Eggs

Eggs are these really amazing things.  Depending on what you do with it, results and texture totally differs.  It is also one of those rare ingredients that suites both sweet and savory dishes.

Apparently, the traditional chef's hat's pleats depicts the number of different ways that particular chef knows to prepare eggs.

So here are a few basic stuff I can do.  Care to add to my list and tell me how to expand my skills?

Scrambled
Sunnyside up
Over easy
Custard
in Lemond Curd
Flan
Creme Brulee
Poached
Egg Drop/Flower in soup
Steamed
Ice Cream
Pudding
Cake
Cookies
Bread
Pasta (though I haven't actually tried making this)
Mayo
Hard Boiled
Pancake
Waffle
Crepe
Salad Dressing
...

Very interesting stuff.  You can even give your soup a creamy consistency just by tempering your eggs first instead of throwing it in the hot liquid.  Same exact ingredients, totally different outcome.

Basic eggs, flour, sugar, salt, milk can yield all kinds of different things that feels and tastes totally different ...