From
FreeRecipe.org:
Boiled Eggs
Let the eggs down into boiling water with a spoon, and boil 2-1/2 to 3 minutes for soft and 4 minutes for medium. Serve at once. Hard-boiled eggs should remain in the water for 20 minutes.
Poached Eggs
Bring water to a boil in a saucepan, with a little salt to flavor. Break the eggs one at a time into a sauce dish, and let down gently into the hot water. Set where the water will keep just below the boiling point; and when the white is "set," lift out on a perforated spoon, and place on toast, or on a warm dish, and serve.
Scrambled Eggs
Break 2 eggs into a bowl, add 1 tablespoon milk, and beat only slightly. Oil a frying pan and when hot, add the eggs and a sprinkle of salt, and scrape the bottom of the pan continuously with a silver spoon until the mixture is soft and jellied. Remove the eggs from the fire while they are softer than wished for serving, as they will continue to cook and harden after they are removed from the fire. If salt is added before eggs are partly cooked, it tends to give them a red color.
Steamed Eggs
Oil a skillet, and when slightly hot, break in the eggs and sprinkle over them about 3 tablespoons or more of water for every 2 eggs. Sprinkle lightly with salt, cover with a tight-fitting cover, and cook over a medium fire until white over the top, like a poached egg, at the same time soft cooked. Remove and serve immediately.
Jellied or Coddled Egg
Put 1 pint of water into a small saucepan, and bring to a boil. Drop 1 egg into the water with a spoon, and set the vessel on the table for 7 minutes. Remove from the water and serve. If more eggs are added, the water must be increased in proportion. Likewise, if the saucepan is wide-mouthed or broad, there must be more than enough boiling water to cover the eggs. The rule is a pint to an egg in a deep utensil.
Plain Omelet
Beat 2 eggs slightly. Add 1 tablespoon milk and a sprinkle of salt. Put 2 teaspoons vegetable butter in a (preferably round and hollow-bottomed) frying pan, and when quite hot, add the eggs, and keep them continuously in motion, by shaking the pan, or by constantly working with a silver fork as for scrambled egg, at the start. When the mass is soft cooked, let rest on the fire as you pick up one side with a spoon or a fork, fold over to the other side, and turn out on a hot platter. Serve immediately.
From
GoodEgg.com:
Sunny Side Up or Over-Easy
For traditional sunny-side up eggs, melt 1 or 2 tablespoons of butter in a 8-inch non-stick omelet pan or skillet over medium heat. Break open eggs into pan and immediately reduce heat to low. Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard. For over easy-eggs flip over for 15 seconds. Serve eggs right away and enjoy!