Eggs are a very versatile ingredient, and key to many recipes such as mayonnaise, spaghetti carbonara, omelettes and of course the full English breakfast to name a few.

And as well as being delicious, the humble egg is an important part of our diets too and a great source of protein – essential for tissue repair and cell growth – and a good source of choline which is part of the vitamin B family and good for maintaining a healthy liver and encouraging healthy brain development in infancy.

There are various ways to cook eggs, but they can be tricky to get just right so here are some tips to get perfect results every time...
 

Ways to cook an egg

 

Scrambled

Take two eggs per single portion of scrambled egg. Place the eggs into a bowl and season well, add a splash of milk and gently whisk with a fork. Heat some butter in a heavy-bottomed saucepan over a medium heat – it is essential not to have the pan too hot or the egg will become flaky and may burn. Add the egg mixture to the melted butter and stir continuously using a whisk or fork until it is three-quarters cooked, then remove from the heat. Add a knob of butter and continue scrambling for a minute or so. Serve immediately with Parma ham, bacon, smoked salmon or just simply enjoy on warm buttered toast.

 

Hard-boiled

Hard-boiling an egg is easy. Simply place your eggs in a pan full of cold water and bring to the boil, then lower the heat slightly and allow your eggs to simmer for seven minutes before removing carefully with a slotted spoon. Hard-boiled eggs can be left to cool and mixed with mayonnaise, salt and pepper (and Worcester Sauce if desired) for a delicious sandwich filler, or peel and slice the eggs immediately for use in warm winter salads.

 

Soft-boiled

Place your eggs carefully into a pan of boiling water, then remove them from the pan after three minutes if you like a very runny yoke and a wobbly white, or after four minutes for a firmer white and yoke, and five minutes for a firm yoke and a white that is completely set. Eat straight from the shell with a teaspoon and serve with very thin toast ‘soldiers’ or ‘dippies’ for a simple and nutritious breakfast.

 

Poached

Healthy and delicious, a poached egg should be firm but creamy and this can be achieved by using an egg poacher (follow manufacturer’s guidelines) or just with a pan of simmering and salted water. Place a pan of salted cold water over a gentle heat until small bubbles start to appear. Swirl the water vigorously with a fork and crack the egg into the centre of the swirl, this helps to keep the yolk together and creates a nicely shaped poached egg. Keep the water swirling around the egg for two or three minutes before very carefully removing with a slotted spoon. Season and serve on a toasted muffin with crispy Parma ham and hollandaise sauce for the perfect Eggs Benedict, or place in the centre of a gourmet pizza for a delicious twist.

 

Fried

The least healthy way to cook an egg but delicious as an occasional treat and fantastic with crispy bacon for brunch or ham and chips for dinner. Heat vegetable oil in heavy-bottomed, non-stick frying pan over a high heat, carefully crack in the eggs and leave for a couple of minutes until they come away from the bottom of the pan. Spoon some of the hot oil over the top of the egg to seal the yolk, season and serve. For a firmer yoke (perfect for a breakfast sandwich), gently flip the egg in the pan and fry for a minute or so.

 

Eggs can be kept in the cupboard or fridge for a few weeks, so always keep a stock for quick midweek suppers and scrumptious weekend breakfasts.