Introduction to a seven-part culinary basics series focusing on egg cooking techniques.

• The host shared a personal story about a bad experience with undercooked eggs.
• Sol El introduced herself and the New York Times Cooking Studio's first episode of a culinary basics series.
• This episode is dedicated to teaching various basic egg cooking techniques.

An explanation of egg types, sizes, and labels to help make informed choices while shopping.

• Eggs come in various sizes from Peewee to Jumbo, with medium, large, and extra-large being most common in stores.
• Terms such as 'natural' are marketing tactics, while 'organic' means chickens are fed organic feed and are free from antibiotics and hormones.
• Cage-free, free-range, and pasture-raised labels indicate the living conditions of chickens, but terms are not fully regulated unless certified Humane or Animal Welfare approved.

Insights into selecting the best eggs based on color, storage practices, and nutritional content.

• The color of an egg's shell is determined by the chicken's genetics and does not affect flavor or nutrition.
• Eggs are stored in refrigerators in the US due to the washing process that removes the natural protective cuticle.
• Egg whites consist of alternating layers of thick and thin whites, while the yolk contains most of the egg's nutrients.

Techniques for making fluffy scrambled eggs with high heat and creamy scrambled eggs with constant whisking on low heat.

• Fluffy scrambled eggs are cooked on medium heat with less stirring to allow the eggs to fold and set for a forkable texture.
• Creamy scrambled eggs require low heat, continuous whisking, and the addition of butter for a custardy texture.

A guide to preparing crispy edged eggs with a non-stick skillet and basting to ensure even cooking.

• Use a cast iron skillet and high heat to achieve crispy edges while keeping the yolk molten.
• Baste the egg with hot oil to cook the top evenly and avoid undercooked whites.

Instructions for cooking sunny side eggs with gentle heat and over easy eggs by covering the pan to cook the yolk.

• Sunny side eggs are cooked gently to set the whites without browning, keeping the yolk runny.
• Over easy eggs are cooked slightly longer with a cover to set a thin film over the yolk.

Demonstration of over hard eggs and boiling eggs for various cook times to achieve different textures.

• Over hard eggs are fully cooked through with a firm yolk, ideal for sandwiches.
• Boiling eggs involves precise timing and temperature changes to ensure even cooking and easy peeling.

Techniques for poaching eggs without vinegar and making a frittata using leftovers.

• Poaching is managed by water temperature control, straining thin whites, and swirling the water.
• A frittata is made by starting with sautéed ingredients, adding whipped eggs, and finishing with cheese under the broiler.