I agree with others who have recommended Jacques Pepin videos for a start--short of doing it yourself, watching a master in action is the second-best way to learn how to do something well.
As far as books are concerned, I HIGHLY recommend James Peterson's
Cooking. The written instructions are very clear, and photo illustrations show you exactly how to do whatever it is--whether it's tying a stuffed flank steak or chopping zucchini. The whole idea of the book is teaching people without a ton of experience how to prepare good food, master proper technique, and wean themselves from recipes eventually. I think the book sort of misses the mark in this last regard, BUT I also think that just making a few recipes is necessary to learn how food actually works as it's cooking. And you seem like you know what you're doing--the fact that you've made eggs with various fillings, presumably not dictated by a cookbook, shows that you're able to improvise when you have a foundation. That's a great start.
And, I actually am surprised that another commenter suggested staying away from America's Test Kitchen stuff. Of course, don't buy their cookbooks; all you'll get is the recipes. But Cook's Illustrated (the magazine) is incredibly useful so long as you treat it like your girlfriend thinks you do Playboy: read it for the articles
. The descriptions the cooks write about how they
produced the recipe are invaluable for learning such info as how ingredients work together, the science of heat and food, the utility of various cooking/baking techniques, which kitchen equipment works best and why, and the ways in which various ingredients and the time they are added to a dish contribute to the final product's flavor. Yes, their recipes are solid, and you can make those too. But when you're learning how to cook, even if you don't make a single dish featured in a Cook's magazine, it's still worth it if you read the articles.
In a nutshell, I would say buy James Peterson's
Cooking (it's only 30-something bucks on Amazon, but 50-ish in the bookstore), watch some Pepin, and pick up a Cook's Illustrated--providing you read the articles and not the recipes. If you develop an affinity for a certain type of cuisine or a certain ingredient, there are all kinds of cookbooks on the market that have a more narrow focus. Peterson, though, is the best first stop I've ever found.