All About Eggs

(a)   eggs are soaked in simmering water until egg white coagulates and certain doneness of yolk is attained.

Yolk and egg white are poured into a saucepan in the edge of whirlpool of water and vinegar when preparing (a)  

When preparing (a)   eggs, yolk and egg white are poured into a skillet or a griddle with a thin layer of fat and cooked until certain doneness is attained.

To prepare (a)   eggs, mix the white and the yolk with milk or cream, pour the mixture in a hot skillet with a thin layer of fat and stir constantly until cooked.

(a)   is a dish made out of beaten eggs that are cooked until set and folded over usually around a filling.

This is one of the styles of fried egg. You need to keep the heat low to prevent the edge of the egg from turning crusty. The egg yolk should be clear and runny. Do not flip the egg.

(a)  

It is a style in cooking fried egg that you may turn the heat just a little higher to have crusty edges but the egg yolk must still be clear and runny. It is no advisable to flip the egg.

(a)  

To have (a)   fried eggs, wait until the egg is firm enough to be turned. Flip the egg and cook the other side. Keep the heat low to prevent the edge of the egg from turning crusty.

Doneness of a boiled egg that was cooked for 2-3 minutes.

(a)  

(a)   resembles to fried eggs except that the egg/s is/are placed in a ramekins and placed inside the oven.