Perfect Boiled Eggs
You can either start with cold or simmering water. I prefer to start from cold water so the egg heats with the water and is therefore less likely to crack if you haven’t given them time to come up to room temperature from the refrigerator.
Cold Water Method
Place the eggs in a saucepan and add enough water to cover them. Place over a medium heat and once the water is simmering with a gentle roll set a timer for: 1 minute for soft boiled, 2 for medium boiled and 3 for hard boiled.
Simmering Water Method
Take the eggs out of the refrigerator to bring them to room temperature, around 15 minutes. To a saucepan add enough water to cover the eggs and bring to a simmer. Once simmering gently lower the eggs into the saucepan on a tablespoon and set a timer for: 4 minutes for soft boiled, 5 1/2 minutes for medium boiled and 8 minutes for hard boiled.
When the eggs are cooked, run them under cold water to stop them from over cooking and also so they are easier to peel.
These times are also dependent on the size of the eggs so adjust your time accordingly.
Perfect Poached Eggs
Crack a room temperature egg into a small bowl. Fill a saucepan with water and bring to a gentle rolling simmer. Use a wooden spoon to swirl the water and create a whirlpool in the centre and then pour the egg in. Use a slotted spoon to remove it after 2 minutes.
Perfect Scrambled Eggs
Crack the eggs into a bowl and use a a fork to whisk them. Add seasoning and a splash of milk. Melt butter in a frying pan over a gentle heat and pour over the beaten eggs. Allow the bottom to cook a little before dragging a wooden spatula through it and then keep dragging until cooked but still very soft. Remove from the heat, stir in a nob of butter and serve.
Perfect Fried Eggs
Melt butter in a non-stick frying pan over a medium heat and then crack in the eggs. Wait for the whites to be cooked and then baste the yolks with butter. Use a spatula to gently lift out the eggs and serve.
Crack 2 eggs into a bowl and add a splash of milk and seasoning. Melt butter in a nonstick frying pan and then pour in the eggs, over a low to medium heat. Before the eggs set too much, drag a spatula through the centre of the pan, a few times, so the uncooked egg fills the void and creates ripples in the surface. Add your choice of filling and then fold both sides in to enclose it and serve.