Cook's Illustrated (August 2013)
Giving advice about cooking eggs is tricky.
Everyone has his or her own personal preferences, established and honed over years of habit. Fried, scrambled, hard-boiled or poached, you like your eggs the way you like your eggs.
It's a matter if personal taste; there's no "right" or "wrong" way to cook an egg.
But there is an effective and an ineffective way to get the kind of egg you want. And that's where Cook's Illustrated comes in.