I love eggs and at this time of the year, there are plenty of excuses to have them around.  The only problem is that I can never remember how much time it takes to prepare the perfect soft-boiled egg or how long I need to leave an egg in simmering water in order to poach it.  I spend more time trying to remember the method than it takes to cook the egg!  Well, those days are over.  I decided to compile the directions for seven different methods of cooking eggs – these are the methods I use most often.

Soft-Boiled

Add a teaspoon of vinegar and a pinch of coarse salt to pot of water and bring to a simmer.  Carefully lower the eggs into the water and cook for 3 minutes.  Run the eggs under cold water and remove the shells.

Medium-Boiled

Add a teaspoon of vinegar and a pinch of coarse salt to a pot of water and bring to a simmer.  Carefully lower the eggs into the water and cook for 5 minutes.  Run the eggs under cold water and remove the shells.

Hard-Boiled

Add a teaspoon of vinegar and a pinch of coarse salt to a pot of water and bring to a simmer.  Carefully lower the eggs into the water and cook for 10 minutes.  Run the eggs under cold water and remove the shells.

Poached

Break an egg into a ramekin – leaving the yolk intact.  Add 2 teaspoons of vinegar to a saucepan of water and bring to a boil.  Reduce the heat to simmer and slide the egg out of the ramekin into the saucepan near the edge.  Simmer for 2-3 minutes, drop into cold water and trim off any white threads.  Use the freshest eggs you can find – this will help the poached egg hold it’s shape better.

Scrambled

Break 3 eggs into a medium bowl and whisk them with 3 1/2 oz. of milk or heavy cream (optional).  Melt two teaspoons of butter in a nonstick skillet over medium-high heat.  When the butter is melted and foamy, add the eggs.  Reduce the heat to medium, and using a spatula, push the cooked eggs toward the center while tilting the pan to distribute the runny parts.  When the eggs are almost set, scramble them gently.

Fried (Sunny Side Up)

Melt a teaspoon of butter in a nonstick skillet over high heat.  When the butter takes on a golden color, carefully break the eggs into the pan, lower the heat to medium and allow to cook for about 2-3 minutes.

Omelet

Break 3 eggs into a bowl, add salt and pepper and whisk with a fork.  Melt 1-2 teaspoons of butter in a nonstick skillet over high heat.  When the butter takes on a golden color, pour in the omelet mixture and cook for 5 to 10 seconds until the eggs are just beginning to set.  Immediately start scraping the sides toward the middle – stir almost constantly, gently shaking the pan with your other hand, until the omelet is cooked to your taste (1 minute for a lightly cooked “runny” omelet; 1 1/2 minutes for a firm omelet and 2 minutes for a well cooked omelet). Add the filling and gently use a rubber spatula to fold the omelet over the filling.

adapted from methods found here