Boiled eggs
There are two main methods of boiling eggs (see below). Eggs may crack if plunged straight into boiling water, particularly if they are cold. To avoid this, carefully prick the rounded end with a pin before placing them in the pan. If the shell does crack, sprinkle a little salt on the crack to help the white set.

Method 1: Cold Water
Put the eggs into a pan and pour in enough cold water to cover them completely. Place the pan over a high heat. As soon as the water reaches boiling point, reduce the heat so the water simmers and time the cooking.

Cooking Times for Eggs (large):
Soft-cooked eggs3-4 minutes
Firm white, runny yolk4 minutes
Hard-cooked eggs10 minutes

Method 2: Hot water
Lower the eggs into a pan of simmering water to cover them completely. Bring the water back to a simmering point and time the cooking.

Cooking Times for Eggs (large):
Soft-cooked eggs3-4 minutes
Firm white, runny yolk7 minutes
Hard-cooked eggs12 minutes

To prevent hard-cooked eggs overcooking and to avoid the formation of a black ring around the yolk, drain them as soon as they are cooked. Tap the eggs on a hard surface to crack the shell, then the leave them in cold water to cool.

Poached eggs
A perfect poached egg is slightly set and compact in shape. You will need very fresh eggs to achieve this.

Pour about ½ inch of water in a pan or skillet and add 1 tablespoon vinegar. This helps the whites cling to the yolk and makes for a neat shape. Put the pan over a low heat and bring the water just to simmering point-too many bubbles will cause the egg white to break up before it sets.

Break the egg into a cup or small dish and slide it into the water. If necessary, gently stir the water around the egg to draw the white into shape. Leaves to poach over a very low heat 3-5 minutes, until the white is just set, but the yolk is still soft.

Fried eggs
Heat about 2 teaspoons of oil or melted bacon fat in a heavy or nonstick skillet until really hot. Break an egg into a cup and quickly tip it into the pan-the white should begin to set immediately. Reduce the heat to medium and spoon the fat over the egg to cook the top surface. Cook for about 1 minute or until the white is set. Use a fish lifter to remove the egg from the pan and drain on paper towels.

Scrambled eggs
Beat the eggs with a fork, adding salt and pepper to taste. Add 1 tablespoon milk for every 2 eggs if you like a creamy mixture. Melt 1 tablespoon butter in a heavy or nonstick pan and add the eggs, then stir gently with a wooden spoon over a low heat until they are beginning to set. Remove from the heat and serve immediately.

Grated cheese, fresh herbs, strips of smoked salmon, or dices cooked bacon make delicious additions to scrambled eggs. Simply stir through the egg mixture just before serving.

Baked eggs
To bake eggs en cocotte, grease several ramekin dishes with butter, then place them in a roasting pan with 1 inch of warm water. Break 1 egg into each dish, sprinkle it with salt and pepper, and dot the surface with a little butter or 1-2 tablespoons of cream.

Cook the eggs in a preheated oven, 350°F, for 8-10 minutes until the eggs are just set. Remove the pan of water straightaway or they will continue cooking. Serve immediately.

Add extra flavor by placing some flaked fish, fried onion, or cooked bacon in the bottom of each ramekin before breaking the eggs on top.

Another method of baking eggs is to bake them in small, shallow dishes. Grease each dish with butter, then break an egg into it, and season with salt and pepper and ground nutmeg. Bake in a preheated oven, 350°F, for 12-15 minutes, according to taste.

Toppings such as grated Parmesan or Cheddar cheese, chopped scallions or fresh chives can be sprinkled on top before you put the dishes in the oven. Alternately, line each dish with cooked ham or grated cheese, the break the eggs on top.