We all love eggs, and with good reason, they have more uses than almost any other food stuff. They cross all national boundaries and are common in most regional styles of cooking. Everybody can learn how to cook eggs using some elementary methods. Possessing the elemtary skills to make egg recipes like omelettes and scrambled eggs will give you a repertoire of easy, quick satisfying dishes.

So lets get started, here are a few basic methods:-

1. Boiled Eggs
Hard or soft boiled eggs are nutritious and can make a fast and simple meal. For many of us, 'dippy'' eggs with toast soldiers is the ultimate comfort food.
To soft boil and egg to dip toast in, first remove your eggs from the fridge and allow them to stand for a short time to get them up to room temperature. Heat some water in a small pan and, when it is simmering, use a spoon to drop the eggs into the water cautiously. Simmer for just one minute then take them off the heat, put a lid on the pan and stand for 6-7 minutes. Not everyone likes their eggs cooked the same, so try adjusting the time until you get it just how you like it.
In the case of hard boiled eggs, gently boil the eggs in the pan, on the heat, for roughly 7 minutes and then quickly take from the water and put into cold water for a minute or two. Leave eggs to cool in a bowl of ice cold water.
Hard boiled eggs are great for picnics or for mixing with mayonnaise to make egg sandwiches.

2. How to Make an Omelette
An omelette is very simple to cook and is great served with a salad or chips.
In a bowl, beat two eggs together and add a little salt or pepper. Add a splash of milk or water. In an omelette pan (small frying pan), melt a knob of margarine or butter and coat the pan. Add the beaten eggs to the pan and move them around so that they cover the base of the pan. Keep bringing the cooked bits from the side of the pan into the middle to let less cooked eggs run into gaps and cook evenly. As soon as you have a soft but firm evenly cooked omelette you can optionally add grated cheese or chopped and cooked mushrooms to the center and carefully fold the omelette over the filling to make a crescent shape.

3. How to Cook Scrambled Eggs
Scrambled eggs on toast is delicious and is a good standby when you're in a rush or are too tired to cook much. If you have got a microwave, then these are really easy – simply beat 2-3 eggs together, season, add a tiny dash of milk and cook on high. Stir with a fork every ten seconds and stop cooking when they are at the perfect consistency for you.
You can also scrambled eggs in a pan – Heat a knob of butter in a frying pan, beat the eggs in a bowl or jug, season and add a dash of milk. Once the butter is melted, pour the eggs into the pan and stir constantly with a wooden spoon. Cook until the egg mixture only has a bit of liquid left. Stir in a little butter and add cream if you want – delicious.
For a special breakfast, chop up smoked salmon and mix into the scrambled egg.

4. Cooking Poached Eggs
To poach eggs the easy way, you can buy a specific poaching pan which has circular compartments into which you break your eggs and then they cook over the pan which is filled with boiling water.
To poach eggs without a poacher, pour boiling water into a frying pan until it is about 2 ½ cm deep, put the pan on the heat and, when the water is bubbling gently (little bubbles under the surface), break an egg into the water. Simmer for 1 minute and then take from the heat. Stand for 10 minutes and then remove with a slotted spoon and drain. Serve on toast or with bacon, sausage and baked beans.

These are the four basic, quickest and healthiest ways to cook eggs but you can also fry an egg in oil. Simply heat oil in a frying pan, crack an egg lightly into the pan (gently, so you don't break the yolk) and fry until done. Even though you may favour frying eggs, don't forget that poaching is far better than frying because it only uses water.

• Some Easy Tips on Cooking With Rice - By : moudgil
  
• Tangy Marmalade Cake Recipe - By : Gerri Fairbanks
  
• Banana Poppy Seed Loaf - By : T Harris
  
• Chocolate Fondue - By : Robert D. Thomson
  
• Bread and Butter Pudding - By : Belinda Wardell
  
• Home Made Beef Burger Recipe - By : Gordon Chung
  
• Marrow Pickle - By : Luke Price
  
• Apple Chutney - By : Luke Price
  
• How To Make Your Own Homemade Horseradish Sauce - By : Claire Stocks
  
• Pineapple Upside Down Pudding - By : Jo Anders