Soft boiled bring three inches of water to a boil; gently place eggs in water; boil two minutes; remove from heat, cover and time 3-15 minutes, depending on desired consistency. (see photos below for timing examples)
Hard boiled follow instruction above, but time 23 minutes; remove eggs from water; aircool or place in ice water to cool quickly. Tap ends to crack shell to peel.
Poached Poaching refers to cooking in steaming water, but an egg poaching pan (pictured below) is a convenient way to steam eggs. Put an inch of water in the pan; set egg cups/holder on pan; bring water to a boil; crack an egg into each well; cover and let steam
to set whites and cook yolks to desired done-ness (5-
10 minutes).
Sunny side up melt butter or other fat in a non-stick skillet over medium-low heat; crack egg(s) into skillet; let cook ~3 minutes, until whites are firm and opaque.
Over easy follow instruction above (4); flip egg(s) and let cook just 15 seconds.
Over medium follow instruction above (4); flip egg(s) and let cook 45 seconds.
Over well follow instruction above (4); flip egg(s); let cook ~two minutes, until yolk(s) is (are) fully cooked.
Scrambled crack egg(s) into a bowl; whisk vigorously to break yolks and mix whites and yolks evenly; melt butter or other fat in a non-stick skillet over medium-low heat; pour egg(s) into skillet; gently stir with a spatula as eggs cook, ~3 minutes.
