There are several simple ways of cooking eggs which are very commonly followed. Thus, the egg in the shell is cooked by immersion in hot or boiling water or is less commonly roasted. After removal from the shell, the egg is cooked in hot water or in hot fat. In the latter case it may or may not be beaten or stirred. Combined with other materials to form various made dishes, eggs are boiled, baked, steamed, or fried, as the case may be. The total number of methods of serving and preparing eggs is very large, but in nearly every case is will be found that the method of preparation is only a more or less elaborate modification of one of the simple methods of cooking.
From Langworthy, C. F. Eggs and Their Uses as Food. Farmer’s Bulletin No. 128. Washington, DC: U. S. Department of Agriculture, 1905.