Hard-Boiled
- 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.
- Pour off water and run eggs under cold water to cool.
- Tap eggs on work surface, then gently roll to loosen shell. Peel off shell.
Scrambled
- In a medium bowl, whisk 4 eggs, 1 to 2 tablespoons cream or milk, salt, and freshly ground pepper until light and frothy.
- In a 10- or 12-inch nonstick skillet over low heat, melt ½ to 1 tablespoon butter until bubbly.
- 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.
Poached
- 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.
- Carefully slide one egg at a time into water, spacing evenly.
- 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.
