Eggs are cool. Eggs are also somewhat over-mystified. Sure, you need to be punctual and skilled to get it perfect, but who said it has to be perfect? I’m all for imperfection, and that stands for eggs, too. Another thing that’s cool is breakfast. I love breakfast. And yes, 5 out of 7 days a week, my breakfast is somehow egg-related. So let’s demystify eggs, shall we?

Making eggs shouldn’t be treated like it’s rocket science. I heard sooo many annoying comments on the way I make eggs, but honestly, when it comes to cooking, I think you shouldn’t be so anxious about the rules. You have to try things out, see if they work, forget about them if they don’t, and just generally enjoy it.

Here I’m not going to talk about “elaborate” meals like frittata or an omelette – I’m here to show you three of the easiest ways to have eggs for breakfast. You probably already know them, because, as I said, eggs aren’t rocket science, so maybe we should just call this a breakfast-inspiration post. However, I think my way of boiling eggs is not the conventional way (meaning I probably do it in a way most people would call wrong) so maybe I can show you something new. Now, let’s see those eggs…

My Favorite: Soft-Boiled Eggs

Because these are a best, if you ask me. I used to always ruin them, and stress over them, never knowing when to put it in, and when to take it out, so here’s my way of boiling it. I use a small pot, because I usually only make one or two at a time. So put in your eggs, and add water but not too much, only until the eggs are covered. Bring the water to boil, and then lower the heat. Wait about three minutes, take the egg out, give it a bath in cold water and you’re done. Throw in some toast, salt, pepper, and maybe some vegetables to the mix, and you have the perfect breakfast.

Note: you might not get it right at first, because it all depends on the size of the pot, the amount of the water, and the benevolence of the universe, but once you get the hang of it, you’ll be fine.

The Easiest Option: Hard-Boiled Eggs

The best thing about the way I make boiled eggs is that I can make soft and hard boiled ones at the same time. So the method is the same: put the eggs in a pot, cover them with water, bring to boil, reduce heat, and then wait. The amount of time you should wait varies depending on how hard you want them. I prefer the yolk to be less hard, so I leave them in for about six minutes after I reduced the heat. But ten minutes are fine, too, you still won’t end up with an over-boiled one. Give these a cold bath, too. And again, just add some toast, salt, pepper, and vegetables, you’re done. I like to put hard boiled eggs into breakfast salads, but they’re great in sandwiches as well.

The Semi-Sophisticated Way: Basted Eggs

I’m not a big fan of fried eggs and poaching is waaay too fussy for me, so basting is the golden mean if you ask me. I’m still new to this method, but I kinda like it. And for some reason, it makes me feel fancy. So basically all you do is heat a little olive oil/butter/cookin spray in a pan, then add an egg, which you already cracked into a cup, to make things easier. You cook it for about half a minute, until the edges turn white, then add a tablespoon of water, cover the pan, and cook the egg for about a minute or two, depending how runny you want the yolk to be. I cooked it for a little over a minute. If it all looks set, take it out, and again, add some toast, salt… Ah, you know it already!

So, there you have it: these are the three quickest and easiest ways to have eggs for breakfast. You can switch the up so you won’t get bored. And when you have more time, you can conquer that omelette or frittata, trust me. But let’s talk about that later – for now, let’s just appreciate the simplicity of these three methods.