If baking: Put egg in cold oven, then set oven to 325°. Cook 1 egg for 25m, dozen eggs for 30m.
If boiling: Put egg in cold water, then bring to boiling. Cook for 1 minute, remove from heat, cover, let stand for 10m.
If poaching: Bring water to gentle simmer. Add splash of vinegar. Stir water gently in one direction to form whirlpool, then drop egg into center. Gently keep egg from sticking. For soft, cook 2-3 minutes. Remove with slotted spoon onto parchment paper.