Some tips I have learned in cooking eggs:

1. Fried eggs - always use medium heat because high heat crimps the whites around the edges.

2. Scrambled eggs - beat the eggs together with some salt and pepper (optional) just enough to blend the yolks and the whites. Over the low heat in a buttered pan stir them slowly. If they begin to thicken, stir them fast until they almost reach the desired consistency. Heat off and stir in some butter, cream or some herbs, if you wish.

3. Soft-boiled eggs - let the water boil in the pan before putting them in. Heat off, cover pan tightly and let stand for 5 to 8 minutes, (The eggs should be small and in room temperature because it takes longer for large or refrigerated eggs).

4. Hard-boiled eggs - drop eggs into the water before bringing it to a boil. Heat off and cover pan tightly and let stand for 20 minutes.

That’s as simple as I can make it.