Scrumptious Egg Delight

Boiling Eggs Place the 4 large eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 9-12 minutes. Transfer eggs to ice water for easy peeling.

Scrambling Eggs In a bowl, whisk together 4 large eggs, 2 tablespoons of milk, salt, and pepper. Melt butter in a pan over medium heat. Add the egg mixture and cook, stirring gently, until creamy and moist.

Making Omelette In a bowl, whisk 5 eggs with milk, salt, and pepper. Melt butter in a pan, add the eggs. Once the edges start to set, sprinkle cheese, tomatoes, spinach, bell peppers, and onions. Fold the omelette and cook until the cheese melts. Garnish with chopped herbs if desired.

Preparing Deviled Eggs Cut the 6 hard-boiled eggs in half lengthwise. Remove yolks, mash with mayo, mustard, salt, and pepper. Spoon the mixture back into the egg whites. Sprinkle with paprika and chives.