Martha Stewart has done some experimenting with different egg cooking techniques, and she favors one particularly gentle ...

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I cooked dozens of eggs to find the best method for firm whites, creamy yolks, and shells that slip right off.

Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

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When it comes to cooking eggs, there is no shortage of options. There are the obvious choices of scrambling, boiling, and frying, and the unusual ways to cook eggs that you probably haven't tried yet.