Everything I've learned about fixing eggs has been covered, SG. I never turn fried eggs over any more, I just lid the pan. Tighter is better for fit, so's to keep the steam in. A Pyrex lid is handy, as you can check on the doneness of the yolk without having to lift the lid.

Poached eggs are done (pretty hard, usually when I do them) when they float after you loosen them from the pan bottom. I usually try to get them only sort-of hard, which really does improve the flavor.

On rare occasion, I open an Elizabeth David volume for "Souffle Omelette bon Labourer." It really is something between a souffle and an omelette. You set the bottom on the stovetop, then transfer to the oven to finish. Seasoned with tarragon and shaved hard Gruyere cheese.

I hardly ever boil them. Perhaps I should.

I love to cook. Love making omelets. Made a Western a couple of weeks ago - used shredded cheddar. Num, num, num... Couple tablespoons extra mile salsa.

Do roasts (any), whole chickens, steaks, chops, ribs, patatoes. Hell, I cook it all!

Can't do a lasagna.

The other night I made chili dogs. :3eye:

SG, I know it's a bit late, but here is a video tutorial on how to cook eggs, above that is how to cook other things.