To boil an egg, immerse it in boiling water, shell and all. Easter eggs are hard-boiled, which means they are cooked until the yolk and the white are solid. Soft-boiled eggs have a runny yolk and sometimes a runny white.

To poach an egg, un-shell it and cook it in hot, but not boiling, water. Poached eggs have a solid white and a runny yolk.

To fry an egg, crack it into a hot skillet with butter. The next steps vary, depending on how you want to serve the egg. Sunny side up is cooked on one side and has a liquid yolk. Over easy is cooked on both sides, but the yolk is left runny. Over medium is cooked on both sides until the yolk is thick but still liquid. Over hard is cooked on both sides until the yolk is solid.

To scramble eggs, mix two or more together with milk or water until you have a frothy liquid. Then cook the mix in a hot skillet with butter, stirring regularly.

To make an omelet, start with the same base as scrambled eggs, but don’t stir it once in the frying pan. Once the mix starts to solidify, add your favorite ingredients, fold the eggs over and finish cooking. A frittata is similar to an omelet, but it is not folded over and it is finished under a broiler.

To make eggs Benedict, place ham and a poached egg on top a toasted English muffin, then cover with hollandaise sauce.