Food Network’s "Breakfast with Besser" chef Elena Besser joins TODAY again to solve the audience’s kitchen problems. She showed us how to make perfect scrambled eggs, poached eggs, fried eggs and hard-boiled eggs, and shared her recipes to make lighter egg salad without mayonnaise and simple mustard eggs.

Yes, it is always recommended to refrigerate eggs, but some recipes (especially baking) require room temperature eggs. You can put the eggs in a cup of hot water and quickly bring the eggs to room temperature.

Put the eggs in boiling water carefully and cook for 11 to 12 minutes (11 minutes if they are room temperature eggs, 12 minutes if they are taken out of the refrigerator directly), put them in an ice bath, and cool for 4 to 5 minutes, Then peel it immediately. After the eggs have cooled in an ice bath for 4 to 5 minutes, it is important to peel them. I like the spoon method! Beat the eggs on a flat surface, then use a spoon to easily remove the shell. I found that the water in the water bath also helped the shell slip off.

I think the devil's egg is a classic appetizer for any party at any time of the year. My favorite trick to make them special is to add a little vinegar to brew and add some curry powder to keep warm. This is my first choice when I need to bring things to a party but I don’t have enough time.

I like the balsamic vinegar egg salad. First, I will use Dijon mustard sauce, champagne vinegar, fresh herbs, capers, green onions and corn flour as the dressing, then pour olive oil, and pour the eggs into the mixture to make a delicious egg salad. A spoonful of Greek yogurt can also be exchanged for mayonnaise.