How to cook: Eggs

When you have eggs in the house you can always make breakfast, lunch or dinner - the versatile egg is one of our most used foods.

Instructions

Boiled eggs:

Chose the pot size according to the number of eggs you are cooking, making sure water covers the eggs and they are not crowded. Half fill the pan with cold water and place the eggs carefully into the water.

Bring water to the boil on high. Once boiling, lower the heat to a simmer [bubbles rise slowly to the surface] and start timing now.

Remove immediately from water at chosen times and serve. If the eggs are to be peeled, cover to refresh with cold water.

Timing for perfect boiled eggs:

• 2 minutes – just sets white and slightly runny yoke, great for dipping toast.
• 3 minutes – firm white and the yolk starting to set around the edge.
• 4 minutes – firm white and yolk set at edge but still soft in the centre, perfect to quarter for salads.
• 6 minutes – hard-boiled.

Poached eggs:

Put water in a frying pan to a depth of 3cm, add a pinch of salt and heat to a simmer.

Carefully break each egg into a saucer, then slip egg into the simmering water.

As soon as the white sets around the edges, carefully spoon a few spoonfuls of hot water from the pan over the top to firm the white over the yolk.

Remove the eggs immediately they set to the stage you prefer, using a perforated spoon or fish slice, and serve with hot toast and salt and pepper to taste.

Fried eggs:

Heat a non-stick frying pan over medium heat and spray with a little olive or avocado oil from a pump spray.

Break in eggs one at a time, keeping them separate, then cover the eggs with a pot lid. This helps set the top while browning and crisping the base.

Cook for 2, 3 or 4 minutes depending on how well done you like your eggs.

Serve immediately on warm buttered toast, or with lean bacon.

Scrambled eggs:

Break about 2 eggs per person into a bowl. It is not essential to add liquid but you can add 1 tablespoon of either milk, water or cream per egg. Add a pinch of salt and pepper to taste and whisk gently with a fork or whisk to just mix thoroughly.

Heat a non-stick frying pan over medium heat and then add a teaspoon each of butter and olive oil to melt but do not brown. Pour in the egg mix, reduce the heat to low and as soon as the eggs begin to set, gently lift and turn the eggs. Don’t stir them too much.

As the eggs thicken they will form large soft masses and this is the time to remove them from the heat. Take care because if you stir too fast or too long, the eggs over-cook and may weep liquid and form a grainy texture.

Serve with toast, muffins or bagels.