An inexpensive and very versatile source of protein, eggs can be incorporated into almost anything, from breads to salad dressings, cakes, cookies and other dessert items to sauces and soups. Though eggs are a staple for breakfast, their use is not limited to the morning meal. Here is a link to show some of the many other uses. This link has 100 egg recipes. I should try the Tea Egg recipe.
To properly boil an egg in the shell at sea level, cover the egg with cold water and add salt. Place the pot on the stove and when the water begins to boil, turn the heat down to simmer and set the timer for 11 minutes. Then, remove the pot from the fire, pour off the water and shock in cold water with ice. The perfect boiled egg!
Poaching an egg is less precise. There are a number of variables. The freshness of the egg, the temperature of the egg at the time it enters the water, how even the cooking temperature remains during the process, etc. all contribute to how long it will take to cook the egg to the degree of done-ness that you prefer. You will need to play with it and figure it out, but somewhere around 4 minutes should do it.
Crack the shell and pour the egg into a custard cup. Set it aside. Start with cold water add salt and vinegar. For 2 cups of water add 2 tablespoons of vinegar and 1 of salt. I like cider vinegar for eggs. Some folks prefer malt vinegar or wine vinegar. They are each distinctive in flavor.
Bring the water to a boil and then, turn it down to simmer. While the water is simmering, gently pour the raw egg into the water. The vinegar and salt in the water will help to congeal the egg white. If you plan to place your finished egg on toast or an English Muffin, this is the time to start toasting. Poached egg on (buttered) toast with salt and pepper is a delicious and simple food. If you are having your eggs with some sort of meat product, like ham, or Canadian bacon, or salmon (very popular in the Pacific Northwest.), now, is the time to prepare that foundation to what is one of any variation of Eggs Benedict. The classic sauce for a Benedict is Hollandaise, (but I prefer sauce Bearnaise) one of the four Mother Sauces in classical continental cuisine.
A slight variation of the classic Eggs Benedict is something we created when my daughter was young. She was not big on eating breakfast, but sometimes on the weekend we would cook what came to known as Eggs McBeth. Poach the egg, toast the muffin, top the cooked egg with cheddar cheese and place under the broiler until the cheese is melted. I like them with some cayenne pepper on top. Simple and delicious.
Here is a link to more standard egg recipes for breakfast.
Just for fun a link to chicken and egg jokes for kids.