Slowly add the egg, whites first, into the water and allow to cook for three minutes. With a spatula, create a gentle whirlpool in the pan. Crack eggs individually into a dish or small cup. Poached: Add a dash of vinegar to a pan filled with steadily simmering water. For soft-boiled eggs, follow the same process, but cut the cooking time in half. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. Remove the eggs and bring the water to a boil. Hard-boiled: Fill a pot that covers your eggs by about two inches.
Once the egg is cooked to your liking, remove from heat and serve. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Grease a skillet with butter over medium heat and pour in the egg mixture. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). In this case, add about ¼ cup of milk for every four eggs. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. Here are some tips in accomplishing the four most common preparations.
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