The healthiest way I have found to cook eggs is also the easiest method – to simply poach them.
By cooking them in water, you can avoid the fat and cholesterol from the butter or margarine normally used with a frying pan. Simply fill a small pot about 3/4 full with water and add about a teaspoon of vinegar. Cover the pot and bring the mixture to a rolling boil on medium heat.
Carefully crack and drop the eggs in (I normally cook only two at a time), being careful not to crack the yolk. Let the eggs boil for 2-3 minutes and check them frequently so that they cook to your desired consistency. If you prefer a liquid yolk, you will need to remove the eggs from the water earlier than ifyou would like this show the yolk to be fully cooked and dry.
Watch the pot when possible as the eggs are boiling so that the water does not begin to boil over the pot. If this happens, remove the pot from heat temporarily or turn the burner down lower. Once you remove the eggs from the water, you can add flavor with a sprinkle of salt and pepper or by topping them with cheddar cheese.