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 gently tap a spoon on wide end of each egg (do not crack shell) until your hear a “snap”; follow instruction above, but time 23 minutes; remove eggs from water; place eggs in ice water to quickly cool.
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 steamto 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.
