Repeat with the remaining 4 eggs. Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side.

Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.

Here comes the hard part: Flip the eggs by pushing the pan away from you and snapping the far edge upward. As the eggs turn, try to bring the pan up to meet them. Return the pan to the heat and ...

Preheat the oven to 200 degrees F. Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.

Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 ...

Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.

Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.