Scrumptious Egg Delight

1Boiling Eggs (4 large) Place the 4 large eggs (5 large) 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 (4 large) to ice water for easy peeling.

2Scrambling Eggs (5 large) In a bowl, whisk together 4 large eggs (4 large), 2 tablespoons of milk (2 tablespoons), salt, and pepper. Melt butter in a pan over medium heat. Add the egg mixture and cook, stirring gently, until creamy and moist.

3Making Omelette In a bowl, whisk 5 eggs (5 large) with milk (¼ cup), salt, and pepper. Melt butter in a pan, add the eggs (4 large). Once the edges start to set, sprinkle cheese, tomatoes, spinach, bell peppers (¼ cup), and onions. Fold the omelette and cook until the cheese melts. Garnish with chopped herbs if desired.

4Preparing Deviled Eggs (5 large) Cut the 6 hard-boiled eggs (6) in half lengthwise. Remove yolks, mash with mayo, mustard (1 teaspoon), salt, and pepper. Spoon the mixture back into the egg whites. Sprinkle with paprika and chives.