Egg-cellent Eggs: Learn how to make eggs like a pro!

Instructions:

1. Scrambled Eggs: Whisk eggs (and milk/cream if using) with salt and pepper in a bowl. Melt butter in the pan over medium-low heat. Pour egg mixture into the pan. Cook slowly, gently pushing cooked egg towards the center and tilting the pan to allow uncooked egg to flow underneath. Cook until softly set and still slightly moist. Remove from heat and serve.
2. Fried Eggs (Sunny-Side Up, Over Easy, Over Medium, Over Hard): Melt butter in the pan over medium heat. Crack eggs directly into the pan. Sunny-Side Up: Cook until whites are set but yolk is still runny. Don’t flip. Over Easy: Cook until whites are set, then flip carefully and cook for a very short time (10-15 seconds) to barely set the yolk. Over Medium: Cook until whites are set, then flip and cook for a slightly longer time (30-45 seconds) to partially set the yolk. Over Hard: Cook until whites are set, then flip and cook until yolk is fully set. Season with salt and pepper.
3. Poached Eggs: Fill a small saucepan with about 3 inches of water and bring to a simmer. Add vinegar. Crack each egg into a separate small bowl. Create a gentle whirlpool in the simmering water using a spoon. Carefully slip the egg into the centre of the whirlpool. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
4. Omelette: Whisk eggs with salt, pepper and any fillings in a bowl. Melt butter in a non-stick pan over medium heat. Pour the egg mixture into the pan. As the omelette sets, use a spatula to lift the edges, allowing uncooked egg to flow underneath. Cook until the omelette is mostly set but still slightly moist on top. Fold the omelette in half and cook for another minute or two, until heated through.