1. Eggs - bring the water to boil and turn off the heat. Leave it for 60 to 100 seconds to get a perfect soft egg without the risk of breaking the shell.
2.a. Pressure cooker is my preferred cooking tool. It needs to be stainless and again - build up pressure and turn the heat off. It will save you energy and the cooking results will be quite similar to cooling for hours on low heat.
2.b. A pressure cooker will let you use cheaper meat cuts that require cooking for several hours in a regular pot. In general, I start with tough meat and bones in the first cycle, add softer meat and spices before the second cycle and add the vegetables before the third. Parsley and other leaves are added after cooking, cut to small pieces and just let it sit for about 3 minutes before serving. This is a similar technique to Pho.
3. Spicy Popcorn - heat a little oil in a pot, add the popcorn, mix and add about a flat teaspoon of ground chilli pepper, a flat teaspoon of dry Rosemary and/or Thyme, salt, mix, cover, set the heat to between low and medium.