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Poached Eggs:

In a medium size pot bring some water to the boiling point
Add the vinegar and salt to taste, return to a boil
Crack the eggs into the boiling water and adjust the heat to a light simmer. Cook until done
Serve with other breakfast items and garnish with a sprig of fresh parsley and paprika

Can be served with other breakfast item, with hollandaise sauce, or as part of another dish such as eggs benedict
The vinegar helps to keep the eggs from spreading apart and keeps them whole and more eye appealing
Do not break the yolks during the cook process
do not boil the water while the egg is in it, simmer lightly
Do not over cook

Crack the eggs into a large bowl and whisk until well mixed
Add the milk and seasonings to taste, whisk until blended
Preheat a large skillet to medium high (325°F). Add the butter, when that has melted, pour the egg mixture in
When the eggs start to bubble and cook stir occasionally with a wooden spoon, or wire whisk
Continue until cook, reducing the heat if need be, so that the eggs do not over cook
Serve with other breakfast items, such as meats, toast, homefries etc.

If milk is used, the final product will result is a even colour consistency. Where when water is used the whites of the egg some what show up
Do not over cook. The eggs should have a moist texture, with no browning to them
Can be garnished with a sprig of fresh parsley
Be sure to serve a side of ketchup along with scrambled eggs

In a large skillet, preheat the fat to about 325°F, or on medium high heat
Crack the eggs into the preheated fat
When the egg are almost cooked and just before they start to brown around the outside, carefully roll them over to finish cooking them
Remove from heat immediately for "over easy" eggs. Continue to cook the whole way through for "over hard" eggs, or anything in between
Serve with other breakfast items, such as bacon, sausage, hash browns, toast, etc.

Use oil, butter, or bacon grease for the fat
Do not roll the eggs over, but baste them with the cooking fat for "sunny side up" eggs
Do not over cook, no browning should appear
The yolk can be broke during the cooking process, on the eggs that are going to be cook the whole way through, otherwise it should remain intact

For each serving, generously butter an ovenproof ramekin
Break two eggs into each buttered ramekin and sprinkle with salt and pepper to taste, plus a pinch of paprika
Preheat an oven to 325°F
Arrange ramekins on a baking sheet, bake for 15 to 20 minutes or until the egg whites are opaque and the yolks are softly set
Garnish and serve at once

Baked eggs look most attractive served in ramekins, cocottes or casseroles
Once again timing is of the essence and it is important not to over cook the eggs. The yolks should be soft and the whites just set
Can be garnished with a sprig of fresh herb, such as parsley
Serve with other breakfast items

Bring enough water to cover the eggs to a low boil
Carefully place the eggs into the water and return to a low boil, reducing the heat to simmer
Cook to desired doneness and serve

Have the eggs at room temperature before cooking
Simmer lightly for two, or more minutes for soft-cooked eggs and up to twelve minutes for hard-cooked eggs
Be sure not to over cook the egg. This will result in a blue-ish grey area around the outside of the yolk, under the white
If they are not served immediately they will continue to cook for a few minutes, unless they have cold water run over them
Serve in egg cup with other breakfast items, with sat and pepper, or use them in conjunction with other recipes.
Fresh eggs that have been hard-cooked are more difficult to peel

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