It is often said in the culinary world the folds on a chefs hat (101) tells you how many ways they can cook and egg ex. boiled, fried, omelette, scrambled, poached, emulsions, liaison, sauces......
Sometimes the simplest tasks are the most important to master.
This power point goes through eggs:
structure - white and yolk
Uses - ability to foam, form emulsions, mayonnaise
Grading - what AA indicates
Sizes - Jumbo, Extra Large, Large, Medium, Small and Pee Wee
Forms - How they come in processed forms - bulk, liquid, whole egg, egg whites
How to cook eggs:
How to Fry an Egg
How to Scramble an Egg
How to Poach and Egg
How to make Boiled Egg