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Eggs: The Perfect Egg

Source of Recipe

From "Ladies' Home Journal Recipes 2000"
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Here are 4 foolproof ways to cook eggs. And remember, great egg dishes depend on eggs that are in top condition. Whatever method you choose, buy refrigerated eggs with clean, uncracked shells and always store them in their cartons in the refrigerator.

HARD-COOKED: Place 2 to 12 large eggs in a single layer in a saucepan. Add enough cold water to come 1 inch above the eggs. Bring to boil. Remove from heat. Cover; let stand 15 minutes. Run cold water over eggs or place in ice water until cool enough to handle; peel.

SCRAMBLED: Beat 3 large eggs, 3 tablespoons milk, 1/4 teaspoon salt and a pinch of ground pepper in a small bowl. Melt 1 teaspoon butter or margarine in a medium nonstick skillet over medium heat until butter is bubbly. Pour in eggs. As eggs begin to set, stir slowly, forming large, soft curds. Cook just until no liquid egg remains, but they are still glossy and moist.

SUNNY-SIDE UP: Melt 1 teaspoon butter or margarine in a medium nonstick skillet over medium heat until butter is bubbly. Break 2 large eggs into the skillet. Cook about 1 minute, until whites are set. Add 2 teaspoons water. Cover skillet and cook 2 to 3 minutes, until yolks begin to thicken but are not hard.

POACHED: Bring 2 inches of water in a medium skillet (or fill a medium saucepan halfway up with water) to boil. Reduce heat so water is just simmering. Break 2 large eggs into a measuring cup with a handle. Carefully slide eggs into simmering water, holding the lip of the cup as close to the water as possible. Cook 2 to 4 minutes, until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs. Season to taste.