Crack eggs or egg whites in a bowl and beat with a fork for 15 seconds. Add oil to a small frying pan and turn heat on medium high. Add the egg mixture into pan and cook while scraping bottom frequently with a flexible heatproof spatula for about 2-3 minutes.

Whisk 4 eggs in a bowl. Add extra virgin olive oil in an 8-inch cast-iron skillet. Add tomatoes, zucchini and asparagus and cook for about 10 minutes. Season whisked eggs with salt and pepper. Add to skillet and cook until almost set, 3 minutes. Bake at 400 degrees until set and golden for about 12 minutes.
Serve warm or cold.

Heat water. Add 2 tbsp white wine vinegar and bring to a simmer. Stir the water in circles until its spinning and crack a cold egg into the whirlpool. Turn off heat, cover the pan, and let it cook for 5 minutes. Remove with large spoon.

Heat frying pan on medium low and add 1 tbsp olive oil or coconut oil. Crack an egg into the pan and turn heat on low. Cook for 3-5 minutes, until the whites are almost completely set.

Place egg into a small saucepan of boiling water and cook for 3 1/2 to 5 minutes (depending on how soft you like it) Remove. Crack one side of the egg and slice off using a sharp knife. Peel completely or leave shell on and scoop out using a small spoon.

Place egg in a small pot and fill with water. Bring to a boil, remove from heat, cover and let it cook for 10 minutes. Remove from water and place in ice water to stop the cooking.

Crack 2 eggs or whites into a mixing bowl with a pinch of sea salt and pepper. Beat well with a fork. Heat a frying pan and add olive oil or coconut oil. Add the eggs and move the pan around to spread them out. When it begins to firm, add filling (vegetables, cheese) and using a spatula, ease around the edges and fold in half. When the eggs start to turn brown, remove from heat.