Boiled Eggs
Despite the name, boiled eggs should not be boiled throughout the cooking process -- a method that yields a rubbery result -- but instead should be brought to a boil and then removed from the heat.

Instructions:
Place eggs in a single layer in a saucepan, and cover with 1 inch of cold water. Bring to a boil, cover, and immediately remove from heat. Let stand approximately 1 1/2 to 2 minutes for soft-boiled, 2 to 2 1/2 minutes for medium-boiled, and 12 to 13 minutes for hard-boiled. Remove eggs from water.

Soft- and medium-boiled eggs should be served immediately in egg cups -- perfect for cracking and scooping the egg right from the shell.

Hard-boiled eggs should be removed from the pot and plunged into a bowl of ice water. This prevents the yolk from discoloring due to overcooking and facilitates peeling. Let stand for 2 minutes, then crack by gently pressing the egg against a hard surface. Peel under cold running water. Serve.

Scrambled Eggs
The key to fluffy scrambled eggs is to beat the eggs briskly for at least 15 seconds before cooking, incorporating air to produce large, puffy curds.

Instructions:
In a medium bowl, beat eggs (2 per serving) vigorously for at least 15 seconds. In a medium nonstick skillet over medium-high heat, melt 2 teaspoons butter. When the butter is melted and foamy, add eggs. Reduce heat to medium, and using a spatula or flat wooden spoon, push the cooked eggs toward the center while tilting the pan to distribute the runny parts. When the eggs are almost set, scramble them gently, turning them over a few times. Serve immediately.