Having eggs your way means knowing your scrambled from your shirred. Here are some common egg preparations and terminology:

Fried eggs are pan-fried, usually in oil or butter, until the whites are solid. The yolk generally is left intact and can be cooked or runny.

Hard-boiled eggs have been cooked in the shell until both the whites and yolks are solid.

Frittatas are Italian omelets in which the eggs are mixed with the fillings, rather than folded around them. Often finished under the broiler.

Omelets are beaten eggs that have been cooked flat, then folded around a filling, such as cheese or meats.

Poached eggs are cooked in water just below the boiling point. Salt and vinegar often are added to the water.

Scrambled eggs are beaten, sometimes with water, milk or cream, then slowly stirred during cooking in a skillet.

Shirred eggs (pronounced sherd) are baked in a small cup or bowl, covered with cream or milk and sometimes breadcrumbs.

Soft-boiled eggs are cooked in the shell until the white is solid, but the yolk is soft or runny.