Eggs 101

Hard-Boiled Eggs:
Place in water, bring to a rapid boil, turn heat off, cover for 10 minutes, place in an icebath for 5 minutes

Fried Eggs:
Heat 12" skillet on the lowest heat for 5 minutes. Add 1 tbls butter, crack 2 eggs each into 2 bowls (4 eggs) pour into skillet at the same time, season, cover and cook undisturbed for 2 minutes. Check eggs, cook for up to 3 minutes longer if needed.

Poached Eggs:
Fill a 12" skillet nearly to the run with water, add 2 tbls white vinegar, 1tsp salt, bring to a boil over high heat. Crack eggs into 4 teacups (can do 2 each). Touch the rim of the inner teacups to the water and gently pour in. Remove skillet from heat, cover and poach for 5 minutes (add 30 seconds for firm yolks)

Scrambled Eggs:
8 large eggs
1/4 cup half and half
1/2 tsp salt
1/8 tsp pepper
1 tbls unsalted butter

Wisk together the eggs, dairy, seasons. Melt the butter in a 10" non-stick skillet over medium-high heat, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clujped, shiney and wet, about 2 minutes. Remove from heat quickly.