Boil water in a pot.

Rub a layer of oil on a metal spoon used for serving rice.Gently place an egg into the spoon.Place the spoon about 0.5 centimeters above the boiling water.

Keep heating continuously.To prevent heat loss, I later covered it with a small lid; it's ready in five minutes.Heat a wok with two tablespoons of oil over medium heat.

Add a pinch of salt if you prefer something salty and let it dissolve.Gently place the egg directly into the hot pan; cover with a lid for about one minute.

Flip the egg, and cook for another minute. (If you like a crispier side, extend to two or three minutes.)

Use this to serve withbread,sausage.Flat-bottomed pan can also be used, but a circular mold is needed for shaping.This method is the simplest: place an egg directly into boiling water or broth; do not stir immediately as it will turn into scrambled eggs.Let the white part of the egg solidify first, then gently flip and cook evenly.Drink with the liquid, and enjoy the flexible shape of a poached egg.

This is perfect for this season.For the fourth method:Poach an egg in a microwave-safe dish.Apply a layer of cooking oil to the inner surface of the container; place one egg inside and microwave for a few minutes.If using a rectangular container, two eggs can be placed at once to make double-yolk poached eggs.Do not put an unpeeled egg into the microwave as it is very dangerous.For the fifth method:Preheat the oven and apply oil to a baking tray.

Use a small, non-stick mold to place the egg inside; this is similar to cooking in a pan.The resulting poached egg will be very firm.Place a scrambled egg in a microwave-safe dish and coat with cooking oil, then microwave for a few minutes.If using a rectangular container, you can place two eggs at once to make double-yolk scrambled eggs.Note: Do not microwave an egg without breaking the shell; it is very dangerous.

Fifth method:OvenPlace a scrambled egg on a baking tray and coat with cooking oil, preferably using a small mold with a removable base.EggPuddingmold, directly placing the egg inside the mold as in the pan-frying method.The resulting scrambled eggs are very firm.