The best techniques for how to make hard-boiled, scrambled, and poached eggs: (source: http://www.countryliving.com)
1. Place 4 eggs in a medium pot and fill with enough cold water to cover eggs by 1 inch. Place pot over high heat and bring water to a boil. Remove pot from heat and allow to sit, covered, for 12 minutes.
2. Pour off water and run eggs under cold water to cool.3. Tap eggs on work surface, then gently roll to loosen shell. Peel off shell.
1. In a medium bowl, whisk 4 eggs, 1 to 2 tablespoons cream or milk, salt, and freshly ground pepper until light and frothy.
2. In a 10- or 12-inch nonstick skillet over low heat, melt ½ to 1 tablespoon butter until bubbly.
3. Pour egg mixture into center of pan. As egg starts to set, use a heatproof spatula to scrape cooked egg into the center. Repeat, scraping and folding, until no liquid remains and moist curds form. Transfer to a warm plate and adjust seasonings; serve immediately.
1. Crack 1 egg into each of 4 ramekins. In a large straight-sided skillet over medium-high heat, bring 2 to 3 inches slightly salted water and 1 teaspoon white vinegar to a simmer.
2. Carefully slide one egg at a time into water, spacing evenly.
3. Partially cover pan and poach until white is firm (not runny) and yolk is opaque, 3½ to 4½ minutes. With a slotted spoon, remove eggs and season with salt and pepper; serve immediately.