Here's a brief glossary for perfectly cooked eggs:

Baked or shirred: Preheat oven to 325 degrees. Lightly butter a small 5-inch diameter baking dish. Break two eggs into it and dot with 1 teaspoon butter cut into pieces. Bake until whites are set and yolks are thickened, 15 to 18 minutes. Season with salt and pepper, and a sprinkling of minced herb such as tarragon, thyme, dill or basil.

Soft-cooked : Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain. Place eggs in a single layer in saucepan and cover with water. Bring to a boil, cover and remove pan from heat. Set aside 4 to 5 minutes.

Hard-cooked: Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain. Place eggs in a single layer in saucepan and cover by at least one inch of water. Bring quickly to a boil, cover and remove pan from heat. Set aside 15 minutes. Drain and rinse with cold water. Put ice cubes in pan to help reduce heat quickly. Peel under cold, running water.

Fried: For two eggs, use an 8-inch pan. Use 1 teaspoon butter or vegetable oil, or a combination of both, per egg. Heat pan over medium, then add fat until it begins to sizzle. Crack eggs into bowl, then add to pan. For sunny-side up, cook 4 to 5 minutes, basting top with some of fat. For over-easy, cook as for sunny-side up, then use a wide spatula to carefully turn egg over during last 15 to 20 seconds of cooking. Season with salt and pepper.

Scrambled: Break eggs in bowl and whisk briefly. Season with salt, pepper, fresh thyme, chives or dill, or a little grated Parmesan or Romano. Add up to 1 tablespoon liquid — cream or milk for richness, or water for a fluffier texture — per egg. Cook in nonstick skillet over medium-low heat with 1 teaspoon butter per egg. Stir slowly and constantly with heat-resistant rubber spatula until just set and no visible liquid egg remains. Remove from pan immediately.

(Note: Undercooked eggs should not be eaten by young children, elderly or anyone with a poor immune system.)

CeCe Sullivan: csullivan@seattletimes

Sources: "The Good Egg" by Marie Simmons and the American Egg Board