An egg is very basic - just two parts, an egg and a white - but its possibilities are nearly endless. To separate the eggs and whites, crack the egg and pour the yolk from half to half, or wet your hands and dump the egg right into your palm - the white will naturally spill over into the bowl. Use fresh eggs for frying and poaching. Use older eggs for boiling - they're easier to peel. You can tell the difference by putting an egg in a glass of water...if it's older it will float, if it's fresher it will not. For the perfect hardboiled egg, place in cold water with one inch of water above. Bring to boil quickly, then remove from heat instantly and let stand for 13 minutes. Then place the eggs in cold water for easy pealing. For soft boiling, bring a saucepan half-filled with water to a boil, lower the egg in for 4-6 minutes then serve right away. To fry an egg, use a non-stick pan. Add a TBSP of olive oil and heat until it shimmers. Crack the egg in, then use a spoon to baste the top with hot oil. Turn the heat down to cook. Use a spatula to flip it for "over-easy."