There are so many ways to cook an egg, poaching is my favorite but I’ve also been known to fry and scramble an egg as well. Here’s a little egg trivia for you: the toque (chef’s hat) traditionally comes with little folds around the top, some carry as many as 101 folds in total. In the 1600’s each fold signified a style of egg preparation that the chef was capable of accomplishing (e.g. scramble, poach, fry). 101 May seem like a lot, but my guess is that each small variation provided a new fold.
Anywho, above is a quick video showing you how to poach an egg. I’m going to keep with the chicken embryo thing for a while in an effort to put a few extra folds in your toque. Stay tuned for scrambling, frying, etc.