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I'm no "eggspert", but I have been known to boil, fry, poach, scramble and even microwave the incredible, edible egg from time to time.

Nothing tastes better than farm fresh eggs over easy with biscuits and bacon on the side and washed down with a fresh cup of coffee. Yummy, that's good. And easy to do, too.

To fry those eggs, just break two or three into a well oiled frying pan on medium high heat and let 'em go. As the eggs begin to solidify gently flip 'em over and leave 'em for about 45 seconds; perfect eggs over easy.

Want those eggs over medium or hard? Once you flip them, just leave them a little longer. Cook them for about a minute for the medium and a minute and a half or so for the hard. Deliciously done!

Sunny side up - no problem. Follow the same directs as above, but don't flip 'em. That's simple enough.

Put a skirt on it? Just up the heat and they cook a little faster. The outer edges become brown and crisp, roughly resembling the ruffles on a skirt. Some folks just like that extra crunch.

You can "blind" it, too. Break the egg into your pan and once the egg begins to set pick up the pan by the handle (use a hot pad) and gently swirly the oil, butter, or whatever you are frying the egg in over the yolks until they look "milky" (blinded). Not many folks order their eggs this way and that's a shame.

Boil these delicacies if you prefer. To hard boil, put the eggs in enough water to cover and boil between five and seven minutes. Run them under cold water and peeling becomes easier. You should know, too, that the fresher the egg, the more difficult it is to peel; just wanted to pass that on to you.

Looking for soft boiled? Same directions as above, but cook for only three minutes and instead of peeling place the eggs in a cup or holder of some type and cut the top off. What a treat!

Poached is good, too. One method involves a pan of water and various methods of agitation, whether eddying the water or using a slotted spoon as a basket; this is a matter of choice. The thing to remember is that a poached egg is a boiling the egg without the shell - no peeling required. There are special pans that can be purchased to poach eggs as well.

One interesting poaching method involves using the microwave oven and a special pan that is available in most stores. The pan is divided into various "cups" and you simply break an egg into each, COVER the pan (cover, because an exploding egg is a nasty thing to have to deal with) and "nuke it". The time varies with the oven and

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