Eggs straight from the fridge and into a 2 quart pot with cold tap water filling an inch above the eggs. Turn flame to medium and heat until the water just starts to bubble. Set timer for 2 minutes and 32 seconds, and let simmer at a low boil. Teh water temp is the same at a low boil as it is at a hard boil, so that makes no difference, but keeps the eggs from jostling around and cracking. When the timer goes off, remove the pan from heat, drain the hot water, and crack the egg shell by bouncing gently in the pan. Fill the pan with cold water, letting the water overflow the pan for about a minute. Remove the eggs and peel. Rinse and place on hot, buttered toast. Egg whites are cooked through, with a runny yolk.
Perfect poached egg. Bring salted water to a boil, then turn down the heat until the water quits boiling, and is still. Use AA grade large eggs as the yolk stands up better. Carefully break egg into the water, right at the water. Let set for a moment before adding a 2nd egg. The water is still hot enough to cook the egg, but the egg stays together in the unmoving water. Cook for about 3 minutes. Test with a spoon to make sure the egg white is set. Remove with a slotted spoon and place on top of toasted, buttered English muffin.
Perfect poached egg #2 - Fill dedicated poaching pan with 1.5 inches of water. Remove the egg cups from the cup holder and smear with a generous amount of butter. Break room-temperature eggs into the cups and place back into the cup holder. When the water is boiling in the pan, put the egg cups back into the cup holders. Cover and cook until the whites are just firm and the yolk is still runny. Remove from the cup holders to toasted English muffin that has been covered with your favorite melting cheese. Serve hot with S&P. You can also use either of these poached eggs to make Eggs Benedict.
Sunny side up eggs you already know. But for a pink-top egg, use the same technique as for a sunny side up egg. For the last 30 seconds of cooking, add 2 tbs. of water to the hot pan and cover. Remove the lide after the thirty seconds have passed for a perfectly pink covering on the yolk.
Basted egg is made by frying the egg in bacon or sausage grease, and spooning the hot grease over the egg top until the white is set and the top is pink. S&P to taste.
Basted egg with crispy edges - same as above, but over medium high heat.
That's more than four techniques here, but then, how else would I earn my moniker - Chief Longwind?
Seeeeeya; Chief Longwind of the North