This document provides information on preparing and cooking egg-based dishes. It defines various cooking methods like boiling, poaching, frying, and scrambling eggs. It also defines terms used in egg cookery like binding, setting, coating, emulsifying, glazing, clarifying, garnishing, and thickening. The document then discusses the nutritional value of eggs and different ways of grading, preparing, cooking and storing eggs. Various functions of eggs in recipes are also outlined.