Scrambled Eggs: Don't pulverize them like so many people do. Let them cook in the pan until you can gently fold and separate them. Cook them until they are slightly underdone. If they're done in the pan, they're overdone on the plate.

Fried Egg: Break yolk once the egg is in the pan, cook until the edges are slightly browned. Use a wide spatula to flip the entire egg. It will take much less time to cook the second side than the first. Less than half a second will do for most cases.

Egg w/ Yolk: Same as fried egg, but obviously dont break the yolk. Also be careful when flipping. >:0

Poached Egg: Heat water to a boil, add a teaspoon of vinegar to water. Break the egg directly into the pot (Or into a small cup, then slide into the pot if your not confident enough). Take the handle side of a spoon (or a chopstick if you have one!) and lightly swirl the water around the egg to form it. If your water was hot enough, it should stay together. Wait until the egg is firm on the outside, and the yolk is only slightly noticeable.

Hard Boiled Egg: Salt the water, place eggs in the cold water and bring to a boil. Once at a boil, cover, and turn the heat off. Let the eggs sit for 20 minutes. After the eggs have sat in hot water for 20 minutes, drain the pan and run under cool water until you can handle them. Its easier to peal the eggs when they are still warm than it is cold.

There you go. :3

Also, you could try tea eggs, which are especially yummy. Or ramen eggs.
Just take a boiled egg and crack the shell all around. Boil water and either steep a tea bag, or add ramen soup mix.
Turn off the heat and set your cracked eggs in the water. Let sit for an hour, then peel and enjoy!

Hope this helps. :] (Since you didn't specify what type of egg ;P)