FRYING
for eggs that don't stick to the pan and have fully cooked whites and
runny yolks every time: melt some butter in (or add oil to) an ovenproof
skillet over medium heat, add egg and cook until white begins to set.
transfer skillet to a 400 degree oven and cook until white is completely
set. for crispy edges, cook on stove a little longer.

SCRAMBLING
for eggs with large soft moist curds: break eggs into a bowl and season
with salt and pepper, then lightly and briefly beat eggs with a fork.
melt some butter in a skillet over medium-high heat. add eggs; cook until
they begin to set, then, using a spatula, draw eggs toward center of
skillet with just a few strokes. serve immediately.

HARD-COOKING
for eggs that peel easily and have silky yolks without a greenish ring:
put eggs (older ones peel the most readily) into a pot and cover with cold
water by 1". bring to a boil; remove pot from heat, cover and set aside
for 13 minutes. drain, fill pot with ice water and allow eggs to cool.
crack shells all over and peel.

POACHING
for eggs with compact, tender whites and soft yolks: gently simmer plenty
of salted water seasoned with vinegar (1 tsp vinegar for each cup water)
in a deep pan. crack each egg into a small bowl, then gently slip egg
into water and cook for one minute. cover and let rest off heat for four
minutes. remove eggs with slotted spoon.

source; Saveur magazine

LT
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