer ingredients, and a willingness to let the eggs do the work.

It's not about doing more-it's about doing just enough.

Chef-Approved Tips for Making Eggs 10x Better

If you want to make better eggs, these chef-backed tips can make a noticeable difference in the outcome of your dish:

1. Turn the heat down

Eggs cook quickly, and high heat can easily lead to overcooking. High temperatures draw moisture from the eggs, resulting in a firmer, more rubbery texture. Lower heat settings allow the eggs to set slowly, retaining moisture and allowing for more control over "doneness."

2. Don't rush the process

Whether you're poaching, scrambling or making an omelet, patience pays off. Slow cooking prevents proteins from firming up too quickly, resulting in a more tender, custard-like texture.

3. Don't fight them

Allow the eggs to cook without overworking them. Too much stirring and mixing can break down their texture and structure.

4. Pull them slightly early

Eggs continue to cook off the heat, so stopping just before they're done helps avoid overcooking.

5. Keep it simple

As all three chefs showed, great eggs don't need much-just attention, restraint and a thoughtful approach to preparation. That simplicity is what elevates a simple egg dish. Remember: It's not about mastering eggs. It's about not overworking them.

This story was originally published April 27, 2026 at 4:24 PM.