Here are some tried and true methods for egg preparation.
Use 2 eggs and one egg yolk per person. Whisk until well blended and add a small amount of heavy cream. Melt butter over medium low heat in a skillet. When butter begins to foam, add eggs. Using a wooden spatula, gently scrape eggs from bottom of pan until eggs begin to set. Cover pan and reduce heat to low for 1-2 minutes. If you want to add diced onion, mushrooms or green peppers to your scrambled eggs, sauté the vegetables in a separate skillet until onions are translucent and mushrooms and green peppers are tender. Add vegetables to egg and cream mixture before you transfer it to the saucepan for cooking.
Place eggs in a saucepan and cover with water. Bring to boil over high heat. Once water begins to boil, time eggs for 8 minutes. Remove from heat and drain off hot water. Fill saucepan with cold water and allow eggs to cool. Crack eggs under water for easy peeling. Older eggs will peel easier than fresh ones.
A perfectly fried egg should not have crusty edges nor a browned bottom. Using a well-seasoned cast iron griddle or a nonstick skillet, melt butter over medium low heat until it begins to foam. Break eggs into skillet. Cook until white turns opaque. For over easy, turn with spatula and continue cooking for about 30 seconds or until egg white covering the yolk has turned opaque. For over medium, cook slightly longer so yolk has begun to set.
Fresh eggs work better for poaching. Crack and egg into a small dish. Meanwhile, fill a skillet half full with water and bring to boil. Reduce heat to medium low to keep water simmering. Add 1/2 t. salt and 2 T. white vinegar to water. Using a whisk, stir water in a circle until a vortex or depression forms in the center. Carefully, pour egg from bowl into the vortex. Cook for 4 -5 minutes. Remove with slotted spoon. The salt and vinegar helps keep the egg white compact. Serve on toast, English muffins or fried corned beef hash.