How to Cook Eggs for Next Day

Scrambled eggs can be made the night before and easily warmed in a microwave for breakfast the next day.
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Cooking eggs for the next day doesn't mean eating cold scrambled eggs. It saves you time in the morning, while still providing home-cooked breakfast. Pre-cooked eggs also work as a healthy lunch option, especially if you do not have access to a way to heat up your lunch.


Eggs are a good source of protein. They also provide essential vitamins and minerals. According to the USDA, one large egg provides:

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  • 71.5 calories
  • 6.3 grams of protein
  • 4.8 grams of fat

How you prepare them for the next day depends on whether you want to reheat them or eat them cold. Reheating eggs can be challenging, because if you overheat them, they will become dry and rubbery.

Read more: 9 Things You May Not Know About Eggs

Cooking for Reheating

Step 1: Crack the Eggs

Break the eggs into a bowl and whisk them with a wire whisk or a stick blender. When you cook eggs outside of the shell, whipped eggs reheat better than whole eggs.

Step 2: Add Some Milk

Add milk to the egg mixture to keep the eggs moist when you reheat them. Use 1 tablespoon of milk for each egg.


Step 3: Scramble Until Almost Cooked

When preparing scrambled eggs the night before, use a skillet over medium heat until they are fluffy but still slightly underdone for your taste.

Undercooking them leaves some moisture in the eggs and keeps them from drying out in the refrigerator or while reheating.

Step 4: Add Some Meat or Veggies

Mix the eggs with sautéed vegetables or cooked meats. Pour the mixture into a baking dish and bake the eggs at 350 degrees Fahrenheit until the edges firm up but the center is slightly soft.


Use this method if you prefer quiche-like eggs instead of scrambled. As with the scrambled eggs, you want them a little under-done so that you can finish them the following morning.

Step 5: Boil Your Eggs

Boil the eggs in a pot until they are to your desired level of doneness if you prefer not to whip them. Boil them for up to up to five minutes for a soft-boiled egg and up to 15 minutes for a hard-boiled egg.



The longer you boil the eggs, the firmer they become.

Cooking for Eating Cold

Step 1: Whisk Them Up

Break the eggs into a bowl and whisk them with a wire whisk or a stick blender. Add 1 tablespoon of milk, if desired.

Step 2: Scramble the Eggs

Scramble the eggs in a skillet over medium heat until they are done to your taste. You can also cook the eggs into an omelet or an egg bake, but they must be cooked to doneness because you will not be adding any more heat.


Step 3: Boil Rather Than Whipping

Boil whole eggs in a pot as an alternative to whipping. Cook them to your desired level of doneness: up to five minutes for a soft-boiled egg and up to 15 minutes for a hard-boiled egg.

Read more: 7 Reasons to Crack an Egg for Breakfast

Try These Tips

Put the eggs in an airtight container and transfer them to the refrigerator immediately after cooking. Leaving eggs out too long could lead to food-borne illnesses. According to the USDA Food Safety and Inspection Service (USDA FSIS), any food that has been at room temperature for more than two hours should be discarded.


Leave the boiled eggs in the shell and put them in an air-tight container to prevent the odor from permeating your refrigerator. Eat refrigerated hard boiled eggs within one week, as advised by the USDA FSIS.

You can eat boiled eggs cold the next day or reheat them by putting the eggs, in the shell, in a heat-safe container, pouring hot water over them and letting them sit for 10 minutes. Do not reheat boiled eggs in the microwave.


Reheat the whipped eggs in a covered dish in the microwave for the best results. Set the microwave to high and heat in 60-second increments.

You can also eat cold fried eggs, but you should cook them until the yolks are firm. Do not try to reheat fried eggs; they will get rubbery no matter how long you cook them.

Things You'll Need

  • Bowl

  • Wire whisk

  • Stick blender

  • Milk

  • Measuring spoon

  • Skillet

  • Baking dish

  • Pot

  • Air-tight container




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