Eggs are versatile, self-contained packages of protein and nutrients that are suitable for any meal. For most people without heart disease or diabetes, one egg per day is acceptable in a healthy diet and won't increase the risk of developing heart disease, according to the Harvard School of Public Health. If you cook eggs that result in runny yolks, use commercially pasteurized eggs to reduce the risk of contracting salmonella, recommends the U.S. Food and Drug Administration.
For hard-boiled eggs that are easy to peel without a gray ring around the yolk, place eggs into cold water that just covers them and bring the pot to a boil. Boil for two minutes, then take the pan off the heat, cover tightly and let sit for 10 minutes. Put eggs into a bowl of ice water to stop the cooking.
For soft-boiled eggs, add your eggs to boiling water, then reduce the heat to medium-low so that the water simmers. "Saveur" magazine recommends simmering for precisely six minutes for the best results, then let the eggs sit for 30 seconds in a bowl of ice water.
Break eggs into a small bowl before gently sliding into boiling water to poach them. Alton Brown of the Food Network recommends adding a teaspoon of lemon juice or vinegar for every cup of water in the pan. Remove the pan from the heat after the eggs are added, cover and let sit for seven to eight minutes.
Braising eggs is an uncommon but flavor-laden cooking method. Heat a flavored, chunky tomato sauce in a skillet and created rough holes in the sauce for the eggs. Break the eggs directly into the skillet, cover, and cook until you reach the desired consistency.
Break eggs directly into a hot, greased pan for fried eggs, and reduce the heat to medium-low. Cook until the egg yolk reaches the desired consistency for classic sunny-side up eggs. Turning with a spatula when the whites are almost set creates over-easy eggs. Cook longer for firm yolks. Season fried eggs with paprika for a smoky flavor and depth.
The trick to making light and fluffy scrambled eggs is to thoroughly whisk them until frothy, adding 1 tbsp. of milk for every two eggs. Cook gently over medium heat, folding and turning the eggs, but don't stir.
Whisk eggs as you would for an omelet and pour into a skillet. When the eggs are set, top with sauteed vegetables, shredded meat or cheese and fold the omelet in half.
For a frittata, saute vegetables in an oven-proof skillet, pour in beaten eggs and cook until the edges start to firm up and the middle is bubbly. Transfer the skillet to the oven and broil until the top is golden brown.
Crack one or two eggs into a small, greased, oven-proof dish to make baked eggs. Sprinkle with herbs or cheese and drizzle a tablespoon of milk or broth over the eggs and bake until the whites are set and the yolks are firm.
To create a quiche, simply sprinkle any cheese in the bottom of a pie crust, top with vegetables or meat, and season with herbs or spices. Pour in six eggs beaten with a cup of milk and bake.