Eggs are little nutrition bombs. The combination of efficient, natural packaging and diverse, dense nutrition is hard to beat. Eggs also provide a wide array of choices balancing effort and result. A still-hot fried or poached egg is deliriously delicious and a good way to impress someone. A dozen hard eggs cook and store extremely efficiently and they’re okay eating.
It’s hard to make eggs taste bad, and technically you don’t even have to cook them if you’re in a hurry, but if you do want to cook them (duh) how should you do it? 1