The perfect egg, every way

Method

1. 1

   Soft-boiled: Bring a small pot of water to a rolling boil. Lower cold eggs in gently. Cook exactly 6 minutes 30 seconds, then transfer to an ice bath for 2 minutes.

2. 2

   Medium (jammy): Same method — 8 minutes, then ice bath.

3. 3

   Hard-boiled: 10 minutes 30 seconds, then ice bath for 5 minutes.

4. 4

   Poached: Bring 3 inches of water to a bare simmer. Add vinegar. Crack an egg into a small bowl, swirl the water, slide the egg in. Cook 3 minutes for a jammy center. Lift with a slotted spoon and drain on a paper towel.

5. 5

   Scrambled (French): Beat 3 eggs with a pinch of salt. Melt 1 tbsp butter in a nonstick pan over low heat. Add the eggs and stir constantly with a rubber spatula until barely set, 3–4 minutes. Off heat, stir in a splash of cream.