Egg - an oval or round object laid by a female bird, reptile, fish, or invertebrate, usually

containing a developing embryo. The eggs of birds are enclosed in a chalky shell, while
those of reptiles are in a leathery membrane.

Cookery - the practice or skill of preparing and cooking food.

Freshens of the Eggs - Just fill a bowl with cold water and place your eggs in the bowl. If
they sink to the bottom and lay flat on their sides, they're very fresh. If they're a few weeks
old but still good to eat, they'll stand on one end at the bottom of the bowl. If they float to
the surface, they're no longer fresh enough to eat.

Egg dishes

1. Fried Egg - A fried egg is a cooked dish made from one or more eggs which are
removed from their shells and placed into a pan, usually without breaking the yolk,
and fried with minimal accompaniment. Fried eggs are traditionally eaten for breakfast
in many countries but may also be served at other times of the day.
2. Basted eggs are the best eggs to make at home. ... Trying to get that egg flipped
without breaking the yolk. Yikes! If you want a dippable yolk but you don't want to have
to flip the egg, then you're going with sunny side up.
3. Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken,
usually by immersion in boiling water. Hard-boiled eggs are cooked so that
the egg white and eggyolk both solidify, while soft-boiled eggs may leave the yolk, and
sometimes the white, at least partially liquid and raw.
4. Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred or beaten
together in a pan while being gently heated, typically with salt, butter and various other
ingredients.
5. In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil
in a frying pan (without stirring as in scrambled egg).
6. A poached egg is an egg that has been cooked, outside the shell, by poaching (or
sometimes steaming), as opposed to simmering or boiling liquid. This method of
preparation is favored for eggs, as it can yield more delicately cooked eggs than
cooking at higher temperatures such as with boiling water.