The easiest way to tell if an egg is cooked is by looking at it. For a sunny-side up or over-easy egg, the white should be completely set—no clear, snotty bits left.
When the white turns from transparent to a solid, opaque white, you’ve got a win. The yolk is a different story; it should still be a bit jiggly if you want a runny center, but the white itself? No excuses.
For scrambled eggs, look for a soft, fluffy curd with no visible liquid pooling on the plate. That liquid is the egg weeping from being undercooked or, ironically, overcooked.
The Jiggle Test (It’s Like a Science Experiment)
Here’s a fun trick for those fried or poached eggs: give the pan a gentle shake. If the white is firm but the yolk wobbles like a dancing jelly, you’re golden.
If the whole egg shakes like a single, wobbly blob, it’s still too raw in the middle. This works because the white sets faster than the yolk—so the contrast in movement tells you everything.
Think of it like a water balloon vs. a bouncy ball. The water balloon (raw) gives easily, while the bouncy ball (cooked) has a little more resistance.
How Do I Know If A Boiled Egg Is Done at Thomas Schnell blog
