Commercials have described it as the "incredible edible egg." And for once the hype was not off the mark.

Here is a little trivia for you. The hat that a chef wears is called a toque. They date back to the 16th century when most trades had a representative hat. The height of the toque is related to your rank in the kitchen. Every toque has exactly 100 folds. Each fold represents a different way to cook an egg! Start naming......... now!

Below we have provided some basic recipes for the most popular egg dishes.

4 eggs
1/4 cup milk
salt and pepper
2 teaspoons butter

1. Beat eggs, milk, salt and pepper in bowl until blended.

2. Heat butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.

3. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Serve immediately.

1 medium or large egg*
Cooking spray
Salt and pepper to taste

1. Spray a small non-stick skillet with cooking spray.

2. Crack one egg on the counter, breaking it gently into a small prep dish. Take care not to break the yolk. Place prepared pan over high heat on the stove and heat pan to very hot. (Do not burn the cooking spray.) Gently slip egg into hot pan and immediately reduce heat to medium. Continue cooking for two minutes, or until egg white turns opaque and there is no clear egg white remaining. If necessary, cover pan for a minute to help cook the egg.

3. Remove pan from heat. Gently slip a spatula around the edges of the egg to make sure it is free of the pan, then tilt the pan and carefully slip the egg onto a waiting plate. Take care not to break the loose egg yolk. Season with salt and pepper as desired and serve immediately.

Tip: Use a larger skillet if you want to cook more than one egg at a time. Placing too many eggs together will make the egg whites thicker, which will take longer to cook, so allow enough room for each egg to spread out.

*Note: Because eggs cooked sunny side up are not cooked through, it is best to use pasteurized eggs. You can find pasteurized eggs in the egg aisle of your grocery store.

large or extra large eggs
salt and pepper

1. Add 1/2 inch of water to a saucepan and bring the water to a boil on medium-high heat.

2. Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan. Cover and allow the eggs to steam for 6 1/2 minutes.

3. Run cold water into the pan for 30 seconds. Peel and serve.

large or extra large eggs
salt and pepper

1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

large or extra large eggs
salt and pepper
vinegar or lemon juice

1. Fill a large pot with water and add a teaspoon of vinegar or lemon juice and a handful of Kosher salt. Bring the water to a simmer.

2. Crack a fresh egg into a small bowl or ramekin.

3. When the water is simmering (not boiling), gently tip the egg out of the dish and let it slide down the side of the pot and into the water.

4. Cook for 4-5 minutes or until the white is firm but still tender and the yolks are still semi-liquid. Carefully remove the egg from the water using a slotted spoon or ravioli skimmer. Shake off excess water and serve right away.