- Salt and pepper
1. Put 2 to 12 large eggs in saucepan; add enough cold water to come at least 1 inch above eggs. Cover and bring to a boil. Remove from heat; let stand covered 15 minutes; peel.SCRAMBLED:
2. Beat 2 large eggs, 2 tablespoons water, 1/4 teaspoon salt and pinch pepper in a small bowl. Melt 2 teaspoons butter in medium nonstick skillet. Warm over medium heat 1 minute; pour in beaten eggs. As eggs set, stir slowly, forming large, soft curds. Cook just until no liquid egg remains.SUNNY-SIDE UP:
3. Melt 2 teaspoons butter in medium nonstick skillet. Warm over medium-high heat 1 minute. Break 2 large eggs into skillet; reduce heat to medium-low. Cook until edges turn white, about 1 minute. Add 1 tablespoon water; cover skillet tightly and cook until whites are completely set and yolks begin to thicken but are not hard, about 2 to 3 minutes.POACHED:
4. Bring 2 inches of water in a medium skillet, or saucepan filled halfway, to a boil. Reduce heat to medium. Break 2 large eggs into a small bowl and slip into water. Cook until whites are completely set and yolks begin to thicken, about 2 to 4 minutes. Remove with a slotted spoon.